Salisbury Steak Meatballs
Servings: 4 people
Calories: 448kcal
Do you love Salisbury steak? Then you have to try these juicy, flavor-packed beef meatballs! Each tender meatball is infused with ketchup, Dijon mustard, and Worcestershire sauce, giving them that signature Salisbury steak flavor in every single bite. Once browned, they’re then simmered in a rich, savory onion and mushroom gravy that's absolutely irresistible.
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Equipment
Ingredients
Meatballs
- 1 pound ground beef
- 1 egg
- 1/3 cup panko or breadcrumbs
- 2 cloves garlic minced or grated
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 Tablespoon ketchup
- 2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon olive oil
Gravy
- 1 Tablespoon butter
- 1 onion thinly sliced
- 3 cloves garlic minced
- 2 Tablespoons flour
- 1 teaspoon onion powder
- 2 cups beef stock
- 2 Tablespoons ketchup
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- Fresh parsley chopped, to garnish (optional)
Instructions
Meatballs
- In a large bowl, combine 1 pound ground beef, 1/3 cup panko (or breadcrumbs), 1 egg, 2 cloves garlic, 1 Tablespoon fresh parsley, 1 teaspoon onion powder, 1 Tablespoon ketchup, 2 teaspoons dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Shape mixture into tablespoon sized balls (you should have about 15).
- Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned (they’ll continue cooking in the sauce later). Transfer the meatballs to a plate, cover and set aside. Leave the drippings in the pan for flavor.
Gravy
- To the same skillet, set over medium heat, add the 1 Tablespoon butter. Once melted, add the 1 onion and season with a pinch of salt and pepper. Cook over medium heat until the onions are softened, 5 to 6 minutes. Add the 3 cloves garlic and cook until fragrant, about 1 minute. Sprinkle the 2 Tablespoons flour over the onions and garlic and stir well to coat. Cook for 1 minute.
- Whisk in the 2 cups beef stock. Add the 1 teaspoon onion powder, 2 Tablespoons ketchup, 2 teaspoons dijon mustard and 2 teaspoons Worcestershire sauce.
- Stir to combine and let the gravy simmer for 2 to 3 minutes until it thickens slightly.
- Return the meatballs and any accumulated juices to the skillet with the gravy. Reduce the heat to medium-low and cover the pan. Simmer for 10 to 12 minutes, or until the meatballs are cooked through. Taste and season with salt and pepper, if needed.
- Sprinkle with parsley or fresh chives, and enjoy!
Notes
Storing
- To make these Salisbury steak meatballs ahead of time, place them on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked meatballs for up to 3 months and thaw them in the refrigerator overnight before cooking.
- Leftover cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
- To reheat, place the meatballs in a baking dish, covered with foil, and heat on a low temperature until warmed through. You can also reheat these meatballs in a skillet with the addition of sauce or gravy on low heat until warmed through.
- Gently mix the meatball ingredients with your hands just until everything comes together. Overmixing can result in tough, dense meatballs. Stop as soon as the ingredients are combined.
- To check the seasoning, cook a small spoonful of the meat mixture in a heated skillet, then taste and adjust the seasonings in the raw mixture as needed before shaping all the meatballs.
- Don't overcrowd the pan when browning the meatballs. If your skillet is too small, work in batches. Overcrowding causes the meatballs to steam rather than brown, which affects both texture and flavor.
- The meatballs will continue to cook in the gravy, so you only need to brown them on the outside initially.
- For extra gravy, add an additional ½ cup of beef stock and let it simmer a few minutes longer to thicken. It's perfect for soaking up with mashed potatoes!
- You can prepare the meatballs (uncooked) up to 24 hours in advance and keep them refrigerated on a lined baking sheet. You can also freeze uncooked meatballs for up to 3 months.
- Turkey Salisbury meatballs - Swap the ground beef for ground turkey. Since turkey is leaner, you may want to add a tablespoon of olive oil to the meat mixture to keep them moist.
- Mushroom gravy - Sauté 8 ounces of sliced mushrooms along with the onions for an earthy, rich gravy that's even more traditional.
- Cheesy meatballs - Fold in ½ cup of shredded cheddar or provolone cheese into the meatball mixture for an extra layer of flavor.
- Gluten-free option - Use gluten-free breadcrumbs or crushed gluten-free crackers. Also, substitute the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch slurry.
- Spicy version - Add a pinch of red pepper flakes to the meatball mixture and the gravy for a subtle kick of heat.
Nutrition
Calories: 448kcal | Carbohydrates: 17g | Protein: 25g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1188mg | Potassium: 710mg | Fiber: 1g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg