Salisbury Steak Meatball Recipe
This Salisbury steak meatballs recipe combines ground beef, breadcrumbs, Worcestershire sauce, and a flavorful mushroom gravy, served over egg noodles.
Servings: 6 servings
Calories: 521kcal
Equipment
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, Worcestershire, soy sauce, onion powder, garlic powder, paprika, onion, salt, pepper and cayenne pepper if using, 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.
Notes
How to Store
- Fridge: Store the meatballs and gravy in an airtight container for 3-4 days. They taste even better the next day!
- Freezer: Freeze the cooked meatballs, with or without the gravy, for up to 3 months. If you're skipping the gravy, freeze them in a single layer first, then transfer to a freezer-safe bag so they don't stick together.
- Reheating: Warm over low heat on the stovetop with a splash of water or broth. If you're using the microwave, heat in short bursts so the meatballs don't dry out.
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