Description
These Salisbury Steak Meatballs offer a delicious twist on a classic comfort food. Tender, juicy meatballs simmered in a rich, savory gravy make for a satisfying and easy meal the whole family will love.
Ingredients
Units
Scale
For Meatballs
- 1 1/2 pounds lean ground beef
- 1/2 cup breadcrumbs (I used Panko)
- 1 egg
- 1/4 cup ketchup
- 1/4 cup coarse grain mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil (for frying)
For Gravy
- 2 tablespoons unsalted butter
- 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
- 1/2 teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a large bowl, combine all meatball ingredients (except olive oil). Mix gently with your hands until just combined. Overmixing will make the meatballs tough. Shape into 1-inch meatballs (about 30).
- Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning frequently, until browned on all sides. You may need to cook in batches. Remove from skillet and set aside.
- Sauté the Onion: To the same skillet, add butter and melt over medium heat. Add chopped onion and cook until softened and translucent.
- Make the Gravy: Sprinkle flour (or cornstarch) over the onions and stir for about 1 minute to cook the flour. If using cornstarch, make a slurry with equal parts cornstarch and water first. Gradually pour in the broth, stirring constantly to prevent lumps. Add Worcestershire sauce, seasoning salt, and ketchup. Simmer for 3-5 minutes, or until thickened. If the gravy is too thick, add more broth. Season to taste.
- Combine and Serve: Return the meatballs to the skillet with the gravy. Toss to coat. Garnish with chopped parsley. Serve hot.
Notes
- Don’t Overmix: Overmixing makes dense meatballs.
- Searing Adds Flavor: Browning the meatballs is crucial for flavor development.
- Worcestershire is Essential: It’s key to the signature Salisbury steak flavor.
- Use Low-Sodium Broth: Control the salt level.
- Adjust Gravy: Add broth to thin, simmer to thicken.
- Freeze Meatballs: Cooked meatballs freeze well. Make gravy fresh.
- Make-Ahead: Store meatballs and gravy separately, refrigerated, for up to 4 days. Reheat with a splash of broth.
Nutrition
- Serving Size: Serving Size: 3-4 meatballs with gravy
- Calories: 275
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg