• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

SALISBURY MEATBALLS

September 29, 2015 by Debbie 1 Comment

Jump to Recipe Print Recipe
 
This recipe for Salisbury Meatballs came about when I was looking for something different, delicious, and using ingredients I had on hand. It quickly became a family favorite, however, I don’t make it that often.
 
Salisbury Meatballs served over creamed potatoes with gravy

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. 

Meatballs frying in a pan

Set aside the meatballs until your sauce is completed.
 
For the sauce, pour off the fat from the pan. Add the butter and onions and cook the onions until they are translucent and tender. I prefer a little color on mine, but it’s not necessary.
 
Onions frying in a pan
 
When the onions are cooked, add the beef broth, ketchup, Worcestershire sauce, and mustard to the pan that are shown under the sauce/gravy ingredients. Whisk until well combined. Make sure to scrape all the goodies from the bottom of the pan. There is so much flavor there. Bring to a light boil.
 
Meanwhile, add about a 1/4 cup of beef broth to 2 tablespoons of all-purpose flour. Mix well until all the lumps disappear. When the sauce begins to boil, add the flour mixture to the sauce. This will enable your sauce to thicken. I have also used arrowroot powder in place of the flour and it works great. 
 
Add the meatballs to the sauce and simmer for 10-15 minutes until the sauce is the consistency you want and the meatballs are cooked through. 
 
 
Ugh, that picture is horrible, but trust me…these are delicious! I served these over creamed potatoes. YUMM!!
 
Salisbury Meatballs served over creamed potatoes with gravy
  
They could also be served over egg noodles.
 
Salisbury meatballs served over egg noodles
 
Salisbury Meatballs served over creamed potatoes with gravy
Print Recipe

Salisbury Meatballs

These moist and tender Salisbury Meatballs are delicious when served over creamed potatoes, egg noodles, or even your favorite rice.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: American
Keyword: Salisbury, Salisbury Meatballs
Servings: 9 servings
Calories: 376kcal
Author: Debbie

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

Serving: 1g | Calories: 376kcal | Carbohydrates: 13g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1079mg | Potassium: 521mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg

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.

Filed Under: beef, pasta & rice Tagged With: beef, main dish

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 349 other subscribers
Previous Post: « BANANA NUT BREAD
Next Post: TOMATO GRAVY »

Reader Interactions

Comments

  1. Pam

    September 30, 2015 at 12:40 pm

    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!!!!

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

Learn more…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 349 other subscribers

Recent Posts

  • CROCKPOT SHORT RIB RAGU
  • GRILLED CORN SALAD
  • PORK RAGU
  • GLAZED CARROTS
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2023 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

CROCKPOT SHORT RIB RAGU

GRILLED CORN SALAD

PORK RAGU