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Salisbury Steak Meatballs with Onion Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 12 reviews
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Salisbury Steak Meatballs recipe features tender, flavorful meatballs made from lean ground beef, pan-fried to a golden brown and smothered in a rich, savory onion gravy. Perfect as a comforting main dish, these meatballs combine tangy ketchup and coarse grain mustard in the meat mixture with a hearty, homemade gravy enhanced by Worcestershire sauce and fresh parsley garnish.

Ingredients

Meatballs

  • 1½ pounds lean ground beef
  • ½ cup breadcrumbs (Panko recommended)
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder

For Cooking Meatballs

  • 2 tablespoons olive oil

Gravy

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour (or cornstarch as an alternative)
  • 1 cup beef broth (low or no sodium)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, coarse grain mustard, Worcestershire sauce, seasoning salt, black pepper, and onion powder. Mix thoroughly by hand until ingredients are evenly incorporated.
  2. Shape Meatballs: Form the mixture into approximately 30 evenly sized meatballs, each about 1 inch in diameter.
  3. Fry Meatballs: Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer; if the skillet is not large enough, cook in batches to avoid overcrowding. Cook the meatballs, turning frequently until browned on all sides. Remove meatballs from the skillet and set aside.
  4. Sauté Onions: Using the same skillet, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent, about 5 minutes.
  5. Make Gravy: Sprinkle the flour evenly over the onions and stir well. Cook for about 1 minute to remove the raw flour taste. If using cornstarch instead of flour, prepare a slurry by mixing cornstarch with an equal amount of water and add it later with the broth.
  6. Add Broth and Seasoning: Gradually stir in the beef broth along with Worcestershire sauce, seasoning salt, and ketchup. Stir continuously and cook for 3 to 5 minutes, allowing the sauce to thicken. If the gravy is too thick, add extra broth as needed.
  7. Combine Meatballs and Gravy: Return the browned meatballs to the skillet with the gravy. Spoon sauce over the meatballs and simmer briefly to heat through and meld flavors.
  8. Serve: Garnish with freshly chopped parsley before serving. Enjoy warm as a hearty entrée.

Notes

  • Use lean ground beef to minimize grease and avoid overly oily meatballs.
  • Panko breadcrumbs add a lighter texture, but regular breadcrumbs can be substituted.
  • If you prefer a gluten-free version, substitute all-purpose flour with cornstarch in the gravy.
  • Make sure not to overcrowd the pan when frying meatballs to ensure even browning.
  • Adjust seasoning in the gravy to taste; additional Worcestershire sauce or ketchup can be added if desired.
  • Leftover meatballs and gravy store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Find it online: https://cookedbylina.com/salisbury-steak-meatballs-with-onion-gravy-recipe/