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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