Have you ever watched a commercial for TV dinners and a pressed Salisbury steak is front and center? Yuck! It takes me back to the early 90’s when that meal was a staple in most households. Now, I am aware that TV dinners has been around for decades but over the years they have made improvements. The improvement I made, is to make it from scratch in less than an hour! So you can have this nostalgic meal, on the table, ready to eat, and more delicious than ever in less than 60 minutes! And guess what? If you love it, like I do, it can be frozen and reheated later just like the typical TV dinner!
Salisbury Meatballs with Onion Gravy
- 1 1/2 lbs Ground beef (80/20)
- 1 medium Vidalia onion (half chopped and half sliced)
- 1 pint White mushrooms (sliced)
- 2 Garlic cloves (1 grated, 1 finely chopped)
- 2 tbsp Fresh parsley (chopped)
- 2 Beef bouillon cubes
- 2 tbsp Unsalted butter
- 1/2 cup Unseasoned bread crumbs
- 2 Eggs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- S&P to taste (up to 1 tsp each)
- 1/4 cup Grated parmesan cheese
- 2 tbsp Bourbon
- 1/2 cup Sweet red wine
- 3 cups water (1/2 cup mixed with 1 tbsp corn starch *thickener*)
- 1 tbsp Worcestershire sauce (half for meat, half for sauce)
- 1 tsp Gravy master
Preheat the oven to 400° and line a cookie sheet with foil. Do not spray with non stick. The meatballs produce plenty of fat for them not to stick. Combine the meat, bread crumbs, egg, chopped onion, grated garlic, eggs, parsley, spices, bourbon, 1/2 the worcestershire sauce, and parmesan cheese. Mix thoroughly and make into 2 inch balls. I have found, if they are too small, they will be tough. Place on the cookie sheet and bake for approximately 35-40 minutes. You are welcome to pan fry the meatballs, but why bother with the mess when you can bake them
While the meatballs are baking, in a deep frying pan on medium heat, place 1 tablespoon of butter and the sliced onions. Add S&P for flavor and cook for about 5-7 minutes or until the onion are turning translucent. Remove the onions. Do the same with the sliced mushrooms, cook until they have started to brown and are half their normal size. Add the onions back into the pan. Then add the wine and with a wooden spoon, scrape the bits of onion and mushroom pieces off the bottom of the pan. This is added flavor that only you can produce by pulling the bits off the pan. Add the 2 bouillon cubes, 2 1/2 cups of water, grated garlic, remaining worcestershire sauce,and gravy master. Cook for 10-15 minutes on low heat. * Additional S & P and onion powder can be added for taste*
Once you have pulled the meatball from the oven, let them rest. Turn the heat up on the stove to medium high. Mix the remaining 1/2 cup of water and corn starch, in a separate bowl, until there are no lumps. Add this to the sauce and stir as you do so. This will thicken the sauce to a gravy texture. Add the meatballs and remaining parsley. The gravy will begin to boil. Pull the pan from the heat. Plate the meatballs and serve. I have always served this dish with mashed potatoes. Enjoy!
You can freeze the meatballs before they are cooked. They are good for up to a month in the freezer.