Salisbury Steak Meatballs
Description
✨ Salisbury Steak… but make it meatballs. ✨
Tonight’s dinner was pure comfort in a bowl — juicy, pan-seared meatballs simmered in a rich onion-mushroom gravy that tastes like a hug you can eat. 🥩🧅🍄
Served these over a pile of creamy mashed potatoes and honestly… I might never make Salisbury steak the old way again.
Who says meatballs are boring……
Ingredients
1 ½ pounds ground beef
4 tablespoons italian breadcrumbs
4 garlic cloves, minced
1 packet beefy onion soup mix
½ teaspoon garlic powder
Olive oil
Heavy cream
2 ½ teaspoons dry mustard
1 teaspoon thyme
1 tablespoons Worcestershire sauce
1 egg
Kosher salt and black pepper
Gravy:
Olive oil
8 oz cremini mushrooms, sliced
2 onions, diced
4 garlic cloves, minced
1 teaspoon thyme
½ teaspoon garlic powder
Kosher salt and black pepper
3 tablespoons flour
2 cups beef broth
2 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Parsley, chopped for serving
Mashed Potatoes, for serving
Instructions
1 egg
Kosher salt and black pepper
Gravy:
Olive oil
8 oz cremini mushrooms, sliced
2 onions, diced
4 garlic cloves, minced
1 teaspoon thyme
½ teaspoon garlic powder
Kosher salt and black pepper
3 tablespoons flour
2 cups beef broth
2 tablespoon ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Parsley, chopped for serving
Mashed Potatoes, for serving
Put ground beef, breadcrumbs, onion soup mix, garlic, olive oil, heavy cream, dry mustard, thyme, Worcestershire, egg, salt and pepper in a bowl. Gently stir the mixture to combine without overmixing. Roll into 2-3 tablespoon sized balls. Set aside.
Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides, for about 8 minutes, turning frequently. Remove and set aside.
In the same pan, add some olive oil, mushrooms and saute until they release their water content and start to brown, then remove and set aside. Add the onion and cook until soft and translucent, then add the garlic and cook until fragrant. Add the thyme, garlic powder, salt and pepper, and flour; and work them into the vegetables.
Add the beef broth, ketchup, Worcestershire sauce, and Dijon mustard and mix it well. Add the mushrooms and meatballs back in and bring to a simmer for about 5 minutes, or until the meatballs are 160F. Serve over mashed potatoes, sprinkled with parsley.
