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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.
Course Main Course
Cuisine American
Keyword Salisbury Steak Meatball
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Ali Randall


  • 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.