Skillet Salisbury Meatballs with Mushroom Gravy
Browned beef meatballs simmered in a savory mushroom gravy in one skillet.
Equipment
- Large deep skillet with a lid
- Mixing bowl
- Whisk
- Instant-read thermometer
Ingredients
Main Ingredients
- ¾ cup panko breadcrumbs for the meatballs
- ½ yellow onion for the meatballs, finely grated
- 1 lb ground beef for the meatballs, 85 to 90 percent lean
- 1 cloves garlic for the meatballs, minced
- 1 large egg for the meatballs
- 1 tbsp ketchup for the meatballs
- 1 beef bouillon cube for the meatballs, crumbled, low sodium if possible
- ½ tsp Worcestershire sauce for the meatballs
- 3 tsp Dijon mustard for the meatballs, or 2 tsp dry mustard powder
- 1 tbsp olive oil for browning the meatballs
- 2 tbsp unsalted butter for the gravy
- 8 oz mushrooms for the gravy, sliced
- 2 cloves garlic for the gravy, minced
- 3 tbsp all-purpose flour for the gravy
- 2 cup low sodium beef broth for the gravy
- 2 tbsp water for the gravy
- 2 tsp Dijon mustard for the gravy
- 2 tsp Worcestershire sauce for the gravy
- ¼ tsp kosher salt for the gravy
- ¼ tsp black pepper for the gravy
- 2 cup mashed potatoes for serving, or cooked rice or pasta
- ¼ cup fresh parsley for serving, finely chopped
Instructions
Cooking
- Mix. In a large bowl, combine the beef, panko, grated onion, 1 clove garlic, egg, ketchup, crumbled bouillon, 1/2 tsp Worcestershire, and 3 tsp Dijon. Mix gently until just combined.
- Shape. Roll into about 16 meatballs the size of golf balls.
- Brown. Heat the oil in a large deep skillet over medium heat. Brown the meatballs for 5 to 6 minutes, turning, until browned all over. Transfer to a plate. They will not be cooked through yet.
- Saute the mushrooms. Melt the butter in the same skillet, add the mushrooms, and cook 5 to 6 minutes until golden and soft. Add 2 cloves garlic and cook 1 minute.
- Make the gravy. Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, whisking, then add the water, 2 tsp Dijon, 2 tsp Worcestershire, salt, and pepper. Simmer 3 to 4 minutes until slightly thickened.
- Finish. Return the meatballs and any juices to the skillet, spoon the gravy over, cover, and simmer on low 8 to 10 minutes until the meatballs reach 160 degrees F.
- Serve. Serve over mashed potatoes, rice, or pasta and sprinkle with parsley.
Notes
Substitutions: Ground turkey or chicken works for a lighter version, but cook it to 165 degrees F. Dry breadcrumbs can replace panko at about 1/2 cup.
Tips: Do not overmix the meat, and taste the gravy before adding more salt.
Storage: Refrigerate in the gravy for up to 3 days or freeze for up to 3 months.