Salisbury Steak Meatballs with Mushroom Gravy
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Introduction
I remember the first time I tried Salisbury Steak Meatballs with Mushroom Gravy; it was a chilly evening, and the aroma wafting from the kitchen felt like a warm embrace. This dish combines the nostalgia of classic comfort food with the convenience of meatballs, making it a go-to recipe for many families. Perfect for a cozy weeknight dinner or when hosting guests, these meatballs bring a sense of home and happiness to any table. Whether you’re a novice cook or a seasoned chef, this dish is sure to impress.
Why you’ll love this dish
One of the main draws of Salisbury Steak Meatballs with Mushroom Gravy is its versatility. Not only is it a budget-friendly option, but it also tends to appeal to the entire family—even picky eaters! The combination of savory beef, mushrooms, and a rich, velvety gravy creates a mouthwatering experience that’s perfect for cozy dinners. Picture this: your loved ones gathered around the table, smiles on their faces as they dig into these delightful meatballs.
"I whipped up these Salisbury Steak Meatballs for dinner last night, and it was a hit! Everyone went back for seconds. The gravy was rich, and the meatballs were so tender!" – Jessica W.
Preparing Salisbury Steak Meatballs with Mushroom Gravy
This dish is surprisingly easy to prepare, making it ideal for both busy weeknights and relaxed weekends. You’ll start by mixing ingredients for the meatballs, browning them in a skillet, and then creating a flavorful mushroom gravy. The entire process takes less than an hour and results in a hearty meal that leaves everyone satisfied.
What you’ll need
To whip up these delightful meatballs, here’s what you’ll gather:
- 500 g (1 lb) beef mince (ground beef)
- 3/4 cup panko breadcrumbs
- 1/2 onion, peeled (brown or yellow)
- 1 clove garlic, minced
- 1 egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 beef bouillon cube, crumbled
- 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
- 2 cloves garlic, minced
- 2 cups low-sodium beef stock
- 3 tbsp all-purpose flour
- 2 tbsp cold water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Mashed potatoes, rice, or pasta (for serving)
- Parsley, finely chopped (optional for garnish)
Feel free to swap the beef mince with ground turkey or chicken for a lighter version, or use gluten-free breadcrumbs if necessary.
Step-by-step instructions
Prepare the Meatballs: In a large bowl, combine the beef mince, panko breadcrumbs, finely chopped onion, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and dijon mustard. Mix well until fully combined. Shape the mixture into meatballs, about the size of a golf ball.
Brown the Meatballs: Heat the olive oil in a skillet over medium heat. Add the meatballs, cooking until browned on all sides. Once browned, remove the meatballs from the skillet and set them aside.
Make the Gravy: In the same skillet, melt the butter and sauté the sliced mushrooms until they’re golden brown. Add minced garlic and cook for another minute. Sprinkle the flour over the mushrooms, stirring to combine. Gradually pour in the beef stock, whisking to avoid lumps. Stir in the additional dijon mustard and Worcestershire sauce, bringing the mixture to a simmer.
Combine and Cook: Return the meatballs to the skillet, ensuring they’re covered in the gravy. Cover and simmer for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.
Serve: Plate the meatballs and drizzle with the rich gravy. Garnish with finely chopped parsley for color.
Best ways to enjoy it
When it comes to serving Salisbury Steak Meatballs, you have plenty of delicious options. These meatballs pair wonderfully with creamy mashed potatoes, which absorb the flavorful gravy beautifully. Alternatively, you could serve them over a bed of fluffy rice or al dente pasta, creating a satisfying plate that’s bursting with flavor. For a fresh twist, consider adding a side salad for a pop of color and crunch.
Storage and reheating tips
To keep your leftovers fresh, store any uneaten meatballs and gravy in an airtight container in the refrigerator. They will last up to three days. For longer storage, you can freeze the meatballs and gravy. Just be sure to let them cool completely before transferring to a freezer-safe bag or container. When ready to reheat, thaw them in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
Helpful cooking tips
- Avoid Overmixing: When combining the meatball ingredients, be careful not to overmix. This can lead to tough meatballs.
- Use a Light Hand: When frying, ensure your skillet isn’t overcrowded; this helps achieve a nice sear and prevents steaming.
- Taste as You Go: Don’t hesitate to taste the gravy for seasoning. A touch more Worcestershire can deepen the flavor!
Creative twists
Feel free to get creative with this dish! Add shredded cheese to the meatball mixture for extra richness or incorporate finely chopped spinach for a nutritional boost. If you’re experimenting with flavors, try swapping regular mustard for honey mustard or adding spices like garlic powder or smoked paprika to give it a unique spin.
Common questions
How long does it take to prepare this dish?
The entire process takes about 30-45 minutes, making it a perfect choice for a weeknight dinner.
Can I use a different type of meat?
Absolutely! You can swap ground beef for turkey, chicken, or even plant-based meat alternatives for a different flavor profile.
How do I keep leftovers safe?
As with any meat dish, ensure leftovers are cooled to room temperature before refrigerating. Always reheat to 165°F (73.9°C) before serving to ensure food safety.
With this recipe, you’re not just serving dinner; you’re creating memories. So roll up your sleeves, gather your ingredients, and enjoy every moment in the kitchen!
Salisbury Steak Meatballs with Mushroom Gravy
Ingredients
Method
- In a large bowl, combine the beef mince, panko breadcrumbs, finely chopped onion, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and dijon mustard. Mix well until fully combined.
- Shape the mixture into meatballs, about the size of a golf ball.
- Heat the olive oil in a skillet over medium heat. Add the meatballs, cooking until browned on all sides. Once browned, remove the meatballs from the skillet and set them aside.
- In the same skillet, melt the butter and sauté the sliced mushrooms until they’re golden brown. Add minced garlic and cook for another minute.
- Sprinkle the flour over the mushrooms, stirring to combine. Gradually pour in the beef stock, whisking to avoid lumps. Stir in the additional dijon mustard and Worcestershire sauce, bringing the mixture to a simmer.
- Return the meatballs to the skillet, ensuring they’re covered in the gravy. Cover and simmer for about 20 minutes, allowing the flavors to meld and the meatballs to cook through.
- Plate the meatballs and drizzle with the rich gravy. Garnish with finely chopped parsley for color.
Nutrition
Notes
