Some meals evoke school lunches, and this Salisbury steak meatballs recipe is one of them. Of course, I never ate school lunches regularly, so I have a limited knowledge base. Still, a lump of meat covered in sauce, practically anything covered in a sauce, featured on school lunches regularly, at least it did.
Salisbury steak may evoke school lunches, but, thankfully, that’s where the similarities end. This is not a lump of meat covered in a gloopy sauce. Did you see the meatball part? It doesn’t change much in the prep, and it makes, at least to my eyes and stomach, a huge difference.
When you try these tender, flavorful Salisbury steak meatballs, a lump of meat will not enter your mind, and then they get covered in luscious gravy. Serve it with mashed potatoes and peas, and it’s a meal fit for Sunday dinner but easy and quick enough for a weeknight meal. This is a classic meat and potatoes, down-home, comfort meal with cute meatballs.
Comforting Salisbury Steak Meatballs
Ingredients
Steak Meatball Ingredients
Gravy Ingredients
4 tablespoons butter
1 medium onion - chopped
¼ cup white wine
1½ cup beef stock (beef broth or beef bouillon)
1 tablespoon tomato paste
1 tablespoon mustard - brown
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
Instructions
- Mix meatball ingredients. Form meatballs and set them aside.
- In a bowl, mix sauce ingredients: broth, tomato paste, mustard, Worcestershire sauce, garlic powder, and cornstarch. Set aside.
- Cook meatballs in 1 tablespoon of oil and 2 tablespoons of butter until browned on all sides. Remove from the pan. Drain most of the fat.
- Melt 2 tablespoons of butter in a pan and add onions. Cook until tender. Deglaze with the wine. Add gravy mixture and cook for several minutes until it thickens.
- Swirl in 2 tablespoons of butter and then taste and adjust for salt, if necessary. Add meatballs and cook for a couple of minutes. Top with parsley. Serve with mashed potatoes and peas.
