Transform your dinner routine with these mouthwatering Salisbury Steak Meatballs. Packed with bold flavors and smothered in a rich onion gravy, this recipe is a perfect comfort food for family dinners or special occasions. With a few simple ingredients and easy steps, you can enjoy tender, flavorful meatballs in a homemade gravy that will leave everyone asking for seconds.
Ingredients
For the Meatballs
- 1½ pounds lean ground beef
- ½ cup breadcrumbs (Panko recommended)
- 1 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 beef broth (or low-sodium chicken broth)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Mix until just combined; avoid overmixing.
- Shape the Meatballs: Roll the mixture into evenly sized meatballs (about 1½ inches in diameter). You should get around 18-20 meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Transfer the browned meatballs to a plate and set aside (they don’t need to be fully cooked yet).
- Sauté the Onions: In the same skillet, melt the butter over medium heat. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.
- Make the Gravy Base: Sprinkle the flour (or cornstarch) over the onions and cook for 1-2 minutes, stirring constantly to avoid lumps. Gradually whisk in the beef broth, Worcestershire sauce, seasoning salt, and ketchup. Simmer until the gravy thickens (about 3-5 minutes).
- Combine Meatballs and Gravy: Return the meatballs to the skillet, ensuring they’re coated in the gravy. Cover and simmer for 10-15 minutes, or until the meatballs are fully cooked and tender.
- Garnish and Serve: Sprinkle freshly chopped parsley over the meatballs. Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich gravy.
Conclusion
This unique twist on the classic Salisbury steak transforms it into bite-sized delights perfect for any meal. These savory meatballs, paired with a velvety onion gravy, offer unbeatable flavor and texture. Whether served over creamy mashed potatoes or alongside a crisp salad, this dish will quickly become a family favorite!
Savory Salisbury Steak Meatballs with Rich Onion Gravy
This Salisbury Steak Meatballs recipe deliverstender, juicy meatballs infused with savory seasonings and topped with a rich,flavorful onion gravy. Perfect for a comforting family meal or a quickweeknight dinner.
Ingredients
For the Meatballs
- 1½ pounds lean ground beef
- ½ cup breadcrumbs Panko recommended
- 1 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 beef broth or low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Mix until just combined; avoid overmixing.
- Shape the Meatballs: Roll the mixture into evenly sized meatballs (about 1½ inches in diameter). You should get around 18-20 meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides. Transfer the browned meatballs to a plate and set aside (they don’t need to be fully cooked yet).
- Sauté the Onions: In the same skillet, melt the butter over medium heat. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.
- Make the Gravy Base: Sprinkle the flour (or cornstarch) over the onions and cook for 1-2 minutes, stirring constantly to avoid lumps. Gradually whisk in the beef broth, Worcestershire sauce, seasoning salt, and ketchup. Simmer until the gravy thickens (about 3-5 minutes).
- Combine Meatballs and Gravy: Return the meatballs to the skillet, ensuring they’re coated in the gravy. Cover and simmer for 10-15 minutes, or until the meatballs are fully cooked and tender.
- Garnish and Serve: Sprinkle freshly chopped parsley over the meatballs. Serve hot with mashed potatoes, rice, or crusty bread to soak up the rich gravy.