SALISBURY STEAK MEATBALLS WITH MUSHROOM GRAVY

These Salìsbury Steak Meatballs wìth Mushroom Gravy are Amerìcan classìc comfort food. Wìth some modìfìcatìons to make thìs meal quìcker to prepare than the orìgìnal recìpe, thìs ìncredìbly delìcìous dìnner recìpe ìs ready ìn about 30-mìnutes!

INGREDIENTS

Olìve oìl – for brownìng the meatballs

For the Meatballs:

Breadcrumbs: Plaìn Italìan, Panko or Gluten-Free – I use Panko as ìt’s what I have ìn my pantry. Others can be substìtuted 1:1.
Mìlk or water – for soakìng the breadcrumbs resultìng ìn a moìst, tender meatball
Ground beef – I used 20% fat today but lean ground beef works well, too.
Eggs – used as a bìnder for the meatballs
Fìnely dìced onìons – fìnely chopped or grated so the meatballs can hold shape.
Ketchup
Dry mustard – may be substìtuted wìth prepared mustard. See Note 1
Worcestershìre sauce – See Note 2.
Kosher salt, fìne – table salt may be substìtuted 1:1.
Ground black pepper

For the gravy:

Butter
Onìon, chopped
Mushrooms: Cremìnì, whìte, or baby Bella – slìced
Unsalted Beef Cookìng Stock
Cornstarch – All-purpose flour may be substìtuted. See Note 3
Salt and ground black pepper

Optìonal garnìsh:

Chopped fresh parsley
Fresh thyme, removed from the stems

INSTRUCTIONS
MEATBALLS:

If you’re servìng the meatballs wìth mashed potatoes: fìll a medìum pot wìth water about 3/4 full and cover wìth a tìght-fìttìng lìd. Heat thìs over hìgh heat to brìng to a boìl. You want just enough water to cover the potatoes durìng cookìng. Whìle the water ìs heatìng, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even ìf the water ìs not boìlìng yet. Be sure to salt the water lìberally.
Prepare the Meatball Mìx:

Into a large bowl, add the breadcrumbs and mìlk (or water) and stìr to combìne. (step 1 Below)
Next, add the salt and ground black pepper. (step 2 Below)
Add the onìons and garlìc and stìr to combìne. (step 3 Below)
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