If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, the Salisbury Steak Meatballs with Savory Gravy Recipe is exactly what you need. These tender, juicy meatballs simmered in a rich, flavorful gravy bring together classic flavors with a slight twist that’s sure to become a family favorite. Perfect for cozy dinners or feeding a crowd, this dish elevates the humble meatball into a truly unforgettable experience loaded with savory goodness.
Ingredients You’ll Need
The beauty of this Salisbury Steak Meatballs with Savory Gravy Recipe is in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor, create the perfect texture, and deliver that irresistible rich brown gravy that clings beautifully to the meatballs.
- Lean ground beef (1 ½ pounds): The star protein for tender and juicy meatballs with a perfect balance of richness.
- Panko breadcrumbs (½ cup): Adds lightness and helps keep the meatballs moist without becoming dense.
- Egg (1 large): Acts as a binder, holding the meat mixture together effortlessly.
- Ketchup (¼ cup): Brings subtle sweetness and tang that brightens the beef’s savory notes.
- Coarse grain mustard (¼ cup): Adds a gentle kick and depth of flavor that lingers long after the first bite.
- Worcestershire sauce (1 tablespoon): A powerhouse ingredient that deepens umami and enriches both meatballs and gravy.
- Seasoning salt (1 teaspoon): Balances and enhances all the flavors without overpowering.
- Black pepper (½ teaspoon): Provides just enough heat to add interest.
- Onion powder (1 teaspoon): Infuses a mellow onion flavor evenly throughout the meat mixture.
- Olive oil (2 tablespoons): For perfectly browning the meatballs, adding a caramelized crust.
- Unsalted butter (2 tablespoons): Creates a luscious base for the gravy along with onions.
- Large onion, chopped (1): Softens into sweet, tender pieces that enrich the gravy’s texture.
- All-purpose flour (2 tablespoons): Thickens the gravy to that ideal velvety consistency.
- Low-sodium beef broth (1 cup): Forms a savory, flavorful sauce without overwhelming saltiness.
- Fresh parsley, chopped (1 tablespoon): Finishing touch that adds a burst of color and freshness.
How to Make Salisbury Steak Meatballs with Savory Gravy Recipe
Step 1: Make the Meatball Mixture
Mixing your ingredients gently but thoroughly is key here. Combine the lean ground beef, panko breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, seasoning salt, black pepper, and onion powder in a large bowl. Use your hands for the best texture — just mix until everything is combined evenly to keep the meatballs tender and not overworked. Then shape the mixture into about 30 uniform 1-inch meatballs, which ensures they cook evenly and stay juicy.
Step 2: Brown the Meatballs
Heat olive oil in a broad, heavy skillet over medium-high heat. Cooking the meatballs in batches gives them enough space to brown beautifully and develop that irresistible caramelized crust. Turn them carefully until each side is a deep golden-brown, about 2-3 minutes per side. This step locks in flavor and texture. Once all meatballs are browned, remove them from the skillet and set aside. Don’t rush this step—good browning makes a world of difference.
Step 3: Prepare the Savory Gravy
In the same skillet, melt butter and add the chopped onion. Cook until the onions soften and turn translucent, releasing their natural sweetness into the pan. Sprinkle the flour evenly over the softened onion and stir for about a minute to cook out the raw flour taste. Slowly pour in your beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, seasoning salt, and ketchup to build a rich, savory gravy that’s just the right thickness. If the gravy feels too thick, a splash more broth will adjust it beautifully.
Step 4: Combine Meatballs and Gravy
Return the browned meatballs to the skillet and gently toss them in the gravy until they’re thoroughly coated. Let everything simmer together on low heat for a few minutes to marry the flavors and heat through. Before serving, sprinkle with chopped fresh parsley for a vibrant, herby contrast that brightens up every bite.
How to Serve Salisbury Steak Meatballs with Savory Gravy Recipe
Garnishes
Adding chopped fresh parsley not only enhances the appearance with a pop of green but also brings a fresh, slightly peppery note that complements the rich gravy perfectly. You can also sprinkle a bit of cracked black pepper or a tiny dusting of smoked paprika if you want to add a subtle smoky warmth just before serving.
Side Dishes
These Salisbury Steak Meatballs with Savory Gravy Recipe pair wonderfully with creamy mashed potatoes, buttery egg noodles, or even a fluffy rice pilaf to soak up every bit of that luscious gravy. Roasted vegetables like green beans, carrots, or Brussels sprouts add color and texture, balancing out the richness with natural sweetness and crispness.
