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Salisbury Steak Meatballs
Turn store-bought meatballs into the ultimate comfort food with this recipe for Salisbury Steak Meatballs served in a rich gravy and ready in just 30 minutes!
MEATBALLS WITH AN INCREDIBLE BROWN GRAVY
These Salisbury Steak Meatballs feature those flavors you know and love with Salisbury Steak, but with meatballs! The gravy really is the star of the show. That’s where all the flavor resides and that is the par we’re making from scratch. You can, of course, use your own favorite meatballs recipe as well. Salisbury Steak Meatballs are a meal the whole family will love!
FREQUENTLY ASKED QUESTIONS:
Do I have to use frozen meatballs? Nope! I used them out of convenience. But, if you have a favorite homemade meatballs recipe, please feel free to use that. Just don’t use an Italian meatball recipe as those flavors will clash with this gravy recipe. How should I serve these? These meatballs are delicious by themselves, but they’re also perfect when served over mashed potatoes, egg noodles, or rice to soak up that sauce. Can I make these in the Crock Pot? Everyone always wants to know if the Slow Cooker can be used because many times it makes a recipe even easier. But not with this recipe. It’s actually easier and faster to make them just how I do here. However, if you’re stuck on using the Crock Pot, you can cook the onions a bit first to soften them up and get a nice color on them. Then add them along with the other ingredients except for the meatballs to the Slow Cooker and whisk well. Once mixed, add the meatballs and cook on low for 4-6 hours. How to store leftover Salisbury Steak Meatballs? Place in an airtight container and keep them in the refrigerator for up to 3 days. You can freeze them for up to 3 months. What’s the best way to reheat Salisbury Steak Meatballs? It does thicken when left to sit, so if you need to reheat, I suggest adding a splash more broth to loosen it up. You can use the microwave or a pan on the stovetop.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
frozen homestyle meatballs– if you’re ok with changing the flavor profile, you could use chicken meatballs, turkey meatballs or other varieties that you enjoy.
unsalted butter– I also suggest sticking to unsalted butter here since the gravy mix already has salt included.
sweet onion
all-purpose flour
brown gravy mix
low sodium beef broth– I really suggest sticking to the low sodium version since the gravy is already salty enough. If you don’t you’ll end up with a super salty dish.
ketchup
Worcestershire sauce
dijon mustard– you don’t taste this Dijon mustard, so don’t let that stop you from adding it. All it does is add another depth of necessary flavor. But, if you don’t have it, just omit it. Do not try to use yellow mustard – that would really throw off the flavor since it’s a stronger vinegar flavor. This gravy will still taste great without it!
black pepper
HOW TO MAKE SALISBURY STEAK MEATBALLS
Cook the meatballs in the oven per the directions on the back of the bag, the meatballs I purchased took 15-20 minutes. While the meatballs are baking make the gravy, in a large skillet with deep sides, melt the butter over medium heat. Add the onions and toss to coat in the butter, cook, stirring occasionally, until they start to lightly brown, 12-15 minutes.
Add the flour and gravy mix, stir to coat, and cook for 1 minute. Slowly stream in the beef broth while stirring constantly to avoid lumps.
Stir in the ketchup, Worcestershire, dijon mustard, and black pepper. Bring to a simmer, lower the heat to low, and simmer until the meatballs are finished cooking in the oven. Add the meatballs and coat in the gravy.
Serve immediately.
CRAVING MORE RECIPES?
Slow Cooker Salisbury Steak
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Crock Pot Homemade Meatballs and Marinara
Crock Pot Party Meatballs
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Porcupine Meatballs
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Salisbury Steak Meatballs
Turn store-bought meatballs into the ultimate comfort food with this recipe for Salisbury Steak Meatballs served in a rich gravy and ready in just 30 minutes!
Course Main Course, Side DishCuisine American
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 6 servings
Calories 498kcal
Author Brandie @ The Country Cook
Ingredients32 ounce bag frozen homestyle meatballs4 Tablespoons unsalted butter1 medium sweet onion, thinly sliced3 Tablespoons all-purpose flour1 packet brown gravy mix2 ½ cups low sodium beef broth1 Tablespoon ketchup1 Tablespoon Worcestershire sauce½ Tablespoon dijon mustard (optional if you don't have it on hand)½ teaspoon black pepper
InstructionsCook 32 ounce bag frozen homestyle meatballs in the oven per the directions on the back of the bag (the meatballs I purchased took 15-20 minutes). While the meatballs are baking make the gravy, in a large skillet with deep sides, melt 4 Tablespoons unsalted butter over medium heat.Add 1 medium sweet onion, thinly sliced and toss to coat in the butter, cook, stirring occasionally, until they start to lightly brown, 12-15 minutes. Add 3 Tablespoons all-purpose flour and 1 packet brown gravy mix, stir to coat, and cook for 1 minute. Slowly stream in 2 1/2 cups low sodium beef broth while stirring constantly to avoid lumps. Stir in 1 Tablespoon ketchup, 1 Tablespoon Worcestershire sauce, 1/2 Tablespoon dijon mustard and 1/2 teaspoon black pepper. Bring to a simmer, lower the heat to low, and simmer until the meatballs are finished cooking in the oven. When meatballs are done in the oven, add the meatballs to the skillet and coat in the gravy.Serve immediately with mashed potatoes, rice or egg noodles.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 498kcal | Carbohydrates: 6g | Protein: 28g | Fat: 40g | Sodium: 344mg | Fiber: 1g | Sugar: 2g
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