Salisbury Steak Meatballs with Rich Mushroom Gravy

Name: Salisbury Steak Meatballs with Rich Mushroom Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g ground beef; 250 g mushrooms; 1/2 onion; 1 clove garlic; 1 egg; 3/4 cup panko breadcrumbs; 2 cup beef stock; 2 tbsp unsalted butter; 1 tbsp olive oil; 3 tbsp all-purpose flour; 1 tbsp ketchup; 3 tsp Dijon mustard; 1/2 tsp Worcestershire sauce; 1 beef bouillon cube; 1/4 tsp cooking salt and black pepper; 2 tbsp boiling water; 1 serving mashed potato; 1 handful parsley

Juicy beef meatballs seasoned to perfection and smothered in a rich, savory mushroom gravy. This comfort food classic is easy to make and pairs perfectly with creamy mashed potatoes for a satisfying family dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

ground beef
500 g
mushrooms
250 g
onion
0.5
garlic
1 clove
egg
1
panko breadcrumbs
0.8 cup
beef stock
2 cup
unsalted butter
2 tbsp
olive oil
1 tbsp
all-purpose flour
3 tbsp
ketchup
1 tbsp
Dijon mustard
3 tsp
Worcestershire sauce
0.5 tsp
beef bouillon cube
1
cooking salt and black pepper
0.3 tsp
boiling water
2 tbsp
mashed potato
1 serving
parsley
1 handful

Step-by-Step Instructions

Prepare the panko base: Place the panko breadcrumbs in a large mixing bowl. Using a box grater, grate the onion directly over the breadcrumbs so the juices are absorbed, then mix them together.

Mix the meatballs: To the bowl with the panko, add the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard. Mix with your hands until just combined, being careful not to overwork the meat.

Shape the meatballs: Roll the mixture into 20 to 22 balls, using about 1.5 tablespoons of mixture for each. A small ice cream scoop with a lever works perfectly for keeping them uniform.

Create the thickening slurry: In a small bowl, whisk together the flour and water until smooth. This will be used later to ensure a silky, lump-free gravy.

Brown the meatballs: Heat the olive oil in a large skillet over high heat. Add the meatballs and sear, rolling them occasionally, until browned on the outside but still raw in the middle. Remove the meatballs to a plate and set aside.