Skillet Salisbury Steak Meatballs
Skillet Salisbury steak meatballs take all the best parts of classic Salisbury steak and tuck them into juicy meatballs with rich mushroom gravy for a cozy meal to please everyone.
Servings: 4
Equipment
Ingredients
- 2 Teaspoons olive oil
- 1 yellow onion finely diced
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper freshly cracked
- 3 Cloves garlic finely minced
- 1 Pound ground beef lean
- ⅓ Cup panko breadcrumbs unseasoned
- 1 Tablespoon tomato paste
- 1 egg large, lightly beaten
- 1 Cup beef broth
- 1 Tablespoon all-purpose flour
- 1 Teaspoon apple cider vinegar
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon Dijon mustard
- 1 Package brown gravy 0.87-Ounce
- 5 Ounces baby bella mushrooms sliced
To Garnish and Serve
- 4 Portions egg noodles wide, cooked
- parsley freshly chopped
Instructions
Sauté the Aromatics
- Heat 1 Teaspoon of the olive oil in a large skillet over a medium heat.
- Add onions, ½ Teaspoon salt, and ½ Teaspoon pepper.
- Sauté until onions are translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Remove from heat and cool slightly.
Shape the Meatballs
- In a large mixing bowl, combine beef, cooled onion mixture, breadcrumbs, tomato paste, egg, remaining ½ Teaspoon salt, and ½ Teaspoon pepper.
- Mix gently with your hands or a spatula until just combined.
- Scoop and form into 10 to 12 large meatballs and place them on a plate.
Prepare the Sauce
- To a medium bowl, add together broth, flour, vinegar, Worcestershire sauce, Dijon, and brown gravy mix.
- Whisk until smooth and then set aside.
Sear the Meatballs
- Heat the remaining teaspoon of oil in a large skillet over medium heat.
- Add meatballs and sear on all sides until browned, about 5 minutes.
Add the Sauce
- Add sauce mixture and mushrooms to the skillet.
Cook, Garnish and Serve
- Cover and cook on low heat for 20 to 25 minutes, or until meatballs are cooked through and the gravy has thickened.
- Spoon meatballs over cooked egg noodles on warmed serving plates and spoon gravy on top.
- Garnish with fresh chopped parsley, if liked, and serve immediately.
Notes
Mix lightly: Combine the meatball mixture just until it comes together so the meatballs stay tender instead of dense.
Brown well: Take time to sear the meatballs on all sides for extra flavor in the meat and the gravy.
Use the browned bits: Scrape up everything from the bottom of the skillet when you add the gravy so it all melts into the sauce.
Watch the gravy: If the gravy looks too thick, add a small splash of broth, and if it looks thin, let it simmer uncovered for a few minutes.
Check the doneness: Cut one meatball in half to check that the center is no longer pink, or use a thermometer and look for an internal temperature of 160°F.
Brown well: Take time to sear the meatballs on all sides for extra flavor in the meat and the gravy.
Use the browned bits: Scrape up everything from the bottom of the skillet when you add the gravy so it all melts into the sauce.
Watch the gravy: If the gravy looks too thick, add a small splash of broth, and if it looks thin, let it simmer uncovered for a few minutes.
Check the doneness: Cut one meatball in half to check that the center is no longer pink, or use a thermometer and look for an internal temperature of 160°F.
Nutrition
Calories: 386kcal | Carbohydrates: 12g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1023mg | Potassium: 650mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg
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