Now y’all know ain’t nothing comforting like some salisbury steak but what if remixed it making it into salisbury steak meatballs served on a bed of egg noodles in that delish onion and mushroom gravy? Next level. I swear it’s such a great weeknight meal I know you will love.
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How to make Salisbury Steak Meatballs
For the Meatballs
- Mix ground beef, breadcrumbs, egg, Worcestershire, soy sauce, onion powder, garlic powder, onion, salt, pepper, and red pepper flakes.
- Shape into medium meatballs. In a skillet with butter and oil, sear meatballs on all sides, then remove.
For the Gravy
- Sauté onions and mushrooms in pan drippings 3–4 minutes, scraping browned bits. Add garlic for 30 seconds.
- Push veggies aside, melt butter, stir in flour, and cook until deep brown.
- Whisk in beef stock, Worcestershire, vinegar, soy sauce, onion and garlic powder, salt, and pepper until smooth.
- Simmer, then return meatballs and cook 25–30 minutes.
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For the Noodles
- Boil 4 quarts water with salt. Add noodles, cook uncovered 20 minutes, stirring occasionally.
- Drain and toss into meatballs and gravy. Garnish with parsley and serve.
Salisbury Steak Meatballs
These homemade Salisbury Steak Meatballs over egg noodles are pure comfort food! Tender juicy meatballs are served in a rich onion and mushroom gravy served over delicious noodles. This recipe will turn your average weeknight meal into a decadent treat for the whole family!
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Servings: 6 servings
Ingredients
For the Salisbury Steak Meatballs
- 1 lb ground beef lean
- 1/4 cup herb flavored breadcrumbs
- 1 large egg
- 1 tbsp Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper optional
- 1/3 cup finely diced onion
- kosher salt to taste
- black pepper to taste
- 1 tbsp butter
- 1 tbsp vegetable oil
For the Gravy and Noodles
- 1 1/2 cups onions chopped
- 8 oz mushrooms sliced
- 3 garlic cloves minced
- 2 tbsp butter
- 2 tbsp all purpose flour
- 4 cups beef stock
- 2 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Kosher salt to taste
- Black pepper to taste
- 12 oz Egg Noodles wide or extra-wide work best
- chopped parsley for garnish
Instructions
For the Salisbury Steak Meatballs
- In a large bowl, thoroughly mix together ground beef, breadcrumbs, egg, worchestershire, soy sauce, onion powder, garlic powder, onion, salt, pepper and red pepper flakes until combined well.
- Next shape into medium sized meatballs and set aside.
- Add butter and vegetable oil to a large pan over medium heat.
- Once butter is completely melted, add meatballs and sear on all sides. Remove from pan and set aside.
For the Gravy and Egg Noodles
- Add onions and mushrooms to pan drippings and saute for about 3-4 minutes. Make sure you are scraping the bottom drippings for additional flavor.
- Next add garlic and cook for only 30 seconds making sure to stir.
- Push onions, mushrooms and garlic to one side of pan and add butter to empty side. Allow to melt then quickly stir in flour and continue to stir beginning a roux. Allow it to darken until a deep delicious brown then whisk in beef stock and stir until smooth allowing all the ingredients to come together.
- Next add Worchestershire sauce, vinegar, soy sauce, onion powder, garlic powder and salt and pepper and whisk to combine. Remember, the saltiness and flavors will concentrate more as it reduces down.
- Bring the gravy to a gentle simmer over medium-low heat with the meatballs in the pan. Simmer for 15–20 minutes, stirring occasionally, until the meatballs are cooked through and the gravy has thickened slightly.
- While the meatballs simmer, bring a large pot of salted water to a boil. Cook the dried egg noodles according to package directions, cooking just until al dente. Drain well.
- Add the cooked noodles to the skillet with the meatballs and gravy. Gently stir to coat the noodles in the gravy. Simmer together for 2–3 minutes only, just to let everything come together. (If the sauce thickens too much, add a splash of warm beef stock to loosen.)
- Garnish with chopped parsley and serve.
Nutrition
Calories: 521kcal | Carbohydrates: 56g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 736mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 4mg
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Amazing flavor!I made this dish according to the recipe and my husband loved it. He said please add those meatballs to the rotation.
So happy to hear that!
This is so so delicious. It’s the best. How ever I did not use the noodles recommended because I did not have them on hand. But the next time, yes there be a next time and I will have the noodles on hand when making this recipe. It is very good!!
Also I bought your book and it’s amazing!! I also made your brown butter cream cheese frosting!! Delicious!!
Thank you Josylyn. I love your book.
Thank you so much, Dianna!!