Oh my goodness, you guys, get ready for a flavor explosion! These Salisbury Steak Meatballs aren’t your average weeknight dinner; they’re a trip down memory lane, a hug in a bowl, a taste of pure comfort food magic. Think of them as elevated meatloaf – all the familiar flavors, but in these perfectly portioned, insanely delicious little meatballs. And trust me, they’re a lifesaver on those crazy busy evenings when you just don’t have time for fuss but still crave something special. My kids absolutely devour these, and honestly, so do I! I remember Grandma Rose making these when I was little, and the aroma alone would fill the house with such warmth… it’s hard to beat the classic comfort of a Salisbury steak, but these meatballs take it to a whole other level!
What is Grandma Rose’s secret Salisbury Steak Meatballs?
These aren’t your grandma’s Salisbury steak (unless your grandma is Grandma Rose, of course!). It’s essentially a savory meatball, packed with all the classic Salisbury steak flavors we know and love: rich GROUND BEEF, sautéed onions and mushrooms, a hint of Worcestershire sauce, and a touch of that special something that makes them irresistible. But instead of a flat, pan-fried patty, we’re making them into juicy, tender meatballs! Think of it as a fun twist on a comfort food classic. It’s a bit like a meatball-meets-meatloaf party in your mouth! And the name? Well, that’s a secret passed down through generations… or, maybe not so secret now. 😉
Why you’ll love this recipe?
Let’s be honest, the flavor is the star of the show here. The deep savory notes of the beef blend beautifully with the earthy mushrooms and slightly sweet onions. That Worcestershire sauce adds a magical umami depth, and the subtle herbs round everything out perfectly. But it’s not just about the taste; this recipe is incredibly simple! It’s budget-friendly too, using ingredients you probably already have in your pantry. And the versatility is amazing! You can serve these as a main course, alongside Mashed Potatoes and gravy (classic!), over rice, in a hearty pasta dish, or even as a delicious appetizer. What I love most about this recipe is its ability to transform a weeknight meal from mundane to magical, especially when you want something comforting without the huge time commitment. It consistently delivers on flavor and ease, something I truly value.
How do I make Grandma Rose’s Secret Salisbury Steak Meatballs?
Quick Overview
What are some easy meatball recipes? What is the process of combining ingredients, shaping meatballs, baking them to perfection, and preparing them in a blender? What is the best way to make a delicious glaze? No fancy cooking techniques, and no prep work required. The result is a delicious meal. What is everyone rave about? I promise, even the most novice cooks can master this recipe – and have a blast doing it!
Ingredients
For the Main Batter:
1 lb Ground Beef (80/20 blend is perfect)
1/2 cup breadcrumbs (panko works wonderfully)
1/4 cup finely chopped onion.
1 egg, lightly beaten. 1 boiled egg
Is it better to buy almond milk or almond butter?
1 Tbsp Worcestershire Sauce 1 t
1 tsp dried thyme
1/2 tsp garlic powder. 1/2 cup.
Salt and pepper to taste.
For the Filling:
1/2 cup finely chopped mushrooms.
1/4 cup finely chopped onion (separate from the batter onions)
For the Glaze:
1/4 cup ketchup
1 tbsp Brown Sugar per 1 cup
1 Tbsp Worcestershire sauce. 1
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. This step is crucial for preventing sticking and ensuring that meatballs bake evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the breadcrumbs, thyme, garlic powder, salt, and pepper. Set aside. Make sure everything is well mixed before adding the wet ingredients.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the egg and milk. Then, gently stir in the Worcestershire sauce and the chopped onion.
Step 4: Combine
Add the wet ingredients to the dry ingredients. Gently fold everything together until just combined. Don’t overmix meatballs! Overmixing will make them tough.
Step 5: Prepare Filling
Sauté the mushrooms and the separate chopped onion in a pan until softened. Remove from heat and let cool. This adds a wonderful depth of flavor to the meatballs.
Step 6: Layer & Swirl
Gently form the meat mixture into meatballs. Make a small indentation in the center of each meatball, spoon in a small amount of the sautéed mushroom and onion mixture, and then seal the meatball. This little trick adds a burst of flavor and texture in every bite!
