Tender Salisbury steak meatballs that have been seared until golden brown, rolling around in a hearty caramelized onion and mushroom gravy. They’re warm and cozy and perfect for this time of the year when you’re looking for comfort food to warm you through and through.
Ingredients
- ½ pound lean ground beef
- ½ pound lean ground turkey
- ½ cup onions, minced
- ⅓ cup seasoned bread crumbs
- 1 large egg, beaten
- 2 tbsp tomato paste
- 1 tbsp black pepper
- 1 tbsp Worcestershire Sauce
- 1 tbsp red wine vinegar
- ¼ tsp mustard powder
- 5 ounces sliced mushrooms
- 1 ¼ cup beef broth
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How To Make Salisbury Steak Meatballs
- Take one ounce of the mushrooms and finely chop them. Set these to the side
- Add olive oil to a skillet and toss in the onions, cook until softened
- Divide the cooked onions in two portions
- In a large bowl combine half the onions with the ground beef and ground turkey, chopped mushrooms, bread crumbs, beaten egg, 1 tbsp tomato paste, ¼ cup beef broth, ¾ tsp salt and the black pepper
- In a small bowl blend together the flour and 1 cup of beef broth until this is smooth.
- Mix in the remaining onions, tomato paste, vinegar, Worcestershire Sauce and red wine vinegar and mustard powderCarefully form the mix into 20 small meatballs
- Add the remaining oil into a pan and saute the meatballs, do the meatballs in batches so as to not overcrowd them. Turn the meatballs over and brown the other side also.
- Add in the remaining mushrooms, salt and black pepper.
- Pour the sauce over the meatballs and cook for 20 minutes on medium heat. In the crockpot cook 6 to 8 hours on low.
- Serve over mashed Cauliflower, mashed potatoes, or rice
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