SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

Those Salisbury Steak Meatballs with Mushroom Gravy are American classic consolation meals. With a few adjustments to make this meal quicker to put together than the unique recipe, this exceedingly scrumptious dinner recipe is ready in about 30-mins! 

Meatballs are consolation meals for most families and they may be usually a food many youngsters will quite simply consume. these meatballs are delicate and soft and go superb with the brown mushroom gravy. in case you don’t take care of mushrooms, go away them out and double the onions. This is going to mention for the onions, too. if you prefer to leave out each the onions and mushrooms, you will nevertheless have a scrumptious brown gravy.

INGREDIENTS FOR SALISBURY STEAK MEATBALLS :

• Olive oil – for browning the meatballs
• Breadcrumbs: Plain Italian, Panko or Gluten-Free – I use Panko as it’s what I have in my pantry. Others can be substituted 1:1.

• Milk or water – for soaking the breadcrumbs resulting in a moist, tender meatball
• Ground beef – I used 20% fat today but lean ground beef works well, too.
• Eggs – used as a binder for the meatballs
• Finely diced onions – finely chopped or grated so the meatballs can hold shape.
• Ketchup
• Dry mustard – may be substituted with prepared mustard. See Note 1
• Worcestershire sauce – See Note 2.
• Kosher salt, fine – table salt may be substituted 1:1.
• Ground black pepper

For the gravy:

• Butter
• Onion, chopped
• Mushrooms: Cremini, white, or baby Bella – sliced
• Unsalted Beef Cooking Stock
• Cornstarch – All-purpose flour may be substituted. See Note 3
• Salt and ground black pepper 
• Optional garnish:
• Chopped fresh parsley
• Fresh thyme, removed from the stems

INSTRUCTIONS FOR MAKING SALISBURY STEAK MEATBALLS:

• If you’re serving the meatballs with mashed potatoes: fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.

Prepare the Meatball Mix :

1. Into a large bowl, add the breadcrumbs and milk (or water) and stir to combine. (step 1 Below)
2. Next, add the salt and ground black pepper. (step 2 Below)
3. Add the onions and garlic and stir to combine. (step 3 Below)
4. Add the parsley and the ground mustard and mix. (step 4 Below)
5. Add the ground beef, ketchup, and Worcestershire Sauce. Mix well with your hands.  (step 5 Below)
6. Shape into meatballs about 1-1/2 inches in size. (step 6 Below)
7. Cook the Meatballs: Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat. Teflon works best with these delicate meatballs.
8. Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in two smaller batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. (step 7 Below)
9. Prepare the Gravy: Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. (step 8 below)
10. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary. (step 9 below)
11. Mash the Potatoes: If you’re serving with potatoes, they should be just about tender and ready to mash.
12. Garnish with Fresh Herbs: Serve meatballs garnished with freshly chopped parsley or thyme.