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Salisbury Steak Meatballs

Juicy meatballs smothered in a creamy mushroom gravy, perfect for a comforting family dinner or a special gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 pound ground beef Use 80/20 for juicier meatballs
  • 1/4 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the gravy
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced
  • 2 cups beef broth
  • 1/2 cup heavy cream
Garnish
  • to taste fresh parsley For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, and pepper. Mix until just combined.
  3. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet.
Cooking
  1. Bake the meatballs in the oven for about 20 minutes until they are cooked through and slightly browned.
  2. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown.
  3. Once the mushrooms are cooked, pour in the beef broth and bring to a simmer. Slowly add the heavy cream and stir until combined.
  4. Once the meatballs are done baking, transfer them to the skillet with the gravy. Let them simmer for an additional 5-10 minutes.
  5. Garnish with fresh parsley before serving.

Notes

Serve with mashed potatoes, egg noodles, or rice. Store leftovers in an airtight container for up to 3-4 days or freeze for up to three months. Reheat gently on stovetop.