PREP TIME: 10 mins | COOK TIME: 45 mins | TOTAL TIME: 55 mins | YIELD: 8
These tender, perfectly seasoned meatballs smothered in rich gravy is comfort food at its finest! Serve them over fluffy mashed potatoes and I am pretty sure that the kids will lose their minds! Or over Homemade egg noodles for a sensational date night.
INGREDIENTS
Meatballs:
2 lb Lean Ground Beef
2/3 c Seasoned Breadcrumbs
2 tsp Ground Mustard
2 tsp Beef Bouillon Granules
4-5 dashes Worcestershire Sauce
1 tbsp Ketchup
Salt And Pepper, to taste
Gravy:
1 medium Onion, diced
8 oz white mushrooms, sliced (can substitute two 3 oz cans of mushrooms)
32 oz Beef Broth
4 dashes Worcestershire
1 tbsp Ketchup
2 tsp Kitchen Bouquet
3 tbsp of Corn Starch dissolved in 3 tbsp water
Salt & Pepper, to taste
HOW TO MAKE SALISBURY STEAK MEATBALLS
Step 1: Add the ground beef, seasoned breadcrumbs, ground mustard, bouillon, Worcestershire Sauce, and ketchup in a bowl. Season with salt and pepper. Mix well and make into balls maybe a little bigger than a golf ball.
Step 2: In a skillet, heat a few tbsp of oil. Once hot, add the meatballs and cook over medium heat until evenly brown. Note to rotate them often so they don’t burn. Transfer the cooked meatballs to a clean plate and set aside.
Step 3: Drain any excess grease from the pan but don’t wash it. Add 2 tbsp butter. Saute the onions for about 5 to 10 minutes over medium-high heat until tender, fragrant, and golden brown.
Step 4: Add in the mushrooms and continue to cook for a few minutes more.
Step 5: Adjust the heat to medium and pour in the beef stock before adding in the Worcestershire sauce and ketchup. Stir well.
Step 6: Simmer for about 10 minutes. Then, add to the Kitchen Bouquet and corn starch mixture. Stir to mix until the gravy starts to thicken. To taste, season with salt and pepper.
Step 7: Add the meatballs to the gravy and adjust the heat to low. Cover and cook for 20 to 30 minutes more. Be careful when stirring because the meatballs will be tender and might break apart.
Step 8: When done, serve with mashed potatoes. Enjoy!
NUTRITION FACTS:
Amount Per Serving: CALORIES: 340 TOTAL FAT: 15g SATURATED FAT: 6g TRANS FAT: 0g UNSATURATED FAT: 7g CHOLESTEROL: 101mg SODIUM: 904mg CARBOHYDRATES: 14g FIBER: 1g SUGAR: 3g PROTEIN: 36g
Ingredients
- Meatballs:
- 2 lb Lean Ground Beef
- 2/3 c Seasoned Breadcrumbs
- 2 tsp Ground Mustard
- 2 tsp Beef Bouillon Granules
- 4-5 dashes Worcestershire Sauce
- 1 tbsp Ketchup
- Salt And Pepper, to taste
- Gravy:
- 1 medium Onion, diced
- 8 oz white mushrooms, sliced (can substitute two 3 oz cans of mushrooms)
- 32 oz Beef Broth
- 4 dashes Worcestershire
- 1 tbsp Ketchup
- 2 tsp Kitchen Bouquet
- 3 tbsp of Corn Starch dissolved in 3 tbsp water
- Salt & Pepper, to taste
Instructions
Step 1: Add the ground beef, seasoned breadcrumbs, ground mustard, bouillon, Worcestershire Sauce, and ketchup in a bowl. Season with salt and pepper. Mix well and make into balls maybe a little bigger than a golf ball.
Step 2: In a skillet, heat a few tbsp of oil. Once hot, add the meatballs and cook over medium heat until evenly brown. Note to rotate them often so they don’t burn. Transfer the cooked meatballs to a clean plate and set aside.
Step 3: Drain any excess grease from the pan but don’t wash it. Add 2 tbsp butter. Saute the onions for about 5 to 10 minutes over medium-high heat until tender, fragrant, and golden brown.
Step 4: Add in the mushrooms and continue to cook for a few minutes more.
Step 5: Adjust the heat to medium and pour in the beef stock before adding in the Worcestershire sauce and ketchup. Stir well.
Step 6: Simmer for about 10 minutes. Then, add to the Kitchen Bouquet and corn starch mixture. Stir to mix until the gravy starts to thicken. To taste, season with salt and pepper.
Step 7: Add the meatballs to the gravy and adjust the heat to low. Cover and cook for 20 to 30 minutes more. Be careful when stirring because the meatballs will be tender and might break apart.
Step 8: When done, serve with mashed potatoes. Enjoy!
