Thursday, January 14, 2016

Salisbury Steak Meatballs with a Mushroom Gravy


Trying to save some time on busy weeknights? This recipe can be prepped in advance and doesn't require much active/standing at the stove cooking time.


I was really craving Salisbury steaks last week - it's something about that mushroom gravy! But the thought of standing at my stove frying the steaks, all of that splattering grease on a clean stove, and then the smell your house gets after frying beef was enough to make me rethink that plan. Then I had an idea - why couldn't I just turn the steaks into meatballs? I could bake the meatballs and then just simmer them in the gravy.



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

Ingredients
  • 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
For the gravy:
  • 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
Directions
  • 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). 




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