Salisbury Steak Meatballs with Mushroom Gravy
A comforting dish featuring tender meatballs made from ground beef, seasoned perfectly, and smothered in a rich mushroom gravy.
Ingredients
For the Meatballs
- ¾ cup panko breadcrumbs
- ½ piece onion, peeled (brown/yellow)
- 500 g / 1 lb beef mince (ground beef)
- 1 clove garlic, minced
- 1 piece egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 cube beef bouillon, crumbled Note: Crumbled beef bouillon cube
- ½ tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
For the Gravy
- 1 tbsp olive oil
- 2 tbsp / 30g unsalted butter
- 250 g / 8 oz mushrooms, sliced
- ¼ tsp cooking/kosher salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- 2 cups beef stock (low sodium)
- 3 tbsp flour (all purpose / plain)
- 2 tbsp water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
To Serve
- Mashed potato (or rice or pasta)
- Parsley, finely chopped (optional)
Instructions
Meatballs Preparation
- In a large bowl, combine the beef mince, panko breadcrumbs, minced onion, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard. Mix well until all ingredients are combined.
- Shape the mixture into meatballs, about the size of a golf ball.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides. Once cooked through, remove them from the skillet and set them aside.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they’re soft. Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and mix well to form a roux. Gradually pour in the beef stock, stirring constantly to avoid lumps.
- Add water, dijon mustard, Worcestershire sauce, salt, and pepper. Bring the gravy to a simmer and let it thicken slightly.
- Return the meatballs to the gravy. Coat them well and heat through.
Notes
Ensure the meatballs are evenly sized for uniform cooking. You can substitute beef mince with ground turkey or chicken for a lighter option. For extra flavor, add herbs like thyme or rosemary to the meat mixture.