Description
This Salisbury Steak Meatballs recipe features tender ground beef meatballs cooked in a rich, savory onion and mushroom gravy. Perfectly seared and simmered for maximum flavor, these meatballs are ideal served over mashed potatoes, rice, or noodles for a comforting meal.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil (for searing)
Gravy
- 1 tablespoon butter
- 1 medium yellow onion, sliced
- 1 cup sliced mushrooms (optional)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (for gravy)
- 1/2 teaspoon garlic powder (for gravy)
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and black pepper. Mix gently using your hands or a spoon until just combined, being careful not to overmix to keep the meatballs tender.
- Shape the Meatballs: Form the mixture into 1 to 1.5-inch meatballs using your hands or a cookie scoop for even sizing. Place them on a plate or tray ready for cooking.
- Sear the Meatballs: Heat oil in a large skillet over medium heat. Add the meatballs in batches, avoiding overcrowding, and sear until browned on all sides, about 3-4 minutes per side. Remove browned meatballs from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, melt butter. Add sliced onions and mushrooms (if using). Cook, stirring occasionally, until onions are golden and mushrooms softened, about 6-8 minutes.
- Add Flour: Sprinkle the flour over the sautéed onions and mushrooms. Stir continuously and cook for about 1 minute to remove any raw flour taste and create a roux base for the gravy.
- Make the Gravy: Gradually whisk in the beef broth, Worcestershire sauce, and garlic powder. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook until the gravy thickens, about 5 minutes.
- Simmer Meatballs in Gravy: Return the seared meatballs to the skillet, nestling them into the gravy. Cover the skillet with a lid and let simmer on low heat for 15-20 minutes, or until meatballs are cooked through and tender.
- Serve: Serve the Salisbury steak meatballs warm, spooning plenty of onion-mushroom gravy over the top. They are delicious over mashed potatoes, rice, or noodles. Garnish with fresh parsley if desired.
Notes
- For best texture, do not overmix the meatball mixture.
- You can omit mushrooms if preferred or unavailable.
- Use fresh herbs like parsley or thyme to enhance the gravy if desired.
- Make sure to brown the meatballs well for optimal flavor.
- Leftover meatballs with gravy store well in the refrigerator for 2-3 days.
