Salisbury Steak Meatballs {with Mushroom Gravy}
Ingredients
For the meatballs...
- 1 lb. ground beef
- 1/2 cup finely diced onion
- 1/4 cup panko bread crumbs
- 1 egg lightly beaten
- 1 Tbl. Worcestershire sauce
- 3 Tbl. fresh parsley minced
- 1 Tbl. dried shallot and roasted garlic
- or 1 garlic clove & 1 shallot clove, minced
- 1/2 tsp. freshly cracked pepper
- 1/2 tsp. kosher salt
- 1 Tbl. butter for pan frying
For the mushroom gravy...
- 1 Tbl. butter
- 8 oz. sliced mushrooms
- 2 shallots thinly sliced
- 1 Tbl. fresh thyme leaves minced
- 2 Tbl. flour
- 1 1/2 - 2 cups beef broth
- salt & freshly cracked pepper
Instructions
For the meatballs...
- Combine ingredients and form into 1 1/2-inch meatballs. Melt 1 Tbl. butter in a large skillet. Working in batches, sauté meatballs for 3-4 minutes turning until all sides are nicely browned. Remove from pan and reserve.
For the mushroom gravy...
- Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
- Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through, about 15 minutes