Never has the kitchen smelled so great as it did when I was cooking these Salisbury steak meatballs. The anticipation of dinner was making my stomach growl and my mouth water. Every bite was packed with savory flavors. Tender meatballs with a bit of tang from mustard. Rich beef-flavored sauce. Give me more! And more!
The Perfect Meatballs
I’m quite sure you’re going to see Salisbury steak meatballs on Life’s A Tomato again soon. I’m already thinking that I need to make a po’boy sandwich using these meatballs. Hmmm. Smothered in gravy. Yummy!
When I started cooking the onions a thought occurred to me: mushrooms. I think the next time I make this I’ll add a half pound of thinly sliced mushrooms in with the onions and let them cook down a bit. The earthy flavor of the mushrooms will definitely go well with the gravy.
Every time I make meatballs I think about ordering one of these. I don’t usually post something I haven’t tried, but I’m intrigued enough about it to put it here. Heck, everyone seems to like it for making big batches of meatballs!
My Italian meatballs with gravy are crazy good too. You’ll want to make them too!
Salisbury Steak Meatballs
Ingredients
For the meatballs
- 2 pounds ground beef
- ¾ cups seasoned bread crumbs
- ¼ cup Dijon mustard Brown or Creole mustards are great too!
- ¼ cup ketchup
- 1 cube beef bouillon crumbled
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
For the sauce
- 1 large sweet onion halved and sliced thin
- 2-1/2 cups beef broth plus more if needed, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard Brown or Creole mustards are great too!
- 2 tablespoons cornstarch
- 1 pound Wide Egg Noodles
- 2 tablespoons unsalted butter
- parsley chopped, for garnish
Instructions
For the meatballs
- Place all ingredients except for the butter into a large bowl and combine well with your hands.
- Form into 2 ounce meatballs.
- Melt the butter in a large skillet over medium-high heat.
- Working in batches, fry the meatballs on all sides until lightly browned. You do not need to cook them through completely, just give them some color and texture. Remove meatballs to a bowl or plate.
For the sauce
- Add the onion to the skillet that you used to cook the meatballs and saute for 2-3 minutes until starting to turn golden.
- Add 2 cups of the beef broth, the Worcestershire sauce, ketchup and mustard and whisk to combine.
- In a small bowl or cup combine the cornstarch and 1/2 cup of beef broth. Slowly pour into the gravy while whisking.
- Add the meatballs to the pan. Reduce the heat to a simmer, cover, and simmer 15-20 minutes or until the meatballs are cooked through. Add more beef broth if the gravy gets too thick.
- Meanwhile, cook the egg noodles per package instructions. Add remaining 2 tablespoons of butter and stir to melt.
- Serve meatballs over noodles with gravy, garnished with chopped parsley.
Nutrition
Nutritional values are approximate.
