Salisbury Steak Meatballs are a hearty and comforting twist on the classic Salisbury steak. These juicy meatballs are simmered in a rich, savory gravy, making them the perfect dinner for any night of the week. With minimal prep and maximum flavor, this dish is sure to become a family favorite. Prep time is just 15 minutes, and in under an hour, you’ll have a warm, satisfying meal!
Personal Story & Background:
The first time I made Salisbury Steak Meatballs was a chilly evening when I was craving something comforting but didn’t have the time for a traditional steak dinner. I had all the ingredients for Salisbury steak, but I thought, “Why not turn it into meatballs?” The result was nothing short of magical. They were just as tender and flavorful as the classic Salisbury steak but in a more bite-sized form. Ever since then, these meatballs have become my go-to comfort food for busy days. The rich gravy, combined with the savory beef meatballs, brings back memories of family dinners where everyone gathered around the table to enjoy something warm and delicious.
This recipe is a great way to bring a new spin to a classic dish, and it’s just as satisfying as the original. Plus, they’re easy to make, which is always a win in my book!
Ingredient Notes:
- Ground Beef: Use a blend of ground beef with a bit of fat for juiciness and flavor. About 80/20 is ideal to get that perfect balance of tenderness and flavor.
- Breadcrumbs: These help bind the meatballs together and keep them soft. You can use regular breadcrumbs or panko for a slightly lighter texture.
- Egg: Acts as a binder to help hold the meatballs together.
- Onion: Chopped onions give a bit of sweetness and depth to the flavor of the meatballs and gravy.
- Beef Broth: A rich beef broth is the base of the savory gravy. You can use low-sodium beef broth to control the salt level.
- Worcestershire Sauce: Adds that iconic umami flavor that’s essential in Salisbury steak dishes.
- Flour: To thicken the gravy and give it that perfect smooth texture.
- Garlic Powder & Onion Powder: These spices give a nice boost of flavor to the meatballs.
- Salt and Pepper: Essential for seasoning, so don’t skip these!
Substitutions:
- You can substitute the ground beef with ground turkey or chicken for a lighter version of the dish.
- If you want to make it gluten-free, use gluten-free breadcrumbs or even oatmeal instead of regular breadcrumbs.
- For a dairy-free version, simply skip the butter in the gravy and use olive oil instead.
Step-by-Step Instructions:
1. Make the Meatballs: In a large bowl, combine 1 pound of ground beef, ½ cup breadcrumbs, 1 egg, ½ cup chopped onion, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Mix everything together until well combined. Shape the mixture into meatballs, about 1 ½ inches in diameter.
2. Brown the Meatballs: In a large skillet, heat a little oil over medium heat. Brown the meatballs in batches, making sure they get a nice golden color on all sides (about 5-7 minutes). Remove the meatballs from the skillet and set them aside.
3. Make the Gravy: In the same skillet, add 2 tablespoons of butter. Once melted, add 1 tablespoon of flour and cook for about 1-2 minutes, stirring constantly to form a roux. Slowly pour in 2 cups of beef broth, whisking constantly to prevent lumps. Add 1 tablespoon of Worcestershire sauce, and season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 5 minutes until the gravy thickens slightly.
4. Simmer the Meatballs: Return the meatballs to the skillet and gently stir them into the gravy. Cover the skillet and let them simmer for 20-25 minutes, or until the meatballs are cooked through and tender. If the gravy gets too thick, add a little more beef broth to reach your desired consistency.
5. Serve: Once the meatballs are cooked and the gravy has thickened, serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles for the ultimate comfort meal.
Expert Tips for the Best Results:
- Don’t overmix the meatball mixture: When combining the ingredients, mix just until everything is incorporated. Overmixing can lead to tough meatballs.
- Brown the meatballs first: Browning the meatballs before simmering them in the gravy adds flavor and texture. The caramelized edges give them a lovely richness.
- Simmer gently: Don’t rush the simmering process. Allow the meatballs to cook slowly in the gravy, which helps them absorb the flavors and become incredibly tender.
Serving Suggestions:
These Salisbury Steak Meatballs pair perfectly with mashed potatoes to soak up the rich gravy. You could also serve them with steamed vegetables or a side salad to balance out the richness. For a lighter option, serve them over a bed of cooked quinoa or rice. A slice of crusty bread is also a great way to mop up all that delicious gravy.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat, adding a splash of beef broth to keep the gravy smooth. You can also reheat in the microwave, but be sure to cover the dish to retain moisture.
Frequently Asked Questions:
1. Can I make Salisbury Steak Meatballs ahead of time? Yes! You can form the meatballs in advance and refrigerate them for up to 24 hours before browning and simmering. This saves time on a busy night.
2. Can I freeze these meatballs? Absolutely. You can freeze the cooked meatballs with the gravy for up to 3 months. Just let them cool completely before freezing, and store them in an airtight container or freezer bag. Reheat in a skillet or microwave.
3. Can I make the gravy without flour? Yes! You can thicken the gravy using cornstarch. Mix 1 tablespoon of cornstarch with a little water, then whisk it into the gravy to thicken.
Conclusion:
Salisbury Steak Meatballs are the ultimate comfort food, bringing together the flavors of classic Salisbury steak in a quick, easy, and family-friendly form. Whether you’re cooking for a weeknight dinner or a cozy weekend meal, these meatballs are sure to become a staple in your kitchen. Enjoy every bite of this rich, flavorful dish—and feel free to share your own variations and tips in the comments!
Print
Salisbury Steak Meatballs: A Comforting Twist on a Classic
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Salisbury Steak Meatballs are a hearty and comforting twist on the classic dish. These juicy meatballs are simmered in a rich, savory gravy, making them the perfect dinner for any night of the week. With minimal prep and maximum flavor, this dish is sure to become a family favorite.
Ingredients
-
For the Meatballs:
- 1 lb ground beef (80/20 recommended)
- 1/2 cup breadcrumbs (or panko)
- 1 egg
- 1/2 cup onion, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tbsp vegetable oil (for browning)
-
For the Gravy:
- 2 tbsp butter
- 1 tbsp flour
- 2 cups beef broth (low-sodium recommended)
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Make the Meatballs
- In a large bowl, mix ground beef, breadcrumbs, egg, chopped onion, garlic powder, onion powder, salt, and pepper. Shape into meatballs (about 1 ½ inches in diameter).
- 2. Brown the Meatballs
- Heat oil in a large skillet over medium heat. Brown the meatballs on all sides (about 5-7 minutes). Remove and set aside.
- 3. Make the Gravy
- In the same skillet, melt butter. Stir in flour and cook for 1-2 minutes. Slowly whisk in beef broth to prevent lumps. Add Worcestershire sauce, salt, and pepper. Simmer for 5 minutes until slightly thickened.
- 4. Simmer the Meatballs
- Return meatballs to the skillet and gently coat with gravy. Cover and simmer for 20-25 minutes, until fully cooked. Add extra broth if gravy becomes too thick.
- 5. Serve
- Serve over mashed potatoes, rice, or egg noodles for a comforting meal.
Notes
- Substitute ground beef with turkey or chicken for a lighter version.
- For gluten-free, use gluten-free breadcrumbs and cornstarch instead of flour.
- Simmering the meatballs slowly enhances their tenderness and flavor.
Nutrition
- Calories: 350
- Sodium: 700mg
- Fat: 20g
- Carbohydrates: 15g
- Protein: 28g
[…] Source link […]