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Salisbury Steak Meatballs with Gravy
This recipe gives Salisbury steak a twist. Meatballs are made with ground beef, breadcrumbs, ketchup, mustard, Worcestershire sauce and seasonings. The meatballs are cooked and set aside. Homemade gravy is made with cooked onions, Worcestershire sauce, beef broth, cornstarch and more seasonings. Once the gravy is done, the meatballs are added in and tossed to coat. After the meatballs are coated, they are served over mashed potatoes.
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 people
Ingredients
Meatballs
- 1 ½ lb ground beef
- ½ cup breadcrumbs Panko
- 1 egg
- ¼ cup ketchup
- ¼ cup mustard coarse grain
- 1 tbsp Worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tsp onion powder
- 2 tbsp olive oil
Gravy
- 2 tbsp butter
- 1 onion chopped
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 2 tbsp cornstarch
- ½ tsp seasoning salt
- 1 tbsp ketchup
- Parsley
Instructions
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Add all the meatball ingredients except olive oil to a large bowl and mix well, using your hands. Shape into 1 inch meatballs. You should get about 40 meatballs.
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Add the olive oil in a large skillet and heat over medium to high heat. Add the meatballs and cook. If you’re using a large skillet they should all fit, or cook in batches. Cook the meatballs on all sides, add more oil if needed. Remove the meatballs from the skillet and set aside.
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To the same skillet add butter and melt. Add the onion and cook until the onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk to combine. Add remaining ingredients to skillet and cook 3-5 minutes, sauce should thicken. If too thin, add a bit more beef broth. Taste for seasoning and adjust as necessary.
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When the gravy is done add the meatballs back to the skillet and toss around so they’re covered in gravy. Garnish with parsley and serve over mashed potatoes.
Recipe Notes
I double the gravy amount, even doubled all the meatballs barely fit.