Now I am hungry! I am drooling over these crazy delicious smothered Salisbury steak meatballs. I am making this again today, and my entire family is looking already looking forward to another satisfying meal. I love how I can easily make this in a single skillet using only a few ingredients I already have on hand. The tender meat smothered in gravy and onions is comfort food at its finest!
Ingredients
1.5 lbs ground chuck
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
salt
pepper
garlic powder
Worcestershire sauce about 5 tbsp or more to taste
1 large onion sliced into half rounds (sometimes I throw in an extra onion)
2 tbsp all-purpose flour
1 packet brown gravy mix
1 1/3 cups cold water
How to make Smothered Salisbury Steak Meatballs
Step 1: Heat the skillet on medium-high. Meanwhile, crumble the ground chuck into large chunks. Firmly press it together to hold its shape, creating a large meatball. Shape the meatballs round if desired or rounded rectangles. Then, generously season the meat with salt, pepper, and garlic powder.
Step 2: In the middle of the hot skillet, place the meat. Around the border, spread the sliced onions and season with salt and pepper. Over the meat and onions, drizzle 3 tbsp Worcestershire sauce. Cook the meat on both sides until brown. Onto one side of the skillet, push the meat and onions. Tilt the skillet to push the pan drippings to the other side. Stir in the flour and cook for about a minute or two.
Step 3: Whisk the brown sugar mix with water and the rest of the 2 tbsp Worcestershire sauce in a small bowl until combined. Pour this into the skillet and stir into the meat and onion mixture. Put the lid on and continue to cook for additional 15 minutes over low heat or until the meat is completely cooked.
Step 4: Remove from the heat when done and serve right away. Enjoy!
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 (sometimes I throw in an extra onion)
- 2 tbsp all-purpose flour
- 1 packet brown gravy mix
- 1 1/3 cups cold water
Instructions
Step 1: Heat the skillet on medium-high. Meanwhile, crumble the ground chuck into large chunks. Firmly press it together to hold its shape, creating a large meatball. Shape the meatballs round if desired or rounded rectangles. Then, generously season the meat with salt, pepper, and garlic powder.
Step 2: In the middle of the hot skillet, place the meat. Around the border, spread the sliced onions and season with salt and pepper. Over the meat and onions, drizzle 3 tbsp Worcestershire sauce. Cook the meat on both sides until brown. Onto one side of the skillet, push the meat and onions. Tilt the skillet to push the pan drippings to the other side. Stir in the flour and cook for about a minute or two.
Step 3: Whisk the brown sugar mix with water and the rest of the 2 tbsp Worcestershire sauce in a small bowl until combined. Pour this into the skillet and stir into the meat and onion mixture. Put the lid on and continue to cook for additional 15 minutes over low heat or until the meat is completely cooked.
Step 4: Remove from the heat when done and serve right away. Enjoy!
