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Salisbury steak meatballs served with rich gravy and mashed potatoes

Salisbury Steak Meatballs

Savory ground beef meatballs coated in rich gravy that evoke warmth and nostalgia, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds lean ground beef Foundation of the meatballs, lean beef ensures delicious flavor without excessive fat.
  • 0.5 cup Panko breadcrumbs Provides a light, crispy texture.
  • 1 large egg Binding agent; can substitute with a flax egg for a vegan option.
  • 0.25 cup ketchup Adds sweetness and depth.
  • 0.25 cup coarse grain mustard Gives a delightful tang; can swap in Dijon or yellow mustard if preferred.
  • 1 tablespoon Worcestershire sauce Acts as a flavor enhancer; soy sauce can be a substitute.
  • 1 teaspoon seasoning salt Brings a wonderful blend of flavors.
  • 0.5 teaspoon black pepper For heat; freshly ground adds best flavor.
  • 1 teaspoon onion powder A great way to infuse onion flavor easily.
  • 2 tablespoons olive oil For frying meatballs; can use canola oil as a substitute.
For the Gravy
  • 2 tablespoons unsalted butter Adds richness to the gravy; use margarine or a plant-based alternative if needed.
  • 1 large onion, chopped Essential for the gravy; shallots could be a nice substitute.
  • 2 tablespoons all-purpose flour or cornstarch Use flour as a thickening agent; cornstarch is gluten-free.
  • 1 cup low-sodium beef or chicken broth Choose low-sodium options to control salt levels.
  • 1 tablespoon Worcestershire sauce Adds additional umami richness.
  • 1 tablespoon ketchup Adjust if you'd like it sweeter.
  • 1 tablespoon fresh parsley, chopped For garnish; feel free to use dried herbs if fresh isn’t available.

Method
 

Preparation
  1. In a large bowl, mix all the meatball ingredients (excluding the olive oil) until well combined.
  2. Shape mixture into 1-inch meatballs, yielding about 30 meatballs.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Cook the meatballs on all sides, adding more oil if needed.
  2. Once cooked, remove meatballs from skillet and set aside.
  3. In the same skillet, add butter and melt. Add chopped onion and cook until soft and translucent.
  4. Sprinkle flour over the onion and stir, cooking for about 1 minute to eliminate the raw flour taste.
  5. Add broth and remaining gravy ingredients to the skillet, cooking for 3 to 5 minutes until the sauce thickens.
  6. Return the meatballs to the skillet, tossing to coat them in the gravy. Garnish with parsley and serve.

Notes

Serve over mashed potatoes or egg noodles. These meatballs can be doubled for meal prep and freeze well for up to 3 months.