Description

These Salisbury Steak Meatballs are a delicious twist on a classic comfort food! Tender and juicy meatballs are packed with savory flavor and simmered in a rich and creamy gravy. It’s an easy and satisfying recipe that’s perfect for a weeknight meal or a cozy family dinner.

Ingredients

Units Scale

For the Meatballs:
- 1 1/2 pounds lean ground beef
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1 large egg
- 1/4 cup ketchup
- 1/4 cup coarse grain mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1/2 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 low-sodium or no-sodium beef broth (or chicken broth)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Make Meatballs: Combine all meatball ingredients (except olive oil) in a large bowl and mix with your hands until just combined. Shape into 1-inch meatballs (about 30 meatballs).
Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Cook meatballs in batches, browning on all sides. Remove meatballs and set aside.
Make Gravy: In the same skillet, melt butter. Add chopped onion and cook until softened and translucent. Sprinkle flour over the onions and stir. Cook for 1 minute. (If using cornstarch, make a slurry with equal parts water and cornstarch.) Pour in broth and remaining gravy ingredients. Cook for 3-5 minutes, or until thickened. If the gravy is too thick, add more broth. Season with additional salt and pepper, if needed.
Combine and Serve: Add meatballs to the gravy and toss to coat. Garnish with fresh parsley and serve hot.

Notes

Avoid overmixing the meatball mixture to prevent dense meatballs.
Sear the meatballs well for maximum flavor.
Use low-sodium broth to control the saltiness of the dish.
Adjust gravy consistency by adding more broth or simmering longer.
To freeze, cook the meatballs and freeze separately. Make the gravy fresh when ready to serve.
Meatballs and gravy can be stored separately in the refrigerator for up to 4 days.

Nutrition

Serving Size: 3-4 meatballs with gravy
Calories: 400
Sugar: 10g
Sodium: 700mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg