Salisbury Steak Meatballs
Salisbury Steak Meatballs are a comforting and delicious dish featuring a flavorful mix of ground beef and savory gravy, perfect for any occasion.
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.
Notes
You can serve Salisbury Steak Meatballs with creamy mashed potatoes, pasta, or rice. To store leftovers, place them in an airtight container and refrigerate for 3 to 4 days or freeze for up to three months.