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Salisbury Steak Meatballs with Rich Onion Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 104 reviews
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Salisbury Steak Meatballs recipe offers tender, flavorful meatballs made with lean ground beef, panko breadcrumbs, and a tangy mix of ketchup and mustard. Pan-fried to a perfect golden brown, then simmered in a rich, homemade onion gravy, these meatballs deliver classic comfort food at its best. Ideal for a hearty family dinner, the recipe includes tips for prepping ahead and alternative cooking methods like air frying for convenience.

Ingredients

Scale

For Meatballs

  • 1½ pounds lean ground beef (80/20)
  • ½ cup Panko breadcrumbs
  • 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
  • 2 tablespoons olive oil (for frying)

For Gravy

  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour (or cornstarch for slurry alternative)
  • 1 cup low sodium beef broth (or chicken broth)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh chopped parsley (for garnish)

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine all the meatball ingredients except the olive oil—ground beef, Panko breadcrumbs, egg, ketchup, coarse mustard, Worcestershire sauce, seasoning salt, pepper, and onion powder. Use your hands to mix thoroughly but avoid overmixing, which can toughen the meatballs.
  2. Shape the Meatballs: Form the mixture into 1-inch meatballs, yielding approximately 30 meatballs in total. This size helps ensure even cooking and tenderness.
  3. Pan Fry Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs (in a single batch if possible) and cook on all sides until they develop a browned crust. Add more oil if needed. Once cooked through and golden, remove the meatballs from the skillet and set them aside.
  4. Cook Onions for Gravy: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, translucent, and lightly golden brown to develop deep flavor.
  5. Make the Gravy Base: Sprinkle the flour over the cooked onions and stir continuously for about 1 minute to eliminate the raw flour taste. If using cornstarch, prepare a slurry by mixing equal parts water and cornstarch and add later with broth.
  6. Add Broth and Seasonings: Gradually add the beef broth while stirring, then stir in Worcestershire sauce, seasoning salt, and ketchup. Cook the gravy for 3 to 5 minutes until it thickens to your desired consistency. Add more broth if the gravy becomes too thick.
  7. Combine Meatballs and Gravy: Return the meatballs to the skillet and gently toss them in the gravy to coat evenly. Allow them to simmer together briefly to meld flavors.
  8. Garnish and Serve: Sprinkle fresh chopped parsley over the top for a bright, fresh touch. Serve hot and enjoy this classic comfort dish.

Notes

  • The meatballs are best made with 80/20 lean ground beef for optimal tenderness and flavor.
  • Panko breadcrumbs and egg help keep meatballs moist and tender without becoming dense; avoid overmixing.
  • Pan frying is the primary cooking method, but leftover meatballs can be air fried at 380°F for about 15 minutes as an alternative.
  • Cook onions slowly until golden for rich flavor in the gravy; this step is key.
  • If the gravy thickens too much after sitting, stir in a splash of broth to loosen it; if too thin, simmer longer on low heat.
  • Prepare meatballs and gravy ahead of time by making them separately, storing in the fridge, and reheating gently with broth for best results.

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