Here’s a recipe for Salisbury Steak Meatballs—juicy, flavorful meatballs in a rich, savory brown gravy, perfect for a comforting dinner.
Salisbury Steak Meatballs
Ingredients
For the meatballs:
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 small onion, finely chopped
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Make the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper.
- Mix gently until just combined.
- Shape into 1½–2 inch meatballs.
- Brown the meatballs:
- Heat a skillet over medium heat.
- Brown the meatballs on all sides (they don’t need to cook through yet). Remove and set aside.
- Make the gravy:
- In the same skillet, melt butter.
- Stir in flour to make a roux, cooking 1–2 minutes.
- Gradually whisk in beef broth until smooth.
- Add Worcestershire sauce, garlic powder, salt, and pepper. Simmer 3–5 minutes until thickened.
- Simmer meatballs in gravy:
- Return meatballs to the skillet.
- Cover and simmer 15–20 minutes until meatballs are fully cooked (internal temp 160°F / 71°C).
- Serve:
- Serve over mashed potatoes, rice, or egg noodles. Spoon extra gravy on top.
💡 Tips:
- For extra flavor, sauté the onions for the meatballs first.
- You can substitute half the ground beef with ground pork for juicier meatballs.
- Leftover meatballs reheat well in the gravy for a quick meal.
If you want, I can also give a baked version of Salisbury Steak Meatballs that’s lower in fat but still saucy and tender.
Do you want me to share that version?
