Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
A throwback recipe gets a mouthwatering makeover: Salisbury steak in meatball form
Meatball dinners are always sure to please. You can pack them with almost any flavor combination, and everyone loves them. This version is a twist on Salisbury steak, and instead of being served over noodles, we opted for quick pan-sautéed cabbage.
If you can only imagine Salisbury steak as some sad piece of meat found in a frozen meal, your mind is going to be changed. This meatball version is packed full of homemade flavor and simmered in a delicious, creamy sauce.
Salisbury steak meatballs with sautéed cabbage recipe
1 large yellow onion, peeled, ends trimmed, sliced
2 cups beef stock
2 tablespoons cornstarch
2 tablespoons cold water
1 small head cabbage, cored, thinly sliced
Heat the oven to 400 degrees F, line a rimmed baking sheet with parchment paper or foil, and set it aside.
To a large bowl, add the ground beef, breadcrumbs, shallots, garlic, egg, kosher salt and ground pepper. Using your hands, mix together, and form 1-1/2-inch meatballs.
Add the meatballs to the prepared baking sheet, and bake for about 20 minutes, until firm and fully cooked. Remove from the oven when fully cooked.
While your meatballs bake in the oven, start your sauce and cabbage.
To a large skillet set over medium-high heat, add a few drizzles of olive oil, and add in the mushrooms and onions. Cook for about 5 minutes or until the vegetables start to soften. Stir in the beef stock, and simmer for about 10 minutes or until the onions and mushrooms are soft.
In a small bowl, mix together the cornstarch and cold water. Pour into the onion mixture, and cook until thickened. Add in the meatballs, and toss to combine.
To another large skillet set over medium-high heat, add a few drizzles of olive oil and a few tablespoons of water. Add in the sliced cabbage, season with kosher salt and pepper, and sauté until soft.
Serve the hot meatballs with sauce on top of the sautéed cabbage.