Salisbury Steak Meatballs
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Homemade Salisbury Steak Meatballs over Creamy Mashed Potatoes is a delectable and comforting dish that combines the flavors of classic Salisbury steak and the comforting appeal of creamy mashed potatoes. The meatballs, made with seasoned ground beef, are perfectly tender and juicy, complemented by a rich and savory brown gravy that enhances their flavor. Nestled on a bed of velvety smooth mashed potatoes, the dish achieves a perfect balance of textures and tastes. Each bite offers a harmonious blend of hearty meatball goodness, It's a savory gravy, and the creamy, buttery goodness of mashed potatoes, making it a satisfying and irresistible meal that brings warmth and comfort to any dining table. Family-friendly! it's also Kid-Friendly!
You Will Need
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1 pound ground beef (80% lean)
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1/2 pound ground pork
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1/2 cup breadcrumbs
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1/4 to 1/2 cup finely chopped onion
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4 oz can Chunky Portabella chopped mushrooms
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1/4 cup milk
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1 egg
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2 cloves garlic, minced
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1 teaspoon Worcestershire sauce
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1 teaspoon dried thyme
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1/2 tsp Salt
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1/4 black pepper
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2 tablespoons vegetable oil (for frying)
For the gravy:
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2 cups beef broth
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1 onion, thinly sliced
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4 tablespoons all-purpose flour
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2 tablespoons butter
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2 tablespoon olive oil
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
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What Goes Well With Salisbury Steak Meatballs?
Instant Pot Salisbury Steak Meatballs
Prepare the Meatballs:
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In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, chopped mushrooms, milk, egg, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Mix until all the ingredients are well combined.
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Take a small portion of the mixture and roll it between your hands to form meatballs, about 1.5 inches in diameter. Place the meatballs on a plate as you shape them.
Sauté in the Instant Pot:
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Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and butter. Once the butter has melted and is foamy, add the sliced onion. Sauté for about 3-4 minutes until it becomes soft and translucent.
Make the Roux:
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Sprinkle the flour over the sautéed onions and stir continuously for 1-2 minutes until the flour turns a golden brown.
Add Beef Broth and Meatballs:
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Gradually pour in the beef broth while stirring constantly to avoid lumps. Add the meatballs to the Instant Pot. Season the mixture with salt and black pepper to taste.
Pressure Cook:
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Close the Instant Pot lid and set the valve to the sealing position. Cancel the "Sauté" function. Select the "Pressure Cook" or "Manual" setting and set it to high pressure. Set the timer for 8 minutes.
Natural Release:
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Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes. Then, carefully perform a quick pressure release by turning the valve to venting.
Serve:
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Open the Instant Pot and check the meatballs for doneness. They should be cooked through. If needed, simmer on the "Sauté" function for a few extra minutes to thicken the gravy.
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Serve the Salisbury Steak Meatballs hot, garnished with chopped fresh parsley, over mashed potatoes or your choice of side.
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Stove Top Skillet Salisbury Steak Meatballs
Prepare the Meatballs:
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In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, chopped mushrooms, milk, egg, minced garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Mix until all the ingredients are well combined.
Shape the Meatballs:
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Take a small portion of the mixture and roll it between your hands to form meatballs, about 1.5 inches in diameter. Place the meatballs on a baking sheet or plate as you shape them.
Heat the Oil:
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In a large skillet or frying pan, heat the vegetable oil over medium-high heat.
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Brown the Meatballs:
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Add the meatballs to the hot skillet, making sure not to overcrowd them. Brown them on all sides, turning as needed. This should take about 5-7 minutes. Once browned, transfer the meatballs to a plate and set them aside.
Prepare the Gravy:
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In the same skillet, add the olive oil and butter. Once the butter has melted, add the sliced onion and cook until it becomes soft and translucent, about 5 minutes.
Make the Roux:
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Sprinkle the flour over the onions and stir continuously to create a roux. Cook for 2-3 minutes until the roux turns a golden brown.
Add Beef Broth:
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Gradually pour in the beef broth while stirring constantly to avoid lumps. Continue stirring until the mixture thickens and the gravy comes to a simmer.
Return the Meatballs:
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Carefully return the browned meatballs to the skillet with the gravy. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and tender.
Season and Garnish:
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Season the gravy with salt and black pepper to taste.
Serve:
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Once the meatballs are cooked, serve them hot over mashed potatoes, rice, or egg noodles. Spoon the rich onion gravy over the top, and garnish with chopped fresh parsley.
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Meatball Preparation (Make-Ahead):
Freezer-friendly Meal Prep:
Prepare the Meatballs:
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Follow the meatball preparation steps from the original recipe but stop before cooking them.
Shape and Freeze:
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After shaping the meatballs, place them on a baking sheet lined with parchment paper or a silicone mat. Make sure they are not touching each other. Put the baking sheet in the freezer and allow the meatballs to freeze individually.
Transfer to Storage:
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Once the meatballs are frozen solid (usually takes a few hours), transfer them to a freezer-safe bag or airtight container. Label it with the date and any cooking instructions.
Gravy Preparation (Make-Ahead):
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Prepare the gravy following the recipe instructions but omit adding the meatballs. Allow the gravy to cool to room temperature.
Storage (Make-Ahead):
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Store the gravy in a separate airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
When Ready to Serve:
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Thaw:
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If you froze the meatballs, move them to the refrigerator the night before you plan to cook the dish to allow them to thaw.
Reheat Gravy:
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Reheat the gravy in a saucepan on the stovetop over medium heat. If it's too thick, you can add a bit of beef broth or water to reach your desired consistency.
Cook Meatballs:
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In a large skillet or using the Instant Pot (as previously instructed), cook the thawed meatballs until they are browned on all sides and cooked through.
Combine and Serve:
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Once the meatballs are cooked, add them to the warmed gravy. Simmer for a few minutes to heat everything through.
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Serve: Serve this classic Salisbury Steak Meatballs with the gravy over mashed potatoes, rice, or your favorite side.