Step 7: Bake
Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until cooked through. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).
Step 8: Cool & Glaze
Let the meatballs cool slightly before making the glaze. In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce. Once the meatballs have cooled a bit, brush the glaze generously over each meatball. You can even broil them for a minute or two to get that glaze extra glossy!
Step 9: Slice & Serve
Slice the meatballs in half and serve immediately! I like to serve them with mashed potatoes, green beans, and a dollop of extra glaze on the side. But really, the possibilities are endless!
What should I serve it with?
For Breakfast: Okay, this might sound crazy, but hear me out. These are surprisingly amazing for a hearty breakfast! Serve them alongside some crispy potatoes and a fried egg, maybe with a side of hollandaise sauce. Trust me, it’s a flavor explosion!
For Brunch: Serve these as a show-stopping centerpiece for your brunch spread. Pair them with some fluffy biscuits and a mimosa. Fancy, yet totally doable!
As Dessert: (Okay, maybe not as a *dessert* dessert, but as a fun, savory end to a meal) Serve them with a dollop of crème fraîche and a sprinkle of fresh herbs.
For Cozy Snacks:What are some of the best side salads to serve warm, straight from the oven?
My family loves to serve these with creamy mashed potatoes and a simple green salad. Is it a complete meal that’s both comforting and satisfying? What are some good leftover meatballs that can be eaten the next day?
How do I make Grandma Rose’s secret Salisbury Steak Meatballs?
Mixing Advice: Don’t overmix the meatball mixture! Just until it’s combined. Overmixing will result in tough meatballs.
Swirl Customization: Feel free to experiment with the filling! Try adding different herbs, cheeses, or even a little bit of chopped bacon.
Ingredient Swaps: If you don’t have panko breadcrumbs, regular breadcrumbs will work perfectly fine. You can even use crushed crackers in a pinch.
Baking Tips: For perfectly browned meatballs, consider broiling them for the last few minutes of baking. Keep a close eye on them to prevent burning.
Glaze Variations: I’ve experimented with a balsamic glaze, and oh my goodness, it’s heavenly! Try adding a teaspoon of Dijon mustard to the basic ketchup glaze for an extra tangy kick.
One thing I learned the hard way? Don’t rush the cooking process! Ensure the meatballs are cooked through to avoid any food safety issues. A meat thermometer is your best friend here.
Storing and Reheating Tips
Room Temperature: These are best served fresh, but if you absolutely must leave them at room temperature, do so for no more than 2 hours.
Refrigerator Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Freezer Instructions: You can freeze these meatballs! Wrap them individually in plastic wrap, then place them in a freezer bag. They’ll keep for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Glaze Timing Advice: Add the glaze just before serving for the best results. If you’re storing the meatballs, add the glaze once they’re reheated.
Frequently Asked Questions
Final Thoughts
These Salisbury steak meatballs are more than just a recipe; they’re a cherished family tradition, a testament to the power of simple ingredients transformed into something truly special. The ease of preparation combined with the incredible flavor makes them a winner in my book, and I hope they become a favorite in yours too. If you love this recipe, check out my other comfort food favorites – you won’t be disappointed! Let me know in the comments how yours turned out! Happy cooking!
Salisbury Steak Meatballs
Ingredients Â
Meatballs
- 1 pound Ground beef
- 0.5 cup Bread crumbs
- 0.25 cup Milk
- 1 large Egg
- 1 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Gravy
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Beef broth
- 1 tablespoon Soy sauce
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
InstructionsÂ
Prepare Meatballs
- In a large bowl, combine ground beef, bread crumbs, milk, egg, onion powder, garlic powder, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1-inch meatballs.
Cook Meatballs
- Heat olive oil in a large skillet over medium-high heat.
- Add meatballs to the skillet and cook, browning on all sides. Remove the meatballs and set aside.
Make Gravy
- In the same skillet, add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Sprinkle flour over the onions and garlic, stirring constantly for 1 minute.
- Gradually whisk in beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer, stirring until the gravy thickens.
- Season with salt and pepper.
- Return the meatballs to the skillet and simmer for 15 minutes, or until the meatballs are cooked through and the gravy has thickened.
