Salisbury Steak Meatballs Recipe
If you crave the ultimate comfort food, Salisbury Steak Meatballs will absolutely win your heart. Imagine all the cozy flavors of classic Salisbury steak, but in juicy, bite-sized meatballs smothered in a rich, savory onion gravy. This recipe transforms simple pantry staples into a weeknight dinner that’s hearty, nostalgic, and sure to gather everyone around the table. Whether you serve them over creamy mashed potatoes, fluffy rice, or egg noodles, these meatballs promise satisfaction in every saucy forkful.
Ingredients You’ll Need
Gathering your ingredients for Salisbury Steak Meatballs is a breeze, and each one plays a role in building big flavor and perfect texture. Here’s what you’ll need and why it matters:
- Ground beef (1 pound): The foundation of our meatballs, providing richness and classic beefy flavor.
- Breadcrumbs (1/3 cup): Keep the meatballs tender and help bind everything together.
- Egg (1 large): Acts as the glue, ensuring the meatballs hold their shape while staying moist.
- Ketchup (1 tablespoon, for meatballs): Adds a touch of sweetness and tang for depth of flavor.
- Worcestershire sauce (1 teaspoon, for meatballs): Brings savory, umami complexity that makes Salisbury Steak Meatballs irresistible.
- Garlic powder (1/2 teaspoon): Gives a subtle garlicky kick without overpowering the blend.
- Onion powder (1/2 teaspoon): Boosts savory notes and echoes the flavor of the fresh onion in the gravy.
- Salt (1/2 teaspoon): Enhances all the flavors and ensures your meatballs are never bland.
- Black pepper (1/4 teaspoon): Adds a touch of warmth and gentle heat.
- Olive oil (2 tablespoons): Perfect for browning the meatballs and adding a hint of fruitiness.
- Unsalted butter (2 tablespoons): Creates a silky base for the onion gravy and adds richness.
- Onion (1 small, finely diced): Sautéed onion sweetens the gravy and gives it that signature Salisbury steak flavor.
- Beef broth (2 cups): The backbone of the luscious, savory gravy.
- Worcestershire sauce (1 tablespoon, for gravy): Deepens the flavor of the sauce, making it extra comforting.
- Ketchup (1 tablespoon, for gravy): Lends color, body, and a pop of acidity to the gravy.
- Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water): Thickens the gravy to just the right consistency.
- Chopped parsley (for garnish, optional): A sprinkle of fresh green makes the finished dish pop visually and adds a hint of freshness.
How to Make Salisbury Steak Meatballs
Step 1: Mix and Shape the Meatballs
In a large bowl, combine your ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix everything together gently—overmixing can make the meatballs tough—until just combined. Scoop out about a tablespoon at a time and roll into 1-inch meatballs. You’ll have around 20 to 24 meatballs, ready for their savory transformation.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer (you may need to do this in batches to avoid crowding). Brown them on all sides, turning gently to get an even sear—this should take 6 to 8 minutes total. Don’t worry if they aren’t cooked through yet; they’ll finish simmering in the gravy. Once browned, transfer the meatballs to a plate and set aside.
Step 3: Sauté the Onion
In the same skillet, melt the unsalted butter over medium heat. Add the finely diced onion and sauté, stirring occasionally, until soft and golden. This takes about 5 minutes and helps build the deep, sweet base for your Salisbury Steak Meatballs gravy.
Step 4: Make the Gravy
Pour in the beef broth, Worcestershire sauce, and ketchup, stirring to combine and scraping up any flavorful brown bits from the skillet. Bring the mixture to a gentle simmer. Next, stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 2 to 3 minutes, or until the gravy thickens to a luscious, coats-the-back-of-a-spoon consistency.
Step 5: Simmer the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them into the bubbling gravy. Reduce the heat to low and let them simmer for 10 to 12 minutes, or until they’re cooked through and have soaked up all those delicious flavors. Finish with a sprinkle of chopped parsley if you like. Your Salisbury Steak Meatballs are ready to serve warm and cozy!
How to Serve Salisbury Steak Meatballs
Garnishes
For the perfect finishing touch, garnish your Salisbury Steak Meatballs with a shower of freshly chopped parsley. This not only adds a pop of vibrant color, but also brings a subtle freshness that balances the richness of the dish. If you’re feeling fancy, a few cracks of black pepper or even a sprinkle of crispy fried onions can make the presentation extra special.
