Salisbury Steak Meatballs With Creamy Mushroom Gravy

I’m looking at the picture of these meatballs and in no way does it do it justice for how delicious this meal is. Don’t let the picture fool you! Make these because you and your family will really enjoy them. I made them this week because my cousin and her first baby and the new Dad saw these on my Tipsy Facebook page and asked if I could make them for them. Of course, I said! This is a great meal for just that reason. If you’re like me, you like to bring food to people who have recently gone through a good or bad life change and may be struggling to get meals on the table. The beauty of this meal is that it is very easy to freeze and it is also very easy to heat and eat when your meal times aren’t consistent due to things like a new baby. This is also a great meal to make for yourself for the very same reasons. If you like, you can roll the meatballs and freeze them uncooked and make the gravy and bake the meatballs on a day where you want a fresh meal but don’t have time to cook. They are also delicious frozen, fully cooked in the gravy.

i won’t bore you with long winded stories about this recipe. In fact, you can scroll down to the bottom and see the printable recipe there. But I do want to share a couple tips and tricks. For the mushrooms that you add to the meatballs themselves, make sure you finely dice them. You don’t have to be super proper about this. i just piled them up on my cutting board and hacked my knife through them a few times. These mushrooms won’t be detected by even the pickiest eater if you are sure to dice them small enough. They melt into the meat. the purpose of them is of course flavor, but they also add moisture to the meatballs and create a great texture.

For the mushrooms you will sauté for the gravy, make sure you get a great char on them so that they don’t get slimy in the gravy. Make sure to always wait until your mushrooms are fully cooked before seasoning them, as things like salt draw more moisture of of the mushrooms and give them a funky texture while cooking.

I love to serve these with my perfect mashed potato recipe. This creates the perfect comfort food meal. I hope you enjoy this recipe as much as we do. Remember you can split this recipe and eat some and freeze some.

Yield: Approx 8 servings

Salisbury Steak Meatballs In A Creamy Mushroom Gravy

Print

Savory mushroom and beef meatballs with a creamy mushroom gravy. This recipe is very easy to make and makes for great leftovers. This can also be frozen for a busy weeknight meal.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 2 lbs of ground beef
• 2 sleeves of saltine crackers crushed finely
• 2 pints of sliced white mushrooms
• 1 medium yellow onion, diced
• 2 cans of cream of mushroom soup
• 4 packets of brown gravy mix
• 3 tablespoons of dried minced onions
• salt and pepper
• garlic powder
• 2 tablespoons of dried parsley
• 4 cups of water
• 3 eggs
• 1/2 cup of milk
• olive oil for cooking

Instructions

1. Finley mince one of the pints of the white mushrooms and add it to the ground beef along with the saltines crushed up, milk, eggs, 2 packets of the brown gravy mix, little bit of salt, pepper and garlic powder to taste, dried parsley, and minced onions.
2. Mix the meat well until all is combined, but do not over mix. Roll the meat mixture loosely into 3 to 4 inch sized balls, and set aside on a cookie sheet. Preheat your oven to 375 degrees.
3. In a deep sided skillet add some olive oil and the other pint of the sliced white mushrooms and the diced yellow onion. Sauté until the onion is golden brown and I like to make sure the mushrooms are pretty well done so that they don't have a slimy texture in the gravy. When they are done cooking I season them with a little salt and pepper, some garlic powder and a little dried parsley if you wish.
4. Put your meatballs into the oven and bake until cooked through, this takes about 25 minutes.
5. Add your two gravy packets that you have left to the mushrooms and onions, plus two cups of water. Whisk until the mix is dissolved and the gravy is simmering and thickening. Then add the two cans of soup and two cans of water. Whisk until smooth and let simmer on low.
6. When the meatballs are done, carefully add them to the simmering gravy, carefully stir them, turn the heat to low, cover the pan and let simmer for 25 minutes stirring occasionally.
7. Serve with eggs noodles or homemade mashed potatoes.

Step By Step Video Of This Recipe Below