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Salisbury Steak Meatballs
5 from 21 votes

Salisbury Steak Meatballs

Salisbury Steak Meatballs combine ground beef with seasoning and condiments to form flavorful meatballs browned in butter. They are cooked in a savory gravy made from beef broth, onions, Worcestershire sauce, and ketchup, thickened with cornstarch. Served alongside egg noodles, this dish blends tender meatballs with a rich, slightly tangy sauce for a comforting meal.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course, Appetizer

Ingredients

  • 8 ounces egg noodles
  • 1 pound ground beef
  • ⅓ cup bread crumbs Italian style
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
  • 1 tablespoon Worcestershire sauce
  • 2 egg large yolks
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 tablespoons butter unsalted
For the gravy
  • 2 cups beef broth divided, or more, to taste
  • 1 tablespoon cornstarch
  • 1 onion thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
  3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  4. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
  5. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
  6. Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
  7. Serve immediately with egg noodles, garnished with parsley, if desired.