Salisbury Steak Meatballs with a French Onion Gravy
Turn plain ole burger into something gourmet and restaurant worthy. My Salisbury steak meatballs are smothered in a rich onion gravy and are the definition of comfort food at its finest.
- 1 1/4 pounds ground chuck
- 1/4 cup fresh minced parsley
- 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 broth
- 1/4 cup dry red wine
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried thyme leaves
Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into ping-pong sized meatballs or 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 1 tablespoon oil in a sauté pan over medium-high heat. Add meatballs and sear 3 minutes, turning often until browned. Remove from pan.
Add onions and sugar to pan; sauté 5 minutes. 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 meatballs to the pan and bring the gravy to a boil. Reduce heat to medium-low, cover and simmer 8-10 minutes.