Salisbury Meatballs with Onion Gravy

Ingredients:

For the Meatballs:

• 1 lb (450 g) ground beef (or a beef/pork mix)

• ½ cup breadcrumbs

• 1 egg

• 2 tbsp milk

• 1 tbsp Worcestershire sauce

• 2 cloves garlic, minced

• ½ tsp onion powder

• 1 tsp Dijon mustard

• Salt & black pepper, to taste

• 2 tbsp fresh parsley, chopped

For the Onion Gravy:

• 2 tbsp butter

• 1 tbsp olive oil

• 2 large onions, thinly sliced

• 2 garlic cloves, minced

• 2 tbsp flour

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• Salt & black pepper, to taste

• Fresh thyme or parsley (optional, for garnish)

Instructions:

1. Make the Meatballs

   • In a bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire, garlic, onion powder, Dijon, parsley, salt, and pepper.

   • Mix until just combined (don’t overmix).

   • Roll into meatballs, about 1 inch in size.

2. Brown the Meatballs

   • Heat oil in a skillet over medium-high heat.

   • Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.

3. Make the Onion Gravy

   • In the same skillet, add butter and onions. Cook on medium heat until caramelized (8–10 minutes).

   • Add garlic and cook 1 minute more.

   • Sprinkle in flour and stir well. Cook 1–2 minutes to remove raw flour taste.

   • Slowly whisk in beef broth, Worcestershire, and Dijon. Simmer until thickened.

4. Finish the Dish

   • Return meatballs to skillet with gravy.

   • Simmer gently for 10–12 minutes until meatballs are fully cooked and sauce is rich.

5. Serve

   • Garnish with parsley or thyme.

   • Serve over mashed potatoes, egg noodles, or rice.