Turn plain ole burger into something gourmet and restaurant worthy. My homemade meatballs are smothered in a rich onion gravy and are the definition of comfort food at its finest.
I remember Salisbury steak as a tough piece of meat that was over cooked and you needed the gravy to mask the bland flavor of the dish.
These tender meatballs are savory and delicious and smothered in a rich brown gravy.
This is the ultimate comfort food dinner served when you need a warm dinner on a cold winter night.
This Salisbury steak dish has been revamped from the dish of the past into something that just melts in your mouth.
It’s ideal when the weather turns colder served on a bed of creamy mashed potatoes or egg noodles.
I remember finding a similar recipe in a Cuisine at Home magazine years ago and I have adapted it slightly.
The recipe calls for ground beef patties simmered in a rich onion gravy.
I turned the patties into meatballs because they are the perfect bite sized morsels.
HOW TO MAKE SALISBURY STEAK MEATBALLS
After having made this multiple times I do recommend a few tips so the dish turns out perfect every time.
- Use ground round or chuck for the best flavor. Lean ground beef dries out too quickly.
- Sear the meatballs in a large skillet then finish cooking them by simmering in the gravy.
- Be sure to use sweet Vidalia onions.
- Don’t over cook the beef. Nothing ruins this dish more than having them cook too long. Remove them when they’re done.
- Enjoy a glass of wine while cooking since you have to open a bottle anyway.
This meatball and onion gravy recipe is perfect for the whole family. It’s also great to serve at a small dinner party.
A little prep work ahead of time and you can enjoy time with your guests.
Simply prep this recipe through the simmer stage and set aside.
When you’re ready to eat, return the meatballs to a hot pan and finish simmering before serving.
Serve the meatballs on top of mashed potatoes and serve with green beans or a side salad.
Luckily this recipe makes plenty of gravy for the mashed potatoes.
Make the mashers yourself or cheat .
Bob Evans makes delicious pre-made mashed potatoes that you can find in the refrigerated section of your grocery store.
What to serve with these Salisbury meatballs in onion gravy
- HOW TO MAKE AHEAD AND REHEAT MASHED POTATOES
- CHEESY PANCETTA GREEN BEANS
- ROASTED PROVENCAL VEGETABLES
- TOMATO, FRESH MOZZARELLA AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE
- AUTUMN PEAR SALAD WITH CITRUS DRESSING
If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER TO RECEIVE NEW RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
Salisbury Steak Meatballs with a French Onion Gravy
- 1 1/4 pounds ground chuck
- 1/4 cup fresh parsley, minced
- 2 tablespoons scallion, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cups onions, sliced
- 1 teaspoon sugar
- 1 tablespoon garlic, minced
- 1 tablespoon tomato paste
- 2 cups beef stock or broth
- 1/4 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
- In a large bowl, combine the meatball ingredients including the chuck, parsley, scallion, salt, and pepper.
- Divide the meat mixture evenly into 1-inch balls or ping-pong sized meatballs. You can also portion and shape into 3/4 to 1-inch thick oval patties.
- Place 2 tablespoons of flour in a shallow dish; dredge the meatballs or patties in flour. Reserve 1 teaspoon flour.
- Heat a drizzle of oil about 1 tablespoon, in a large pan over medium-high heat. Place meatballs in the hot pan and sear 3 minutes, turning often until browned. Remove from pan.
- Add onions and sugar to pan; sauté 5 minutes, stirring the browned bits from the bottom of the pan.
- Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute.
- Stir in broth and wine, and then add the salt and thyme.
- Return the cooked meatballs to the frying pan and bring the brown gravy mix to a boil.
- Reduce heat to medium-low heat, cover and simmer 8-10 minutes.
- Store any leftovers in an airtight container in the fridge.
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!