Salisbury Steak Meatballs
User Reviews
3.8
Salisbury Steak Meatballs
Description
The recipe starts with mixing ground beef, egg, breadcrumbs, finely minced onion, ketchup, mustard, salt, and freshly cracked black pepper into a balanced meatball blend. Forming the mixture into 1.5-inch balls yields about 24 pieces, baked until evenly browned and cooked through at 350°F.
The garlic gravy is developed slowly by gently cooking thinly sliced or minced garlic in olive oil over medium heat until soft and golden without browning. Adding dry sherry reduces liquid while concentrating flavors. Beef broth, Worcestershire sauce, and cornstarch create a thickened, savory sauce with a fresh pepper and salt seasoning to taste. The meatballs can be simmered in the gravy to absorb the rich garlic and wine notes.
These meatballs are commonly served over creamy buttermilk mashed potatoes, either homemade or instant, using buttermilk or a half mixture of buttermilk and water for mashing liquids. Fresh thyme or parsley garnish enhances the dish's aroma and presentation.
The garlic requires gentle cooking without burning to develop sweetness and depth, while the meatballs should reach an internal temperature of 160°F for safety and optimal juiciness.
Ingredients
- 1 pound ground beef 20% fat
- 1 egg large
- 1/3 cup breadcrumbs
- 1/4 cup onion very finely minced
- 1 tsp ketchup
- 1 tsp mustard
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
garlic gravy
- olive oil
- 10 garlic large cloves, peeled, very thinly sliced or minced
- 3 Tbsp dry sherry
- 15 ounce beef broth canned
- 1 Tbsp cornstarch
- 1 Tbsp Worcestershire sauce
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
garnish
- thyme fresh; or parsley
Instructions
- Preheat oven to 350F
- To make the meatballs, break apart the meat and add it to the bowl of a stand mixer fitted with the paddle attachment. (You can do this by hand as well in a big bowl.)
- Add the rest of the meatball ingredients over top and blend just until everything is evenly combined, don't over-mix.
- Use a 1 1/2 inch cookie scoop to portion out the meat and roll into round balls. Set the balls on a baking sheet, you should have approximately 24 meatballs.
- Bake in the preheated oven for about 20 minutes, or until the meatballs are browned and register 160F inside.
- Meanwhile make the garlic gravy. Lightly coat the pan of a large skillet (big enough to fit the meatballs) with olive oil and warm over medium heat. Add the garlic and cook, slowly, for about 20 minutes, stirring often. Adjust the heat so that the garlic doesn't burn or brown too quickly. When the garlic is nice and soft and golden, add the sherry and cook until the liquid is reduced.
- Separate out 1/2 cup of the broth and mix with the cornstarch, set aside.
- Add the rest of the broth to the pan and stir to combine. Bring up to a simmer, and add the cornstarch mixture to the pan, stirring constantly. When the gravy thickens, season with salt and pepper to taste. You can add a splash more Worcestershire if you like.
- Add the meatballs to the pan and cook together until they're hot.
- Serve the meatballs and their gravy over buttermilk mashed potatoes, garnished with fresh thyme or parsley.
Notes
- For mashed potato accompaniment, use buttermilk as the mashing liquid to enrich flavor and texture.
- If using instant mashed potatoes, combine half buttermilk and half water as the liquid, heating gently to avoid boiling.
- Cook garlic slowly in the gravy to avoid burning and achieve a soft, golden color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24meatballs
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Calories | 64kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 154mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.3g | 1% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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