Salisbury Steak Meatballs, Full-Bodied Red Wine, and Lock Every Door

Ingredients

For the Meatballs:

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Gravy:

• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

Prepare the Meatballs:

• In a large bowl, combine ground beef, bread crumbs, milk, egg, onion, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined.
• Form the mixture into 1-inch meatballs and set them aside.

Cook the Meatballs:

• In a large skillet over medium heat, cook the meatballs until browned on all sides. You may need to do this in batches to avoid overcrowding the pan.
• Once browned, remove the meatballs from the skillet and set them aside.

Make the Gravy:

• In the same skillet, melt butter over medium heat. Add the sliced onion and mushrooms, and sauté until softened and browned, about 5 minutes.
• Sprinkle flour over the onion and mushroom mixture, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
• Gradually whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and Dijon mustard, and stir to combine.
• Bring the gravy to a simmer, allowing it to thicken slightly. Season with salt and pepper to taste.

Combine Meatballs and Gravy:

• Return the meatballs to the skillet, spooning gravy over each to coat.
• Reduce the heat to low, cover the skillet, and let the meatballs simmer in the gravy for 10-15 minutes, until cooked through.

Serve:

• Serve the Salisbury steak meatballs hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired.