Salisbury Steak Meatballs Recipe

These Salisbury Steak Meatballs are a delicious and comforting twist on a classic dish! Imagine tender and juicy meatballs, packed with savory flavors, and smothered in a rich and creamy gravy. This recipe is easy to make and perfect for a cozy weeknight dinner or a special occasion meal.

Why You’ll Love This Recipe

• Flavorful and Juicy: The combination of ground beef, breadcrumbs, and seasonings creates a flavorful and juicy meatball that’s enhanced by the rich and savory gravy.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Versatile: Serve these Salisbury Steak Meatballs with your favorite sides, such as mashed potatoes, egg noodles, or rice. They’re also great for meal prepping or freezing for later.
• Crowd-Pleaser: This dish is a guaranteed hit with both kids and adults. It’s perfect for a casual family dinner or a more elegant gathering.

this Recipe

Ingredients

For the Meatballs

• Lean ground beef: The base of the flavorful meatballs. Using lean ground beef helps to keep the dish lighter and healthier.
• Breadcrumbs: Help to bind the meatballs and add texture. Panko breadcrumbs are a great option for a lighter and crispier texture.
• Egg: Binds the meatball ingredients together.
• Ketchup: Adds a touch of sweetness and tanginess to the meatballs.
• Mustard: Adds a hint of sharpness and complexity to the flavor.
• Worcestershire sauce: Adds a depth of umami flavor.
• Seasoning salt: Enhances the overall flavor of the meatballs.
• Pepper: Adds a touch of heat.
• Onion powder: Adds a subtle onion flavor.
• Olive oil: Used for frying the meatballs.

For the Gravy

• Unsalted butter: Adds richness and flavor to the gravy.
• Onion: Chopped and adds a savory base and sweetness to the gravy.
• All-purpose flour or cornstarch: Used to thicken the gravy.
• Beef or chicken broth: Adds flavor and forms the base of the gravy. Use low-sodium or no-sodium broth for better control over the saltiness.
• Worcestershire sauce: Adds a depth of umami flavor to the gravy.
• Seasoning salt: Enhances the overall flavor of the gravy.
• Ketchup: Adds a touch of sweetness and acidity to the gravy.
• Fresh parsley: Chopped and used as a garnish for a pop of color and fresh flavor.

Instructions

Make the Meatballs

1. Combine all the meatball ingredients (excluding the olive oil) in a large bowl and mix well with your hands. Shape the mixture into 1-inch meatballs. You should get about 30 meatballs.

Cook the Meatballs

1. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook in batches if necessary to avoid overcrowding. Cook the meatballs on all sides until browned, adding more oil if needed. Remove the meatballs from the skillet and set aside.

Make the Gravy

1. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent.
2. Sprinkle the flour over the onion and stir. Cook for about 1 minute to cook off the raw flour taste. (If using cornstarch, make a slurry with equal amounts of water and cornstarch.)
3. Pour in the broth and the remaining gravy ingredients (Worcestershire sauce, seasoning salt, and ketchup). Cook for about 3-5 minutes, or until the sauce thickens. If the sauce is too thick, add a bit more broth. Taste for seasoning and adjust as necessary.

Combine and Serve

1. Once the gravy is done, add the cooked meatballs back to the skillet and toss them around to coat them in the gravy.
2. Garnish with fresh parsley and serve hot with your favorite sides.

Pro Tips for Making the Recipe

• Don’t overmix the meat: Overmixing can make the meatballs tough. Mix just until combined.
• Sear the meatballs: Browning the meatballs locks in juices and adds deep, caramelized flavor.
• Use low-sodium broth: This lets you control the salt level, especially if you’re using seasoning salt.
• Adjust gravy consistency: If the gravy is too thick, whisk in a splash of broth. If it’s too thin, simmer a bit longer.
• Freeze for later: Cook the meatballs first, then freeze them. Make the gravy fresh when serving for the best texture.
• Make ahead: Meatballs and gravy can be stored separately in the fridge for up to 4 days. Reheat in a pan with a splash of broth to loosen up the gravy.

How to Serve

These Salisbury Steak Meatballs are delicious with a variety of sides:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing for Salisbury steak.
• Egg Noodles: Buttery egg noodles are another classic accompaniment.
• Rice: Fluffy white or brown rice is a great option for soaking up the flavorful gravy.

Make Ahead and Storage

These Salisbury Steak Meatballs are great for making ahead of time or storing leftovers.

• Storing Leftovers: Store leftover meatballs and gravy in separate airtight containers in the refrigerator for up to 4 days.
• Freezing: Cook the meatballs first, then freeze them. Make the gravy fresh when serving for the best texture.
• Reheating: Reheat the meatballs and gravy gently in a pan on the stovetop over low heat, adding a splash of broth to loosen up the gravy.

FAQs

1. Can I use ground turkey or a mixture of ground beef and pork? Yes, you can! Ground turkey or a mixture of ground beef and pork would also work well in this recipe.

2. Can I use a different type of breadcrumb? Yes, you can! Panko breadcrumbs, regular breadcrumbs, or even almond flour would work well in this recipe.

3. Can I make this recipe without the gravy? Yes, you can! The meatballs are still delicious on their own, but the gravy adds a wonderful depth of flavor and richness.

4. Can I add other seasonings to the meatballs? Absolutely! Feel free to experiment with your favorite seasonings, such as dried herbs, spices, or grated Parmesan cheese.

This Salisbury Steak Meatballs Recipe is a delicious and easy way to enjoy a classic comfort food with a fun twist. With its flavorful meatballs, rich gravy, and versatile serving options, it’s a recipe you’ll want to make again and again!

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