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Salisbury Steak Meatballs with Rich Onion Gravy Recipe

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4.3 from 68 reviews

  • Author: Ezabella
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Salisbury Steak Meatballs recipe features tender, flavorful beef meatballs cooked to a perfect golden brown and then simmered in a rich, savory onion gravy. Inspired by the classic Salisbury steak, this dish combines ground beef with tangy ketchup, zesty mustard, and Worcestershire sauce for a meatball packed with robust flavors. The meatballs are pan-fried to seal in juices, then finished in a classic brown gravy made with sautéed onions and beef broth, making it a comforting and hearty meal perfect for family dinners.

Ingredients

Meatballs

  • 1½ pound ground beef (lean)
  • ½ cup breadcrumbs (Panko recommended)
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder

For Frying

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Gravy

  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour (or cornstarch)
  • 1 cup beef broth (low sodium or no sodium added, or chicken broth)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Make meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Mix thoroughly with your hands until well incorporated. Shape the mixture into 1-inch meatballs; you should get about 30 meatballs.
  2. Fry the meatballs: Heat the olive oil over medium-high heat in a large skillet. Add the meatballs in a single layer—if your skillet isn’t large enough, cook in batches. Fry the meatballs, turning occasionally, until they are browned on all sides. Remove meatballs from the skillet and set aside.
  3. Sauté the onion: Using the same skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes.
  4. Make the gravy: Sprinkle the flour over the cooked onions and stir to evenly coat. Cook for about 1 minute to remove the raw flour taste. If using cornstarch instead, mix it with an equal amount of water to create a slurry and add it after the broth. Gradually pour in the beef broth while stirring. Add Worcestershire sauce, seasoning salt, and ketchup, and cook for 3 to 5 minutes until the sauce thickens. If the gravy is too thick, add a little more broth to reach desired consistency. Adjust seasoning to taste.
  5. Finish the meatballs: Return the fried meatballs to the skillet with the gravy. Gently toss to coat the meatballs in the rich onion gravy and heat through.
  6. Garnish and serve: Sprinkle freshly chopped parsley over the meatballs before serving for a pop of color and fresh flavor.

Notes

  • Use lean ground beef to avoid excessive grease while frying.
  • For gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs and use cornstarch instead of flour for the gravy.
  • If you prefer a thicker gravy, reduce the amount of broth slightly or cook the gravy longer to thicken.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Serve these meatballs with mashed potatoes, rice, or steamed vegetables for a complete meal.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://kitchenloving.com/salisbury-steak-meatballs-with-rich-onion-gravy-recipe/