WHAT ARE SALISBURY MEATBALLS
During the Civil War, a dietician named James Salisbury, realized that our troops were not getting enough protein in their diets which was causing health issues. Wounded soldiers were not healing as quickly and those who were sick were not recovering as soon as they should. He began providing beef to the troops and it was recognized to be beneficial to them.
WHAT CAN YOU SERVE WITH SALISBURY MEATBALLS
There are various ways these meatballs can be served, but our favorites are to serve over creamed potatoes or egg noodles. You could also serve these over rice, or alongside green beans, mixed vegetables, even a tossed salad.
INSTRUCTIONS FOR PREPARATION
In a large bowl, add the ground beef, bread crumbs, Italian seasoning, ketchup, whole grain mustard, Worcestershire sauce, salt and pepper. Mix thoroughly, but do not overwork or this will cause tough meatballs. Form the meatballs into approximately one-inch diameter.
Heat a large skillet over medium-high heat. Once heated, add 1-2 tablespoons of olive oil or your oil of choice. If you start with a hot pan, add the oil and let it heat, you have less risk of the meatballs sticking to the pan. Carefully, place the meatballs into the skillet, and brown evenly on all sides. They do not have to be completely cooked through because you will finish cooking them in the sauce. Do not overcrowd the pan or you will steam them rather than browning them. I could have added a few more without the risk of steaming them.
Salisbury Meatballs
Ingredients
Meatballs
- 2 pounds ground beef
- 3/4 cup Panko bread crumbs
- 1 tablespoon Italian seasoning
- 1/4 cup ketchup
- 1/8 cup whole grain mustard
- 1 tablespoon Worcestershire sauce
- salt and pepper, to taste
Salisbury Gravy Sauce
- 2 tablespoons butter
- 1 large onion cut in half lengthwise, sliced into 1/2 inch slices
- 3 1/2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon whole grain mustard
- 2 tablespoons all-purpose flour
- 1/2 cup beef broth
Instructions
- Add all the ingredients for the Meatballs to a large mixing bowl. Thoroughly combine all the ingredients without overworking.
- Form the meat mixture into meatballs approximately one inch in diameter. Set aside.
- Heat a large skillet over medium-high heat. Add the oil and allow to heat.
- Place the meatballs carefully into the skillet without overcrowding. Work in batches.
- Brown on all sides but they do not have to be cooked through. They will continue cooking in the sauce. Remove from the pan and set aside.
- Begin preparing the sauce/gravy. Drain the remaining oil from the pan. Add the butter (from the sauce ingredients) to the pan along with the onions. Cook until the onions are translucent and tender.
- Add the broth, ketchup, Worcestershire sauce, and whole grain mustard to the onions and mix well.
- Meanwhile, mix the flour and remaining 1/2 cup broth until all lumps disappear.
- When the sauce comes to a light boil, add the flour mixture to the pan. This will thicken the sauce.
- Return the meatballs to the skillet and cook for 10-15 minutes until the sauce has thickened and the meatballs are cooked through.
Nutrition
If you are looking for other ground beef recipes, you might want to check out this Homemade Sloppy Joes recipe. It’s a great, quick, weeknight meal that everyone loves.
Went to make these last night, but did not have several ingredients (like flour, beef broth, or bread crumbs). Just left out the flour and substituted toasted rolled oats for the bread crumbs and coconut milk for the broth…and it was still delicious!!!!