One Pan Wild Mushroom Salisbury Meatballs (Edit recipe)

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You can truly use any mushrooms in this recipe! I happened to have foraged a large amount of Pleurotus Ostreatus (Oyster Mushrooms) and my inoculated shiitake log gave me a few gifts, so this is what I personally used. This meatball recipe is GOLD and you could easily use pasta sauce instead of gravy, sprinkle some cheese on top prior to broiling, etc. I'm sure I'll use them as a base for more recipes in the future, they're that good!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

Meatballs

2 lb 80/20 - Bachman Family Farms Ground Beef
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Dry Mustard Powder
2 whole Pastured Eggs
1 cup Panko Bread Crumbs, Mine are Italian Seasoned
0.5 whole Yellow Onion, Minced
2 Tbsp Coconut Aminos
2 Tbsp Tomato Paste

Gravy

3 cups Baby Bella Mushrooms, Sliced, I personally used oyster and shiitake
0.5 whole Yellow Onion, Chopped
3 Tbsp Salted Butter
2 cups Water
0.25 cup All Purpose Flour
2 whole Beef Instant Bone Broth, 2 Sticks
1.5 tsp Sea Salt
6 whole Garlic, Minced (save for right before broiling)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F
Add all meatball ingredients to a large mixing bowl and combine with hands. I do so in the same basic way you would knead bread dough.
Once thoroughly combined form 12 large meatballs and set them aside.
Utilizing a handheld frother or whisk, slowly combine the water, flour, Bare Bones Beef Bone Broth sticks and salt. Sit this aside.
In a hot, 12" cast iron skillet heated over med-high heat, add the butter, onions and mushrooms for the gravy. Cook down and increase heat as necessary to get them nice and browned. If they stick a little it's okay, you will deglaze the skillet next.
Remove from heat and pour the liquid you combined over top and quickly deglaze the skillet.
Evenly space meatballs in the gravy and sprinkle your minced garlic on top.
Place in oven for 15 mins.
Turn meatballs with tongs and broil for 2 mins.
Turn meatballs once again and broil for 2 more mins.
Top with some fresh chopped herbs and serve, making sure to scrape down anything cooked onto the sides and top with the gravy in the bottom of the pan.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	957
Fat:	55 g
Carbohydrates:	64 g
Protein:	52 g
Cholesterol:	183 g
Sodium:	2201 mg
Fiber:	4 g
Sugars:	8 g
Calculated per serving.