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Salisbury Steak Meatballs: A Delicious & Easy Recipe

Salisbury Steak Meatballs: the name might conjure images of a somewhat dated, perhaps even slightly bland, dish. But let me assure you, my friends, that this recipe is anything but! I’ve taken the beloved principles of the classic Salisbury steak – that comforting blend of ground beef, savory gravy, and hearty vegetables – and transformed them into delightful, bite-sized meatballs, perfect for a weeknight dinner or a sophisticated appetizer.

While the exact origins of Salisbury steak are debated, its popularity soared in the early 20th century as a nutritious and relatively inexpensive meal. Many attribute its creation to Dr. James Salisbury, a physician who promoted a diet rich in meat. Over time, this simple dish became a staple in American homes, evolving and adapting to various tastes and preferences. My Salisbury Steak Meatballs recipe pays homage to this history while offering a fresh, modern take.

What makes these meatballs so irresistible? It’s the perfect harmony of flavors and textures, of course! The juicy, flavorful ground beef is perfectly seasoned, creating a rich and satisfying base. The accompanying gravy, infused with herbs and a touch of richness, elevates the dish to another level. And the best part? These Salisbury Steak Meatballs are incredibly versatile. Serve them over mashed potatoes, rice, or pasta for a complete meal, or enjoy them as appetizers with toothpicks for a delightful party snack. Their convenience and deliciousness make them a winner for busy weeknights and special occasions alike.

Salisbury Steak Meatballs this Recipe

Ingredients:

  • 1 ½ pounds ground beef (80/20 blend recommended)
  • ½ cup bread crumbs (plain or seasoned)
  • ¼ cup milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup beef broth
  • 1 tablespoon soy sauce (optional, for extra savory depth)
  • 1 teaspoon brown sugar (optional, to balance the savory flavors)
  • Fresh parsley, chopped (for garnish)

Preparing the Meatball Mixture:

  1. In a large bowl, I gently combine the ground beef, bread crumbs, milk, and egg. I avoid overmixing, as this can result in tough meatballs. Just until everything is moistened and barely combined.
  2. Next, I add the finely chopped onion, minced garlic, Worcestershire sauce, thyme, oregano, salt, and pepper. I mix everything together thoroughly, ensuring all the seasonings are evenly distributed throughout the meat mixture. This step is crucial for achieving a well-seasoned and flavorful meatball.
  3. Once everything is well incorporated, I cover the bowl and refrigerate the mixture for at least 30 minutes. This chilling step helps the flavors meld and makes the meatballs easier to handle and shape. Refrigerating also helps prevent the meatballs from falling apart during cooking.

Shaping and Browning the Meatballs:

  1. After the meat mixture has chilled, I roll it into 1 ½-inch meatballs. I try to make them as uniform in size as possible for even cooking. This step might take a little time, but it’s worth it for consistent results.
  2. I heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, I carefully add the meatballs to the skillet, being careful not to overcrowd the pan. Working in batches if necessary ensures that the meatballs brown properly and don’t steam.
  3. I brown the meatballs on all sides, turning them occasionally with a spatula, until they are nicely browned and slightly firm. This usually takes about 8-10 minutes per batch. Don’t rush this step; proper browning adds a lot of flavor.
  4. Once all the meatballs are browned, I remove them from the skillet and set them aside on a plate.

Making the Gravy:

  1. In the same skillet, I pour off any excess grease, leaving about a tablespoon or two in the pan. This helps to create a richer gravy.
  2. I add the condensed cream of mushroom soup, beef broth, soy sauce (if using), and brown sugar (if using) to the skillet. I whisk everything together until it’s smooth and well combined. The soy sauce adds a nice umami flavor, while the brown sugar helps to balance the savory notes of the soup and beef broth.
  3. I bring the sauce to a simmer, stirring occasionally, until it slightly thickens. This usually takes about 5-7 minutes. Adjust the consistency by simmering longer for a thicker gravy or adding a little more broth for a thinner gravy.
  4. Once the gravy has thickened to your liking, I gently return the browned meatballs to the skillet. I make sure to coat them evenly with the sauce.
  5. I reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened further. I occasionally stir the meatballs to ensure they are evenly cooked and coated in the sauce.

Serving Suggestion:

  1. Once the meatballs are cooked through, I remove them from the skillet and serve them hot, garnished with fresh parsley. They are delicious served over mashed potatoes, egg noodles, or rice. You can also add steamed green beans or other vegetables to complete the meal.
  2. Optional additions:

    For a richer flavor, you can add a splash of red wine to the gravy while it simmers. A tablespoon of Dijon mustard can also add a nice tangy kick. Feel free to experiment with different herbs and spices to customize the flavor to your liking.

