Beef

Salisbury Steak Meatballs

Salisbury steak without standing at the stove. The onion gravy is the whole point, so do not skimp on it.

What goes in

• 2 lb ground beef, 85 percent lean
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1 tsp onion powder · 1 tsp garlic powder
• 1 1/2 tsp salt · 1 tsp black pepper
• 2 yellow onions, sliced thin
• 8 oz mushrooms, sliced
• 2 1/2 cups beef broth
• 2 tbsp tomato paste · 1 tbsp Worcestershire sauce

Stir in at the end

• 3 tbsp cornstarch
• 3 tbsp cold water

How to make it

1. Mix the beef, panko, egg, onion powder, garlic powder, salt and pepper with your hands and roll into 18 large meatballs.
2. Brown them in a dry hot pan for about 6 minutes, turning, just to set a crust. They do not need to cook through.
3. Scatter the onions and mushrooms in the pot and sit the meatballs on top.
4. Whisk the broth, tomato paste and Worcestershire together and pour it around them. Lid on.
5. Low 6 hours or high 3 hours.
6. Lift the meatballs out. Whisk in the cornstarch slurry and cook 15 minutes on high for the gravy, then return them to it.