Salisbury Meatballs with Mushroom and Onion Gravy

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

  1. In the same pan, introduce the onions, stirring to release the fond from the pan.
  2. Once onions begin to turn translucent, add mushrooms, beef bullion powder, water, and milk. Bring to a low boil.
  3. Re-introduce Meatballs and any expressed juices.
  4. Cook uncovered until largest meatballs reach an internal temperature of 165F.
  5. Remove 1 C of the cooking liquid, and whisk in 1 T corn starch. Pour back into the pan, stirring gently.
  6. Cook 10 minutes or until sauce becomes nappe.
  7. Serve over pappardelle or egg noodles, with fresh parsley to garnish.