Salisbury Steak Meatballs

Conclusion:

So there you have it – my recipe for incredibly flavorful and juicy Salisbury Steak Meatballs! I truly believe this recipe is a must-try for several reasons. First, it’s incredibly versatile. You can easily adapt it to your own taste preferences, adding different herbs and spices to create your own unique flavor profile. Second, it’s surprisingly easy to make, even for beginner cooks. The simple steps and readily available ingredients make it a perfect weeknight meal solution. And finally, the result is a dish that’s both comforting and sophisticated, perfect for a casual family dinner or a more elegant gathering.

What makes these Salisbury Steak Meatballs so special? It’s the perfect balance of savory and rich flavors. The combination of ground beef, breadcrumbs, and Worcestershire sauce creates a depth of flavor that’s simply irresistible. And the addition of onions and garlic adds a wonderful aromatic complexity that elevates the dish to another level. The meatball itself is incredibly tender and juicy, thanks to the careful balance of ingredients and cooking method. I’ve perfected this recipe over years of experimentation, and I’m confident you’ll love the results.

Serving Suggestions:

These Salisbury Steak Meatballs are incredibly versatile and can be served in a variety of ways. My personal favorite is to serve them over a bed of creamy mashed potatoes, smothered in a rich gravy. The gravy perfectly complements the savory meatballs, creating a truly satisfying and comforting meal. You can also serve them with your favorite sides, such as roasted vegetables, steamed green beans, or a simple salad. For a more elegant presentation, consider serving them on a bed of polenta or risotto.

Variations to Explore:

Feel free to experiment with different variations of this recipe to create your own signature dish! You could add a tablespoon of Dijon mustard to the meatball mixture for a tangy twist. For a spicier kick, incorporate a pinch of cayenne pepper or a dash of your favorite hot sauce. You could also substitute ground turkey or chicken for the ground beef, making it a leaner and healthier option. Adding finely chopped mushrooms or bell peppers to the meatball mixture will add extra texture and flavor. Don’t be afraid to get creative and experiment with different herbs and spices to find your perfect combination!

Beyond the Plate:

These Salisbury Steak Meatballs aren’t just limited to dinner. They also make a fantastic addition to buffets, potlucks, or even as a hearty appetizer. Simply serve them warm with toothpicks for easy grabbing. They can also be easily reheated, making them a perfect make-ahead meal for busy weeknights. Imagine the compliments you’ll receive when you bring these delicious meatballs to your next gathering!

I encourage you to try this recipe and share your experience with me! Let me know in the comments below how your Salisbury Steak Meatballs turned out, what variations you tried, and what you served them with. I’d love to hear your feedback and see your culinary creations. Happy cooking!

Don’t forget to share your photos on social media using #SalisburySteakMeatballs! I can’t wait to see what you create.

Salisbury Steak Meatballs: A Delicious & Easy Recipe

Tender beef meatballs simmered in a rich and creamy mushroom gravy. Perfect over your favorite sides!

Prep Time30
Cook Time35-45
Total Time105
Category: Dinner
Yield: 24 meatballs
Save This Recipe

Ingredients

  • 1 ½ pounds ground beef (80/20 blend recommended)
  • ½ cup bread crumbs (plain or seasoned)
  • ¼ cup milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup beef broth
  • 1 tablespoon soy sauce (optional, for extra savory depth)
  • 1 teaspoon brown sugar (optional, to balance savory flavors)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, gently combine ground beef, bread crumbs, milk, and egg. Mix until just moistened. Avoid overmixing.
  2. Add chopped onion, minced garlic, Worcestershire sauce, thyme, oregano, salt, and pepper. Mix thoroughly.
  3. Cover and refrigerate for at least 30 minutes.
  4. Roll the chilled meat mixture into 1 ½-inch meatballs.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Brown meatballs in batches, ensuring not to overcrowd the pan. Brown on all sides (8-10 minutes per batch).
  7. Remove browned meatballs and set aside.
  8. Pour off excess grease from the skillet, leaving about 1-2 tablespoons.
  9. Add cream of mushroom soup, beef broth, soy sauce (if using), and brown sugar (if using). Whisk until smooth.
  10. Bring to a simmer, stirring occasionally, until slightly thickened (5-7 minutes). Adjust consistency as needed.
  11. Return meatballs to the skillet, coating them in the sauce.
  12. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through and sauce has thickened. Stir occasionally.
  13. Serve hot, garnished with fresh parsley.

Notes

  • Refrigerating the meatball mixture helps prevent the meatballs from falling apart during cooking and allows the flavors to meld.
  • Don’t overcrowd the pan when browning the meatballs; work in batches for even browning.
  • Adjust the simmering time for the gravy to achieve your desired thickness.
  • For a richer gravy, add a splash of red wine. A tablespoon of Dijon mustard adds a tangy kick. Experiment with herbs and spices to customize the flavor.

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