Description
This Salisbury Steak Meatballs Recipe offers a delightful twist on the classic dish by shaping tender ground beef into meatballs and smothering them in a rich, savory onion gravy. Perfectly browned and served with a flavorful homemade gravy, these meatballs make a hearty and comforting meal that’s ideal for family dinners or gatherings.
Ingredients
Scale
Meatballs
- 1 ½ pounds lean ground beef
- ½ cup panko breadcrumbs (or regular breadcrumbs)
- 1 large egg
- ¼ cup ketchup
- ¼ cup coarse grain mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil, for frying
Gravy
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 tablespoons all-purpose flour (or cornstarch)
- 1 cup low-sodium or no-sodium beef broth (or chicken broth)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Make Meatballs: Combine all meatball ingredients except the olive oil in a large mixing bowl. Use your hands to gently mix everything together until just combined, being careful not to over-work the meat for tender meatballs. Shape the mixture into approximately 30 small, 1-inch diameter meatballs.
- Brown Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook them until browned on all sides, which should take about 5-7 minutes per batch. Remove the browned meatballs from the skillet and set them aside.
- Make Gravy: Using the same skillet, melt the unsalted butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Sprinkle the flour over the onions and stir well to coat, cooking for 1 more minute to remove the raw flour taste. If using cornstarch instead of flour, make a slurry by mixing cornstarch with an equal amount of water before adding it. Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, seasoning salt, and ketchup. Cook the gravy for 3-5 minutes until it thickens. If the gravy becomes too thick, add a little more broth to reach desired consistency. Taste and adjust seasoning as needed.
- Combine and Serve: Return the browned meatballs to the skillet with the gravy. Gently toss the meatballs to coat them evenly in the gravy. Garnish with freshly chopped parsley. Serve hot and enjoy your comforting Salisbury Steak Meatballs.
Notes
- Use panko breadcrumbs for a lighter texture in meatballs, but regular breadcrumbs work well too.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and use cornstarch instead of all-purpose flour for the gravy.
- Do not overmix the meat mixture to ensure tender meatballs.
- If you prefer, add mushrooms or garlic to the gravy for extra flavor.
- Make sure to brown the meatballs well to develop flavor and create a nice crust.
- The gravy can be adjusted in thickness by adding broth or cooking longer to reduce.
- These meatballs pair excellently with mashed potatoes, rice, or buttered noodles.
