Salisbury Steak Meatballs Gravy: The Ultimate Comfort Food Recipe

Salisbury Steak Meatballs with Gravy: Get ready to experience a flavor explosion that will redefine your weeknight dinners! Imagine sinking your teeth into juicy, perfectly seasoned meatballs, reminiscent of classic Salisbury steak, all smothered in a rich, savory gravy. This isn’t just another meatball recipe; it’s a comforting hug on a plate, a delightful twist on a beloved American classic.

Salisbury steak itself has a fascinating history, dating back to Dr. James Salisbury in the late 19th century. He advocated for a meat-centric diet and created this dish as a “health food.” While dietary recommendations have evolved, the appeal of a hearty, flavorful ground beef dish has remained constant. Our Salisbury Steak Meatballs with Gravy take that comforting essence and transform it into a fun, bite-sized experience.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The tender meatballs, packed with savory seasonings, offer a satisfying chew, while the luscious gravy adds a layer of richness and depth. People adore this recipe because it’s incredibly versatile, easy to prepare, and a guaranteed crowd-pleaser. Whether you’re looking for a quick weeknight meal or a comforting dish to share with family and friends, these Salisbury Steak Meatballs with Gravy are sure to become a new favorite. So, grab your apron, and let’s get cooking!

this Recipe

Ingredients:

• For the Salisbury Steak Meatballs:
• 2 lbs Ground Beef (80/20 blend recommended for flavor)
• 1 lb Ground Pork (adds moisture and richness)
• 1 cup Breadcrumbs (plain, unseasoned)
• 1/2 cup Milk (whole milk preferred)
• 1 large Egg, lightly beaten
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary, crushed
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Black Pepper
• 1 teaspoon Salt (or to taste)
• 2 tablespoons Olive Oil (for searing)
• For the Gravy:
• 4 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 4 cups Beef Broth (low sodium preferred)
• 1 cup Red Wine (dry, such as Cabernet Sauvignon or Merlot – optional, but adds depth)
• 1 medium Onion, thinly sliced
• 2 cloves Garlic, minced
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Ground Black Pepper
• 1/4 teaspoon Salt (or to taste)
• 1 tablespoon Tomato Paste (for richness and color)
• 2 tablespoons Chopped Fresh Parsley (for garnish)

Preparing the Salisbury Steak Meatballs:

1. Combine Wet Ingredients: In a large bowl, whisk together the milk, egg, Worcestershire sauce, and Dijon mustard until well combined. This creates a binder for the meatballs and adds flavor.
2. Soften the Breadcrumbs: Add the breadcrumbs to the wet ingredients and let them soak for about 5 minutes. This helps the breadcrumbs absorb the moisture and prevents the meatballs from being dry.
3. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Remove from heat and let cool slightly.
4. Combine All Ingredients: In the bowl with the breadcrumb mixture, add the ground beef, ground pork, sautéed onion and garlic, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
5. Gently Mix: Gently mix all the ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should be uniform but not overworked.
6. Form the Meatballs: Using your hands, form the mixture into meatballs about 1 1/2 to 2 inches in diameter. You should get approximately 20-24 meatballs from this recipe. Place the meatballs on a baking sheet lined with parchment paper.
7. Sear the Meatballs: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, browning them on all sides. This step is crucial for developing flavor and creating a nice crust. Don’t overcrowd the pan; work in batches to ensure even browning. You’re not cooking them through at this point, just searing the outside. Remove the seared meatballs from the skillet and set aside.

