Description
Salisbury Steak Meatballs are a classic comfort food, combining juicy, seasoned ground beef meatballs cooked in a rich, savory brown gravy. This easy-to-make recipe features tender meatballs browned to perfection on the stovetop, then simmered in flavorful gravy to meld the tastes and create a hearty dish perfect for family dinners.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Gravy
- 1 tablespoon olive oil
- 1 packet brown gravy mix
- 2 cups beef broth
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix thoroughly to evenly distribute all ingredients.
- Shape the meatballs: Roll the mixture into meatballs approximately 1.5 inches in diameter, ensuring they are uniform in size for even cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them evenly on all sides, which should take about 5 to 7 minutes. This step enhances flavor and texture.
- Set aside browned meatballs: Remove the browned meatballs from the skillet and place them on a plate to keep warm while preparing the gravy.
- Make the gravy: Using the same skillet, add the brown gravy mix and beef broth. Stir well, scraping the browned bits from the bottom of the pan to incorporate those rich flavors into the gravy.
- Simmer meatballs in gravy: Return the meatballs to the skillet with the gravy. Allow them to simmer gently for 20 to 25 minutes, or until the meatballs are fully cooked through and the gravy has thickened to a luscious consistency.
- Serve: Plate the meatballs and spoon the savory brown gravy generously over the top. Enjoy the Salisbury Steak Meatballs hot for a warm and satisfying meal.
Notes
- Use fresh breadcrumbs or panko for a lighter texture inside the meatballs.
- For a gluten-free option, substitute the breadcrumbs with gluten-free breadcrumbs and ensure the brown gravy mix is gluten-free.
- If preferred, make your own brown gravy using beef drippings, flour, and beef broth instead of a packet.
- Make sure to thoroughly brown the meatballs as it adds depth of flavor to the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
