Name: Salisbury Steak Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds ground beef; 2/3 cup seasoned breadcrumbs; 1/2 cup ricotta cheese; 3 tablespoons brown mustard; 3 tablespoons ketchup; 2 cloves garlic, minced; 2 tablespoons Worcestershire sauce, divided; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons vegetable oil; 2 tablespoons butter; 1 large onion, halved and thinly sliced; 3 cups beef broth; 2 tablespoons cornstarch; Cooked egg noodles or mashed potatoes, for serving; Minced fresh parsley, for garnish

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SALISBURY STEAK MEATBALLS — Salisbury steak and onions in a flavorful gravy, served meatball style over hot egg noodles.

I just love Salisbury Steak! It’s the onions and delicious gravy that gets me every time. As far as I’m concerned, it’s the epitome of comfort food.

Unless you want to talk about meatballs…..which makes these Salisbury Steak Meatballs about the most comforting thing I can possibly imagine eating!

The secret to tender, delicious meatballs, at least for me, is ricotta cheese. I add some to every single batch of meatballs I make. Trust me, everyone will wonder what your secret ingredient is.

Sometimes I use a combination of beef and pork in meatballs, but since we’re talking Salisbury steak here, I go will all beef, which is what I recommend for this recipe.

It’s hard to say whether this is better served over egg noodles, or with mashed potatoes, so choose whichever you happen to be in the mood for!

I mean, pasta? Potatoes? How does one make such decisions? Seriously though, doesn’t this have “dinner on a chilly fall evening” written all over it?

If you’re going to be pressed for time in the evening, you can even make the meatballs ahead of time. If you want to make a batch to freeze, place the raw, shaped meatballs on a parchment lined baking sheet and put it in the freezer.

Once the meatballs are frozen, you can transfer them to a zip-top bag or other freezer safe container.

In fact, sometime I double the meatballs just so I can freeze some for those inevitable nights when I’m too busy, or too tired, to put a lot of effort into deinner.

My boys are always excited when they see these Salisbury Steak Meatballs on the menu. This one is destined to become a family favorite!

Be sure to save this recipe for Salisbury Steak Meatballs to your favorite Pinterest board for later.

Here’s what you’ll need to make Salisbury Steak Meatballs

Ground beef
Breadcrumbs
Ricotta cheese
Brown mustard
Ketchup
Produce: garlic, fresh parsley, onion
Worcestershire sauce
Spices: onion powder, salt and pepper
Vegetable oil
Butter
Beef broth
Cornstarch

Salisbury Steak Meatballs

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Salisbury steak and onions in a flavorful gravy, served meatball style over hot egg noodles.

Ingredients

2 pounds ground beef
2/3 cup seasoned breadcrumbs
1/2 cup ricotta cheese
3 tablespoons brown mustard
3 tablespoons ketchup
2 cloves garlic, minced
2 tablespoons Worcestershire sauce, divided
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, halved and thinly sliced
3 cups beef broth
2 tablespoons cornstarch
Cooked egg noodles or mashed potatoes, for serving
Minced fresh parsley, for garnish

Instructions

To make the meatballs, combine the ground beef, breadcrumbs, ricotta, mustard, ketchup, garlic, 1 tablespoon of the Worcestershire sauce, onion powder, salt and pepper in a large bowl. Form into medium-sized meatballs and place on a plate.
Heat the oil in large skillet over medium heat. Add about half the meatballs and cook, turning often, until browned.
Remove the meatballs to a clean plate and keep warm. Repeat with the remaining meatballs.
In the same skillet, add the onions and cook for 4-5 minutes, until they are soft and golden brown.
In a small bowl, whisk together 1/2 cup of beef broth and cornstarch.
Add the remaining 2 cups of the beef broth along with the remaining 1 tablespoon Worcestershire sauce. Stir to scrape the browned bits from the bottom of the pan.
Whisk in the cornstarch mixture and bring to gentle boil.
Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until the meatballs are done and the sauce has thickened.
Serve meatballs and sauce over egg noodles or mashed potatoes. Sprinkle with minced fresh parsley, if desired.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 120mgSodium: 1125mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 37g