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Salisbury Steak Meatballs in Savory Onion Gravy Recipe

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3.8 from 4 reviews

Salisbury Steak Meatballs combine tender ground beef meatballs cooked to perfection and smothered in a rich, savory onion gravy. This hearty comfort food recipe features a flavorful blend of ketchup, mustard, Worcestershire sauce, and seasonings in the meatballs, pan-fried and finished off by simmering in a luscious homemade gravy. Perfect for a satisfying family dinner, these meatballs offer the nostalgic taste of classic Salisbury steak in a convenient bite-sized form.

Ingredients

Meatballs

  • 1½ pound ground beef (lean)
  • ½ cup breadcrumbs (Panko preferred)
  • 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; chicken broth optional)
  • 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 ground beef, breadcrumbs, egg, ketchup, coarse grain mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Mix thoroughly using your hands until all ingredients are well incorporated. Shape the mixture into approximately 30 meatballs, each about 1 inch in diameter.
  2. Fry the meatballs: Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer—if your skillet is small, cook in batches. Fry the meatballs, turning occasionally, until they are browned on all sides and cooked through. Remove meatballs from skillet and set aside.
  3. Sauté the onion: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  4. Make the gravy: Sprinkle the flour evenly over the sautéed onions and stir continuously for about 1 minute to cook out the raw flour taste. If using cornstarch, stir in a slurry made from equal parts cornstarch and water instead. Gradually add the beef broth while stirring to avoid lumps. Then add Worcestershire sauce, seasoning salt, and ketchup. Cook the sauce for 3 to 5 minutes until it thickens. Adjust thickness with extra broth if necessary and taste for seasoning, adjusting as needed.
  5. Finish the meatballs: Return the browned meatballs to the skillet and gently toss to coat them in the thickened gravy. Warm through for a few minutes so the flavors meld. Garnish with chopped fresh parsley before serving.

Notes

  • You can substitute cornstarch for flour in the gravy for a gluten-free option; use a slurry to avoid lumps.
  • Panko breadcrumbs yield a lighter texture in the meatballs, but regular breadcrumbs work as well.
  • Be careful not to overcrowd the skillet when frying meatballs to ensure even browning.
  • Adjust seasoning salt and Worcestershire sauce according to taste and broth sodium content.
  • Serve meatballs with mashed potatoes, rice, or noodles for a complete meal.

Find it online: https://dishcooks.com/salisbury-steak-meatballs-in-savory-onion-gravy-recipe/