These Salisbury steak meatballs are comfort food at its best! In this recipe, perfectly seasoned meatballs are covered in a deep-brown onion and mushroom gravy.
Course Main Course
Cuisine American
Keyword beef recipes, meatballs, mushroom gravy
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 4
Calories 580kcal
Author Elizabeth Rodriguez
Ingredients
1poundGround Beefground chuck or ground round work well
1teaspoonSalt
1teaspoonGarlic Powder
¼teaspoonBlack Pepper
1tablespoonKetchup
½tablespoonWorcestershire Sauce
½tablespoonSteak Saucewe used A-1
1Egg
¼cupPanko Breadcrumbsor plain breadcrumbs
Canola Oilfor frying – enough to cover the bottom of a large, deep skillet with ¼ - ½ inch of oil (about 1½ cups)
3tablespoonsButter
1Medium Onionsliced thin
8ouncesWhite Button Mushroomssliced
3tablespoonsFlour
2cupsBeef Broth
Instructions
Make the meatballs
Place the ground beef, salt, garlic powder, black pepper, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs in a large bowl. Mix the ground beef with your hands until all of the ingredients are incorporated.
Form the ground beef into balls; make them just a little smaller than a golf ball. Place them on a sheet pan or plate, preferably lined with parchment paper to minimize sticking. 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).
Heat the oil over medium-high, until hot but not smoking. Add the meatballs. Make sure to leave some space in between so they’re not touching and so that you can turn them. Cook in batches if needed.
Cook the meatballs about 5 minutes or until they’re browned on all sides. Turn them every two minutes or so.
Remove the skillet from the heat and remove the meatballs, set them on a plate or pan. Cover loosely with a piece of foil and/or place in the microwave or oven to keep warm. Don’t worry that they are not cooked all the way through. They will finish cooking in the gravy.
Drain the excess grease, but do not wash or wipe the skillet.
Make the mushroom gravy
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.
Next, add the mushrooms. Cook them gently for 3-4 minutes until they become golden-brown in spots, stirring frequently.
Add the flour to the onions and mushrooms, stir to combine and cook for 1-2 minutes, stirring frequently.
Raise the heat to medium-high and add the beef broth, while stirring and gently scrapping any bits off the bottom of the skillet. 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 and turning the meatballs. Keep at a simmer, raise or lower the heat a bit, as needed.
Taste the gravy and add salt, if needed. As a reference, we did not add extra salt to ours.