Salisbury Steak Meatballs

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We all have those days when we come home wearied after a busy day at work, to find ourselves hungry with neither the energy nor the motivation to cook. And, all we want is reach out for our phones to order from our favorite takeaways, that eventually ends up making a dent in our wallet and sabotaging our health goals. However with a little bit of prep, you can easily have a home-cooked meal without derailing your diet.

Salisbury Steak is an American favorite that graced TV dinners in the 50s but has stood the test of time. This recipe is a spin on the classic. Tender and juicy meatballs are simmered in a rich onion and mushroom gravy for the perfect comfort dinner that the whole family will love!
With just a few simple ingredients, it comes together in less than an hour, making it an easy recipe for your weekly dinner rotation! Plus everything gets cooked in one pan!
What to Serve with these Meatballs?

Serve these meatballs over creamy mashed potatoes, rice or noodles (because you will not want to miss a drop of the rich brown salisbury gravy!) or alongside a fresh green salad.
If you are looking for more Lunch/Dinner recipes, you can also check:
Tips for making the Best Meatballs
  • Don’t overwork the meat when you mix it, it will make the meatballs tough instead of soft and tender.
  • You want to keep the fat from melting and breaking down before you cook the meatballs. So keep your meat and other ingredients as cold as possible.
  • To prevent your meatballs from crumbling and falling apart, do not overcrowd them in the skillet while searing them.
  • You can also make the meatballs ahead of time and freeze in the refrigerator.

If you make these Salisbury Steak Meatballs, I would love to know how they turned out! Please let me know by leaving a comment below.



Salisbury Steak Meatballs Salisbury Steak Meatballs
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 380kcal




Ingredients:
    For the Meatballs
  • 500 gm of minced beef
  • 1/2 cup of breadcrumbs
  • 1 egg
  • 3-4 cloves of garlic, minced
  • 2 tablespoons mustard
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons of olive oil, for frying

    • For the Gravy
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 200 g mushrooms, chopped
  • 1 Tablespoon ketchup
  • 1 cup of beef stock
  • 3 Tablespoons all purpose-flour
  • 2 Tablespoon water
  • 2 tsp mustard
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tablespoon fresh parsley, chopped for garnishing

Instructions:
  1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and using your hands mix well until well combined. Shape into 1 inch meatballs.
  2. Add olive oil to a large skillet and heat over medium to high heat. Fry the meatballs in batches, on all sides until browned. Remove them from the skillet and set aside.
  3. To the same skillet, add the butter and allow it to melt. Add the onions and cook them until soft and translucent.
  4. Add the mushrooms and cook until they start to soften for 2 minutes.
  5. Then, add the minced garlic, salt, pepper, ketchup. Stir for 1-2 minutes and then add the beef stock and cook for 5 minutes.
  6. In a small bowl, combine the flour, mustard and the water and then add it to the gravy.
  7. Once the gravy starts to thicken, add the cooked meatballs back to the skillet and toss them around so that they are well coated in the gravy.
  8. Serve over creamy mashed potatoes and garnish with chopped parsley.

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