Salisbury Steak Meatballs - middleeastsector
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Salisbury Steak Meatballs

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Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love! For this recipe, I took the classic American Salisbury Steak and turned it into super tasty meatballs! Truth be told, I love making meatballs. In fact, I sort of consider myself a meatball expert. Being from Romania, whether we are talking about my all-time favorite Romanian Meatballs, Italian Meatballs, or Indonesian Meatballs, I enjoy them all!

So for these Salisbury Steak Meatballs, it was a no-brainer for me to turn hamburger steaks into little bite-size balls of deliciousness! Basically, it’s just a difference in how you form the ground meat. I did make a few changes to the meatball gravy like not adding mushrooms, but you can actually modify the gravy any way you like. That’s part of the beauty of cooking.

This recipe makes a great main dish when paired with traditional mashed potatoes and green beans. But is also a fantastic party appetizer or filling for a simple meatball sub!

 

Ingredients

½ pound lean ground beef
½ pound lean ground turkey
½ cup onions, minced
⅓ cup seasoned bread crumbs
1 large egg, beaten
2 tbsp tomato paste
1 tbsp black pepper
1 tbsp Worcestershire Sauce
1 tbsp red wine vinegar
¼ tsp mustard powder
5 ounces sliced mushrooms
1 ¼ cup beef broth

 

Directions

Take one ounce of the mushrooms and finely chop them. Set these to the side
Add olive oil to a skillet and toss in the onions, cook until softened
Divide the cooked onions in two portions
In a large bowl combine half the onions with the ground beef and ground turkey, chopped mushrooms, bread crumbs, beaten egg, 1 tbsp tomato paste, ¼ cup beef broth, ¾ tsp salt and the black pepper
In a small bowl blend together the flour and 1 cup of beef broth until this is smooth.
Mix in the remaining onions, tomato paste, vinegar, Worcestershire Sauce and red wine vinegar and mustard powderCarefully form the mix into 20 small meatballs
Add the remaining oil into a pan and saute the meatballs, do the meatballs in batches so as to not overcrowd them. Turn the meatballs over and brown the other side also.
Add in the remaining mushrooms, salt and black pepper.
Pour the sauce over the meatballs and cook for 20 minutes on medium heat. In the crockpot cook 6 to 8 hours on low.
Serve over mashed Cauliflower, mashed potatoes, or rice

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