Description
Juicy meatballs seared to golden perfection, then simmered in a rich, savory onion gravy—Salisbury Steak Meatballs are the bite-sized comfort food that turns any weeknight into a cozy win.
Ingredients
Scale
- 1½ lbs ground beef (80/20)
- ½ cup Panko breadcrumbs
- 1 egg
- ¼ cup ketchup
- ¼ cup coarse grain mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tsp onion powder
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large onion, chopped
- 2 Tbsp all-purpose flour (or cornstarch)
- 1 cup low-sodium beef broth
- 1 Tbsp Worcestershire sauce
- ½ tsp seasoning salt
- 1 Tbsp ketchup
- 1 Tbsp fresh parsley, chopped
Instructions
- In a large bowl, mix ground beef, Panko, egg, ketchup, mustard, Worcestershire, seasoning salt, pepper, and onion powder until just combined. Shape into 1-inch balls (about 30).
- Heat olive oil in a large skillet. Sear meatballs in batches until browned on all sides. Set aside.
- In the same skillet, melt butter. Add chopped onion and cook until soft and golden.
- Sprinkle in flour, stir, and cook 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, seasoning salt, and ketchup. Simmer until thickened (3–5 minutes).
- Return meatballs to skillet, toss to coat in gravy, and simmer until heated through.
- Sprinkle with fresh parsley and serve hot over mashed potatoes, noodles, or rice.
Notes
Double the gravy ingredients for extra sauciness. Add mushrooms with the onions for deeper flavor. Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg