SALISBURY STEAK MEATBALLS AMAZING

I can still picture my grandma bustling around her tiny kitchen, humming a jaunty tune as she browned meatballs on the stovetop – her secret ingredient? A rich, savory gravy that smelled like pure comfort. We’re taking that same soul-satisfying concept and giving it a fun twist with Salisbury Steak Meatballs, little bites of heaven that are perfect for weeknight dinners, potlucks, or even just a cozy night in. Trust me, you’re about to experience meatball bliss!

What Makes Salisbury Steak Meatballs So Amazing?

Okay, friend, let’s get real. We all love meatballs, right? And Salisbury steak? Total comfort food champion! But what happens when you combine the two? Magic, pure magic! Here’s why these Salisbury Steak Meatballs are about to become your new favorite:

• Flavor Explosion: We’re talking savory, beefy goodness with a hint of sweetness and a whole lot of umami. The gravy is rich, decadent, and coats every single meatball perfectly.
• Easy to Make: Don’t let the fancy name fool you. This recipe is surprisingly simple and comes together quickly. Perfect for busy weeknights!
• Versatile: Serve them over mashed potatoes, rice, noodles, or even on a toasted roll for a meatball sub. The possibilities are endless!
• Kid-Friendly: Even picky eaters will devour these little meatballs. They’re fun to eat and packed with flavor that kids love.
• Freezer-Friendly: Make a big batch and freeze them for a quick and easy meal anytime. Talk about a lifesaver!

Ingredients You’ll Need

Alright, let’s gather our supplies. Here’s what you’ll need to make these amazing Salisbury Steak Meatballs:

For the Meatballs:

• Ground Beef: I recommend using 80/20 ground beef for the best flavor and texture. The bit of extra fat keeps the meatballs nice and juicy.
• Ground Pork: Adding ground pork gives the meatballs a richer, more complex flavor. You can substitute with more ground beef if you prefer.
• Breadcrumbs: Plain breadcrumbs help bind the meatballs together. You can use panko breadcrumbs for a slightly coarser texture.
• Egg: An egg also acts as a binder and adds moisture to the meatballs.
• Onion: Finely chopped onion adds flavor and moisture.
• Garlic: Minced garlic is a must for that classic Salisbury steak flavor.
• Worcestershire Sauce: This is the secret ingredient that gives the meatballs their signature umami flavor.
• Dijon Mustard: A touch of Dijon adds a tangy kick.
• Dried Thyme: Thyme complements the beef and adds a lovely herbal note.
• Salt and Pepper: To taste, of course!

For the Salisbury Steak Gravy:

• Beef Broth: This forms the base of the gravy. Use low-sodium beef broth to control the saltiness.
• Onion: Sliced onion adds sweetness and flavor to the gravy.
• Mushrooms: Sliced mushrooms are a classic addition to Salisbury steak gravy. Use your favorite variety!
• Butter: Butter adds richness and flavor to the gravy.
• Flour: Flour is used to thicken the gravy.
• Worcestershire Sauce: More Worcestershire sauce to enhance the umami flavor!
• Dijon Mustard: A touch more Dijon for that tangy kick.
• Tomato Paste: Tomato paste adds depth and richness to the gravy.
• Dried Thyme: More thyme to tie the flavors together.
• Salt and Pepper: To taste!

Step-by-Step Instructions: Making Salisbury Steak Meatballs

Okay, let’s get cooking! Here’s how to make these mouthwatering Salisbury Steak Meatballs:

Making the Meatballs:

1. Combine Ingredients: In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
2. Mix Gently: Use your hands to gently mix the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
3. Form Meatballs: Roll the mixture into 1-inch meatballs. I like to use a cookie scoop to ensure they’re all the same size.
4. Brown the Meatballs: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and brown the meatballs on all sides. You don’t need to cook them all the way through at this point, just get a nice sear on them. Work in batches to avoid overcrowding the pan.
5. Set Aside: Remove the browned meatballs from the skillet and set aside.

Making the Salisbury Steak Gravy:

1. Sauté Onions and Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced onions and mushrooms and sauté until softened, about 5-7 minutes.
2. Add Flour: Sprinkle the flour over the onions and mushrooms and cook for 1-2 minutes, stirring constantly, to create a roux.
3. Whisk in Broth: Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan.
4. Add Remaining Ingredients: Stir in the Worcestershire sauce, Dijon mustard, tomato paste, and dried thyme. Bring to a simmer.
5. Simmer and Thicken: Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
6. Add Meatballs: Gently add the browned meatballs to the gravy.
7. Simmer Together: Cover the skillet and simmer for another 15-20 minutes, or until the meatballs are cooked through and the gravy is heated through.

Tips and Tricks for Perfect Salisbury Steak Meatballs

Want to take your Salisbury Steak Meatballs to the next level? Here are a few tips and tricks I’ve learned over the years:

• Don’t Overmix: Overmixing the meatball mixture will result in tough meatballs. Mix just until the ingredients are combined.
• Use a Cookie Scoop: A cookie scoop is your best friend for making uniformly sized meatballs.
• Don’t Overcrowd the Pan: When browning the meatballs, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the meatballs to steam instead of brown.
• Make Ahead: You can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours. You can also make the gravy ahead of time and store it in the refrigerator for up to 3 days.
• Freezing Instructions: To freeze the meatballs, place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. To reheat, thaw the meatballs in the refrigerator overnight and then simmer them in the gravy until heated through.

