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Salisbury Steak Meatballs Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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

  1. 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).
  2. 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.
  3. 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.
  4. 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