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#### Instructions:
**1. Make the Meatballs:**
– In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, milk, egg, Worcestershire sauce, Dijon mustard (if using), dried thyme, dried parsley, salt, and pepper.
– Mix everything together until well combined. Be careful not to overmix, as this can result in dense meatballs.
– Shape the mixture into meatballs about 1 to 1 1/2 inches in diameter, making about 16-18 meatballs.
**2. Cook the Meatballs:**
– Heat a large skillet over medium heat and add a bit of olive oil. Once the oil is hot, add the meatballs in batches (don’t overcrowd the pan) and brown them on all sides. This should take about 5-7 minutes. You don’t need to cook them through at this point; just get a nice sear on the outside.
– Once browned, transfer the meatballs to a plate and set aside. Repeat with the remaining meatballs.
**3. Make the Gravy:**
– In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened, about 3-4 minutes.
– Add the minced garlic and cook for another 30 seconds until fragrant.
– Stir in the flour, allowing it to cook for about 1 minute, forming a roux (a thickening agent for the gravy).
– Slowly pour in the beef broth while stirring to prevent lumps from forming. Add the Worcestershire sauce and Dijon mustard, then season with salt and pepper to taste.
– Bring the gravy to a simmer and cook for 5-7 minutes, until it thickens slightly.
**4. Combine Meatballs and Gravy:**
– Return the browned meatballs to the skillet, spooning some of the gravy over them. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and have absorbed some of the savory gravy.
– Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
**5. Serve:**
– Once the meatballs are fully cooked, serve them with the gravy over mashed potatoes, rice, or egg noodles for a complete meal. You can garnish with fresh parsley or thyme for a pop of color and added flavor.
#### Tips for Success:
– **Meatball Texture:** To ensure your meatballs stay juicy and tender, avoid overmixing the meatball mixture. The key is to gently combine all the ingredients without compacting the meat.
– **Gravy Consistency:** If your gravy is too thick, add a little more beef broth to thin it out. If it’s too thin, continue simmering it for a few extra minutes until it thickens to your liking.
– **Customize the Flavor:** Feel free to adjust the seasonings in both the meatballs and the gravy. Adding a bit of garlic powder, onion powder, or smoked paprika to the meatball mixture can give it an extra layer of flavor.
– **Make Ahead:** These Salisbury steak meatballs can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months. Reheat gently on the stove, adding a little extra broth to loosen up the gravy if needed.
#### Why You’ll Love Salisbury Steak Meatballs:
– **Comforting and Hearty:** The savory beef meatballs and rich gravy bring the classic flavors of Salisbury steak in a more fun and accessible form.
– **Perfect for Meal Prep:** These meatballs are great for making in bulk and can be easily reheated for quick lunches or dinners throughout the week.
– **Family-Friendly:** Kids and adults alike will love the deliciously juicy meatballs and flavorful gravy, making them a hit at family dinners.
– **Versatile:** Serve them over mashed potatoes, rice, or noodles, or even make a sandwich with crusty bread and enjoy a Salisbury steak meatball sub.
#### Conclusion:
**Salisbury Steak Meatballs** bring all the comforting flavors of the classic dish in a new and delicious form. These tender meatballs, simmered in a savory gravy, are the perfect meal for a cozy family dinner or for entertaining guests. With their rich flavors, satisfying texture, and versatile serving options, they’re sure to become a new favorite in your recipe rotation. Give this easy and comforting dish a try, and enjoy the deliciousness that comes with every bite!
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