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Instructions
1. Prepare the Meatball Mixture
In a large bowl, combine the ground beef, finely chopped onion, egg, breadcrumbs, milk, Worcestershire sauce, garlic powder, onion powder, parsley, salt, and pepper. Mix everything together until well combined. Be careful not to overmix, as that can result in tough meatballs.
2. Shape the Meatballs
Using your hands or a spoon, scoop out portions of the meat mixture and roll them into 1 to 1½-inch meatballs. You should get about 20-24 meatballs, depending on the size.
3. Brown the Meatballs
Heat a large skillet over medium heat and add a tablespoon of oil (vegetable or olive oil works well). Once the oil is hot, add the meatballs in batches (if necessary) and brown them on all sides. This should take about 5-6 minutes, and they don’t need to be fully cooked through at this point—just browned on the outside.
Once browned, remove the meatballs from the skillet and set them aside. The skillet will have some leftover bits of meat—don’t clean the pan! Those bits will help flavor the gravy.
4. Make the Gravy
In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they soften and turn golden brown, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Bring the mixture to a simmer, allowing it to thicken and develop flavor, about 5 minutes. Taste the gravy and adjust with salt and pepper as needed.
5. Simmer the Meatballs in the Gravy
Once the gravy has thickened, gently return the meatballs to the skillet, nestling them into the sauce. Spoon some of the gravy over the meatballs, then cover the skillet and let everything simmer for 15-20 minutes. This allows the meatballs to cook through and soak up all the delicious gravy flavors.
If the gravy gets too thick during simmering, you can add a splash more beef broth to reach your desired consistency.
6. Serve and Garnish
Once the meatballs are cooked through and the gravy is thick and rich, remove the skillet from the heat. Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor.
Serve the Salisbury steak meatballs with mashed potatoes, steamed vegetables, or over a bed of rice. For an extra treat, you can also serve them on toasted buns for a delicious meatball sub.
Tips for the Perfect Salisbury Steak Meatballs
- Don’t Overwork the Meat: When mixing the meatball ingredients, it’s important not to overmix the ground beef. Doing so can make the meatballs tough. Just mix until everything is combined.
- Keep the Meatballs Even in Size: Try to make each meatball the same size so they cook evenly. A cookie scoop or an ice cream scoop works well for this!
- Customize the Gravy: Add sautéed mushrooms or caramelized onions to the gravy for extra flavor. You can also experiment with adding a splash of red wine or balsamic vinegar for a deeper, richer taste.
- Make Ahead: You can prepare the meatballs and the gravy ahead of time. Simply cook the meatballs, prepare the gravy, and store both separately in the fridge. When you’re ready to serve, reheat them together in a skillet for a quick and easy meal.
Final Thoughts
Salisbury Steak Meatballs are a wonderful twist on a classic comfort food. With their juicy, flavorful meatballs smothered in a rich, savory gravy, this dish is perfect for cozy dinners at home or when you need to feed a crowd. The best part? It’s easy to make, customizable, and incredibly satisfying. Serve it over mashed potatoes for a comforting, filling meal, or get creative with rice, pasta, or even on a sandwich. No matter how you serve it, this dish will quickly become a favorite in your recipe rotation.
So the next time you’re craving Salisbury steak but want something a little different, try these Salisbury Steak Meatballs—you’ll be glad you did!
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