Salisbury Steak Meatballs Recipe

My Kitchen Helper

My grandson, Leo, helped me make these meatballs last week. He got the mixture all over his hands. I still laugh at that.

He said they looked like little brown mountains. Then he ate three of them for dinner. This matters because cooking together makes the food taste even better.

Making the Meatballs

Put everything in a big bowl. Use your hands to mix it gently. Too much mixing makes tough meatballs.

Roll them into little balls. About the size of a walnut. This is the fun part, I think.

A Sizzle in the Pan

Now, we brown them in a hot pan. You will hear a happy sizzle. Doesn’t that smell amazing?

We just want a nice brown crust here. They do not need to be cooked all the way yet. We will finish them later in the gravy.

The Secret to Good Gravy

This is my favorite step. We cook sliced onions in the same pan. We cook them slow and low until they are sweet.

Then we add the broth. Use your spoon to get all the brown bits from the pan. Those bits are pure flavor. That is why this matters.

Fun fact: Worcestershire sauce is made from anchovies! It adds a deep, savory taste you will love.

Putting It All Together

Now, put the meatballs back in the pan. Spoon that lovely gravy all over them. Let them get cozy and warm.

In five minutes, they will be cooked through. I like to serve them over mashed potatoes. The potatoes soak up the gravy so well.

Your Turn in the Kitchen

What is your favorite food to cook with your family? I would love to know. For me, it is these meatballs.

Do you like to make mashed potatoes or rice with your gravy? It is a hard choice. Tell me which one you pick.

If you could add one secret ingredient to these, what would it be? My friend adds a little mushroom. It is so good.

Ingredients:

Ingredient	Amount	Notes
Ground beef	1 pound
Plain breadcrumbs	1/2 cup (54 g)
Large egg	1	room temperature
Dry mustard	2 teaspoons
Garlic powder	2 teaspoons
Kosher salt	1 teaspoon
Black pepper	1/2 teaspoon
Unsalted butter	1 tablespoon
Olive oil	1 tablespoon
Yellow onion	1 large	thinly sliced
Beef broth	3 cups (24 ounces)
Worcestershire sauce	4 dashes
Cornstarch	2 tablespoons
Water	2 tablespoons
Salt and pepper	to taste
Parsley	for garnish	fresh

My Cozy Meatballs and Gravy

Hello, my dear! Let’s make my special meatballs and gravy. This dish always reminds me of my own grandma. She taught me how to cook when I was just your age. The smell of onions cooking is one of the best in the world. It makes the whole house feel like a warm hug. Doesn’t that smell amazing?

This recipe is simple and full of love. We will make tender meatballs and a rich, onion gravy. They are perfect over a big pile of fluffy mashed potatoes. I still laugh at the time my cat tried to steal a meatball right off the counter. Let’s get started, shall we?

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated onion
• 1 large egg
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, thinly sliced
• 2 cups beef broth
• 1 tbsp cornstarch
• 2 tbsp water
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: First, let’s make the meatball mixture. Get a big bowl and put everything in it. Use your hands to mix it gently. You want it just combined, not squished too much. (My hard-learned tip: overmixing makes tough meatballs!). Then, roll the mixture into little balls. I usually get about sixteen.

Step 2: Now, we brown our meatballs. Heat the butter and oil in your favorite skillet. Carefully place the meatballs in. We just want a nice brown crust on the outside. They do not need to be cooked all the way yet. This step gives them so much wonderful flavor.

Step 3: Next, it’s time for the onions. Put them right into the same skillet. We cook them low and slow until they get soft and sweet. This is called caramelizing. It takes a little patience, but it is so worth it. What’s your favorite smell from the kitchen? Share below!

Step 4: Let’s make our gravy! Pour the broth into the skillet with the onions. Scrape all those tasty brown bits from the bottom. To thicken it, mix cornstarch and water in a small cup. Stir this into the broth and let it bubble away. Soon you will have a gorgeous, thick gravy.

Step 5: Finally, add the meatballs back to the skillet. Spoon that lovely gravy all over them. Put a lid on and let them cook for five more minutes. This finishes cooking them through. Then just sprinkle with a little parsley for a fresh touch.

Cook Time: 35–40 minutes
Total Time: About 1 hour
Yield: 4 servings
Category: Dinner

Let’s Shake Things Up!

This recipe is wonderful as it is. But it is also fun to try new things. You can change the flavors to make it your own. Here are a few ideas I like to play with. They are all simple and delicious.

• Mushroom Swap: Use a can of cream of mushroom soup instead of the gravy. It is creamy and so comforting.
• Spicy Kick: Add a big pinch of red pepper flakes to the meatball mix. It gives everyone a nice little surprise.
• Turkey Twist: Try using ground turkey instead of beef. It is a lighter option for a spring evening.

Which one would you try first? Comment below!

The Perfect Plate

Now, how should we serve our masterpiece? The classic way is the best, I think. A big spoonful of creamy mashed potatoes makes the perfect bed. The gravy pools around them so nicely. Buttered egg noodles are another wonderful choice. They soak up the gravy just right.

For a drink, a cold glass of apple cider is lovely. The sweet and tangy taste cuts through the rich gravy. For the grown-ups, a dark beer like a stout pairs beautifully. It has deep, roasted flavors that match the meatballs. Which would you choose tonight?

Keeping Your Meatballs Cozy

Let’s talk about keeping these meatballs for later. They are perfect for a busy week. First, let them cool down completely. Then, pop them in a sealed container in the fridge. They will be happy there for three days.

You can also freeze them for a future meal. I freeze the meatballs and gravy together. I once froze a batch for my grandson’s visit. He was so thrilled to have a hot meal ready.

Reheating is simple. Warm them in a pan on the stove with a splash of broth. This keeps the gravy from getting too thick. Batch cooking like this saves you time and stress.

It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes, our cooking needs a little help. Do your meatballs feel tough? You might be overmixing the meat. Just mix until everything is combined. I remember when I made my first tough batch.

It is a common mistake for new cooks. Is your gravy too thin? Make sure your slurry is smooth. Whisk the cornstarch and water well before adding it. This prevents lumpy gravy.

Are the onions cooking too fast? Turn down your heat. Low and slow is the secret to sweet, soft onions. Getting these steps right builds your confidence in the kitchen.

It also makes the flavors so much richer and deeper. Which of these problems have you run into before?

Your Meatball Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use your favorite gluten-free breadcrumbs. It works just as well.

Q: Can I make the meatballs ahead?
A: Absolutely. You can shape them a day before. Keep them covered in the fridge.

Q: What can I use instead of an egg?
A: A tablespoon of mayonnaise will bind the meatballs nicely.

Q: Can I double the recipe?
A: You can! Use a very large skillet. You may need to cook in more batches.

Q: Is the dry mustard important?
A: It adds a lovely warmth. But you can skip it if you do not have any. Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making these cozy meatballs. They always make my kitchen smell wonderful. Cooking for others is a way to share your love.

Fun fact: The original Salisbury steak was named after a doctor in the 1800s! I would be so delighted to see your creations. Sharing food stories connects us all.

Have you tried this recipe? Tag us on Pinterest! I love seeing your family meals. Happy cooking!

—Fiona Brooks.