Description
This Salisbury Steak Meatballs recipe features tender, flavorful meatballs made from lean ground beef and a blend of savory seasonings, cooked to a perfect golden brown, and served smothered in a rich, homemade onion gravy. A comforting and classic dish that’s perfect for a hearty family meal.
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. Mix with your hands until just combined, being careful not to overwork the meat to keep the meatballs tender. Shape the mixture into 1-inch meatballs, making about 30 in total.
- Brown Meatballs: Heat the olive oil in a large skillet over medium-high heat. In batches, cook the meatballs, turning to brown all sides evenly. Once browned, remove meatballs from the skillet and set them aside on a plate.
- Make Gravy: In the same skillet, melt the unsalted butter. Add the chopped onion and cook until softened and translucent, about 3-5 minutes. Sprinkle the flour over the onions and stir continuously, cooking for 1 minute to form a roux. If using cornstarch, mix it with equal parts water to make a slurry before adding. Slowly pour in the beef broth along with Worcestershire sauce, seasoning salt, and ketchup. Stir well and cook for 3-5 minutes until the gravy thickens. If the gravy is too thick, add more broth to reach desired consistency. Adjust salt and pepper as needed.
- Combine and Serve: Add the browned meatballs back into the skillet with the gravy. Toss gently to coat the meatballs in the gravy. Garnish with fresh chopped parsley and serve the Salisbury steak meatballs hot, ideally with mashed potatoes or your choice of sides.
Notes
- You can substitute regular breadcrumbs for panko if preferred.
- For a thicker gravy, use cornstarch instead of flour, mixed with water before adding to the skillet.
- Use low-sodium broth to control salt levels in the dish.
- These meatballs can be baked instead of pan-fried for a lighter version, baking at 400°F for 15-20 minutes until cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth if gravy thickens too much.
