How To Make Salisbury Steak Meatballs
Take one ounce of the mushrooms and finely hash them. Set these to the side
Add olive oil painting to a skillet and toss in the onions, cook until softened
Divide the cooked onions in two portions
In a large coliseum combine half the onions with the ground beef and ground lemon, diced mushrooms, chuck motes, beaten egg, 1 tbsp tomato paste, ¼ mug beef broth, ¾ tsp swab and the black pepper
In a small coliseum mix together the flour and 1 mug of beef broth until this is smooth.
Mix in the remaining onions, tomato paste, ginger, Worcestershire Sauce and red wine ginger and mustard powderCarefully form the blend into 20 small meatballs
Add the remaining oil painting into a visage and saute the meatballs, do the meatballs in batches so as to not overcrowd them. Turn the meatballs over and brown the other side also.
Add in the remaining mushrooms, swab and black pepper.
Pour the sauce over the meatballs and cook for 20 twinkles on medium heat. In the crockpot chef 6 to 8 hours on low.
Serve over mashed Cauliflower, mashed potatoes, or rice