Salisbury Steak Meatballs
I saw this recipe on Damn Delicious and decided to make it for dinner. It was really easy to put together, smelled terrific while it cooked, and tasted great too. I only adapted a little bit by adding some garlic and mushrooms to the sauce. My son gobbled his dinner right up but wasn’t a fan of the mushrooms and onions. My husband and I thought it was a tasty and comforting dish. My daughter, on the other hand, didn’t care for this recipe and slowly ate what she HAD to in order to be finished. Her loss. I served this recipe with Kale Salad with Tomato, Pomegranate Seeds, and Feta and they paired nicely together.
How to Make Salisbury Steak Meatballs
In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine 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 1 1/2 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 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.
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
- In a large bowl, combine the ground beef, panko, ketchup, mustard, Worcestershire, minced garlic, sea salt, and freshly cracked pepper, to taste. Gently combine 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 1 1/2 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 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!