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Once I let the idea of Salisbury steak get into my head, it wasn’t going to go away. I was jonesin’ bad for that mix of beef and pork and my favorite, the brown gravy. But I wasn’t going to make ‘steak’, I was going to make meatballs. And boy, oh boy, did I ever make Salisbury meatballs.
‘Tender, flavor-packed meatballs smothered in a fantastic sauce’. That’s pretty much all you have to tell me. No more convincing is required. If I read that on a menu, I’d order it. With plenty of mashed potatoes and extra gravy, too. These Salisbury meatballs were absolutely fantastic.
You never know what gadgets you might come across these days. Did you know you can buy a tool for making a big batch of meatballs all at once? Why didn’t I think of that!
Also try my Salisbury steak.
For the meatballs
For the meatballs
- Combine all but the vegetable oil and mix well.
- Form into meatballs.
- Heat oil in a large skillet over medium-high heat.
- Working in batches, add the meatballs and brown on each side and cooked through. Remove from the skillet and cook the remaining meatballs.
- Use the skillet you use to cook the meatballs to make the gravy.
For the gravy
- Add the butter to the skillet and melt.
- Add the onion and saute until soft, about 5 minutes.
- In a bowl, whisk together the broth, cornstarch, Worcestershire and ketchup. Add to the skillet with the onions.
- Reduce heat to a simmer and stir. Continue stirring until the gravy is the desired thickness.
- Serve meatballs over mashed potatoes with plenty of gravy, garnished with chopped fresh parsley.
Nutritional values are approximate.