I remember the first time I wanted comfort food that felt both simple and a little special, I rolled up my sleeves and adapted a Salisbury Meatballs Recipe from a family dinner memory, the kitchen smelled like browned beef and warm onions and I felt confident even though I had never shaped meatballs like this before.
Why You’ll Love It
This recipe is friendly for first timers because the steps are forgiving and the ingredients are everyday pantry items, it makes a cozy weeknight dinner that sits well on mashed potatoes or egg noodles, kids and adults both tend to love the gravy and the meatballs can be made a day ahead which makes dinners less stressful.
Serves 4
Prep Time: 20 minutes |
Cook Time: 25 minutes |
Total Time: 45 minutes
Ingredients
- 1 lb 80 20 ground beef
- 1 small yellow onion finely chopped about 1 cup
- 1 large egg
- 1 2 cup plain breadcrumbs
- 1 4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 2 teaspoon black pepper
- 1 2 teaspoon garlic powder
- 2 tablespoons olive oil for frying
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 teaspoon extra Worcestershire sauce for gravy
- 1 tablespoon chopped fresh parsley for garnish
- For the mashed potatoes to serve 1 lb Yukon gold potatoes peeled and cut, 2 tablespoons butter, 1 4 cup milk, salt to taste
Instructions
- Prepare potatoes first by placing them in cold salted water, bring to a boil and cook until tender about 15 minutes, drain and mash with butter and milk, season to taste and keep warm.
- In a mixing bowl combine ground beef, finely chopped onion, egg, breadcrumbs, milk, 1 tablespoon Worcestershire sauce, salt, pepper, and garlic powder, mix gently until combined do not overwork the meat.
- Shape the mixture into four large meatballs or eight medium meatballs for faster cooking, keep them on a plate as you work.
- Heat olive oil in a large skillet over medium heat, add the meatballs and brown on all sides about 3 to 4 minutes per side, they do not need to be fully cooked through at this point, remove to a plate.
- In the same skillet melt butter over medium heat, stir in flour and cook for about 1 minute until golden and fragrant, whisk constantly to avoid lumps.
- Slowly whisk in beef broth and the extra Worcestershire sauce, bring the gravy to a simmer until it thickens slightly about 3 to 4 minutes.
- Return the meatballs to the skillet, spoon gravy over them, cover and simmer on low for 8 to 10 minutes until meatballs are cooked through and the gravy is glossy.
- Taste the gravy and adjust salt and pepper if needed, spoon warm mashed potatoes onto plates, place two meatballs per serving over the potatoes and ladle extra gravy on top, sprinkle with chopped parsley and serve.
Tips & Tricks
- Keep the meat mixture cool and handle it gently to avoid dense meatballs.
- Browning the meatballs well adds flavor to both the meat and the gravy.
- If your gravy gets lumpy whisk vigorously or pass it through a fine sieve for a silky finish.
- Use low sodium beef broth so you can control the salt level at the end.
- Let meatballs rest a few minutes after cooking to keep them juicy.
Serving Ideas
- Classic weeknight dinner over mashed potatoes with steamed green beans on the side.
- Serve over egg noodles with a side salad for a quick family meal.
- Plate as a cozy solo bowl with extra gravy and crusty bread for dipping.
- Make mini meatballs and serve as warm appetizers at a casual gathering.
- Pack cooled meatballs in a thermos with gravy for a comforting lunch.
Frequently Asked Questions
Can I bake the meatballs instead of frying them
Yes you can bake meatballs at 400 F for about 15 to 20 minutes until cooked through then finish them in the gravy for flavor
Can I use lean ground beef
You can use leaner beef but expect slightly drier meatballs, add a tablespoon of olive oil or a splash of milk to help with moisture
How do I thicken the gravy if it is too thin
Make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, stir it into simmering gravy a little at a time until it reaches the thickness you like
Is there a good freezer option
Cool cooked meatballs and gravy, freeze in a sealed container for up to 3 months, thaw overnight in the fridge and reheat gently on the stove
Salisbury Meatballs Recipe
This recipe is friendly for first timers because the steps are forgiving and the ingredients are everyday pantry items, it makes a cozy weeknight dinner that sits well on mashed potatoes or egg noodles, kids and adults both tend to love the gravy and the meatballs can be made a day ahead which makes dinners less stressful.
Ingredients
- 1 lb 80 20 ground beef
- 1 small yellow onion finely chopped about 1 cup
- 1 large egg
- 1 2 cup plain breadcrumbs
- 1 4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 2 teaspoon black pepper
- 1 2 teaspoon garlic powder
- 2 tablespoons olive oil for frying
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups low sodium beef broth
- 1 teaspoon extra Worcestershire sauce for gravy
- 1 tablespoon chopped fresh parsley for garnish
- For the mashed potatoes to serve 1 lb Yukon gold potatoes peeled and cut, 2 tablespoons butter, 1 4 cup milk, salt to taste
Instructions
- Prepare potatoes first by placing them in cold salted water, bring to a boil and cook until tender about 15 minutes, drain and mash with butter and milk, season to taste and keep warm.
- In a mixing bowl combine ground beef, finely chopped onion, egg, breadcrumbs, milk, 1 tablespoon Worcestershire sauce, salt, pepper, and garlic powder, mix gently until combined do not overwork the meat.
- Shape the mixture into four large meatballs or eight medium meatballs for faster cooking, keep them on a plate as you work.
- Heat olive oil in a large skillet over medium heat, add the meatballs and brown on all sides about 3 to 4 minutes per side, they do not need to be fully cooked through at this point, remove to a plate.
- In the same skillet melt butter over medium heat, stir in flour and cook for about 1 minute until golden and fragrant, whisk constantly to avoid lumps.
- Slowly whisk in beef broth and the extra Worcestershire sauce, bring the gravy to a simmer until it thickens slightly about 3 to 4 minutes.
- Return the meatballs to the skillet, spoon gravy over them, cover and simmer on low for 8 to 10 minutes until meatballs are cooked through and the gravy is glossy.
- Taste the gravy and adjust salt and pepper if needed, spoon warm mashed potatoes onto plates, place two meatballs per serving over the potatoes and ladle extra gravy on top, sprinkle with chopped parsley and serve.
Conclusion
This Salisbury meatballs recipe is a gentle, reliable way to make a comforting meal even if you are new to cooking, the steps are clear, the flavors are familiar, and there is room to experiment with meats and gravies as you gain confidence, give it a try, trust your senses, and enjoy the simple satisfaction of a warm plate served to people you care about.
