Salisbury Steak Meatballs

 On the TODAY show from Chef Laura Vitale this was yummy on a cold night a comfort meal!!

SERVINGS: 4 

For the meatballs:

1 pound ground beef (80/20)

1 egg 

1/4 cup breadcrumbs 

1 teaspoon granulated garlic 

1 teaspoon granulated onion 

1 tablespoon fresh parsley, finely chopped 

1 tablespoon ketchup 

1/2 teaspoon Worcestershire sauce 

1 teaspoon koshersalt 

1 teaspoon freshly ground black pepper 

For the gravy:

1 tablespoon olive oil 

1 yellow onion, very thinly sliced 

2 tablespoons all-purpose flour 

2 cups beef stock 

1 teaspoon granulated garlic 

1 teaspoon granulated onion 

2 tablespoons ketchup 

1/2 teaspoon Worcestershire sauce 

 

1. First, prepare the meatballs. In a large bowl, combine the ground beef, egg, breadcrumbs, granulated garlic, granulated onion, parsley, ketchup, Worcestershire sauce,salt and pepper. Mix gently with your hands until everything is combined. Avoid overmixing to keep the meatballstender. Shape the mixture into meatballs, about 1 to 1½ inchesin diameter. You should get around 16 to 20 meatballs. Set them aside. 

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballsin batchesso you don’t overcrowd the pan. Sear the meatballs on allsides until nicely browned. They don’t need to be fully cooked at this pointsince they’ll finish cooking in the gravy. Remove the meatballsfrom the skillet and set them aside on a plate or baking sheet. Leave the drippingsin the pan for flavor. 

3. In the same skillet, add the onions. Cook over medium heat until the onions are soft and golden brown, 5 to 6 minutes. Sprinkle the flour over the onions and stir well to coat. Cook for 1 minute to eliminate the raw flour taste. Slowly whisk in the beefstock,stirring constantly to prevent lumps. Add the granulated garlic, granulated onion, ketchup and Worcestershire sauce. Stir, and let the gravy simmer for 2 to 3 minutes until it thickensslightly. 

4. Return the browned meatballs(and any juices) to the skillet with the gravy. Reduce the heat to medium-low and cover the pan. Simmer for 10 to 12 minutes, or until the meatballs are cooked through and the gravy is rich and smooth. Taste and adjust the seasoning with salt and pepper if needed. Serve over buttery mashed potatoes for a real comfort dinner!