Salisbury Steak Meatballs (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1½ pounds lean ground beef
02 -
½ cup Panko breadcrumbs
03 -
1 large egg
04 -
¼ cup ketchup
05 -
¼ cup coarse grain mustard
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon seasoning salt
08 -
½ teaspoon black pepper
09 -
1 teaspoon onion powder
10 -
2 tablespoons olive oil, for frying
→ For the Gravy
11 -
2 tablespoons unsalted butter
12 -
1 large onion, finely chopped
13 -
2 tablespoons all-purpose flour (or cornstarch slurry)
14 -
1 cup low-sodium beef broth
15 -
1 tablespoon Worcestershire sauce
16 -
½ teaspoon seasoning salt
17 -
1 tablespoon ketchup
18 -
1 tablespoon fresh parsley, chopped (for garnish)
# Instructions:
01 -
In a large bowl, combine the beef, breadcrumbs, egg, ketchup, mustard, Worcestershire, seasoning salt, pepper, and onion powder. Mix everything together gently with your hands until just combined.
02 -
Roll the mixture into small meatballs, about 1 inch in size. Heat olive oil in a large skillet over medium-high heat, then sear the meatballs on all sides in batches if needed until browned. Set them aside.
03 -
In the same skillet, melt butter and sauté the chopped onion until softened and translucent.
04 -
Sprinkle flour over the cooked onions and stir for about a minute. Pour in the beef broth, Worcestershire sauce, seasoning salt, and ketchup. Let it simmer for 3–5 minutes until the gravy thickens.
05 -
Return the meatballs to the skillet and gently toss them in the gravy until fully coated. Garnish with chopped parsley and serve hot over mashed potatoes, noodles, or rice.
# Notes:
01 -
Avoid overmixing the meat mixture to keep the meatballs tender.
02 -
If using cornstarch instead of flour, make a slurry with equal parts water.
03 -
You can prepare meatballs ahead and refrigerate them for up to 4 days.
04 -
For freezing, cook the meatballs first. Make the gravy fresh when serving.