Salisbury Steak Meatballs

  • 1½ lb lean ground beef
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup coarse grain mustard (I omitted)
  • 1 tbsp Worcestershire sauce
  • 1 tsp seasoning salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • 2 tbsp olive oil (for sauting)
  • 2 tbsp butter
  • 1/2 large onion, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • ½ tsp seasoning salt
  • 1 tbsp ketchup


  1. Mix all the meatball ingredients (excluding the olive oil) in a large bowl.  Shape into meatballs, roughly 1 inch in diameter.
  2. Add the olive oil to a large skillet and cook meatballs over medium heat. Use a large skillet so all meatballs fit in one batch otherwise you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
  3. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth.
  4. When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy…heat through.
Great served over mashed potatoes!

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