Salisbury Steak Meatballs
These Salisbury Steak Meatballs are juicy and smothered in flavorful onion gravy, perfect for a cozy dinner.
Equipment
- 12" All-Clad Stainless Skillet
Ingredients
For Meatballs
- 1.5 pounds ground beef lean
- 0.5 cup breadcrumbs I used Panko
- 1 large egg
- 0.25 cup ketchup
- 0.25 cup mustard coarse grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 0.5 teaspoon pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil for frying
For Gravy
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 2 tablespoons all-purpose flour or cornstarch
- 1 cup beef broth or chicken broth, low sodium or no sodium added
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
Instructions
- Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 30 meatballs.
- Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
- To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
- Sprinkle the flour over the onion and stir. Cook for about 1 minute to remove the raw flour taste. (If using cornstarch make a slurry with equal amounts water and cornstarch) Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
- When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.
Notes
The meatballs: I use lean ground beef, usually 80/20. The Panko and egg keep them nice and tender, just don’t overmix or they’ll turn into little beef bricks. I usually pan fry the first batch, and air fry the remaining meatballs for about 15 minutes at 380°F. That gravy: I always take my time with the onions. Let them cook until they’re soft and golden, not just barely translucent. And yes, I always sneak a taste before I add the meatballs back in. For seasoning purposes. Obviously. If the gravy thickens too much while sitting, I just stir in a splash of beef broth to bring it back to life. If it’s too thin, a couple extra minutes on low heat usually does the trick. I make the meatballs and gravy the day before if I know we’ve got a busy night coming up. Store them separately, then reheat gently on the stove with a bit of broth. Tastes just as good, maybe better, the next day.
Nutrition
Serving: 1meatballCalories: 275kcalCarbohydrates: 12gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mgSodium: 832mgPotassium: 463mgFiber: 1gSugar: 4gVitamin A: 217IUVitamin C: 3mgCalcium: 44mgIron: 3mg
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