Salisbury Steak Meatballs
I saw this salsbury steak meatballs recipe on Damn Delicious and decided to make them for dinner. It was easy to put together, smelled terrific while it cooked, and tasted great. I only adapted it by adding some garlic and mushrooms to the sauce. My son devoured his dinner, but wasn’t a fan of the mushrooms and onions. My husband and I thought it was a tasty and comforting dish, but my daughter didn’t like it. Her loss! These Salisbury steak meatballs were delicious served over egg noodles and paired nicely with a kale salad with tomato, pomegranate seeds, & feta and some crusty bread.
Salisbury Steak Meatballs
Meatballs:
- 1 lb ground beef
- ⅓ cup Italian-style panko
- 2 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 clove of garlic, minced
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil, divided
Sauce:
- 2 cups beef broth, divided
- 1 tbsp cornstarch
- 1 yellow onion, thinly sliced
- 4 oz mushrooms, sliced
- 2 cloves of garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp fresh parsley, chopped
- 8 oz egg noodles, cooked per instructions
How to Make Salisbury Steak Meatballs
Make the meatballs by combining the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently mix the ingredients with your hands until well combined.
Roll the mixture into small meatballs, forming about 23-25 meatballs.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.
Cook the noodles in salted water, per instructions.
While the noodles are cooking, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
Add the remaining oil to the skillet you cooked the meatballs in. Add the onions and mushrooms to the skillet and cook until golden brown and translucent, about 3-4 minutes.
Add the minced garlic and cook, stirring constantly, for 1 minute.
Whisk in the remaining 1½ cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil, then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined.
Add in the meatballs and any juices and cook until the meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.
Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top. Garnish with fresh parsley and serve immediately. Enjoy.
Equipment
Ingredients
- Meatballs:
- 1 lb lean ground beef
- ⅓ cup Italian style panko
- 2 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 clove of garlic minced
- Sea salt and freshly ground black pepper to taste
- 2 tbsp vegetable oil divided
- Sauce:
- 2 cups beef broth divided
- 1 tbsp cornstarch
- 1 sweet yellow onion thinly sliced
- 4 oz mushrooms sliced
- 2 cloves of garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp fresh parsley chopped
- 8 oz egg noodles cooked per instructions
Instructions
- Combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper to taste. Gently mix the ingredients with your hands until well combined.
- Roll the mixture into small meatballs, forming about 23-25 meatballs.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a plate.
- Cook the noodles in salted water, per instructions.
- While the noodles are cooking, whisk together ½ cup beef broth and cornstarch in a small bowl; set aside.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Whisk in the remaining 1½ cups beef broth, Worcestershire sauce, and ketchup until well combined, about 1-2 minutes. Bring to a boil, then reduce heat and gradually whisk in cornstarch/beef broth mixture and stir until well combined.
- Add in the meatballs and any juices and cook until the meatballs are cooked through and the sauce has thickened, about 3-4 minutes. Season with sea salt and freshly cracked pepper, to taste.
- Place the drained egg noodles into a bowl and spoon the meatballs and sauce over the top.
- Garnish with fresh parsley and serve immediately. Enjoy.
Ohhhh, that sounds really good Pam! I would add the mushrooms too, and garlic, as it goes in pretty much everything I make! Kind of a stroganoffy kind of dish. Yum. Your Kale salad sounds good too. I didn’t plant kale this year. I should put some in.
Hugs,
Kris
I haven’t had Salisbury steak in years. These meatballs look so comforting and delicious!
This sounds great, ideal weeknight dinner.
This whole dish sounds really really tasty. I can’t believe not everyone in your family enjoyed it! I’ll have their portion next time! 😉
The sauce sounds especially fabulous!
HI Pam,
When I first saw the title of this post, I was a bit confused. Not anymore! I haven’t even thought about Salisbury Steak in so long. Oh what memories it brings back:) Love that you added the garlic and mushrooms. It just isn’t Salisbury Steak without mushrooms, lol…Confort food at it’s finest! Thanks for sharing, Pam…
Nice twist on an ole classic
Oh, I think this sounds wonderful. It was a little cool here today, and I know I don’t want to rush things along, but it made me think of fall and comfort foods!
I’m with your son on not liking mushrooms, but I carefully make sure there are none on my plate. I’m sorry your daughter was picky on this one; trust me, I know how that feels! Sounds like a great meal, Pam.
I haven’t had Salisbury Steak in years, and never in meatball form. But this is a brilliant recipe! Love the creativity — thanks.
This looks so good. I tend to only make Italian style meatballs but there are so many other delicious variations, like this one, YUM!
i think i would definitely prefer salisbury steak in this form!
Comforting and delish! I make meatballs for my husband quite often, but usually using a mix of pork and beef.
Great adaption of salisbury steak. Looks delicious.
I love this new take on a classic!!
I needed a beef dinner to up my iron prior to giving blood…this seemed like a potential winner, and it was! I served it over mashed potatoes and parsnips instead of noodles, and it was fantastic. I used regular white mushroom,s but next time I think I’ll rehydrate porcini mushrooms and replace some of the beef broth with the porcini liquid. I think this would freeze well also…always a bonus!