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Salisbury Meatballs in Onion Gravy

A heartwarming dish that brings together the familiar flavors of Salisbury steak in the form of tender meatballs simmered in a savory onion-based sauce. Ideal for batch cooking, casual dinners, or a comforting midweek meal.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Meatballs:

  • 1 large egg beaten
  • 2 tablespoons tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 ½ pounds ground beef with 15% fat content
  • ½ cup unseasoned breadcrumb mixture
  • 1 teaspoon granulated garlic
  • 1 teaspoon powdered onion
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon neutral cooking oil for browning

For the Gravy:

  • 2 tablespoons unsalted butter
  • 2 tablespoons plain flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard optional, enhances depth of flavor
  • 2 cups low-sodium beef stock
  • 1 medium yellow onion thinly sliced
  • Salt and black pepper to taste
  • Fresh flat-leaf parsley finely chopped, for garnish

Instructions

  • Combine the beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently by hand until just blended. Shape into approximately 18 to 20 meatballs, about 1.5 inches in diameter.
  • In a wide skillet over medium heat, warm the oil. Working in batches, brown the meatballs on all sides. They need only a seared exterior at this stage, not full doneness. Transfer to a plate once browned.
  • Without cleaning the skillet, add butter and sliced onions. Cook over medium heat for 5 to 6 minutes, stirring often, until the onions soften and begin to caramelize.
  • Sprinkle flour evenly over the onions and stir constantly for one minute to eliminate the raw taste. Slowly pour in the beef broth while whisking, followed by Worcestershire sauce and Dijon mustard, if using. Stir and bring to a gentle simmer, allowing the mixture to thicken slightly, about 3 to 4 minutes.
  • Return the browned meatballs to the pan, nestling them into the onion gravy. Cover with a lid and simmer gently for 15 minutes, or until the meatballs are cooked through and the sauce has thickened to your liking.
  • Serve warm with a garnish of fresh parsley. Ideal accompaniments include mashed potatoes, buttered noodles, or steamed rice.