Variations and Substitutions

Want to put your own spin on these Salisbury Steak Meatballs? Here are a few variations and substitutions you can try:

• Different Ground Meat: You can use ground turkey, ground chicken, or even ground lamb instead of ground beef and pork.
• Gluten-Free: Use gluten-free breadcrumbs and gluten-free Worcestershire sauce to make this recipe gluten-free.
• Spicy: Add a pinch of red pepper flakes to the meatball mixture or gravy for a spicy kick.
• Vegetarian: While this recipe is traditionally made with meat, you could try using a plant-based ground meat substitute to make a vegetarian version.
• Herbs: Experiment with different herbs, such as rosemary, oregano, or parsley.

Serving Suggestions

Now for the fun part: serving your Salisbury Steak Meatballs! Here are a few of my favorite ways to enjoy them:

• Mashed Potatoes: This is a classic pairing! The creamy mashed potatoes perfectly complement the rich gravy and savory meatballs.
• Rice: Serve the meatballs over a bed of fluffy rice for a simple and satisfying meal.
• Noodles: Toss the meatballs and gravy with your favorite noodles for a hearty and comforting dish.
• Meatball Subs: Pile the meatballs and gravy onto toasted rolls for a delicious meatball sub.
• Appetizer: Serve the meatballs as an appetizer at your next party. Just stick a toothpick in each meatball and let your guests enjoy!

Other Recipes You Might Enjoy

If you love these Salisbury Steak Meatballs, here are a few other recipes you might enjoy:

• French Onion Beef Sloppy Joes: A delicious twist on a classic comfort food.
• Pepper Steak Crock Pot: An easy and flavorful meal that’s perfect for busy weeknights.
• Meatball Mummy Dinner: A fun and festive meal that’s perfect for Halloween.
• Crockpot Sweet Chili Meatballs: Sweet, spicy, and incredibly easy to make. Perfect as an appetizer or main course.
• Slow Cooker Salisbury Steak Perfection: For when you want to slow cook a traditional Salisbury steak.

Troubleshooting: Common Mistakes and How to Avoid Them

Even the best cooks make mistakes sometimes! Here are a few common pitfalls to avoid when making Salisbury Steak Meatballs:

• Dry Meatballs: This is usually caused by overmixing the meatball mixture or using too lean of ground beef. Be sure to mix gently and use 80/20 ground beef for the best results.
• Tough Meatballs: Overmixing is the main culprit here. Remember to mix just until the ingredients are combined.
• Thin Gravy: If your gravy is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and then stirring it into the gravy. Simmer for a few minutes until thickened.
• Bland Gravy: Taste the gravy as it simmers and adjust the seasonings as needed. You may need to add more salt, pepper, Worcestershire sauce, or Dijon mustard.

Frequently Asked Questions (FAQs)

Got questions? I’ve got answers! Here are a few frequently asked questions about Salisbury Steak Meatballs:

• Can I use frozen meatballs? Yes, you can use frozen meatballs, but I recommend using homemade meatballs for the best flavor and texture. If you do use frozen meatballs, be sure to thaw them completely before adding them to the gravy.
• Can I make this recipe in the slow cooker? Yes, you can! Brown the meatballs as directed and then transfer them to a slow cooker. Pour the gravy over the meatballs and cook on low for 4-6 hours or on high for 2-3 hours.
• Can I add vegetables to the meatballs? Yes, you can add finely chopped vegetables, such as carrots, celery, or zucchini, to the meatball mixture.
• How long do leftovers last? Leftovers will last in the refrigerator for up to 3 days.

Time to Get Cooking!

So there you have it – everything you need to make the most amazing Salisbury Steak Meatballs! This recipe is a guaranteed crowd-pleaser, and I know you’re going to love it. Don’t be afraid to experiment and put your own personal touch on it. Happy cooking, my friend!

Salisbury Steak Meatballs

These Salisbury Steak Meatballs combine the comforting flavors of Salisbury steak with the fun and convenience of meatballs. Savory and beefy, with a rich gravy, they’re perfect for weeknight dinners or potlucks. Enjoy them over mashed potatoes, rice, or noodles for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef 80/20
• 0.5 pound ground pork
• 0.5 cup plain breadcrumbs
• 1 large egg
• 0.5 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 0.5 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces sliced mushrooms
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon tomato paste

Equipment

• Large bowl
• Cookie scoop or spoon
• Large Skillet
• Whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Spatula
• Lid for skillet

Method

 

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
2. Gently mix the ingredients together until just combined. Do not overmix.
3. Roll the mixture into 1-inch meatballs.
4. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and brown the meatballs on all sides in batches. Remove and set aside.
5. In the same skillet, melt the butter over medium heat. Add the sliced onions and mushrooms and sauté until softened, about 5-7 minutes.
6. Sprinkle the flour over the onions and mushrooms and cook for 1-2 minutes, stirring constantly.
7. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
8. Stir in the Worcestershire sauce, Dijon mustard, tomato paste, and dried thyme. Bring to a simmer.
9. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
10. Gently add the browned meatballs to the gravy.
11. Cover the skillet and simmer for another 15-20 minutes, or until the meatballs are cooked through and the gravy is heated through.

Notes

Don’t overmix the meatball mixture to avoid tough meatballs. Use a cookie scoop for uniformly sized meatballs. Browning the meatballs in batches prevents overcrowding the pan. Meatballs can be made ahead and stored in the refrigerator for up to 24 hours, or frozen for up to 3 months. Gravy can be made ahead and stored in the refrigerator for up to 3 days. Serve over mashed potatoes, rice, or noodles. For a gluten-free version, use gluten-free breadcrumbs and Worcestershire sauce. For a spicy kick, add red pepper flakes.