Salisbury Steak Meatballs
Juicy, flavorful Salisbury steak-style meatballs simmered in a rich onion and mushroom gravy. A comforting, hearty dish perfect for serving over mashed potatoes or egg noodles.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground beef (80/20)
- 0.5 cup breadcrumbs
- 1 large egg
- 0.25 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 medium onion, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon dried thyme
- Salt and pepper to taste for final seasoning
Instructions
Preparation Steps
- In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined; do not overmix.
- Shape the mixture into 8 evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, about 2–3 minutes per side. They do not need to be fully cooked at this stage. Transfer to a plate and set aside.
- In the same skillet, add sliced mushrooms and onion. Sauté for 5–7 minutes until softened and lightly browned.
- Sprinkle flour over the mushrooms and onions; stir to coat and cook for 1 minute to remove raw flour taste.
- Gradually pour in beef broth, stirring constantly to prevent lumps. Add ketchup, Dijon mustard, and thyme. Bring to a simmer.
- Return meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 20–25 minutes, or until meatballs are cooked through and gravy has thickened.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot over mashed potatoes or egg noodles.
Notes
For best results, use ground beef with 80% lean and 20% fat for optimal juiciness and flavor.