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This Salisbury Steak Meatballs Recipe is comforting and satisfying. Tender beef meatballs smothered in a savory onion gravy are incredibly delicious! A mouthwatering and cozy dish that the entire family is going to rave over!
These meatballs are the ultimate comfort dish, and are not complicated to make. Which makes this recipe a total winner. Meat and potatoes are popular in my house and these meatballs are divine served over mashed potatoes. But also good with fluffy rice or buttered egg noodles.
Salisbury Steak Meatballs and Onion Gravy Ingredients
- Ground Beef
- Panko Crumbs
- Tomato Paste
- Beef Bouillon
- Worcestershire Sauce
- Mustard Powder
- Black Pepper
- Olive Oil
- Salted Butter
- Beef Broth
- Ground Beef: To make the meatballs lighter, ground turkey is a great substitute.
- Panko Crumbs: I prefer panko in this recipe, but regular breadcrumbs can also be used for the meatballs.
- Milk: Any type of unsweetened milk can be used as well as beef broth or water.
- Tomato Paste: An alternative to the tomato paste would be ketchup. I prefer the tomato paste to avoid the sugar in the meatballs, but ketchup is an easy and tasty substitute.
- Onions: If you would rather not have an onion gravy, you can omit the onions all together. Or you can swap them out with sliced mushrooms.
How to Make Salisbury Steak Meatballs with Caramelized Onion Gravy
- First step is to get the onions cooking. In a medium sauté pan, add the olive oil, butter and sliced onions.
- Cook on medium-low heat stirring once in awhile. If the onions are getting dark brown too fast, turn the heat down to low. Cook the onions until they are soft and golden brown, about 20-25 minutes.
- While the onions are cooking, make the meatballs. Combine the panko crumbs and milk together and set it aside for 5 minutes.
- In a large mixing bowl, add the ground beef, egg, tomato paste, beef bouillon, Worcestershire sauce, dry mustard, parsley, salt and black pepper.
- Add the milk soaked panko crumbs to the large bowl and mix it all together just until everything is evenly incorporated. Be careful not to over work the meat or the meatballs with turn out tough.
- Using a medium sized scoop (#40), scoop out the meat and place on a large parchment lined sheet pan. Once all the meat is scooped out, roll them into smooth balls.
- Bake the meatballs in a 375°F oven for 25 minutes.
- While the meatballs are in the oven, make the gravy. Start by bringing the beef broth to a boil over medium-high heat.
- Whisk together the cornstarch and water until smooth making a slurry.
- Once the broth is boiling, add the Worcestershire sauce, beef bouillon, and cornstarch slurry. Then reduce the heat to medium-low and whisk until the gravy has thickened. Season the gravy with salt and black pepper.
- Now add the cooked meatballs and onions to the gravy.
- Serve over mashed potatoes, rice, or buttered noodles.
Tips for Salisbury Steak Meatballs
- Use a scoop to portion out the meatballs. This will ensure they are all the same size and they will all cook evenly. Plus, it makes it so much easier and faster to make.
- You can make this recipe even faster by using frozen meatballs (homemade or store bought). Thaw the cooked meatballs and heat them through in the gravy.
- If the gravy is too thick, add some more beef broth to thin it out a little bit. If the gravy is too thin add an extra 1 tablespoon cornstarch mixed with 1 tablespoon of water and boil the gravy until thickened.
Storing: Store any leftover meatballs and gravy in an air tight container in the fridge for up to 4 days. Reheat over low heat on the stove or in the microwave.
Freezing: These meatballs freeze great! They can be frozen separate from the gravy or with the gravy. To reheat: thaw them overnight and heat over low heat on the stove or in the microwave. Note that since this is a corn starch gravy, it may thin out after thawing and reheating.
More Ground Beef Recipes:
- Easy Skillet Goulash
- Homemade Shepherd's Pie
- Easy Ground Beef Stroganoff
- Baked Rigatoni Casserole
- Iowa Maid Rites
- Cheesy Spaghetti Bake
- Crock Pot Pizza Joes
Salisbury Steak Meatballs Recipe
- 2 large onions, sliced
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ cup panko crumbs
- ¼ cup milk
- 1¼ pounds ground beef
- 1 tablespoon tomato paste
- 1 large egg
- 1 teaspoon beef bouillon granules, or 1 cube
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry mustard powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups beef broth
- ½ cup cornstarch
- ⅔ cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon beef bouillon granules, or 1 cube
- salt and pepper, to taste
- In a medium sauté pan, add the olive oil, butter and onions. Cook over medium-low heat stirring a few times until the onions are soft and golden brown, about 20-25 minutes.
- While the onions are cooking, make the meatballs. Preheat the oven to 375°F.
- Combine the panko crumbs and milk together and set aside for 5 minutes.
- In a large bowl add the ground beef, tomato paste, egg, beef bouillon, Worcestershire sauce, dry mustard, parsley, salt, and black pepper.
- Add the wet panko crumbs to the beef and mix just until everything is evenly incorporated.
- Using a medium scoop (#40) portion out the meatballs and place on a large parchment lined sheet pan. Then roll the meatballs so they are smooth.
- Bake the meatballs for 25 minutes.
- While the meatballs are baking, make the gravy. In a large deep skillet, bring the beef broth to a boil over medium-high heat.
- Whisk together the cornstarch and water.
- Once the broth is boiling, whisk in the cornstarch slurry, Worcestershire sauce and beef bouillon. Reduce heat to medium-low.
- Keep whisking until the gravy has thickened. Season the gravy with salt and pepper.
- Add the cooked onions and meatballs to the gravy.
- Serve over mashed potatoes, rice or noodles.
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