Tender and flavorful meatballs in a mouthwatering, hearty mushroom gravy. This meatballs dish is super appetizing and one of my favorites. I love to serve these meatballs and gravy over mashed potatoes, rice, or egg noodles for an easy and quick meal any time!
Ingredients
Salsbury Steak Meatballs:
1 ¼ lbs ground beef
¼ c. grated onions
1 large egg
⅔ c. panko bread crumbs
2 tbsp ketchup
1 tsp EACH: garlic powder AND onion powder
1 tbsp olive oil (plus more)
2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder
Mushroom Gravy:
6-8 medium baby Bella mushrooms, chopped
3 tbsp butter
½ c. onion, sliced in 1/4” thickness
3 tbsp all-purpose flour
4-6 cloves garlic, minced
2 tsp EACH: Worcestershire sauce, Dijon mustard, AND low sodium soy sauce
2 c. low sodium beef stock
How to make Mouthwatering Salisbury Steak Meatballs with Hearty Mushroom Gravy
Step 1: Place the grated onions, panko breadcrumbs, 3/4 tsp kosher salt, and all the remaining ingredients in a medium bowl except for the ground beef and oil. Mix well and let the mixture stand for about 5 minutes. Add the meat and toss until just combined. Into 18 to 22 meatballs, divide the mixture (each meatball is about 1 1/2 tbsp).
Step 2: To a large skillet, heat 1 tbsp oil over medium-high heat. Add the meatballs to the hot oil in a single layer and cook for about 6 to 9 minutes until all sides are evenly browned, flipping the meatballs halfway through cooking. To a plate, transfer the meatballs. Add a bit more oil to the skillet and cook the rest of the meatballs.
Step 3: To the now empty-skillet, meat 1 tbsp butter. Add the mushrooms once the butter has melted and cook for about 3 to 4 minutes until browned. Then, add the onions and cook for another 3 minutes. Next, add the garlic and cook for 30 seconds more until aromatic. Add the rest of the butter. Once melted, add the flour and whisk until blended. Add the flour and cook for an additional minute, stirring constantly. Slowly pour in the beef stock while stirring continuously.
Step 4: To the skillet, add the Worcestershire sauce, mustard, and soy sauce. Let the sauce simmer and cook for 3 minutes more or until the sauce has slightly thickened.
Step 5: To the sauce, add the meatballs with any of the accumulated juices. Cook the meatballs in the sauce for another 4 minutes. You can add a splash of water to thin out the sauce if it turned out too thick. Adjust the seasoning according to taste.
Step 6: Remove from the heat when done and serve the meatballs and gravy over egg noodles or mashed potatoes. Enjoy!