Salisbury Steak Meatballs are a comforting and delicious dish that you can enjoy any night of the week. With a flavorful mix of ground beef and savory gravy, these meatballs are a perfect way to bring the classic Salisbury steak experience to your dinner table in a fun and easy-to-eat format. Whether you’re cooking for your family or entertaining friends, this recipe is sure to impress everyone.
Why Make This Recipe
Making Salisbury Steak Meatballs is a great choice for several reasons. First, they are simple to prepare and don’t require special cooking skills. Second, the ingredients are easy to find and are often already in your pantry. Lastly, these meatballs are versatile; you can serve them with mashed potatoes, pasta, or even on a sub roll. This dish provides a new twist on a classic favorite and is sure to be a hit!
How to Make Salisbury Steak Meatballs
Ingredients:
- 1½ pound ground beef (lean)
- ½ cup breadcrumbs (I used Panko)
- 1 egg
- ¼ cup ketchup
- ¼ cup mustard (coarse grain)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil (for frying)
- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 2 tablespoons all-purpose flour (or cornstarch)
- 1 cup beef broth (or chicken broth, low sodium or no sodium added)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley (chopped, for garnish)
Directions:
- In a large bowl, add all the meatball ingredients (excluding the olive oil) and mix them well using your hands. Shape the mixture into 1-inch meatballs, about 30 in total.
- Heat the olive oil in a large skillet over medium to high heat. Add the meatballs and cook until browned on all sides. You may need to fry them in batches if your skillet is not large enough. Remove the meatballs from the skillet and set them aside.
- In the same skillet, melt the butter and add the chopped onion. Cook until the onion is soft and translucent.
- Sprinkle the flour over the onion and stir for about 1 minute to remove the raw flour taste. If using cornstarch, make a slurry with equal parts water and cornstarch instead.
- Add the beef broth and remaining gravy ingredients to the skillet. Cook for about 3 to 5 minutes, stirring until the sauce thickens. If the sauce gets too thick, add a little more beef broth. Taste and adjust the seasoning if needed.
- Once the gravy is ready, add the meatballs back to the skillet and gently toss them in the gravy. Garnish with fresh parsley before serving.
How to Serve Salisbury Steak Meatballs
You can serve Salisbury Steak Meatballs in various ways. They go great with creamy mashed potatoes, pasta, or rice. You can also place them in a sub roll for a hearty meatball sandwich. Adding a side of vegetables or a salad will round out the meal nicely!
How to Store Salisbury Steak Meatballs
To store leftovers, place the cooled meatballs and gravy in an airtight container and refrigerate. They can last for about 3 to 4 days. If you want to store them longer, consider freezing them. Place them in freezer-safe containers or bags, and they should be good for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.
Tips to Make Salisbury Steak Meatballs
- Use lean ground beef for less fat.
- Don’t overmix the meatball mixture; this keeps the meatballs tender.
- Adjust the seasoning to your taste by adding more onion powder or pepper if you prefer.
- Making a cornstarch slurry can help if you want a gluten-free option.
Variation
You can add grated cheese to the meatball mixture for an extra layer of flavor. Additionally, if you’re a fan of mushrooms, sauté some and add them to the gravy for a delicious twist.
FAQs
Q: Can I use turkey instead of beef in this recipe?
A: Yes! Ground turkey can be a great alternative. Just make sure to adjust cooking times as turkey may cook differently than beef.
Q: Can I make meatballs ahead of time?
A: Absolutely! You can prepare the meatballs and freeze them uncooked. Just cook them straight from the freezer when you’re ready to use them, adding a few extra minutes to the cooking time.
Q: How can I make this dish spicier?
A: To add spice, consider mixing in some crushed red pepper flakes or a dash of hot sauce into the meatball mixture or the gravy.
With these simple instructions, you can enjoy delicious Salisbury Steak Meatballs that are sure to please your taste buds!
Salisbury Steak Meatballs
Ingredients
For the Meatballs
- 1.5 pounds ground beef (lean) Use lean ground beef for less fat.
- 0.5 cup breadcrumbs (Panko)
- 1 large egg
- 0.25 cup ketchup
- 0.25 cup mustard (coarse grain)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 0.5 teaspoon pepper
- 1 teaspoon onion powder
For Cooking
- 2 tablespoons olive oil For frying.
- 2 tablespoons butter (unsalted)
- 1 large onion (chopped)
- 2 tablespoons all-purpose flour Or cornstarch for a gluten-free option.
- 1 cup beef broth Or chicken broth, low sodium or no sodium added.
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley (chopped) For garnish.
Instructions
Preparation
- In a large bowl, add all the meatball ingredients (excluding the olive oil) and mix them well using your hands.
- Shape the mixture into 1-inch meatballs, about 30 in total.
Cooking
- Heat the olive oil in a large skillet over medium to high heat.
- Add the meatballs and cook until browned on all sides. You may need to fry them in batches if your skillet is not large enough.
- Remove the meatballs from the skillet and set them aside.
- In the same skillet, melt the butter and add the chopped onion. Cook until the onion is soft and translucent.
- Sprinkle the flour over the onion and stir for about 1 minute to remove the raw flour taste.
- Add the beef broth and remaining gravy ingredients to the skillet. Cook for about 3 to 5 minutes, stirring until the sauce thickens.
- Once the gravy is ready, add the meatballs back to the skillet and gently toss them in the gravy.
- Garnish with fresh parsley before serving.
