Ground beef, bread crumbs and parmesan cheese are shaped into bite-sized meatballs and cooked mushrooms and onions in a rich and salty brown gravy.
- smell: These meatballs are salty and have rich mushrooms and onion brown gravy.
- difficulty: Meatballs and rich sauce are easy to make.
- Preparation Note: Meatballs can be formed and browned ahead of time and added to the recipe in step 2. Or save time by purchasing pre-made meatballs.
- Suggestions: Use them as hearty appetizers, or serve them with mashed potatoes, rice or egg noodles. Don’t forget some quick dinner rolls to radiate all the soft sauce!
Salisbury Steak Meatball Ingredient Tips
- beef: Choose a mixture of 80/20 for the most meatballs. Add ground chicken, turkey or pork to the beef to further stretch the recipe.
- Seasoning: Match the meatballs to the menu and make an Italian-style seasoning blend or a delicious burger seasoning.
- Sauce: Beef broth and some pantry seasonings are all about making affluent and savory sauces. You can use a can of condensate soup or a boxed version (add Bouillon Cube to raise the flavor).
- Variations: Use soy sauce or coconut amino sauce instead of Worcestershire sauce. Use fresh herbs like thyme and oregano to cook the gravy in step 4 (discard before serving).
Leftovers and storage
Store meatballs and gravy together in a covered container in the refrigerator for up to 4 days. Freeze it with a zipper bag for up to a month and then thaw it in the refrigerator. If necessary, reheat in the microwave on the stovetop or in a crockpot.
Serving Salisbury Meatballs with…
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Salisbury Steak Meatballs
Salisbury Steak Meatballs are tender beef meatballs cooked with delicious mushrooms and onion gravy and perfectly paired with mashed potatoes or noodles for a cozy, cozy meal.
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In a large pot, sauté the onions in butter until flammable, about 5 minutes. Add the mushrooms and fry for another 5 minutes.
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In a medium bowl, mix the beef, bread crumbs, milk, parsley, parmesan cheese, salt and pepper until just blended together. Create about 24 meatballs (1.5 tablespoons each). Put the onions and mushrooms in a pan, brown.
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In a small mixing bowl, mix the broth, water, flour, tomato sauce, mustard, parsley, garlic powder and Worcestershire well. Pour the sauce over the meatballs.
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Bring the mixture to a boil, then reduce the heat and find 10 minutes to reduce.
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Place the lid on the pan and cook for another 20 minutes.
Leaves leftovers in the sealed container in the refrigerator for 4 days and last for 1 month in the freezer.
Calories: 407 | carbohydrate: 17g | protein: 44g | Fatty: 16g | Saturated fat: 8g | cholesterol: 125mg | sodium: 660mg | Potassium: 1062mg | fiber: 1g | sugar: 6g | Vitamin A: 720IU | Vitamin C: 11.2mg | calcium: 150mg | iron: 5.5mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, dinner, main course
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