Salisbury Steak Meatballs
Looking for a classic cozy comfort food dish to warm you up this fall and winter? These Salisbury Steak Meatballs are it. It's a simple savory meal that never disappoints!
Servings: 4 servings
Calories: 750kcal
Ingredients
Meatballs
- 2 Tbsp. olive oil
- 1/3 cup yellow onion, finely chopped
- 1 1/2 lbs. ground beef
- 1/2 cup seasoned panko crumbs
- 2 tsp. dried parsley
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup whole milk
- 2 large eggs, lightly beaten
- 1 tsp. minced garlic
- 1 Tbsp. ketchup
- 1 Tbsp. stone ground mustard
- 1 Tbsp. Worcestershire sauce
Gravy
- 1 cup yellow onion, sliced and quarter each slice
- 8 oz. sliced white button mushrooms
- 1/2 cup red cooking wine
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 2 cups low-sodium beef broth
- 1 Tbsp. stone ground mustard
- 1 Tbsp. Worcestershire sauce
- salt and pepper, to taste
Instructions
Meatballs
- Add finely chopped onion to skillet with one tablespoon olive oil and cook for 3-5 minutes until translucent and somewhat softened. Then you'll add your garlic and continue to cook for one minute before removing to a bowl to cool. Leave any oil in the skillet to cook your meatballs.
- Add your ground beef, panko crumbs, dried parsley, salt and pepper, milk, lightly beaten eggs, ketchup, stone ground mustard, Worcestershire sauce and cooled onion mixture to a large bowl and mix together with your hands until well combined. Form the mixture into balls, I use a 1 1/2-inch scoop to make mine. The ground beef mixture will make roughly 20 meatballs.
- Add your remaining one tablespoon olive oil to your skillet and then add your meatballs in batches and cook for 3 minutes on each side until nice and brown. The meatballs do not have to be fully cooked at this point because you will be finishing them off in the sauce.
Gravy
- Add mushrooms and onions to the drippings in your skillet and cook for 4-5 minutes over medium heat until softened and lightly browned. You'll splash in your red wine at this point and cook for 2-3 minutes before adding your butter followed by your flour and continuing to cook for one minute.
- Slowly whisk in your beef broth. You will want to bring the mixture to a boil, then reduce to medium before adding back in your meatballs and any accumulated juices from the plate. You will continue to cook for roughly 6-7 minutes or until the internal temperature of the meatballs reaches 160 degrees and the gravy is slightly thickened. It won't be too thick. Season to taste withe salt and pepper.
Notes
I like to use white button mushrooms for this recipes, but I've often used Baby Bella when that's what I have on hand.
The stone ground mustard gives this dish great flavor, but feel free to substitute Dijon if that's what you have.
You'll need a large enough, deep skillet for this recipe. I use my Lodge cast iron casserole.