Go Back

Salisbury Steak Meatballs

Why not try an alternative to Salisbury Steak patties? Reminiscent of a favorite comfort food, it will bring the warmth of home from childhood days with a smile from the first bite. They sit so perfectly on top of mashed potatoes! They definitely give you a food hug when you need it!
5 from 1 vote
Print Pin
Course: Dinner
Cuisine: American
Keyword: Comfort Food, Salisbury Steak

Ingredients

Meatballs

  • 1 pound lean ground beef(93%)
  • 1/4 c grated Vidalia onion
  • 1 t finely minced garlic
  • 6 T Panko breadcrumbs
  • 1 large egg, beaten
  • 2 t Worcestershire sauce
  • 2 t mayonnaise
  • 1 t sea salt
  • 1/2 t freshly ground black pepper
  • 3/4 t Italian seasaoning
  • 1 T ketchup
  • 2 t Dijon mustard

Beurre Manie

  • 2 T butter, very soft
  • 2 T all-purpose flour

Gravy

  • 1 T butter
  • 1 T extra virgin olive oil
  • 1/2 c diced Vidalia onion
  • 2 c Cremini mushrooms, cleaned, stemmed, sliced, halved about an 8 oz pkg
  • 1 t finely minced garlic, or a bit more if desired
  • 2 c beef broth I use Better than Bouillon brand
  • 1/2 t Worcestershire sauce
  • 1/2 t Dijon mustard
  • 1 T ketchup
  • 1/2 t black pepper

Instructions

Meatballs

  • Beat the egg and place in the bottom of mixing bowl.
  • Add the remainder of the ingredients and combine until uniformly mixed, I did this by hand.
  • Use a large cookie scoop to form consistent-sized meatballs. Roll between the palms of your hands.
  • Line a rimmed baking sheet with foil and insert a wire rack inside it. Spray rack with cooking spray or brush with olive oil.
  • Place meatballs evenly on rack and bake at 425°F for 12-14 minutes. Internal temperature should be at least 165°F.

Beurre Manie

  • Press very soft butter into flour until blended into a smooth paste.

Gravy

  • Heat olive oil with butter in a medium skillet over MED-LOW to MED heat until butter is melted. Add diced onions and cook until onions are translucent, about 5 minutes.
  • Add in the mushrooms and cook for approximately 5 more minutes.
  • Stir in the garlic until fragrant, about 1 minute.
  • Add in the remainder of the gravy ingredients and stir to blend.
  • THEN blend in the beurre manie as it melts the butter and distributes the flour within the paste.
  • Once there's evidence of thickening, add in the meatballs and simmer for about 5- 7 minutes.
  • Serve over mashed potatoes, eggs noodles or on the side with gravy spooned over them.