Salisbury Steak Meatballs
Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love!
Ingredients
- 1½ pound ground beef (lean)
- ½ cup breadcrumbs (I used Panko)
- 1 egg
- ¼ cup ketchup
- ¼ cup mustard (coarse grain )
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil (for frying)
- 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
- ½ teaspoon seasoning salt
- 1 tablespoon ketchup
- 1 tablespoon fresh parsley (chopped, for garnish)
Directions
- 1
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.
- 2
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.
- 3
To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
- 4
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.
- 5
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.