Description
These Salisbury Steak Meatballs are a hearty, comforting dinner option, featuring juicy meatballs simmered in a rich mushroom and onion gravy. Perfect served over mashed potatoes or rice.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil (for frying)
- 2 tbsp butter
- 1 cup sliced mushrooms
- 1/2 onion, thinly sliced
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce (for gravy)
- Salt and pepper to taste
Instructions
- In a large bowl, mix together ground beef, breadcrumbs, egg, milk, chopped onion, garlic, Worcestershire sauce, salt, and pepper until well combined.
- Form mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat oil in a large skillet over medium heat. Brown the meatballs on all sides. Remove and set aside.
- In the same skillet, add butter, then sauté sliced mushrooms and onions until soft and golden.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and season with salt and pepper to taste.
- Return meatballs to the skillet, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and gravy thickens.
- Serve hot over mashed potatoes, rice, or egg noodles.
Notes
- For extra flavor, add a splash of red wine to the gravy.
- Use ground turkey or chicken for a lighter version.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 4-5 meatballs with gravy)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg