Salisbury steak meatballs with mushroom gravy

Name: Salisbury steak meatballs with mushroom gravy
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3/4 cup panko breadcrumbs ((Note 1)); 1/2 onion (, peeled (brown/yellow)); 500 g / 1 lb beef mince (ground beef); 1 g arlic clove (, minced); 1 egg; 1 tbsp ketchup ((or Aussie tomato sauce)); 1 beef bouillon cube (, crumbled (Note 2)); 1/2 tsp Worcestershire sauce; 3 tsp dijon mustard (OR 2 tsp dry mustard powder); 1 tbsp olive oil; 2 tbsp / 30g unsalted butter; 250 g / 8 oz mushrooms (, sliced); 1/4 tsp each cooking/kosher salt & pepper; 2 g arlic cloves (, minced); 2 cups beef stock (, low sodium); 1/4 tsp each cooking/kosher salt & pepper; 3 tbsp flour ((all purpose / plain)); 2 tbsp water; 2 tsp dijon mustard; 2 tsp Worcestershire sauce; Mashed potato ((or rice or pasta)); Parsley (, finely chopped (optional))

Recipe video above. The meatball version of Salisbury steak! Be prepared to marvel at how incredibly juicy and tender these meatballs are. And that mushroom gravy - wow!

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Salisbury steak meatballs with mushroom gravy

Foto: RecipeTin Eats

Bahan-bahan

4 porsi

3/4 cup panko breadcrumbs ((Note 1))
1/2 onion (, peeled (brown/yellow))
500 g / 1 lb beef mince (ground beef)
1 g arlic clove (, minced)
1 egg
1 tbsp ketchup ((or Aussie tomato sauce))
1 beef bouillon cube (, crumbled (Note 2))
1/2 tsp Worcestershire sauce
3 tsp dijon mustard (OR 2 tsp dry mustard powder)
1 tbsp olive oil
2 tbsp / 30g unsalted butter
250 g / 8 oz mushrooms (, sliced)
1/4 tsp each cooking/kosher salt & pepper
2 g arlic cloves (, minced)
2 cups beef stock (, low sodium)
1/4 tsp each cooking/kosher salt & pepper
3 tbsp flour ((all purpose / plain))
2 tbsp water
2 tsp dijon mustard
2 tsp Worcestershire sauce
Mashed potato ((or rice or pasta))
Parsley (, finely chopped (optional))

Langkah-langkah

Grated onion - Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
Roll balls - Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
Brown meatballs - Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
Sauté mushrooms - Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
Simmer meatballs - Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
Serve over mash sprinkled with parsley if desired.