Salisbury Steak Meatballs – A Twist on a Comforting Classic

• 1 1/2 lbs ground beef
• 3/4 cup Panko breadcrumbs
• 1/2 onion, grated directly into breadcrumbs (for flavour and moisture)
• 1 egg plus 1 egg yolk
• 1 1/2 tsp coarse kosher salt (half as much if using fine table salt)
• 3/4 tsp freshly ground black pepper, to taste
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1 1/2 tsp dry mustard
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 tbsp ketchup
• Oil for cooking
• 3 tbsp butter
• 1 lb mushrooms, sliced
• 1 yellow onion, diced
• 3 tbsp flour
• 3 cups stock (beef or chicken)
• 4 garlic cloves, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 2 tbsp heavy cream or coffee cream
• Salt and pepper to taste

Instructions

1. 1

   Grate the onion directly into the breadcrumbs to allow them to soak up the flavour and moisture. Let sit for a few minutes. In a large bowl, gently combine all the meatball ingredients, being careful not to overmix to avoid toughness. Form into meatballs, about 1.5 inches (4 cm) in diameter.

2. 2

   Heat a tablespoon (15 ml) of oil in a large oven-safe skillet over medium heat (important: these meatballs are prone to burning due to the ketchup and Worcestershire sauce, so avoid high heat). Brown the meatballs for about 2 minutes per side, watching closely to prevent burning. They should develop a light golden crust, but don't worry about cooking them through. Move them to a plate and set aside.

3. 3

   Preheat the oven to 325°F (160°C).

4. 4

   Melt the butter in the same skillet. Add the mushrooms with kosher salt, cooking over medium-high heat until they release their moisture and become well browned, about 5–7 minutes. Add the onions and cook for another 3 minutes, scraping up any browned bits from the pan. Add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning.

5. 5

   Sprinkle the flour evenly over the mushrooms and onions, stirring for about 1 minute to cook off the raw flour taste. Add the ketchup and cook for another 30–60 seconds. Slowly pour in the stock while stirring to prevent lumps. Add the Worcestershire sauce and soy sauce, bringing the sauce to a gentle simmer. Allow it to thicken until it reaches the desired consistency, about 5–7 minutes. If the gravy thickens too much, add a splash of stock as needed.

6. 6

   Once the gravy has thickened, return the browned meatballs (along with any juices) to the skillet. Cover the dish and transfer to the preheated 325°F (160°C) oven. For juicier meatballs, keep the lid fully on. For a thicker gravy, leave the lid slightly ajar to allow some moisture to escape. Bake for about 20 minutes, checking at the 18-minute mark. The meatballs should reach an internal temperature of 165°F (74°C). Add a splash of stock if the sauce thickens too much.

7. 7

   Remove the cooked meatballs from the oven very carefully. Stir in a splash of heavy cream to create a smooth, glossy finish. Stir in the Dijon mustard as well. Stir the meatballs gently, drizzling the gravy over them to keep them warm.

8. 8

   Serve immediately with your favourite sides, such as mashed potatoes, buttered noodles, or roasted vegetables. Garnish with fresh herbs for an added touch. Enjoy!