Salisbury Steak Meatballs; Secret Recipe Club again

Month 7 of the Secret Recipe Club.

Well, it’s eight months since I started but we skipped January.

January should be skipped…. it’s a wretched month.

Back to the food…..

Last month I visited a blogger Mexico; this month it’s Canada, with Sarah’s blog: Things I Make (for Dinner).

Since we love meatballs, and it’s still winter here so winter comfort food is on the menu, I chose the Salisbury Steal Meatballs.SRC-300x75

To be honest, my only previous exposure to Salisbury Steak was either a school lunch or a frozen dinner (Are they still called TV Dinners?) but these looked easy, tasty and perfect for a cold January night.

I modified the recipe, of course. Sarah’s makes enough for several meals for two people and she says they freeze well, but I just wanted dinner……

Salisbury Steak Meatballs

Total time: 40 minutes


  • Meatballs:
  • 12oz (360gr) ground beef
  • 1/4 cup bread crumbs
  • 1 egg
  • 2 tbs Dijon-style mustard
  • 2 tbs ketchup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic granules
  • Sauce:
  • 1 medium onion, cut in half, sliced
  • 1 medium leek, cut in half, sliced
  • 1 1/2 cups (12oz, 360ml) beef stock
  • 1 tbs ketchup
  • 1 tbs Dijon-style mustard
  • 1 tbs Worcestershire sauce
  • 1 tbs olive oil
  • 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs beef stock

Salisbury Steak Meatballs


  • In a large skillet sauté onion, leek in olive oil until very soft and starting to brown.
  • While they cook, make the meatballs:
  • In medium bowl combine egg, bread crumbs, mustard, ketchup, Worcestershire and garlic. Mix well.
  • Add beef and mix well – hands work best (and fastest).
  • Form into small meatballs, about 1″ (2.5cm) in diameter. Set aside.
  • When onion/ leek are ready add beef stock, mustard, ketchup and Worcestershire sauce to skillet and stir well. Heat to simmering. 
  • When simmering add the meatballs, being careful that they don’t touch.  Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
  • Uncover and increase heat.
  • Add the cornstarch mixture, stirring until thickened.
  • Serve over noodles, mashed potatoes, rice….

Print Recipe

They were classic comfort food, and yes, we ate them all.

If you would rather have traditional Salisbury Steak Sarah has a recipe for that as well.

I found a Grilled Ginger-Marinated Pork Tenderloin that is bookmarked for summer cooking and Moroccan Chicken – also for summer when I have zucchini in my garden. I must be ready for summer.

For winter meals there’s a Crockpot Lasagne that looks interesting, and a Roasted Maple Pork Tenderloin that sounds delicious.

10 thoughts on “Salisbury Steak Meatballs; Secret Recipe Club again”

  1. These look awesome! Think I’ll have to make them soon! I’d like to experiment with browning the meatballs a bit before adding the liquids.

  2. Thanks, everyone – and do try the meatballs… I admit I was lazy and didn’t brown them first – or I could say I was saving on calories (no oil)… Nope, just lazy…

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