Salisbury Steak Meatballs
These Salisbury steak meatballs are a delicious twist on a classic dish, featuring savory, juicy meatballs served in a rich gravy. Perfect as a hearty meal, they can be served with mashed potatoes, rice, or noodles.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 skillet or frying pan
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- ¼ cup finely chopped onion
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned.
- While the meatballs are baking, heat olive oil in a skillet over medium heat. Add the flour and whisk for about a minute to create a roux.
- Gradually whisk in the beef broth, ensuring there are no lumps, then add the soy sauce and Dijon mustard. Cook for about 5 minutes, stirring until the gravy thickens.
- Once the meatballs are done, add them to the skillet with the gravy and gently stir to coat.
- Simmer on low heat for about 5 minutes to allow the flavors to meld together.
- Serve the Salisbury steak meatballs with your choice of sides.
Notes
You can substitute ground turkey or chicken for a leaner option.
Feel free to add your choice of herbs or spices to the meat mixture for added flavor.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the skillet with a splash of broth to keep them moist.