Description

This Salisbury Steak Meatballs recipe combines classic savory flavors into juicy, tender meatballs simmered in a rich, homemade onion gravy. Perfect as a comforting dinner, these meatballs are flavored with ketchup, mustard, and Worcestershire sauce, then browned to develop a delicious crust before being coated in a smooth beef gravy. Served hot with a garnish of fresh parsley, this dish offers a flavorful twist on traditional Salisbury steak in a convenient meatball form.

Ingredients

Scale

For the Meatballs:

1 ½ pounds lean ground beef
½ cup panko breadcrumbs (or regular breadcrumbs)
1 large 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
2 tablespoons olive oil, for frying

For the Gravy:

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

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Instructions

Make Meatballs: In a large bowl, combine the ground beef, panko breadcrumbs, egg, ketchup, coarse grain mustard, Worcestershire sauce, seasoning salt, black pepper, and onion powder. Mix everything gently with your hands just until combined, being careful not to overwork the meat to keep the meatballs tender. Shape the mixture into approximately 30 evenly sized 1-inch meatballs.
Browning Meatballs: Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, carefully place the meatballs in the hot skillet and brown them on all sides. This step creates a flavorful crust and seals in the juices. Once browned, remove the meatballs from the skillet and set them aside temporarily.
Make Gravy Base: Using the same skillet, reduce heat to medium and melt the unsalted butter. Add the chopped onion and sauté until it becomes soft, translucent, and fragrant, about 5 minutes. This builds the savory flavor foundation for the gravy.
Thicken Gravy: Sprinkle the all-purpose flour evenly over the cooked onions, stirring constantly to cook out the raw flour taste, about 1 minute. If using cornstarch instead, first make a slurry by mixing equal parts cornstarch and water, then add this after the onions are softened. Slowly pour in the beef broth while stirring constantly to prevent lumps, then add the Worcestershire sauce, seasoning salt, and ketchup. Continue cooking and stirring for 3-5 minutes until the gravy thickens. Adjust the consistency by adding more broth if necessary, and season with additional salt and pepper to taste.
Combine Meatballs and Gravy: Return the browned meatballs to the skillet, gently tossing them to coat in the thickened gravy. Allow them to simmer together for a few minutes to meld the flavors and heat the meatballs through completely.
Serve: Garnish the Salisbury Steak meatballs with freshly chopped parsley for a burst of color and fresh flavor. Serve hot alongside your favorite sides like mashed potatoes or steamed vegetables for a hearty, satisfying meal.

Notes

Use lean ground beef to reduce excess fat while keeping the meatballs juicy.
For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs and use cornstarch instead of flour for thickening the gravy.
If you prefer a spicier gravy, add a pinch of cayenne pepper or smoked paprika when cooking the onions.
Make sure not to overcrowd the skillet when browning meatballs to ensure even cooking and proper browning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.