Salisbury Steak Meatballs

Name: Salisbury Steak Meatballs
Prep time: 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 2 cups Beef Stock; 0.25 tsp Black Pepper; 2 tbsp Butter; 2 tsp Dry Mustard; 1 whole Eggs; 1 bunch Fresh Parsley; 1 tbsp Ketchup; 1 lb Lean Ground Beef; 1 whole Mashed Potatoes; 2 tbsp Olive Oil; 0.5 cup Onion; 0.75 cup Panko; 0.5 tsp Salt; 12 oz Sliced Mushrooms; 3.5 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

Salisbury Steak Meatballs deliver tender, beefy bites simmered in a rich mushroom gravy that’s savory and deeply satisfying. Each meatball stays moist and delicate, soaking up the pan sauce for a classic comfort-food flavor. Perfect for a cozy weeknight or casual dinner with friends, especially served over mashed potatoes or rice.

Prep5 mins
Cook1 hr 25 mins
Serves6
DifficultyEasy

1

Gather all ingredients.
2

In a large bowl, combine the ground beef, panko bread crumbs, onion, egg, 1 tablespoon ketchup, 1 1/2 teaspoons Worcestershire sauce, mustard powder, salt, and pepper. Mix just until combined.
3

Form the mixture into 20 meatballs, each about 1 1/2 inches.
4

Add olive oil to a large skillet and heat over medium-high. Working in batches, add half the meatballs and brown them on all sides, about 5 minutes. The meatballs will not be fully cooked. Remove the meatballs from the skillet and set aside.
5

Reduce the heat to medium and add butter to the skillet. When melted, add mushrooms and cook until golden brown. Add flour to the mushrooms and cook for 1 minute. Gradually whisk in beef stock, the remaining 2 teaspoons Worcestershire sauce, and 2 teaspoons ketchup. Bring to a simmer, whisking constantly, until thickened, about 5 minutes.
6

Return the meatballs to the skillet. Spoon the gravy over the meatballs. Cover and cook until heated through and the meatballs are done (160 degrees F or 72 degrees C), about 5 minutes.
7

Top the meatballs with chopped parsley and serve with mashed potatoes. Recipe developed by Nicole Irwin