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
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