SALISBURY STEAK MEATBALLS RECIPE – They are the pinnacle of comfort cuisine. With or without mushrooms, tender, expertly seasoned handmade ground beef meatballs are cooked in their own rich, dark brown gravy and served over fluffy mashed potatoes.




— 2 pounds Lean Ground Beef
— 2/3 cup Seasoned Breadcrumbs
— 2 teaspoons Ground Mustard
— 2 teaspoons Beef Bouillon Granuals
— 4-5 dashes Worcestershire Sauce
— 1 Tablespoon Ketchup
— Salt And Pepper, to taste


— 1 medium Onion, diced
— 8 ounces white mushrooms, sliced (can sub two 3 ounce cans of mushrooms)
— 32 ounces Beef Broth
— 4 dashes Worcestershire
— 1 Tablespoon Ketchup
— 2 teaspoons Kitchen Bouquet
— 3 Tablespoons of Corn Starch dissolved in 3 Tablespoons of water
— Salt & Pepper, to taste


In a bowl, combine your ground beef with all of the meat ingredients, and form into balls. Mine were slightly larger than a golf ball. Pour a couple of Tablespoons of oil in a skillet, and add meatballs, brown over medium heat, rotating them often, so they don’t burn. Once they are browned evenly, remove them from the pan and set them aside.

Remove any excess grease from the pan. (Don’t wash) Add about 2 Tablespoons of butter, and stir in your sliced onions. Cook for about 5-10 minutes over medium-high heat, onions will become golden brown, tender and fragrant. Add mushrooms. Cook for a couple more minutes. Reduce your heat to medium and add in beef stock, Worcestershire sauce and ketchup. Stir and simmer for about 10 minutes. Add to this your Kitchen Bouquet and corn starch mixture. Stir to combine, gravy will begin to thicken. Salt and pepper, to taste. Return the meatballs to the gravy, turn heat to low and cover the skillet. Cook meatballs in gravy for 20-30 minutes. This will make them tender, take care while stirring to not break them apart.

Serve with mashed potatoes.

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