Making the Gravy:

1. Sauté the Onions: In the same skillet you used to sear the meatballs (don’t wipe it out – all those browned bits are flavor!), melt the butter over medium heat. Add the thinly sliced onion and cook until softened and lightly caramelized, about 8-10 minutes. This step is important for building the base flavor of the gravy.
2. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the skillet and cook for another minute until fragrant. The tomato paste will deepen the color and add richness to the gravy.
3. Make a Roux: Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 2-3 minutes until the flour is lightly browned. This creates a roux, which will thicken the gravy. Be sure to stir constantly to prevent the flour from burning.
4. Deglaze the Pan (Optional): If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing and adds a lot of flavor to the gravy. Let the wine simmer for a minute or two to reduce slightly.
5. Add the Broth: Gradually whisk in the beef broth, making sure to break up any lumps of flour. Continue whisking until the gravy is smooth.
6. Season the Gravy: Add the Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper to the gravy. Stir to combine.
7. Simmer the Gravy: Bring the gravy to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.

Combining Meatballs and Gravy:

1. Add the Meatballs to the Gravy: Gently add the seared meatballs to the gravy. Make sure the meatballs are mostly submerged in the gravy.
2. Simmer Together: Cover the skillet and let the meatballs simmer in the gravy for about 20-25 minutes, or until they are cooked through and tender. The internal temperature of the meatballs should reach 160°F (71°C).
3. Check for Doneness: To ensure the meatballs are cooked through, you can cut one open to check the center. If they are still pink, continue simmering for a few more minutes.
4. Adjust Seasoning: Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to taste.
5. Serve: Serve the Salisbury steak meatballs and gravy hot, garnished with chopped fresh parsley. They are delicious served over mashed potatoes, rice, egg noodles, or even creamy polenta.

Conclusion:

These aren’t just any cheesecakes; they’re Mini Cheesecakes of pure, unadulterated joy, perfectly portioned and bursting with flavor. If you’re looking for a dessert that’s guaranteed to impress, requires minimal effort, and satisfies even the most discerning sweet tooth, then look no further. Seriously, you *need* to make these. The creamy, dreamy filling nestled atop that buttery, crumbly crust is a symphony of textures and tastes that will have everyone begging for more.

What makes these mini cheesecakes a must-try? It’s the sheer versatility! While the base recipe is divine on its own, the possibilities for customization are endless. Feeling fruity? Swirl in some raspberry jam before baking or top them with fresh berries after they’ve cooled. Chocolate lover? Add a tablespoon of cocoa powder to the batter for a rich, decadent treat, or drizzle melted chocolate over the finished cheesecakes. For a more sophisticated flavor, try a hint of lemon zest or a splash of vanilla extract. The choice is yours!

Beyond the flavor variations, consider different serving suggestions to elevate your mini cheesecake experience. Serve them chilled straight from the refrigerator for a refreshing treat on a warm day. Or, for a truly indulgent experience, warm them slightly in the microwave for a few seconds – the filling will become even creamier and more decadent. A dollop of whipped cream or a scoop of vanilla ice cream adds an extra layer of luxury. And don’t forget the presentation! Arrange them artfully on a platter, dust them with powdered sugar, or garnish them with fresh mint leaves for a visually stunning dessert.

These mini cheesecakes are perfect for any occasion, from casual weeknight desserts to elegant dinner parties. They’re also a great option for potlucks and bake sales, as they’re easy to transport and always a crowd-pleaser. Plus, they’re so simple to make that even novice bakers can achieve impressive results. The recipe is straightforward, the ingredients are readily available, and the baking time is relatively short. What’s not to love?

I truly believe that these Mini Cheesecakes will become a staple in your dessert repertoire. They’re a guaranteed hit with family and friends, and they’re so satisfying to make. So, gather your ingredients, preheat your oven, and get ready to embark on a cheesecake adventure.

I’m so excited for you to try this recipe! Once you’ve made your own batch of these delightful mini cheesecakes, I’d love to hear about your experience. Did you try any of the variations I suggested? Did you come up with your own creative toppings or flavor combinations? Share your photos and stories in the comments below! Let’s create a community of cheesecake lovers and inspire each other with our culinary creations. Happy baking! I can’t wait to see what you create. Don’t forget to rate the recipe if you enjoyed it! Your feedback helps others discover this amazing treat. And most importantly, enjoy every delicious bite!