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
Scale
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.
