Friday, March 19, 2010

Salisbury Steak Meatballs

So I was at it again. I was thinking I'd do something like barbecued meatballs from some ground pork I found on sale at the store. I also had a bunch of ground beef, so I though a mix of the two would be good. After cooking the meatballs in a skillet, I tried one before saucing and realized they tasted a lot like Salisbury Steak, but made with real meat. I have always been a sucker for Salisbury Steak, but it just doesn't chew quite like it is made from real meat. This had a nice flavor and I was really chewing something. I basically ended up with meatballs in a brown gravy. It was pretty good served over mashed potatoes.

Salisbury Steak Meatballs

1 lb ground chuck
1 lb ground pork
4 bread heals (saved in the freezer) pulsed in the food processor to make fresh bread crumbs
1 egg
1 larger onion, minced in the food processor (or grated on a box grater)
2 cloves garlic, minced with the onion
1/2 tsp chipolte powder (could use cayenne or leave it out)
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 tsp sage

Mix all ingredients in a bowl and form into small (1-inch) meatballs. Brown in a skillet in batches (draining on paper towels after cooking). Once all the meatballs are cooked there should be about 4 Tbsp grease in the pan. Add enough flour to the pan to make a thick grainy-looking paste (about equal parts grease and flour, but I didn't actually measure). Brown the flour for 3-5 minutes, stirring occasionally. Mix in 1 can (approx. 2 cups) chicken broth, stirring frequently until slightly thickened. Season with salt and pepper. Add meatballs back to the skillet and simmer until cooked through and the sauce has thickened to your liking (maybe 5 minutes).

We served this with mashed potatoes, but I really should have had some peas too so that it was just like the TV dinners of old. You remember, the ones that were in a foil tray and went in the oven. I must admit, I really liked those. The microwaved ones are just not that good.

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