Description
These Salisbury Steak Meatballs offer a delicious twist on a classic comfort food. Flavorful meatballs are simmered in a rich and savory gravy, making it an easy and satisfying meal that’s perfect for any night of the week.
Ingredients
Units
Scale
For the Meatballs:
- 1 1/2 pounds lean ground beef
- 1/2 cup breadcrumbs (Panko recommended)
- 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 gently with your hands. Shape into 1-inch meatballs (about 30 meatballs).
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook in batches, if necessary, until browned on all sides. Remove meatballs and set aside.
- Sauté Onions: Add butter to the skillet and melt. Add chopped onions and cook until softened and translucent.
- Make Gravy: Sprinkle flour over the onions and stir. Cook for 1 minute. (If using cornstarch, make a slurry with equal parts water and cornstarch.) Add broth, Worcestershire sauce, seasoning salt, ketchup, and pepper to the skillet. Cook for 3-5 minutes, or until the gravy thickens. Adjust consistency with more broth if needed.
- Combine and Serve: Add the cooked meatballs to the gravy and toss to coat. Simmer until heated through. Garnish with fresh parsley and serve hot.
Notes
- Mixing Meat: Avoid overmixing the meatball mixture to prevent dense meatballs.
- Searing: Browning the meatballs enhances their flavor.
- Worcestershire Sauce: Essential for the classic Salisbury steak flavor.
- Broth: Use low-sodium broth to control the saltiness.
- Gravy Consistency: Adjust gravy thickness by simmering longer or adding more broth.
- Freezing: Cook meatballs and freeze separately. Make gravy fresh when serving.
- Make Ahead: Store meatballs and gravy separately in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
