The meatball version ofSalisbury steak!
served in a mushroom gravy.
Salisbury steak meatballs
Theres a good number ofmeatball recipeson this website.
Salisbury steak meatballs served overcreamy mashwithrocket saladon the side (I skipped the parmesan because I was out).
Sixteen, to be exact.
Think savoury seasoned juicy tender beef meatballs smothered in a wickedly tasty mushroom gravy.
Its got even more flavour than ordinarySalisbury steakseven though we use the same ingredients.
Salisbury steak meatballs served overcreamy mashwithrocket saladon the side (I skipped the parmesan because I was out).
Because theres so much more surface area on 22 meatballs vs 5 large Salisbury steaks.
Ingredients in Salisbury steak meatballs
Heres what you need.
Alternatives: Chicken, pork, turkey or lamb should all work equally well here.
Panko breadcrumbs Adds bulk and absorbs moisture so the mixture isnt too wet to form meatballs.
Onion A key flavour base in most of my savoury dishes!
It softens the panko which makes the meatballs juicier and more tender.
Plus, if you use diced onion youd need to cook it separately beforehand.
When its grated, theres no need!
Panko breadcrumbs are easy to find these days in the Asian and breadcrumb aisle of grocery stores.
Worcestershire sauce The sauce auto-correct has to fix for me, every single time!
Beef bouillon cubes or powder Better than salt!
Use powder or crumble a cube.
(Tip for Aussies Oxo brand crumbles easily, other brands are a bit hard).
Ketchup Adds a touch of sweetness as well as flavour.
Dijon mustard For flavour.
Substitute with any other plain smooth mustard, though not hot English (too spicy!)
Egg Holds the meatballs together.
We cant use butter to brown the meatballs as it will burn.
Mushrooms Just ordinary white mushrooms.
Hard to find a mushroom recipe on my website without garlic in it!
Then just pour that into the beef stock and watch as the gravy magically thickens!
Beef stockgives the gravy the lovely deep brown colour.
My recipes are written for low-sodium beef stock and homemade beef stock.
Flour To thicken the gravy.
Dijon mustard Used to add flavour to the gravy.
How to make Salisbury steak meatballs
In summary:
Mix salisbury meatball ingredients then roll balls.
Sear meatballs, remove, saute mushrooms, then add gravy ingredients.
Salisbury meatball mixture
Grate onion over panko breadcrumbs My secret trick for extra soft, extra tasty meatballs!
Read the glowing reviews inItalian Meatballs!).
Put the panko breadcrumbs in the bowl first then grate the onion using a box grater straight onto it.
The juices will soak into the breadcrumbs, which makes the meatballs softer.
Plus, because the onion is grated rather than chopped, theres no need to saute the onion separate!
Meatball mixture Add all remaining meatball ingredients.
Nothing beats using your hands.
Get right in there to mix it up well!
Now, its pretty well known throughout my team that I dont have the patience for meatball rolling.
Prevent screen from sleeping
Love eating em, but hate rolling em.
Continue until all the mixture is used.
Roll fairly firmly so the balls will not fall apart when you are cooking them.
Searmeatballs, just until nicely browned on the outside.
They can (should!)
still be raw inside.
We will finish cooking theminthe gravy (maximum flavour, ultra tender balls!).
Removethe meatballs on a plate and set aside while we make the mushroom gravy in the same skillet.
How to make the mushroom gravy
And heres how we make the mushroom gravy.
Saute mushroomsin the butter until softened.
Add the garlic towards the end else it will burn before the mushrooms are ready.
Add beef stockinto the mushrooms.
i This method of using a slurry is a handy way to make lump-free gravy.
For this recipe, the gravy was a bit lumpy because of the volume of mushrooms were using.
And it was difficult to remove the lumps, even using a whisk.
So I chose to use this slurry method instead.
I use it in traditional French dishes such asCoq au VinandBeef Bourguignon.
Return meatballsinto the gravy then leave to simmer for 5 minutes until the gravy thickens.
Serve Salisbury steak meatballs and mushroom gravy overmashed potato(or low-carbcauliflower mash), pasta orrice!
Proof of tender, juicy insides:
Leftovers will keep for 4 days in the fridge.
Actually, like with stews, the flavour of the gravy improves with time.
It also freezes perfectly, fully cooked, which is handy to know.
Dont make me choose!
