Delicious and juicy Salisbury steak meatballs served in a rich mushroom gravy.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
1/4 cup milk
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
8 ounces sliced mushrooms
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
Chopped parsley for garnish (optional)
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, milk, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1.5 inches in diameter. You should have approximately 12 meatballs.
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are softened.
Pour in the beef broth and soy sauce, bringing the mixture to a simmer. Return the meatballs to the skillet.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the gravy and cook for an additional 2-3 minutes until the gravy thickens.
Serve the meatballs hot, garnished with chopped parsley if desired.
Notes
For added flavor, mix in some chopped fresh herbs like thyme or parsley into the meatball mixture.
Serve over mashed potatoes or egg noodles for a complete meal.