Delicious Salisbury steak meatballs smothered in a rich mushroom and onion gravy, perfect for a comforting dinner.

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In a bowl, mix ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper until well combined.
Form mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat olive oil in a skillet over medium heat and brown the meatballs on all sides. Remove and set aside.
In the same skillet, melt butter and sauté sliced onion and mushrooms until softened, about 5 minutes.
Sprinkle flour over the onion and mushroom mixture and cook for 1-2 minutes.
Gradually stir in beef broth, ketchup, and Dijon mustard, scraping up any brown bits from the skillet.
Return meatballs to the skillet and bring the gravy to a simmer. Cover and cook for 15-20 minutes, or until meatballs are cooked through and gravy has thickened.
Serve hot over mashed potatoes, rice, or egg noodles.