Salisbury Steak Meatballs

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 1 hour 35 minutes

Składniki

1 pound lean ground beef

3/4 cup panko bread crumbs

1/2 cup onion, grated

1 egg

1 tablespoon plus 2 teasoons ketchup, divided

3 1/2 teaspoons Worcestershire sauce, divided

2 teaspoons mustard powder

1/2 teaspoon salt

1/4 teaspoon ground black epper

2 tablespoons olive oil

2 tablespoons butter

12 ounces crimini mushrooms, sliced

2 tablespoons all-purpose flour

2 cups beef stock

2 teaspoons ketchup

Parsley, for garnish

Mashed potatoes, for serving

Wskazówki

Gather all ingredients.

Combine the ground beef, panko bread crumbs, onion, egg, 1 tablespoon ketchup, 1 1/2 teaspoons Worcestershire sauce, mustard powder, salt, and pepper in a large bowl. Mix until just combined.

Shape mixture into 20 (1 1/2-inch) meatballs.

Add olive oil to a large skillet and heat over medium-high heat. Cooking in batches, add half the meatballs to the skillet and brown on all sides, about 5 minutes. Meatballs will not be fully cooked. Remove the meatballs from the skillet; set aside.

Reduce heat to medium and add butter to the skillet. Once melted, add mushrooms and cook until golden brown. Add flour to the mushrooms and cook for 1 minute. Slowly whisk in beef stock, the remaining 2 teaspoons Worcestershire sauce, and 2 teaspoons ketchup. Bring mixture to a simmer, whisking constantly, until thickened, about 5 minutes.

Return meatballs to the skillet. Spoon gravy over meatballs. Cover and cook until heated through and meatballs are done (160 degrees F or 72 degrees C), about 5 minutes.

Top the meatballs with chopped parsley and serve with mashed potatoes. Recipe developed by Nicole Irwin

Wartości Odżywcze

• Kalorie: 368 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 108 mg
• Sód: 646 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 5 g
• Białko: 28 g