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THESE SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY ARE CLASSIC COMFORT FOOD. THIS INCREDIBLY DELICIOUS DINNER RECIPE IS READY IN ABOUT 30-MINUTES!
Meatballs are a comfort food for most families and they are usually a food many kids will readily eat. I know mine does and because of that I often serve new flavored foods in the form of a meatball.
These Salisbury steak meatballs with mushroom gravy are tender and moist, not to mention flavorful. If your best recollection of a Salisbury steak is something that came from a frozen dinner, I urge you to give these a try! These taste nothing like that dense almost flavorless piece of meat, so please don’t judge this recipe based on that experience.
Great recipe, next time I would use 2 eggs in the meat, my meatballs were very loose when I was browning them, some fell apart. Also, 1 cup of beef broth is not nearly enough to make gravy for all these meatballs I used 4 cups of broth and another tablespoon of cornstarch.
I’ve made this recipe three times and my family LOVES it! I used Dijon mustard but only half of what the recipe says. Easy, simple and fast! Very delicious! We used 2 pounds of Hamburger and only added one egg, I think that’s why they didn’t stay together too well. We had to add more gravy also (we like lots of gravy)! Everyone loved it! I served with a side of sautéed zucchini and carrots.
- 2 tbsp olive oil
- For the Meatballs:
- 1 cup breadcrumbs, regular, Panko or GF
- 1/4 cup milk or water
- 1½ lb lean ground beef
- 1 egg
- 1/2 cup diced onions
- ¼ cup (4 tbsp) ketchup
- 1 tablespoon dry mustard [See Note 1]
- 1 tbsp Worcestershire sauce [see Note 2]
- 1 tsp Kosher salt
- 1 tsp ground black pepper
- For the gravy:
- 2 tbsp butter
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 1 tbsp Worcestershire sauce [See Note 2]
- 1 cup unsalted beef broth
- 2 tbsp cornstarch [See Note 3]
- salt and ground black pepper, to taste
- Optional garnish
- chopped fresh parsley
- If you’re serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
- Visit SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY By https://kitchendreaming.com/ For Full Instructions
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