Salisbury steak meatballs with mushroom gravy Recipe

The meatball model of Salisbury steak! Tender, savoury meatballs made with floor beef (mince) flavoured with garlic, Worcestershire, ketchup, mustard and bouillon cubes (higher than salt!) served in a mushroom gravy. Ridiculously scrumptious!

There’s variety of meatball recipes on this web site. Sixteen, to be precise. So to say that these Salisbury steak meatballs have shot straight into the highest 3 is a giant name – however I’m standing by it!

Assume – savoury seasoned juicy tender beef meatballs smothered in a wickedly tasty mushroom gravy. It’s acquired much more flavour than atypical Salisbury steaks regardless that we use the identical elements. Why? As a result of there’s a lot extra floor space on 22 meatballs vs 5 giant Salisbury steaks. Extra floor space = extra browning = extra flavour on the meat itself plus extra flavour within the gravy which is made in the identical pan after searing the meatballs.

Right here’s what you want. Notice: I’ve damaged it up into teams so there are repeat elements, so it appears to be like like greater than you really want!

For the meatballs

• Beef mince (floor beef) – Lean is okay right here, although I usually simply go commonplace beef as a result of fats = flavour!

  Alternate options: Chicken, pork, turkey or lamb ought to all work equally properly right here.

• Panko breadcrumbs – Provides bulk and absorbs moisture so the combination isn’t too moist to kind meatballs.

• Onion – A key flavour base in most of my savoury dishes! My secret for further tasty, further comfortable meatballs is to grate the onion over the breadcrumbs so it soaks up the juices. It softens the panko which makes the meatballs juicier and extra tender. Plus, for those who use diced onion you’d must cook dinner it individually beforehand. When it’s grated, there’s no want!

  Panko breadcrumbs are straightforward to seek out as of late within the Asian and breadcrumb aisle of grocery shops. Extraordinary breadcrumbs (smaller and finer, like sand) may also be used however the meatballs is not going to be fairly as tender.

• Worcestershire sauce – The sauce auto-correct has to repair for me, each single time! 😂 For savoury flavour.

• Beef bouillon cubes or powder – Higher than salt! Use powder or crumble a dice. (Tip for Aussies – Oxo model crumbles simply, different manufacturers are a bit laborious).

• Ketchup – Provides a contact of sweetness in addition to flavour.

• Dijon mustard – For flavour. Substitute with some other plain easy mustard, although not sizzling English (too spicy!) or wholegrain.

• Egg – Holds the meatballs collectively.

For the sautéed garlic mushrooms

• Olive oil AND butter – Oil for browning the meatballs, then butter for flavour when sautéing the mushrooms. We will’t use butter to brown the meatballs as it should burn.

• Mushrooms – Simply atypical white mushrooms. If yours are very huge – otherwise you’re utilizing huge mushrooms like portobello or BBQ/flat mushrooms – simply reduce the slices into smaller items.

• Garlic – For flavour. Exhausting to discover a mushroom recipe on my web site with out garlic in it!

For the gravy

This recipe makes use of a easy, lump-free approach for making gravy the place we make a slurry by mixing the flour with somewhat water. Then simply pour that into the meat inventory and watch because the gravy magically thickens!

• Beef inventory offers the gravy the stunning deep brown color. My recipes are written for low-sodium beef inventory and home made beef inventory. So when you’ve got full-salt beef inventory, simply cut back the salt then add it on the finish provided that required.

• Flour – To thicken the gravy.

• Dijon mustard – Used so as to add flavour to the gravy. As above with the meatball combination, substitute with some other easy mustard (keep away from sizzling English mustard!).

In abstract:

1. Combine salisbury meatball elements then roll balls.

2. Sear meatballs, take away, sauté mushrooms, then add gravy elements.

3. Return meatballs into the gravy then end cooking by simmering within the gravy in order that they soak up the tasty gravy flavour, and the meatball juices add flavour into the gravy. Win, win!

1. Salisbury meatball combination

1. Grate onion over panko breadcrumbs – My secret trick for further comfortable, further tasty meatballs! (Doubtful? Learn the glowing opinions in Italian Meatballs!). Put the panko breadcrumbs within the bowl first then grate the onion utilizing a field grater straight onto it. The juices will soak into the breadcrumbs, which makes the meatballs softer. Plus, as a result of the onion is grated somewhat than chopped, there’s no must sauté the onion separate!

2. Meatball combination – Add all remaining meatball elements.

3. Combine together with your palms. Nothing beats utilizing your palms. Get proper in there to combine it up properly!

4. Able to roll – At first, the meat mince can be type of crumbly and also you’ll have streaks of the mustard and so on all through. However hold mixing together with your palms – it solely takes round a minute – till all of the elements are blended via it and it turns into sticky, nearly like dough.

