Salisbury Steak Meatballs | Cooking with Katie Cross
Salisbury Steak Meatballs
5 mins prepServes 5
These Salisbury Steak Meatballs are tender, seasoned meatballs seared until golden and simmered in a rich mushroom and onion brown gravy that comes together in just one skillet.
0 In a large mixing bowl, combine the egg and breadcrumbs. Whisk until the breadcrumbs soak up the egg. Then add the ground beef, Worcestershire sauce, Dijon mustard, ketchup, onion powder, garlic powder, dried onion flakes, and beef bouillon powder. Use your hands to mix everything together until fully combined.
1 Take small portions of the meat mixture and roll them between your palms to make 1–2 inch meatballs.
2 Heat olive oil in a skillet over medium-high heat. Add the meatballs and sear them for about 3–4 minutes per side (aim for about four sides). Once browned, remove them from the skillet and set aside.
3 In the same skillet, add the sliced onions and mushrooms. Cook for about 5 minutes until softened.
4 Sprinkle in the flour and stir it around to form a roux. Let it cook for about 2 minutes, stirring occasionally. Then pour in the beef broth and add the Better Than Bouillon paste. Whisk until smooth and bring the mixture to a gentle simmer.
5 Return the meatballs to the skillet and let them simmer in the gravy on low heat for 5–10 minutes. Serve over mashed potatoes or rice and enjoy!