Side Dishes
Salisbury Steak Meatballs are absolutely made for pairing with classic comfort sides. Creamy mashed potatoes are the obvious choice, soaking up every drop of that luscious gravy. Steamed white rice or buttery egg noodles work beautifully too. Add a side of roasted green beans, glazed carrots, or a simple green salad to round out your meal and bring a bit of crunch and brightness to the plate.
Creative Ways to Present
Don’t hesitate to get playful with how you serve Salisbury Steak Meatballs. Pile them into a soft hoagie roll for a decadent meatball sub, or spoon them over toasted bread for a twist on open-faced sandwiches. For gatherings, you can even serve them as bite-sized appetizers with toothpicks and a bowl of extra gravy for dipping—watch them disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury Steak Meatballs store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they rest, making leftovers a real treat. Just be sure to let everything cool before storing, and keep the meatballs and gravy together to prevent them from drying out.
Freezing
If you want to get ahead, these meatballs are freezer-friendly! Freeze the raw, shaped meatballs on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. You can also freeze the cooked meatballs and gravy together in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the meatballs and gravy in a saucepan over low heat, stirring gently until heated through. You can also microwave them in short bursts, covered, to keep them moist. If the gravy has thickened too much in the fridge, just add a splash of beef broth or water to loosen it up as it warms.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken work well as a lighter alternative, though the flavor will be slightly milder. You may want to add an extra splash of Worcestershire and a bit more seasoning to boost the savory notes.
What if I don’t have cornstarch?
No worries—flour can be used instead. Whisk 1 tablespoon of flour into the melted butter and onion before adding the broth, then proceed as directed. It will thicken the gravy nicely.
Can I make Salisbury Steak Meatballs ahead of time?
Yes! You can prep the meatballs a day ahead and keep them covered in the fridge, or freeze them raw for later. When you’re ready to cook, simply brown and simmer as directed—so easy for meal prep or busy nights.
How do I prevent the meatballs from falling apart?
The key is to mix the ingredients just until combined and avoid overworking the mixture. Also, make sure your egg and breadcrumbs are well incorporated, as these are the main binders that keep the meatballs together during cooking.
Is this recipe kid-friendly?
Definitely! Salisbury Steak Meatballs are a big hit with kids thanks to their mild, savory flavors and fun, bite-sized shape. The delicious gravy and soft texture make them approachable even for picky eaters.
Final Thoughts
If you’re searching for a dinner that’s both nostalgic and crowd-pleasing, these Salisbury Steak Meatballs are the answer. They’re easy enough for a weeknight, yet special enough to share with friends and family. Give them a try—you’ll discover a new comfort classic that everyone will ask for again and again!
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Salisbury Steak Meatballs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Salisbury Steak Meatballs recipe features tender, flavorful beef meatballs simmered in a rich, savory gravy. Perfect for a comforting weeknight meal, these meatballs pair beautifully with mashed potatoes, rice, or egg noodles for a hearty and satisfying dinner.
Ingredients
Meatballs
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1 large egg
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for browning)
Gravy & Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish
- Chopped parsley (optional)
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until ingredients are just combined to keep the meatballs tender, then shape the mixture into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides for about 6–8 minutes. They don’t need to be fully cooked through at this stage. Once browned, remove the meatballs and set them aside.
- Sauté Onions: In the same skillet, melt the unsalted butter. Add the finely diced onion and sauté until soft and golden, approximately 5 minutes, stirring occasionally to prevent sticking or burning.
- Make the Gravy: Pour in the beef broth, Worcestershire sauce, and ketchup into the skillet with onions. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry (cornstarch mixed with water) slowly to avoid lumps, and continue cooking for 2–3 minutes until the gravy thickens to your desired consistency.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, nestling them into the gravy. Cover and simmer on low heat for 10–12 minutes, or until the meatballs are cooked through completely.
- Serve and Garnish: Optionally sprinkle chopped parsley over the meatballs before serving. Serve these savory Salisbury Steak Meatballs warm with your choice of mashed potatoes, rice, or egg noodles for a comforting meal.
Notes
- These meatballs are delicious served over mashed potatoes, rice, or egg noodles.
- You can prepare the meatballs ahead of time and freeze them raw or fully cooked for easy future meals.
- Be careful not to overmix the meatball mixture to keep them tender.
- For a thicker gravy, you can increase the amount of cornstarch slurry slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 5–6 meatballs with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
