Enjoy the comfort of delicious Salisbury Steak Meatballs in a delectable Mushroom Gravy. A must-try dish for meatball fans!
Ingredients:
For the meatballs:
1 pound lean ground beef
1 large egg
1 tablespoon steak sauce, like A1
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
For the gravy:
8 ounces mushrooms of choice, sliced (cremini recommended)
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
Chopped fresh parsley for serving, optional
Directions:
Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment or foil.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, steak sauce, ketchup, mustard, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 16 to 20 meatballs and lay them on the preheated pan. Bake for 16 to 20 minutes, or until the internal temperature reaches 160°F/71°C.
Melt 1 tablespoon butter in a large pan over medium-high heat. Cook until the mushrooms are tender, about 3 to 5 minutes. Transfer to a dish and save the pan juices.
In the same pan, cook the remaining butter over medium heat. Whisk in the flour until smooth, then gently add the beef broth, tomato paste, and Worcestershire sauce. Bring to a boil and cook for 3 to 5 minutes, until thickened. Return the mushrooms to the pan.
Add the cooked meatballs to the gravy and simmer until heated through. Garnish with parsley if desired.
Recipe Card
Gourmet Meatballs in Rich Mushroom Gravy
Ingredients
For the meatballs:
- 1 pound lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon steak sauce like A1
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
For the gravy:
- 8 ounces mushrooms of choice sliced (cremini recommended)
- 3 tablespoons butter divided
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- Chopped fresh parsley for serving optional
Instructions
- Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment or foil.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, steak sauce, ketchup, mustard, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 16 to 20 meatballs and lay them on the preheated pan. Bake for 16 to 20 minutes, or until the internal temperature reaches 160°F/71°C.
- Melt 1 tablespoon butter in a large pan over medium-high heat. Cook until the mushrooms are tender, about 3 to 5 minutes. Transfer to a dish and save the pan juices.
- In the same pan, cook the remaining butter over medium heat. Whisk in the flour until smooth, then gently add the beef broth, tomato paste, and Worcestershire sauce. Bring to a boil and cook for 3 to 5 minutes, until thickened. Return the mushrooms to the pan.
- Add the cooked meatballs to the gravy and simmer until heated through. Garnish with parsley if desired.