Salisbury Steak Meatballs: A Delicious and Easy Recipe

Salisbury steak meatballs: a delightful twist on a classic comfort food that will have your family begging for seconds! Imagine the savory, rich flavor of Salisbury steak, but in a fun, bite-sized meatball form. This isn’t just dinner; it’s an experience.

Salisbury steak itself has a fascinating history, dating back to Dr. James Salisbury in the late 19th century. He advocated for a meat-centric diet and believed that ground beef patties could cure various ailments. While his theories might be outdated, his namesake dish has endured, evolving into a beloved staple in American cuisine. Now, we’re taking that classic flavor profile and transforming it into something even more exciting!

What makes Salisbury steak meatballs so irresistible? It’s the perfect combination of textures and tastes. The tender, juicy meatballs are smothered in a luscious, savory gravy that’s both comforting and deeply satisfying. People adore this dish because it’s incredibly versatile. Serve it over mashed potatoes, egg noodles, or even rice for a complete and hearty meal. Plus, it’s surprisingly easy to make, making it a weeknight dinner champion. Get ready to elevate your meatball game with this unforgettable recipe!

this Recipe

Ingredients:

• For the Salisbury Steak Meatballs:
• 2 lbs Ground Beef (80/20 blend recommended for flavor and moisture)
• 1 lb Ground Pork (adds richness and depth of flavor)
• 1 cup Breadcrumbs (plain, unseasoned)
• 1/2 cup Milk (whole milk preferred, helps bind the mixture)
• 1 large Egg (lightly beaten, another binding agent)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Worcestershire Sauce (essential for that classic Salisbury steak flavor)
• 1 tablespoon Dijon Mustard (adds a tangy kick)
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary (crushed)
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Black Pepper
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Olive Oil (for browning the meatballs)
• For the Mushroom Gravy:
• 4 tablespoons Butter (unsalted)
• 1 large Onion (thinly sliced)
• 1 lb Cremini Mushrooms (sliced)
• 8 oz Baby Bella Mushrooms (sliced, adds a deeper mushroom flavor)
• 4 cloves Garlic (minced)
• 4 tablespoons All-Purpose Flour
• 4 cups Beef Broth (low sodium preferred)
• 1 cup Red Wine (dry, such as Cabernet Sauvignon or Merlot – optional, but highly recommended)
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Soy Sauce (adds umami)
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Dried Rosemary (crushed)
• 1/4 teaspoon Ground Black Pepper
• 1/2 teaspoon Salt (or to taste)
• 2 tablespoons Heavy Cream (optional, for extra richness)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Preparing the Salisbury Steak Meatballs:

1. Combine the Wet Ingredients: In a large bowl, whisk together the milk, egg, Worcestershire sauce, and Dijon mustard. This creates a base that will help bind the meatballs and distribute the flavors evenly.
2. Soften the Breadcrumbs: Add the breadcrumbs to the wet ingredients and let them soak for about 5 minutes. This allows the breadcrumbs to absorb the moisture, preventing the meatballs from becoming dry.
3. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Combine All Ingredients: In the bowl with the breadcrumb mixture, add the ground beef, ground pork, sautéed onion and garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
5. Mix Gently: Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should be uniform but not compacted.
6. Form the Meatballs: Using your hands or a cookie scoop, form the mixture into meatballs about 1 1/2 to 2 inches in diameter. Aim for roughly the same size for even cooking. Place the meatballs on a plate or baking sheet lined with parchment paper.

Browning the Meatballs:

1. Heat the Oil: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. The skillet should be large enough to accommodate the meatballs in a single layer. If necessary, work in batches.
2. Brown the Meatballs: Carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. The goal is to develop a nice crust, which will add flavor and help the meatballs hold their shape during cooking.
3. Remove and Set Aside: Once the meatballs are browned, remove them from the skillet and set them aside on a plate. Don’t worry about cooking them all the way through at this stage; they will finish cooking in the gravy.

Making the Mushroom Gravy:

1. Sauté the Onions: In the same skillet or Dutch oven (no need to clean it), melt the butter over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
2. Add the Mushrooms: Add the sliced cremini and baby bella mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and are browned, about 8-10 minutes. Don’t rush this step; allowing the mushrooms to brown properly will significantly enhance the flavor of the gravy.
3. Add the Garlic: Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Make the Roux: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the gravy. Make sure to cook the flour thoroughly to avoid a raw flour taste.
5. Deglaze the Pan: If using, pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the gravy. Let the wine simmer for a few minutes to reduce slightly.
6. Add the Broth and Seasonings: Gradually whisk in the beef broth, making sure to smooth out any lumps. Add the Worcestershire sauce, soy sauce, dried thyme, dried rosemary, salt, and pepper.
7. Simmer the Gravy: Bring the gravy to a simmer, then reduce the heat to low and let it simmer for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.

