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Tender Salisbury Steak Meatballs Recipe Easy Creamy Mushroom Gravy Tutorial

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Tender Salisbury steak meatballs served with a creamy mushroom gravy, perfect for a comforting and fuss-free meal ready in about 40 minutes.

Ingredients

Scale
  • 1 pound (450g) ground beef (preferably 80/20 for juiciness)
  • 1/2 cup (50g) breadcrumbs (plain or Italian-seasoned)
  • 1/4 cup (60ml) milk
  • 1 large egg, beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups (480ml) beef broth
  • 1/4 cup (60ml) sour cream
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, milk, beaten egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined to keep meatballs tender.
  2. Shape the mixture into 8 evenly sized meatballs, about 2 inches in diameter. Place on a plate or tray.
  3. Heat 2 tablespoons of butter in a large skillet over medium heat. Add meatballs, leaving space between them. Brown for 4-5 minutes per side until golden brown but not fully cooked. Avoid crowding the pan.
  4. Remove meatballs from skillet and set aside. In the same pan, add sliced mushrooms and sauté for 5-6 minutes until browned and tender.
  5. Sprinkle flour over mushrooms and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
  6. Gradually pour in beef broth while stirring continuously to avoid lumps. Bring to a simmer and let thicken for 3-4 minutes until gravy coats the back of a spoon.
  7. Lower heat and stir in sour cream and Dijon mustard (if using). Season with salt and pepper. Add sour cream off heat or on very low to prevent curdling.
  8. Return meatballs to skillet, spoon gravy over them, cover, and simmer gently for 10-12 minutes until meatballs reach an internal temperature of 160°F (71°C).
  9. Serve hot with mashed potatoes, buttered noodles, or creamy polenta.

Notes

Do not overmix meatball ingredients to keep them tender. Brown meatballs slowly for best crust and flavor. Add sour cream off heat or on very low to prevent curdling. Use a meat thermometer to ensure meatballs reach 160°F internally. For gluten-free, substitute breadcrumbs with almond flour. For dairy-free gravy, use coconut cream and vegetable broth.

Nutrition

Keywords: Salisbury steak, meatballs, mushroom gravy, comfort food, easy dinner, creamy gravy, ground beef recipe

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