Take delight in the Lord, and he will give you the desires of your heart…Psalm 37:4

I cannot tell you how much I love this dish.  It is comfort food to the extreme and brings a party to my taste buds.  You think I’m exaggerating, but believe me, I am not!  Salisbury Meatballs just makes me happy and I hope it makes you happy too. 

Salisbury steak is kind of a retro meal that was quite popular when I was a child.  I thought I would change it up a little and make it easy to prepare.  It only takes about half an hour from start to finish and the simmering time allows you to fix the side dish you want to serve with it.

I think the best thing to serve Salisbury Meatballs is with mashed potatoes but then I’m quite partial to potatoes.  The rest of my ‘immediate’ family is not a fan of them so pasta would be a nice substitute. The gravy gets thicker as it sets so you will want to serve and eat immediately.  

If you are using lean ground beef, it would be a good idea to heat about a tablespoon of oil so your meatballs will not stick.  Browning them keeps the meatballs from falling apart and gives them a great taste also.  Don’t worry about them not being cooked all the way because they will finish cooking when you are simmering them.   

Ingredients

1  lb. ground beef

1 egg

1/2 cup bread crumbs

1 + 2 tsp. Worcestershire sauce (divided)

1 tsp. Salt

½  tsp. Garlic powder

½  tsp. Onion powder

4 tbsp. Butter

1 small onion, thinly sliced

8 oz. mushrooms, sliced

1 garlic clove, minced

¼ cup all-purpose flour

2 cups beef broth

Directions:

In a medium bowl, combine ground beef, egg, bread crumbs, 1 tsp worcestershire sauce, salt, garlic and onion powder until well incorporated. Shape mixture into even sized meatballs about 1 inch each.

Add the meatballs to a large skillet and brown on medium heat.  Brown the meatballs on all sides and remove from the skillet.  The meatballs will not be fully cooked. Do not clean the skillet.

Add the butter to the skillet and melt.  Next add the sliced onion and mushrooms and cook for about 8 minutes or until the onions are softened and mushrooms are slightly browned.  Add the garlic and cook for one minute.  Add the flour and mix until fully combined with the sauteed vegetables.  Cook for 2-3 minutes.  Add the beef broth and remainder of the worcestershire sauce and fully incorporate until the mixture is smooth and bubbly.  Add the meatballs and cover.  Turn the heat down to low and simmer for 10 minutes.  

Yields: 6-8 servings