Now, it’s fairly well-known all through my workforce that I don’t have the persistence for meatball rolling. Love consuming ’em, however hate rolling ’em. So right here’s the quickest manner I’ve found out (to this point) for the right way to roll fairly evenly sized meat balls.

5. Scoop up the combination (tightly packed) utilizing an ice cream scoop with a lever, then dollop the lumps on a tray or board. Proceed till all of the combination is used.

6. Roll balls – After you have the appropriate variety of meat mounds and they’re (roughly) the identical dimension, roll them into balls. Roll pretty firmly so the balls is not going to disintegrate when you find yourself cooking them.

7. Sear meatballs, simply till properly browned on the surface. They will (ought to!) nonetheless be uncooked inside. We are going to end cooking them in the gravy (most flavour, extremely tender balls!).

8. Take away the meatballs on a plate and put aside whereas we make the mushroom gravy in the identical skillet.

How you can make the mushroom gravy

And right here’s how we make the mushroom gravy.

1. Sauté mushrooms within the butter till softened. Add the garlic in direction of the top else it should burn earlier than the mushrooms are prepared.

2. Add beef inventory into the mushrooms.

3. Gravy thickener (slurry) – In a small bowl, combine the flour with 2 tablespoons of water, the Worcestershire sauce and Dijon Mustard till it’s lump free (it is a slurry).

4. Add slurry into gravy – Then pour the slurry straight into the meat inventory, stir it in (it should go cloudy). Within the subsequent steps because the liquid simmers, the gravy will magically thicken because the liquid heats up (photographs under)!

ℹ️ This technique of utilizing a slurry is a useful approach to make lump-free gravy. The same old technique would name for including flour into the cooked mushrooms, then including the inventory and stirring to dissolve the flour in. For this recipe, the gravy was a bit lumpy due to the quantity of mushrooms we’re utilizing. And it was tough to take away the lumps, even utilizing a whisk. So I selected to make use of this slurry technique as a substitute.

This slurry technique is definitely a variation of a basic French cooking approach to thicken sauces, soups and stews known as beurre manié. I exploit it in conventional French dishes akin to Coq au Vin and Beef Bourguignon.

5. Return meatballs into the gravy then depart to simmer for five minutes till the gravy thickens.

6. Serve! Serve Salisbury steak meatballs and mushroom gravy over mashed potato (or low-carb cauliflower mash), pasta or rice!

Proof of tender, juicy insides:

Leftovers will hold for 4 days within the fridge. Really, like with stews, the flavour of the gravy improves with time. It additionally freezes completely, absolutely cooked, which is useful to know.

And lastly, in case you’re apprehensive you received’t have the ability to sleep tonight till you understand, the opposite 2 meatball recipes (at present) in my high 3 are:

• Italian Meatballs – this may by no means budge from the #1 spot); and

• Swedish Meatballs, Vietnamese Bun Cha meatballs, Baked pork meatballs and Moroccan meatballs (equal third place). Don’t make me select!

– Johnsat x

Salisbury steak meatballs with mushroom gravy Recipe

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Serves: 4

Nutrition facts: 381 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup panko breadcrumbs (Note 1)
• 1/2 onion , peeled (brown/yellow)
• 500g / 1 lb beef mince (ground beef)
• 1 garlic clove , minced
• 1 egg
• 1 tbsp ketchup (or Aussie tomato sauce)
• 1 beef bouillon cube , crumbled (Note 2)
• 1/2 tsp Worcestershire sauce
• 3 tsp dijon mustard OR 2 tsp dry mustard powder
• 1 tbsp olive oil
• 2 tbsp / 30g unsalted butter
• 250 g / 8 oz mushrooms , sliced
• 1/4 tsp each cooking/kosher salt & pepper
• 2 garlic cloves , minced
• 2 cups beef stock , low sodium
• 1/4 tsp each cooking/kosher salt & pepper
• 3 tbsp flour (all purpose / plain)
• 2 tbsp water
• 2 tsp dijon mustard
• 2 tsp Worcestershire sauce
• Mashed potato (or rice or pasta)
• Parsley , finely chopped (optional)

Instructions

1. Grated onion – Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
2. Meatball mixture – Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
3. Roll balls – Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
4. Slurry – Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
5. Brown meatballs – Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
6. Sauté mushrooms – Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
7. Make gravy – Add beef stock, salt, pepper and slurry, then stir to combine.
8. Simmer meatballs – Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
9. Serve over mash sprinkled with parsley if desired.

Notes

1. Panko breadcrumbs – larger pieces than normal breadcrumbs which makes meatballs more tender inside. Pretty common nowadays, found in the Asian section of supermarkets here in Australia. Can sub with 1/2 cup normal breadcrumbs.
2. Bouillon cubes adds so much better flavour compared to just plain salt! Best subs: chicken or veg bouillon or stock powder. Salt sub: 1.5 tsp salt.
LEFTOVERS can be stored for 3 to 4 days in the fridge, or frozen.
Nutrition assumes 5 servings, excludes mashed potato.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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