A comforting dinner that brings a taste of classic American cuisine to your table, combining the rich, savory flavors of traditional Salisbury steak with the convenience and appeal of meatballs, served with a luscious onion gravy.
Ingredients
Scale:
1 pound ground beef (preferably 80/20)
1/2 cup breadcrumbs (plain or Italian-seasoned)
1/4 cup finely chopped onion
1/4 cup milk (whole milk preferred)
1 large egg
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons unsalted butter
1 medium onion, sliced
2 cups beef broth (low-sodium recommended)
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (if using cornstarch)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined; be careful not to over-mix.
Preheat a large skillet over medium heat and add a tablespoon of oil. Shape the meat mixture into 1.5-inch meatballs and place them in the skillet, cooking in batches if necessary.
Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through (internal temperature should reach 160°F/70°C).
Remove the meatballs from the skillet and set aside on a plate. In the same skillet, melt the butter over medium heat until it starts to foam.
Add the sliced onion to the skillet and sauté for 5-7 minutes until they are soft and golden brown.
Pour in the beef broth and bring to a simmer, scraping any browned bits from the bottom of the pan. Let it simmer for about 5 minutes.
If you prefer a thicker gravy, mix the cornstarch with water in a small bowl and add it to the simmering gravy. Stir continuously until the gravy thickens.
Return the meatballs to the skillet and coat them in the onion gravy. Simmer on low for an additional 5 minutes.