Combining and Finishing:

1. Add the Meatballs: Gently add the browned meatballs to the gravy. Make sure the meatballs are mostly submerged in the gravy.
2. Simmer Together: Cover the skillet or Dutch oven and let the meatballs simmer in the gravy for about 20-25 minutes, or until they are cooked through and tender. The internal temperature of the meatballs should reach 160°F (71°C).
3. Add Cream (Optional): If desired, stir in the heavy cream during the last few minutes of cooking for extra richness.
4. Taste and Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to taste.
5. Serve: Serve the Salisbury steak meatballs and mushroom gravy hot, garnished with fresh parsley. They are delicious served over mashed potatoes, rice, egg noodles, or even creamy polenta.

Tips for Success:

• Don’t Overmix the Meatballs: Overmixing the meatball mixture will result in tough meatballs. Mix just until the ingredients are combined.
• Use a Meat Thermometer: To ensure the meatballs are cooked through, use a meat thermometer to check the internal temperature. They should reach 160°F (71°C).
• Make Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. The gravy can also be made ahead of time and reheated before serving.
• Freezing: The cooked meatballs and gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Substitutions: If you don’t have ground pork, you can use all ground beef. You can also substitute the cremini and baby bella mushrooms with other types of mushrooms, such as shiitake or oyster mushrooms. If you don’t want to use red wine, you can substitute it with more beef broth.

Serving Suggestions:

• Mashed Potatoes: A classic pairing! The creamy mashed potatoes perfectly complement the rich gravy and savory meatballs.
• Rice: Fluffy white rice or brown rice are both great options for soaking up the delicious gravy.
• Egg Noodles: Wide egg noodles are another excellent choice for serving with Salisbury steak meatballs.
• Polenta: Creamy polenta provides a comforting and flavorful base for the meatballs and gravy.
• Crusty Bread: Serve with crusty bread for dipping into the gravy.
• Side Salad: A simple green salad can provide a refreshing contrast to the richness of the dish.

Conclusion:

So, there you have it! These Salisbury steak meatballs are truly a game-changer for weeknight dinners, potlucks, or even a fancy appetizer spread. I know, I know, I might be biased, but trust me on this one. The combination of savory ground beef, aromatic onions, and that rich, umami-packed gravy is simply irresistible. It’s comfort food elevated, and it’s surprisingly easy to make.

But why is this recipe a must-try? Well, first and foremost, it’s incredibly flavorful. We’re not talking about bland, boring meatballs here. These are bursting with savory goodness, thanks to the Worcestershire sauce, Dijon mustard, and the perfectly balanced blend of spices. Secondly, it’s versatile. You can serve them in so many different ways!

Think about it: you could serve these Salisbury steak meatballs over a bed of creamy mashed potatoes for a classic comfort food experience. Or, for a lighter option, try them with cauliflower mash or zucchini noodles. They’re also fantastic served over rice, pasta, or even polenta. And if you’re looking for a fun appetizer, simply serve them with toothpicks and let your guests dig in!

Serving Suggestions and Variations:

* Mashed Potato Heaven: As I mentioned, creamy mashed potatoes are a match made in heaven for these meatballs. Add a dollop of sour cream and a sprinkle of fresh chives for extra indulgence.
* Pasta Perfection: Toss the meatballs with your favorite pasta shape and a generous helping of the gravy. A sprinkle of Parmesan cheese is always a good idea!
* Rice Bowl Bliss: Serve the meatballs over a bed of fluffy rice with some steamed broccoli or green beans for a complete and satisfying meal.
* Slider Sensations: Stuff the meatballs into mini slider buns with a slice of cheese and some caramelized onions for a crowd-pleasing appetizer.
* Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the gravy for a little extra heat.
* Mushroom Mania: Sauté some sliced mushrooms and add them to the gravy for an even richer and more flavorful sauce.
* Creamy Dreamy: Stir in a dollop of sour cream or cream cheese to the gravy for a creamier and more decadent sauce.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, right? You can always tweak things to suit your taste preferences. Maybe you prefer a sweeter gravy? Add a touch of brown sugar. Or perhaps you’re a garlic lover? Throw in an extra clove or two. The possibilities are endless!

I truly believe that this recipe will become a staple in your kitchen. It’s quick, easy, and incredibly delicious. Plus, it’s a great way to use up any leftover ground beef you might have.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I’m confident that you’ll love these Salisbury steak meatballs as much as I do. And when you do, please, please, please come back and let me know what you think! Share your photos, your variations, and your overall experience in the comments below. I can’t wait to hear from you! Happy cooking! I’m excited to see your creations!