Salisbury Steak Meatballs
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
275 kcal
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Course
Main Course, Dinner
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Cuisine
American
Salisbury Steak Meatballs
Description
This recipe produces approximately 30 small meatballs made from lean ground beef mixed with breadcrumbs, egg, ketchup, coarse grain mustard, Worcestershire sauce, seasoning salt, black pepper, and onion powder. After mixing gently to avoid dense meatballs, they are pan-fried until evenly browned, sealing in juices and adding caramelized flavor.
The pan is then used to cook onions in butter, creating the base for the gravy. Flour is added to remove rawness, followed by beef broth, Worcestershire sauce, ketchup, seasoning salt, and parsley to complete a savory sauce with balanced depth. The cooked meatballs are returned to the gravy to coat and warm through.
This dish delivers a combination of tender meatballs with a thick, flavorful onion gravy. It's a practical meal suited for family dinners and can be served with sides like mashed potatoes or noodles. The gravy's seasoning can be adjusted for saltiness and thickness to preference.
For convenience, meatballs can be cooked and frozen separately, with gravy prepared fresh before serving to maintain texture. The meatballs and gravy store well refrigerated for several days; reheat together with a splash of broth to loosen the sauce. Avoid overmixing the meat to keep the meatballs tender.
Ingredients
For Meatballs
- 1½ pound ground beef lean
- ½ cup breadcrumbs I used Panko
- 1 egg
- ¼ cup ketchup
- ¼ cup mustard coarse grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil for frying
For Gravy
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 2 tablespoons all-purpose flour or cornstarch
- 1 cup beef broth or chicken broth, low sodium or no sodium added
- 1 tablespoon Worcestershire sauce
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon parsley chopped, for garnish, fresh
Instructions
- Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 30 meatballs.
- Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
- To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
- Sprinkle the flour over the onion and stir. Cook for about 1 minute to remove the raw flour taste. (If using cornstarch make a slurry with equal amounts water and cornstarch) Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
- When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.
Notes
- Mix meat ingredients gently to avoid dense, tough meatballs.
- Sear meatballs thoroughly to lock in juices and develop flavor.
- Use Worcestershire sauce to achieve the signature Salisbury steak taste.
- Choose low-sodium broth to better control seasoning levels in the gravy.
- If gravy thickens too much, whisk in broth; if too thin, simmer longer.
- To freeze, cook meatballs first, freeze separately, and prepare gravy fresh when serving.
- Store meatballs and gravy separately in the fridge for up to 4 days; reheat with a splash of broth to loosen gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 832mg | 35% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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