Description
Savory Salisbury steak meatballs bring hearty American diner nostalgia to your dinner table with rich, umami-packed gravy. Homemade comfort nestles perfectly alongside creamy mashed potatoes, promising a delicious journey through traditional home cooking.
Ingredients
Scale
Meat:
- 1 pound (453 grams) ground beef (80/20 recommended)
Meatball Binding and Flavor Enhancers:
- 1/2 cup breadcrumbs (or panko)
- 1 egg
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Cooking and Gravy Ingredients:
- 1 tablespoon vegetable oil (for browning)
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups beef broth (low-sodium recommended)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a spacious mixing bowl, combine ground beef, breadcrumbs, minced onion, egg, worcestershire sauce, salt, and pepper until thoroughly integrated.
- Shape the meat mixture into uniform, compact morsels approximately 1.5 inches in diameter, ensuring consistent size for even cooking.
- Dust the meatballs lightly with flour, creating a delicate coating that will enhance browning and help seal in moisture.
- Heat olive oil in a large skillet over medium-high temperature, allowing the pan to become thoroughly warm before adding meatballs.
- Carefully place meatballs into the skillet, allowing ample space between each piece to promote even browning and prevent steaming.
- Cook meatballs for 4-5 minutes, rotating periodically to achieve a rich, golden-brown exterior on all surfaces.
- Transfer partially cooked meatballs to a clean plate, reserving the flavorful pan drippings for the forthcoming sauce.
- In the same skillet, sauté sliced mushrooms until they release their moisture and develop a golden-brown caramelization.
- Add minced garlic to the mushrooms, stirring quickly to prevent burning and release aromatic flavors.
- Pour beef broth and worcestershire sauce into the skillet, scraping the bottom to incorporate all delectable browned bits.
- Whisk flour into the liquid to create a smooth, thickening base for the rich, savory sauce.
- Return meatballs to the skillet, nestling them gently into the developing sauce.
- Reduce heat and simmer for 10-12 minutes, allowing meatballs to cook completely and sauce to reach desired consistency.
- Finish by garnishing with fresh chopped parsley for a vibrant touch of color and herbal brightness.
Notes
- Opt for lean ground beef mixed with ground pork for extra flavor and juiciness without excess fat.
- Add breadcrumbs and egg as binding agents to ensure meatballs hold their shape perfectly during cooking.
- Gently mix ingredients to prevent dense, tough meatballs that can become rubbery when cooked.
- Use a cookie scoop or wet hands to create uniform meatball sizes for even cooking and professional presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg