Salisbury Steak Meatballs
These Salisbury steak meatballs are pure comfort food and way more fun than the traditional version. These saucy meatballs can be served with noodles making a cozy, crave-worthy, and totally weeknight approved dinner.
Servings 8
Calories 478kcal
Ingredients
- 2 lb lean ground beef 90% lean
- 1 medium onion grated
- 4 tablespoon Worcestershire sauce divided
- 1 ½ teaspoon salt divided
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoon extra virgin olive oil
- 32 oz sliced mushrooms
- ⅓ cup all purpose flour
- 1 garlic clove minced
- ¼ teaspoon dried thyme
- 5 cup beef broth
- 12 oz wide noodles
Instructions
- In a medium-sized bowl combine ground sirloin, grated onion, 3 tablespoon Worcestershire sauce, 1 teaspoon salt, black pepper and garlic powder until thoroughly combined.
- Form meatballs about 1-inch wide (golf ball size) and place on a large baking sheet. You should get about 26 meatballs.
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
- In two batches, brown the meatballs all over until mostly done. Transfer to a serving dish and finish browning the rest of the meatballs, adding more olive oil as needed.
- In the same hot skillet, add 1 tablespoon olive oil and sauté until mushrooms soften tender, 3-5 minutes.
- Season mushrooms with ½ teaspoon salt then stir in minced garlic, thyme and flour.
- Cook for 2 minutes then whisk in beef broth and remaining 1 tablespoon Worcestershire sauce. Bring mixture to a low boil and cook until it reduces and thickens, about 5-7 minutes.
- While sauce thickens, cook your pasta per package directions and drain.
- Return meatballs to the sauce to finish cooking.
- Pour meatballs and sauce over noodles and serve.
Notes
Cooking Suggestions: You can use regular 80/20 ground beef. If you do, you can sauté mushrooms in remaining beef fat and will not need additional olive oil.
Although pan frying the meatballs gives you the bits that help make the salisbury sauce so good, you can also bake them. Place the meatballs on a baking sheet and bake at 400ºF for 20-25 minutes, until browned all over.
For the noodles, you can use any variety, but my family preferred the wide noodles for this hearty sauce.
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 478kcal | Carbohydrates: 41g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1050mg | Potassium: 1011mg | Fiber: 3g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 5mg
