Salisbury Meatballs with Mushroom and Onion Gravy
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2 mins read
This quick dinner is perfect for leftover ground beef from Baked Ziti and is a versatile weeknight dish. Pair with pappardelle or egg noodles or Roasted Cabbage Wedges for a low-carb hit.
“Swedish Meatballs on Noodles” by Rachelle @ Mommy? I’m Hungry! is licensed under CC BY-NC-ND 2.0 Time: 45 minutes
Active: 30 minutes
Inactive: 15 minutes
Ingredients
Meatballs
- 2 Lb Ground Beef
- 1/2 C Bread Crumbs
- 1/4 C Fresh Chopped Parsley, or 1/2 C dried parsley
- 1/4 C Minced Onion, dried
- 1 T Ground Mustard
- 1 T Beef Bullion powder
- 4 Dashes Hoff Sauce - Regular
- 4 Dashes Worcestershire Sauce
- Salt & Pepper
Mushroom and Onion Gravy
- 1 White Onion, thinly sliced
- 2 Cans Sliced Mushrooms, well drained, or 5 fresh sliced button mushrooms
- 2 C Water
- 1/2 C Milk
- 1 T Beef Bullion Powder
- 1 T Corn Starch
Steps
Meatballs
- In a large metallic mixing bowl, combine all the meatball ingredients, and mix thoroughly.
- Shape meatballs using a #10 or #15 Disher. (Roughly 3.5oz or 2oz respectively).
- Place a high-walled heavy-bottom skillet over a medium heat. And begin to heat 1/4C beef tallow, neutral oil, or other animal fat.
- Working in batches, brown the meatballs on all sides and set aside. (This is meant to brown them, not cook them through.)
- Once complete, reserve the cooking oil in a heat-proof vessel for future use.
Mushroom and Onion Gravy
- In the same pan, introduce the onions, stirring to release the fond from the pan.
- Once onions begin to turn translucent, add mushrooms, beef bullion powder, water, and milk. Bring to a low boil.
- Re-introduce Meatballs and any expressed juices.
- Cook uncovered until largest meatballs reach an internal temperature of 165F.
- Remove 1 C of the cooking liquid, and whisk in 1 T corn starch. Pour back into the pan, stirring gently.
- Cook 10 minutes or until sauce becomes nappe.
- Serve over pappardelle or egg noodles, with fresh parsley to garnish.