It worked perfectly. I was even able to prep a quick pot of soup for lunches for the week while my meatballs were baking.
Salisbury Steak Meatballs with a Mushroom Gravy
Original Recipe by Mary Ellen of Mary Ellen's Cooking Creations
- 1 lb lean ground beef
- 1 sm onion, minced
- Approximately 2 Tbsp Worcestershire sauce
- 1 Tbsp ketchup
- 1 egg
- Approximately 1/2 c breadcrumbs
- A few pinches each of salt and pepper
- 1/2 sm onion, thinly sliced
- 8oz of fresh mushrooms stemmed and sliced; I used baby bellas. White mushrooms would work too.
- 4 Tbsp butter
- 1 tsp olive oil
- 1 Tbsp flour
- 16 oz of beef broth or stock
- 1 Tbsp Worcestershire sauce
- Salt and pepper to taste
- Line a cookie sheet with tin foil and spray with cooking spray; heat oven to 375 degrees F.
- In a large bowl, mix the beef, onions, Worcestershire, ketchup, egg, salt and pepper.
- Slowly add the breadcrumbs, using more or less as needed until you have a moist mixture that comes together when you form a ball.
- Form meat into small meatballs; I was able to make 20 small meatballs with 1 lb of beef.
- Place meatballs on the cookie sheet and bake for 20 minutes, turning once.
- In the meantime, make the gravy - heat butter and oil in a large saute pan over medium heat (I used a non-stick pan).
- Add onions and mushrooms; saute 3-4 minutes.
- Add the flour and stir for 1 minute
- Add the broth and Worcestershire - stir to mix well. Season with salt and pepper. Bring to a low simmer. NOTE: to really thicken your sauce, add the broth a little at a time instead of all at once. Add some, stir, repeat until you have used all of your broth.
- Once the meatballs are done, add them to the gravy. Allow to simmer, partly covered, until you are ready to eat (simmer at least 10-15 minutes).