Q1: Can I make Salisbury Steak Meatballs ahead of time?

Yes, you can prepare the meatballs and even the gravy in advance. Store them separately in the refrigerator for up to 2 days, then reheat and combine when ready to serve.

Q2: What can I use instead of Worcestershire sauce?

Soy sauce or tamari are good substitutes. You can also mix a little balsamic vinegar with a dash of soy sauce for a similar flavor profile.

Q3: How do I know the meatballs are fully cooked?

Meatballs are fully cooked when the internal temperature reaches 160°F (71°C) and there is no pink in the center. Simmering them in gravy for 30 minutes ensures thorough cooking.

Salisbury Steak Meatballs

Description

These Salisbury Steak Meatballs are a beginner-friendly twist on the classic comfort food, simmered in a rich onion and garlic beef gravy.

Ingredients

Scale

2 pounds lean ground beef
½ cup onions, diced
1 large egg
½ cup breadcrumbs
2 tablespoons Worcestershire sauce
1 teaspoon fresh parsley
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 tablespoon butter (for searing)
4 cups beef broth
¼ cup all-purpose flour
1 cup onions, diced (for gravy)
3 cloves garlic, minced
1 tablespoon Worcestershire sauce (for gravy)
1 teaspoon garlic salt
1 teaspoon black pepper (for gravy)
Optional: mushrooms

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Instructions

In a medium mixing bowl, mix ground beef, diced onions, egg, breadcrumbs, Worcestershire sauce, parsley, red pepper flakes, and black pepper. Form into about 24 small meatballs.
Heat 1 tablespoon of butter in a large skillet over medium heat. Add the meatballs and sear until browned on all sides. Remove and set aside.
In the same skillet, melt 2 tablespoons of butter. Add diced onions and minced garlic, and sauté for 3–4 minutes, scraping up any browned bits.
Sprinkle flour over the sautéed onions and garlic. Stir continuously for 2 minutes to form a roux.
Slowly add beef broth while stirring, followed by Worcestershire sauce, garlic salt, and pepper. Bring to a simmer and cook until slightly thickened.
Return the meatballs to the skillet. Cover and simmer for 30 minutes, stirring occasionally, until the meatballs are fully cooked and the gravy is thickened.

Notes

Mix meatball ingredients by hand for better texture.
Scrape pan drippings after searing for more flavor in the gravy.
Gravy will thicken as it cools; use a cornstarch slurry if too thin.
Use a mix of ground beef and pork for a flavor variation.
Can be served with mashed potatoes, rice, or noodles.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 3 meatballs with gravy
Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 10g
Fiber: 1g
Protein: 23g
Cholesterol: 95mg