Salisbury Steak Meatballs

Ingredients

• 1 pound Ground Beef (we use ground chuck)
• 1 teaspoon Salt
• 1 teaspoon Garlic Powder
• ¼ teaspoon Black Pepper
• 1 tablespoon Ketchup
• ½ tablespoon Worcestershire Sauce
• ½ tablespoon Steak Sauce (we used A-1)
• 1 Egg
• ¼ cup Panko Breadcrumbs (plain breadcrumbs work well too)
• Oil, for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups) – (We use canola oil, use your favorite neutral cooking oil that has a high smoke point)
• 3 tablespoons Butter
• 1 Medium Onion, sliced thin
• 8 ounces White Button Mushrooms, sliced
• 3 tablespoons Flour
• 2 cups Beef Broth

Recipe tips

Use ground meat that has some fat content. For saucy dishes like Cuban picadillo we use lean beef, for these meatballs a little fat will add flavor and moisture. Try for around 80-85% lean 15-20% fat.

Don’t overwork the meat. Mix just enough to combine. The same advice goes when rolling the meatballs, don’t over-handle them. Work with them just enough to form the ball.

Wait until the end to add extra salt to the gravy. The meatballs contain salt, plus the Worcestershire sauce, steak sauce, ketchup and beef broth also contains a good amount. We can always add at the end if needed.

Slice the mushroom, but not too thin so they hold up in the sauce.

Instructions

Place the ground beef, salt, garlic powder, black pepper, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs in a large bowl mix until combined.

Form the ground beef into balls; make them just a little smaller than a golf ball. Place them on a baking sheet or platter. Makes approximately 20 meatballs

Brown the meatballs

Add enough oil to a large, deep skillet to cover the bottom by ¼ – ½ inch (about 1½ cups). We used a non-stick skillet to make sure the meatballs don’t stick to the pan and tear.

Heat the oil over medium-high we want the oil hot, but not smoking. Test it by carefully adding one meatball. If the oil starts gently sizzling around it, then it is ready. Add the rest of meatballs leaving some space between them. Cook in batches if needed.

Cook the meatballs until they are browned on all sides. Turn them every two minutes or so. They will take about 5-6 minutes total.

When they are golden brown, remove the skillet from the heat and remove the meatballs. Use a slotted spoon and set them on a plate or pan.

Cover the plate loosely with a piece of aluminum foil to keep warm. The meatballs will finish cooking when they are added back to the gravy.

Drain the grease, but do not wipe or wash the skillet.

Make the mushroom gravy

1. Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the onions. Cook them gently for 3-4 minutes until they start to soften, stirring frequently.
2. Next, add the mushrooms. Cook them gently for 3-4 minutes until they become golden-brown in spots, stirring frequently.
3. Add the flour to the onions and mushrooms, stir to combine and cook for 1-2 minutes, stirring frequently.
4. Raise the heat to medium-high and add the beef broth, while stirring and gently scrapping any bits off the bottom of the skillet with a wooden spoon or spatula. Move around the skillet making small circles.

When the sauce comes to a simmer add the meatballs back to the pan. Let the sauce come back up to a simmer. Lower the heat to medium low, cover and cook the meatballs for 15-20 minutes, stirring occasionally.

Turn the meatballs occasionally and keep the gravy at a simmer. Raise or lower the heat as needed. The meatballs should be at least 165°F, use an instant read thermometer to make sure.

Taste the gravy and add salt, if needed. As a reference, we did not add extra salt to ours.

Serve the salisbury steak meatballs on a bed of mashed potatoes like we did, or with your favorite side dish.

How to thicken or loosen gravy

Uncover the pan if the gravy is not thickening and simmer the sauce for a few minutes until it reaches the desired consistency. Keep in mind that gravy thickens as it cools, you don’t want to take it too far.

Also, as the gravy simmers and reduces, it concentrates. Watch the salt, always taste before you add extra.

If your gravy is too thick, add more beef broth. That’s an easy fix! Add a little broth at a time while stirring until the gravy reaches the desired consistency and heats through.

You may also like these comfort food recipes:

• Stovetop Pot Roast
• Turkey Salisbury Steaks
• Beef Short Ribs
• Creamy Chicken and Rice Casserole
• Sausage Tortellini Soup
• Italian Sausage Spaghetti