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Salisbury Steak Meatballs with Onion Gravy Recipe

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4 from 44 reviews

These Salisbury Steak Meatballs are a delicious twist on classic Salisbury steak, made with lean ground beef mixed with breadcrumbs, egg, and seasonings, then pan-fried until golden. They are simmered in a rich, savory onion gravy made from butter, onions, flour, beef broth, and Worcestershire sauce, making them a hearty and comforting meal perfect for any occasion.

Ingredients

Meatballs

  • 1½ pounds lean ground beef
  • ½ cup breadcrumbs (Panko recommended)
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder

For Frying

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped

Gravy

  • 2 tablespoons all-purpose flour (or cornstarch)
  • 1 cup beef broth (low sodium or no sodium added)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Make meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, coarse grain mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Mix well using your hands until all ingredients are evenly combined. Shape the mixture into 1-inch meatballs, resulting in about 30 meatballs.
  2. Fry the meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer—if they don’t all fit, cook them in batches. Fry the meatballs, turning to brown all sides evenly. Once cooked through and browned, remove the meatballs from the skillet and set aside.
  3. Sauté the onion: To the same skillet, add the unsalted butter and melt it over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes soft and translucent.
  4. Make the gravy: Sprinkle the flour evenly over the cooked onions and stir to coat. Cook for about 1 minute to eliminate the raw flour taste. If using cornstarch instead of flour, prepare a slurry by mixing cornstarch with equal parts water before adding. Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, seasoning salt, and ketchup. Continue cooking the sauce for 3 to 5 minutes until it thickens. If the gravy becomes too thick, thin it by adding a little more beef broth. Taste and adjust seasoning if necessary.
  5. Finish the meatballs: Return the cooked meatballs to the skillet and gently toss them in the onion gravy, ensuring they are thoroughly coated. Heat everything through for a minute or two. Garnish with freshly chopped parsley before serving.

Notes

  • Using lean ground beef reduces excess fat and keeps the meatballs tender.
  • Panko breadcrumbs provide a lighter texture but regular breadcrumbs can be substituted.
  • Cooking meatballs in batches prevents overcrowding and ensures even browning.
  • If using cornstarch for the gravy, always mix it as a slurry before adding to prevent lumps.
  • This dish pairs well with mashed potatoes, steamed vegetables, or egg noodles for a complete meal.

Find it online: https://recipethrive.com/salisbury-steak-meatballs-with-onion-gravy-recipe/