Salisbury Steak Meatballs
I still remember the first time I tasted Salisbury steak meatballs in a friend’s home. The moment those savory bites touched my palate, I was enveloped by a wave of nostalgia, thinking of hearty family dinners. The aroma wafting from the kitchen, a perfect blend of browning meat and rich mushrooms, drew me in like a warm hug. With that experience in mind, I was inspired to create my version of The Best Salisbury Steak Meatballs with Rich Mushroom Gravy. This has become a cherished recipe in my family, a staple that brings everyone to the dinner table. Each meatball packs a punch of flavor, and the velvety mushroom gravy transforms the dish into something truly special.
What Makes This Recipe Special
What truly sets this recipe apart is its delightful combination of comforting flavors and textures. These meatballs are not only incredibly tender but are also infused with herbs and seasonings that will make your home smell heavenly. Most importantly, this dish is also a family-friendly option that’s quick to prepare, ensuring that you can spend more time with your loved ones and less time in the kitchen. The rich mushroom gravy that smothers the meatballs provides a luxurious finish that’s both satisfying and wholesome.
Ingredient List
For the Meatballs
- 1 pound ground beef: Leaner cuts will yield a healthier result.
- ½ cup breadcrumbs: Use fresh for better texture.
- ¼ cup finely chopped onion: Sweet onions work exceptionally well.
- 1 egg: This acts as a binder.
- 1 teaspoon Worcestershire sauce: Adds depth.
- 1 teaspoon garlic powder: For aroma and flavor.
- Salt and pepper: To taste.
For the Mushroom Gravy
- 2 tablespoons olive oil: Preferably extra virgin for enhanced flavor.
- 8 ounces mushrooms, sliced: Use fresh, preferably cremini or button mushrooms.
- 2 tablespoons all-purpose flour: For thickening the gravy.
- 1 cup beef broth: A quality broth will elevate the flavor.
- 1 tablespoon soy sauce: Adds a savory umami kick.
- 1 teaspoon dried thyme: For an earthy aroma.
- ½ cup heavy cream: To create a rich and creamy gravy.
How to Make The Best Salisbury Steak Meatballs with Rich Mushroom Gravy
Step 1
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined; be careful not to overwork the meat.
Step 2
Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter.
Step 3
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove from the skillet and set aside.
Step 4
In the same skillet, add sliced mushrooms and sauté for about 5 minutes or until they become golden brown.
Step 5
Sprinkle flour over the mushrooms and mix well, cooking for about a minute to eliminate any raw flour taste.
Step 6
Gradually whisk in the beef broth and soy sauce, bringing the mixture to a simmer. Stir occasionally until thickened, about 3-5 minutes.
Step 7
Return the meatballs to the skillet, cover, and simmer for an additional 10-15 minutes, ensuring the meatballs are cooked through.
Step 8
Finish by stirring in the heavy cream, incorporating it smoothly into the gravy. Allow it to simmer for another minute before serving.
Tips & Recipe Variations
- Use leaner meats: Try ground turkey or chicken for a healthier meatball.
- Make it gluten-free: Substitute breadcrumbs with gluten-free alternatives.
- Add Cheese: Consider incorporating shredded cheese into the meatball mixture for added richness.
- Freezing: These meatballs freeze well. Place cooked meatballs in an airtight container and store for up to 3 months.
- Storage: Leftovers can be kept in the refrigerator for up to 4 days.
How to Serve
These Salisbury steak meatballs are best served over a bed of creamy mashed potatoes or egg noodles, allowing the gravy to soak in. For a complete meal, pair it with steamed green beans or a crisp salad. As for drinks, a glass of red wine or a light beer complements the rich flavors beautifully. For presentation, garnish with fresh parsley to add a pop of color.
Your Questions, Answered
Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and gravy in advance, then simply reheat when ready to serve.
Can I freeze the leftovers?
Yes, they freeze quite well! Just make sure they’re in an airtight container.
What can I use instead of breadcrumbs?
Finely crushed crackers or oats can serve as great substitutes.
How do I prevent the dish from becoming watery?
Make sure to simmer the gravy properly after adding the broth and allow it to thicken before adding the meatballs.
Can I make this vegetarian or dairy-free?
For a vegetarian option, substitute the ground beef with a meat alternative and use vegetable broth. Coconut cream can replace heavy cream in the gravy.
Conclusion
Savoring The Best Salisbury Steak Meatballs with Rich Mushroom Gravy puts you in touch with the comfort of home-cooked meals. It’s a dish that brings everyone together, evoking warmth and cherished memories. I encourage you to try this recipe and share your experience it might just become a family favorite at your dinner table too!
“These meatballs were a hit at our family gatherings! The rich mushroom gravy takes them to the next level. A true comfort food delight!”
Salisbury Steak Meatballs with Mushroom Gravy
Ingredients
Method
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined; be careful not to overwork the meat.
- Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove from the skillet and set aside.
- In the same skillet, add sliced mushrooms and sauté for about 5 minutes or until they become golden brown.
- Sprinkle flour over the mushrooms and mix well, cooking for about a minute to eliminate any raw flour taste.
- Gradually whisk in the beef broth and soy sauce, bringing the mixture to a simmer. Stir occasionally until thickened, about 3-5 minutes.
- Return the meatballs to the skillet, cover, and simmer for an additional 10-15 minutes, ensuring the meatballs are cooked through.
- Finish by stirring in the heavy cream, incorporating it smoothly into the gravy. Allow it to simmer for another minute before serving.
Notes
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