Cheesy Salisbury Meatballs
1. The Meatballs
Combine the following ingredients to keep the beef tender and flavorful:
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1 lb Ground Beef (80/20 is best for moisture).
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1/4 cup Breadcrumbs and 1 Egg (to bind).
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Seasonings: Garlic powder, onion powder, salt, pepper, and a splash of Worcestershire sauce.
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The Secret: Add a tablespoon of the dry onion soup mix into the meat for that authentic Salisbury flavor.
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Prep: Shape them into slightly flattened rounds and sear them in a pan until browned (they don’t need to be cooked through yet).
2. The Gravy & Base
In the same pan you used for the meat:
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Sauté some sliced onions and mushrooms (optional).
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Whisk in a bit of flour to make a roux, then slowly add Beef Broth.
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Simmer until thickened.
3. The Assembly & Bake
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Place the seared patties into a baking dish.
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Pour the gravy over the top.
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The Cheese: Generously cover with shredded Mozzarella or Provolone (as seen in your photo).
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Bake: At 375°F (190°C) for about 15–20 minutes until the cheese is bubbly and browned.
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Garnish: Fresh chopped parsley for that pop of color.
Tips for Success
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Don’t overmix: Handling the meat too much can make the meatballs tough.
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The Sauce: If you want a deeper red hue like the one in the photo, you can add a tablespoon of tomato paste to your gravy roux.
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Serving: This dish is traditionally served with something to soak up that extra sauce, like buttery mashed potatoes or thick Texas toast.
