Salisbury Steak Meatballs
These Salisbury Steak Meatballs are everything you love about classic Salisbury steak, but in a juicy, bite-sized form. They’re perfect with mashed potatoes, rice, or noodles for a comforting dinner everyone will ask for again.
Servings: 24 Meatballs
Ingredients
Salisbury Steak Meatballs
- 2 pounds lean ground beef
- ½ cup onions, diced
- 1 large egg
- ½ cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh parsley
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon butter
For the Gravy
- 4 cups beef broth
- ¼ cup all purpose flour
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
Instructions
Salisbury Steak Meatballs
- In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24 or 25).
- Add 1 tablespoon of butter to a cast iron pan, or large frying pan, and after butter melts, add meatballs.
- Heat over medium heat, cook until all sides are pan-seared then remove from pan, place on a plate.
- Drain any excess grease, if needed.
For the Gravy
- Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
- Sprinkle flour over onions and garlic. Stir, cook for another 2 minutes.
- Pour beef broth, Worcestershire sauce, salt and pepper into the pan. Stir for a few minutes and place meatballs back into the pan. Stir.
- Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems too thin, mix 1 tablespoon cornstarch with 1 tablespoon water, then add to the pan, stir and let simmer for a few more minutes.
- Serve over mashed potatoes, rice, or egg noodles
Video
Notes
- Mix by hand: Using your hands ensures that your meat mixture is not overworked.
- Scrape the pan: Those browned bits are full of flavor. Don’t leave them behind!
- Stir well: While making the gravy, keep stirring it to keep it from sticking and maintain its smooth consistency.