Salisbury Steak Meatballs with Rich Mushroom Gravy

Ingredients (24)

• ·lb ground beef
• ·cup breadcrumbs
• ·egg
• ·cup milk
• ·small onion
• ·cloves garlic
• ·tbsp Worcestershire sauce
• ·tsp Dijon mustard
• ·tsp soy sauce
• ·tsp salt
• ·tsp black pepper
• ·tsp smoked paprika
• ·tbsp olive oil
• ·tbsp butter
• ·oz mushrooms
• ·small onion
• ·cloves garlic
• ·tbsp flour
• ·cups beef broth
• ·tbsp Worcestershire sauce
• ·tsp soy sauce
• ·tsp Dijon mustard
• ·tsp dried thyme
• ·black pepper

1. 1

   In a large bowl, combine all meatball ingredients except olive oil. Mix gently (don’t overwork). Roll into golf-ball-sized meatballs.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Sear meatballs until browned on all sides (they don’t need to be cooked through). Remove and set aside.

3. 3

   In the same skillet, melt butter. Add mushrooms and onions, cooking until deeply golden (8–10 minutes). Add garlic and cook 30 seconds.

4. 4

   Sprinkle flour over the mushrooms. Stir and cook 1 minute. Slowly whisk in beef broth. Add Worcestershire, soy sauce, Dijon, thyme, and black pepper.

5. 5

   Return meatballs to the skillet. Cover and simmer on low 12–15 minutes, until cooked through and gravy is thick and glossy.

6. 6

   Adjust seasoning with salt or pepper if needed.