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Salisbury Steak Meatballs

Salisbury Steak Meatballs: Comfort Food Elevated to Delight

Salisbury Steak Meatballs are tender and juicy beef meatballs enveloped in flavorful mushroom gravy, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef opt for an 80/20 blend for juiciness
  • 1 medium Grated Onion substitute with finely minced shallots if preferred
  • 1 cup Breadcrumbs consider gluten-free breadcrumbs for a gluten-free option
  • 1 large Egg replace with a flaxseed meal (1 tbsp mixed with 2.5 tbsp water) for a vegan alternative
  • 2 tbsp Worcestershire Sauce can be replaced with soy sauce for a gluten-free option
  • 1 tbsp Garlic Powder fresh minced garlic may also be used for more intensity
  • 1 tsp Dry Mustard omit if sensitive to spice
  • to taste Salt essential seasoning
  • to taste Pepper essential seasoning
For the Gravy
  • 8 oz Mushrooms any variety works, but portobello or cremini are suggested
  • 1 medium Sliced Onion substitute with shallots for a milder flavor
  • 2 cups Beef Broth use low-sodium to control salt levels
  • 2 tbsp Cornstarch replace with arrowroot powder if preferred

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions for Salisbury Steak Meatballs
  1. In a large mixing bowl, combine the ground beef, grated onion, breadcrumbs, egg, Worcestershire sauce, garlic powder, dry mustard, salt, and pepper. Use your hands to gently mix until just combined. Shape the mixture into meatballs, about 1.5 inches in diameter, and set them aside on a plate.
  2. Heat a tablespoon of oil in a large skillet over medium-high heat. Carefully add the meatballs to the skillet, being sure not to overcrowd them. Sear the meatballs for about 3-4 minutes on each side until they achieve a golden brown crust. Remove the meatballs from the skillet and set them aside.
  3. In the same skillet, add sliced onions and mushrooms, stirring them gently. Cook over medium heat for about 5-7 minutes, until the onions are soft and translucent, and the mushrooms are lightly browned.
  4. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, letting it bubble gently for about 2-3 minutes. Then, whisk in cornstarch mixed with water to thicken the gravy, stirring continuously until the sauce reaches your desired consistency.
  5. Return the browned Salisbury Steak Meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and let them simmer in the gravy for about 10 minutes.
  6. After the meatballs have simmered, remove the lid and check the gravy’s consistency. Serve the Salisbury Steak Meatballs hot over creamy mashed potatoes, rice, or egg noodles, garnished with freshly chopped parsley.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 12gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Store leftover Salisbury Steak Meatballs in an airtight container for up to 3 days. For longer storage, freeze the meatballs after cooking. Simply reheat in the gravy for a quick meal.

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