Description

Salisbury Steak Meatballs are a comforting and delicious twist on traditional meatballs, cooked in a rich and savory beef gravy. These tender meatballs are made from a flavorful mix of ground beef, breadcrumbs, and seasonings, browned to perfection, then simmered in a thickened beef broth gravy. Perfect for a cozy family dinner, they can be served with mashed potatoes or your favorite side dish.

Ingredients

Scale

Meatballs

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup onion, finely chopped
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

Gravy

2 cups beef broth
2 tablespoons cornstarch
2 tablespoons water

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Instructions

Combine Ingredients: In a large bowl, mix together the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, garlic powder, salt, and black pepper until well combined.
Form Meatballs: Shape the mixture into meatballs, ensuring they are evenly sized for consistent cooking.
Brown Meatballs: Heat a skillet over medium-high heat and brown the meatballs on all sides until they develop a golden crust. This step locks in flavor and texture.
Remove Meatballs: Once browned, carefully remove the meatballs from the skillet and set them aside on a plate.
Prepare Gravy: In the same skillet, pour in the beef broth and bring it to a simmer, scraping up any browned bits from the bottom for extra flavor.
Thicken Gravy: Mix the cornstarch and water together in a small bowl to create a slurry, then slowly stir this into the simmering broth until it thickens into a smooth gravy.
Simmer Meatballs: Return the meatballs to the skillet with the gravy and let them cook for an additional 10 minutes, allowing the flavors to meld and the meatballs to cook through.
Serve: Serve the meatballs hot, spooning the savory gravy over them. They pair wonderfully with mashed potatoes or steamed vegetables.

Notes

For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs.
You can add fresh herbs like parsley or thyme to the meat mixture for added flavor.
Make sure not to overcrowd the skillet when browning meatballs to ensure even cooking.
Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
To make the gravy richer, add a splash of heavy cream after thickening if desired.