Salisbury steak meatballs — not the uninspired frozen dinner you remember

Feb 16, 2016 at 5:30 p.m. ET
Image: Brandy O'Neill/SheKnows

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 on a bed of cabbage
Image: Brandy O'Neill/SheKnows

Salisbury steak meatballs with sautéed cabbage recipe

Serves 2

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

  • 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

Directions:

  1. Heat the oven to 400 degrees F, line a rimmed baking sheet with parchment paper or foil, and set it aside.
  2. 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.
  3. 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.
  4. While your meatballs bake in the oven, start your sauce and cabbage.
  5. 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.
  6. 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.
  7. 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.
  8. Serve the hot meatballs with sauce on top of the sautéed cabbage.

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