Sunday, April 28, 2019

Salisbury Steak Meatballs

After seeing this recipe on Facebook, I decided to give it a try.  I'm not a fan of mushrooms.  There's something about their texture that is unappealing to me so I decided to mince them up to avoid getting big slices in each bite.

Have you noticed how many recipes call for 1 - 2 tablespoons of tomato paste?  Really?  It comes in cans!  I dislike wasting food so I scooped out what was left over after this recipe onto waxed paper using a tablespoon and put it in the freezer.  Once it's solid, I'll store it in an airtight container to use later.

Because I wanted to use as many of the mushrooms I bought, I added extra to the meatballs as well as the sauce. 

The original recipe called for ground turkey.  I prefer ground chicken.

The meatballs were pretty soft because of the extra mushrooms and bread crumbs but held together well during browning and simmering in the sauce to finish.

2 tsp. olive oil, divided
½ c. minced onion---I used closer to 2/3 cup
½ lb. ground beef
½ lb. ground chicken
1/3 c. seasoned bread crumbs---I used about ½ cup
1 egg, beaten
2 T. tomato paste
1 T. flour
2 tsp. Worcestershire sauce
¼ tsp. dry mustard
1 tsp. red wine vinegar
5 oz. mushrooms, finely minced
1 ¼ c. beef broth – I used my homemade bone broth

Finely chop 1-2 ounces of mushrooms and set aside.

Saute onion in 1 tsp. olive oil until golden.  About 5 minutes.
Divide onions in half.

Combine ½ of the onions with meats, chopped mushrooms bread crumbs, egg, 1 T. tomato paste, ¼ cup broth, salt and pepper to taste.  

Blend flour with 1 cup broth until smooth.  Mix in remaining onions, 1 T.
tomato paste, vinegar, Worcestershire sauce and mustard.

Form meat mixture into 20 meatballs.  Brown in 1 tsp. olive oil.

Pour sauce over top.  Add remaining minced mushrooms. 

Cover and simmer for 20 minutes.