Salisbury Steak Meatballs

Ingredients:

For Meatballs:

1½ pounds ground beef (lean)

½ cup breadcrumbs (Panko)

1 egg

¼ cup ketchup

¼ cup mustard (coarse grain)

1 tablespoon Worcestershire sauce

1 teaspoon seasoning salt

½ teaspoon pepper

1 teaspoon onion powder

2 tablespoons olive oil (for frying)

For Gravy:

2 tablespoons butter (unsalted)

1 large onion (chopped)

2 tablespoons all-purpose flour (or cornstarch)

1 cup beef broth (or chicken broth, low sodium or no sodium added)

1 tablespoon Worcestershire sauce

½ teaspoon seasoning salt

1 tablespoon ketchup

1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

Prepare the Meatballs:

In a large bowl, combine all the meatball ingredients except for the olive oil. Mix well using your hands until all ingredients are thoroughly combined. Shape the mixture into 1-inch meatballs. You should have approximately 30 meatballs.

Cook the Meatballs:

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook them in a single layer. If your skillet is small, cook the meatballs in batches. Brown the meatballs on all sides, adding more oil if needed. Once cooked, remove the meatballs from the skillet and set them aside.

Make the Gravy:

Using the same skillet, add the butter and melt it over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Sprinkle the flour over the onions and stir well, cooking for about 1 minute to eliminate the raw flour taste. If using cornstarch, make a slurry by mixing equal parts of water and cornstarch and add to the skillet.

Add the Remaining Gravy Ingredients:

Pour in the beef broth, Worcestershire sauce, seasoning salt, and ketchup. Cook for 3 to 5 minutes, allowing the sauce to thicken. If the gravy becomes too thick, add a bit more beef broth. Taste and adjust the seasoning as needed.

Combine Meatballs with Gravy:

Return the cooked meatballs to the skillet and toss them in the gravy until they are well-coated. Let them simmer for a few minutes to absorb the flavors. Garnish with freshly chopped parsley.