This is the perfect comfort food – smothered Salisbury steak meatballs cooked in a single skillet. Incredibly easy to prep, this dish comes out great as expected. Tender meat smothered in gravy and onions, this sure is a real deal-breaker! Perfect with a side of mashed potato to drink some of that mouthwatering gravy or with some buttermilk biscuits to soak up that extra gravy. Either way, this dish is screaming comfort in every way!
Ingredients
1.5 lbs ground chuck
salt
pepper
garlic powder
Worcestershire sauce about 5 tbsp or more to taste
1 large onion sliced into half rounds (often I throw in an extra onion)
2 tbsp all-purpose flour
1 packet brown gravy mix
1 1/3 c. cold water
How to make Smothered Salisbury Steak Meatballs
Step 1: Over medium-high heat, heat a skillet. Into large chunks, break the meat and firmly press them together to hold its shape and make large meatballs. Either you make the shape round or leave the meatballs in rounded rectangles. Generously season the meat with salt, pepper, and garlic powder.
Step 2: In the middle of the hot skillet, add the meat. Around the meat, spread the sliced onions. Season with salt and pepper. Over the meat and onions, drizzle around 3 tbsp Worcestershire sauce.
Step 3: Sear the meat on both sides. Then, to one side of the skillet, push the meat and onions. Tilt the skillet and whisk in the flour on the drippings and cook for about a minute or two.
Step 4: Add the brown gravy mix with the water and the rest of the 2 tbsp Worcestershire sauce in a small bowl. Mix well, then pour into the skillet. Stir well into the meat and onion mixture. Cover the skillet and cook for about 15 minutes over low heat or until the meat is thoroughly cooked.
Ingredients
- 1.5 lbs ground chuck
- salt
- pepper
- garlic powder
- Worcestershire sauce about 5 tbsp or more to taste
- 1 large onion sliced into half rounds (often I throw in an extra onion)
- 2 tbsp all-purpose flour
- 1 packet brown gravy mix
- 1 1/3 c. cold water
Instructions
Step 1: Over medium-high heat, heat a skillet. Into large chunks, break the meat and firmly press them together to hold its shape and make large meatballs. Either you make the shape round or leave the meatballs in rounded rectangles. Generously season the meat with salt, pepper, and garlic powder.
Step 2: In the middle of the hot skillet, add the meat. Around the meat, spread the sliced onions. Season with salt and pepper. Over the meat and onions, drizzle around 3 tbsp Worcestershire sauce.
Step 3: Sear the meat on both sides. Then, to one side of the skillet, push the meat and onions. Tilt the skillet and whisk in the flour on the drippings and cook for about a minute or two.
Step 4: Add the brown gravy mix with the water and the rest of the 2 tbsp Worcestershire sauce in a small bowl. Mix well, then pour into the skillet. Stir well into the meat and onion mixture. Cover the skillet and cook for about 15 minutes over low heat or until the meat is thoroughly cooked.