Creative Ways to Present
For a rustic family-style presentation, serve the meatballs and gravy straight from the skillet placed on a wooden board, surrounded by bowls of sides and garnishes. Alternatively, plate individual servings with a neat quenelle of mashed potatoes, a few meatballs, and a generous spoonful of gravy drizzled over, finished with a sprig of fresh parsley for an elegant touch that will impress guests without fuss.
Make Ahead and Storage
Storing Leftovers
Any leftover Salisbury Steak Meatballs with Savory Gravy Recipe should be transferred to an airtight container and stored in the refrigerator. They remain tender and flavorful for up to 3 days, making them a perfect candidate for quick next-day meals or hearty lunches.
Freezing
You can freeze both the meatballs and gravy separately or together. To freeze, cool completely and pack into freezer-safe containers, separating layers with parchment to avoid sticking. Frozen, they keep well for up to 3 months. When you’re ready to enjoy them, thaw overnight in the refrigerator for best results.
Reheating
Reheat the meatballs gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the gravy thickens too much. You can also reheat in the microwave covered, stirring halfway through. The key is warming slowly to maintain tenderness and prevent the meat from drying out.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey or chicken can be a leaner alternative, but keep in mind the flavor and fat content will be milder. You might want to add an extra tablespoon of Worcestershire sauce or some finely chopped mushrooms to boost richness when using lighter meats.
How do I make the gravy gluten-free?
Swap the all-purpose flour with cornstarch or a gluten-free flour blend. When using cornstarch, mix it with a little cold water to form a slurry before adding it to the pan to avoid lumps. This will give you that perfect gravy consistency without gluten.
What’s the best way to prevent meatballs from falling apart?
Using breadcrumbs and an egg as binders is crucial. Also, avoid overmixing the meat mixture since that can make the meatballs tough. Finally, browning them gently but thoroughly helps their structure hold up better during simmering.
Can I prepare the meatballs in advance?
Yes, you can shape the meatballs and refrigerate them for a few hours or overnight before cooking. This actually helps the flavors meld together nicely. Just keep them covered tightly to prevent drying out.
Is this recipe suitable for meal prep?
Definitely! Salisbury Steak Meatballs with Savory Gravy Recipe packs well and reheats beautifully, making it an ideal option for meal prepping. Portion it out with your favorite sides and you’ve got delicious lunches ready for several days.
Final Thoughts
There’s something incredibly satisfying about serving up Salisbury Steak Meatballs with Savory Gravy Recipe on a chilly evening. It’s the kind of meal that feels homemade with love and brings everyone to the table with eager anticipation. Once you try this recipe, it will quickly become your go-to comfort food classic that’s as fun to make as it is to eat. So grab your apron and get ready to impress yourself and those you love with this timeless, mouthwatering dish!
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Salisbury Steak Meatballs with Savory Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Salisbury Steak Meatballs recipe offers a delicious twist on the traditional Salisbury steak by shaping the beef mixture into tender meatballs and serving them smothered in a rich onion gravy. Perfectly browned and simmered in a flavorful sauce, these meatballs make a hearty, comforting meal that is sure to please the entire family.
Ingredients
For the 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
For the 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 bowl. Use your hands to mix gently until just combined, avoiding overmixing to keep the meatballs tender. Then shape the mixture into 1-inch meatballs, yielding about 30 meatballs.
- Brown Meatballs: Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until browned on all sides. Remove the browned meatballs from the skillet and set them aside.
- Make Gravy: In the same skillet, melt the unsalted butter. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes. Sprinkle the flour over the onions and stir well to combine, cooking for 1 minute to remove the raw flour taste. If using cornstarch instead, mix equal parts cornstarch and water to create a slurry, then add it later with the broth. Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, seasoning salt, and ketchup, then cook for an additional 3 to 5 minutes until the gravy thickens. If the gravy becomes too thick, add a little more broth to reach the desired consistency. Adjust seasoning with salt and pepper as needed.
- Combine and Serve: Return the browned meatballs to the skillet and toss them gently to coat with the gravy. Warm through for a couple of minutes. Garnish with fresh chopped parsley and serve hot, ideally with mashed potatoes or your favorite sides.
Notes
- You can substitute regular breadcrumbs for panko breadcrumbs if unavailable.
- For a gluten-free option, use cornstarch instead of flour and ensure gluten-free Worcestershire sauce.
- To keep meatballs tender, avoid overmixing the meat mixture.
- If the gravy is too thick, gradually add broth to thin it to your preferred consistency.
- This recipe pairs well with mashed potatoes, rice, or steamed vegetables.
