SALISBURY STEAK MEATBALLS — Salisbury steak and onions in a flavorful gravy, served meatball style over hot egg noodles.
I just love Salisbury Steak! It’s the onions and delicious gravy that gets me every time. As far as I’m concerned, it’s the epitome of comfort food. Unless you want to talk about meatballs…..which makes these Salisbury Steak Meatballs about the most comforting thing I can possibly imagine eating!
The secret to tender, delicious meatballs, at least for me, is ricotta cheese. I add some to every single batch of meatballs I make. Trust me, everyone will wonder what your secret ingredient is.
Sometimes I use a combination of beef and pork in meatballs, but since we’re talking Salisbury steak here, I go will all beef, which is what I recommend for this recipe.
It’s hard to say whether this is better served over egg noodles, or with mashed potatoes, so choose whichever you happen to be in the mood for!
I mean, pasta? Potatoes? How does one make such decisions?
Seriously though, doesn’t this have “dinner on a chilly fall evening” written all over it?
If you’re going to be pressed for time in the evening, you can even make the meatballs ahead of time.
In fact, sometimes I double the meatball portion of the recipe and stick half of them in the freezer once they’re cooked.
My boys are always excited when they see these Salisbury Steak Meatballs on the menu. This one is destined to become a family favorite!
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Salisbury Steak Meatballs
Salisbury steak and onions in a flavorful gravy, served meatball style over hot egg noodles.
- 2 pounds ground beef
- 2/3 cup seasoned breadcrumbs
- 1/2 cup ricotta cheese
- 3 tablespoons brown mustard
- 3 tablespoons ketchup
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce, divided
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, halved and thinly sliced
- 3 cups beef broth
- 2 tablespoons cornstarch
- Cooked egg noodles or mashed potatoes, for serving
- Minced fresh parsley, for garnish
- To make the meatballs, combine the ground beef, breadcrumbs, ricotta, mustard, ketchup, garlic, 1 tablespoon of the Worcestershire sauce, onion powder, salt and pepper in a large bowl. Form into medium-sized meatballs and place on a plate.
- Heat the oil in large skillet over medium heat. Add about half the meatballs and cook, turning often, until browned.
- Remove the meatballs to a clean plate and keep warm. Repeat with the remaining meatballs.
- In the same skillet, add the onions and cook for 4-5 minutes, until they are soft and golden brown.
- In a small bowl, whisk together 1/2 cup of beef broth and cornstarch.
- Add the remaining 2 cups of the beef broth along with the remaining 1 tablespoon Worcestershire sauce. Stir to scrape the browned bits from the bottom of the pan.
- Whisk in the cornstarch mixture and bring to gentle boil.
- Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until the meatballs are done and the sauce has thickened.
- Serve meatballs and sauce over egg noodles or mashed potatoes. Sprinkle with minced fresh parsley, if desired.
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Who Dished It Up First: Adapted from the Pioneer Woman