Salisbury steak meatballs — not the uninspired frozen dinner you remember
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
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 pound ground beef
- 1/3 cup seasoned breadcrumbs
- 1/4 cup chopped shallots
- 1 garlic clove, minced
- 1 large egg, lightly beaten
- Kosher salt and pepper, to taste
- Olive oil
- 8 ounces sliced mushrooms
- 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.