Salisbury Steak Meatballs
Salisbury Meatballs is a delicious, simple recipe which needs only a few steps and 20 minutes. Meatballs are baked then added to the saucy, juicy mushroom gravy.
Servings: 4
Equipment
- Mixing Bowl
- Baking Pan
- Skillet
Ingredients
Meatballs
- 1 lb Ground Beef, or Ground Turkey
- 1 cup Panko Breadcrumbs
- ½ teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Ground Mustard
- 1 Egg
- 1 ½ Tablespoons Tomato Paste
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Mushroom Gravy
- 3 Tablespoons Butter
- 1 cup Mushrooms, sliced (4.4 oz)
- 1 medium Onion sliced
- 3 Garlic, peeled & crushed
- 1 cup Beef Stock
- 1 Tablespoon Tomato Paste
- Salt, to taste
- Black Pepper, to taste
- Parsley, to garnish
Instructions
- Preheat the oven to 375° F Grease a sheet pan with olive oil or line with parchment paper.
Salisbury Steak Meatballs
- In a large bowl, add ground beef, breadcrumbs, garlic, onion, Worcestershire sauce, mustard, egg, tomato paste, salt and pepper. Mix together.
- Form meatballs using about 1 ½ teaspoons of the meat mixture each (a small scoop works well for this). You will get 10-12 meatballs. Place on the prepared baking sheet and bake for 15 minutes.
Mushroom Gravy
- Meanwhile, heat a non-stick skillet over medium heat. Then add butter. When butter is melted, add mushrooms, onion and garlic. Stir and cook until tender.
- Pour in the beef stock and mix in the tomato paste. Bring to a simmer.
- Transfer the meatballs into the skillet and stir. Cook for 1 minute.
- Taste and adjust salt and pepper if needed.
- Garnish with parsley and serve immediately over potatoes, rice, noodles, etc.
Notes
Storage
Store in the refrigerator in an airtight container for up to 5 days.To Freeze
Allow to cool down and freeze in an airtight container for 1 month.To Reheat
Reheat in the microwave until heated through.Nutrition
Calories: 402kcal
