Salisbury Steak Meatballs

Do you ever see the recipe for something and think that you must make it immediately? Every so often this happens to me and definitely did when I saw the recipe for these Salisbury Steak Meatballs. My friend Whitney knows that I am always looking for good ground beef recipes so when she sent this one my way, I was so excited! It was so different from what I normally make and looked absolutely delicious.

Do you get into a ground beef slump too? I can make chicken 100 different ways, but it seems that when I have ground beef defrosted, I either make tacos or spaghetti and meatballs.  I know there are lots of other options out there, but I just can’t seem to get creative with ground beef. This Salisbury Steak Meatball recipe is great for a few reasons. It only dirties one pan, is very easy, and takes less than half an hour! And the meatballs are so moist and flavorful and the gravy is rich, but light at the same time. By using lean ground beef, this is a healthy meal too. I don’t recommend using beef with higher than 10 percent fat. You use the pan drippings to make the gravy, and anything fattier will release too much grease that you will have to drain. If you drain the pan, you lose all the yumminess at the bottom of the pan.

I served these with a quick garlic mashed potatoes. I didn’t take any pictures, but basically just cubed then boiled some red potatoes until fork tender. Once I add the potatoes back to the pan, I add two garlic cloves, cream cheese, milk, and butter until I get the right consistency and then mash with a hand held masher. I love regular mashed potatoes, but don’t usually feel like peeling potatoes and getting out my mixer on a weeknight, so garlic mashed potatoes are a great alternative. They taste better with the skin on and the chunky texture doesn’t call for any special mixer, just a wooden spoon or hand held masher.

My daughter and husband both loved this meal. My three year old happily ate her meatball, although she passed on the mashed potatoes, because she’s a very weird child and has no interest in anything potato! Both Ryan and I ate the leftovers for the lunch the next day and they reheated well and smelled delicious as they were warming up. I love meals that taste as good the next day! I didn’t try it, but I think this recipe would make a great freezer meal. Both the meatballs and gravy would taste great defrosted for a quick dinner.

Normally during the summertime I make light pasta meals with veggies and grilled meats, but we have been having a terribly rainy summer and sometimes some meatballs and gravy hits the spot more so than standing in the rain beside the grill! I look forward to making this during the fall when the nights are chilly. This is the perfect comfort food meal for anytime of the year and I hope you try it soon!

5 from 1 vote

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Salisbury Steak Meatballs

Ingredients

• For the meatballs:
• 1 lb lean ground beef
• 3/4 cup panko breadcrumbs
• 1 large egg
• 1/4 cup ketchup
• 1/4 cup dijon mustard
• 1 tbsp. worcestershire sauce
• 1 tsp. seasoned salt
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 2 tbsp. olive oil for frying
• For the gravy:
• 3 tbsp. butter
• 3 tbsp. flour
• 2 tbsp. worcestershire sauce
• 1 onion diced
• 1 tsp. seasoned salt
• 1 cup low sodium chicken stock

Instructions

1. In a large bowl, add all the meatball ingredients. Mix together with your hand until all ingredients are incorporated.
2. Form 1 inch balls and roll into round balls.
3. Heat a non-stick skillet to medium-high heat and add the oil.
4. Once hot, add the meatballs and cook on each side until all sides are browned, about 8 minutes total.
5. Remove from the pan and set aside.
6. Lower the heat to medium and add the butter to the pan.
7. Once melted, add the flour and whisk immediately to form a roux. (the thickening base for a sauce)
8. Add the onions and cook for 3 minutes or until slightly tender.
9. Add the chicken stock, worcestershire sauce, and seasoned salt.
10. Cook mixture over medium heat until it begins to thicken and resemble a gravy.
11. Add the meatballs back in and lower heat to low. Cook for 15-20 minutes, stirring every 5 minutes or so to coat the meatballs in the sauce.
12. Check gravy for seasoning and add more if necessary or desired.
13. Serve over mashed potatoes and enjoy!

Recipe adapted from: JoCooks