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.
Servings 48 meatballs
Calories 77kcal
Equipment
Ingredients
For the meatballs
- 1 pound ground beef lean
- 1 pound ground pork
- 1 cup Panko breadcrumbs
- 1 medium onion minced
- 4 cloves garlic minced
- ¼ cup parsley chopped, plus more for garnish
- 1 cup Parmesan cheese grated
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- Vegetable oil
For the gravy
- 2 tablespoons unsalted butter
- 1 medium onion minced
- 2 cups beef broth
- ¼ cup cornstarch
- ¼ cup Worcestershire sauce
- 2 tablespoons ketchup
Instructions
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.
Serving
- Serve meatballs over mashed potatoes with plenty of gravy, garnished with chopped fresh parsley.
Notes
Also great on French bread served as sandwiches!
Nutrition
Calories: 77kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg