Salisbury Steak Meatballs

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and paprika. Mix until well combined.
Form the mixture into 12-16 meatballs, depending on your desired size.
2. Brown the Meatballs:

Heat a large skillet over medium heat and add a little oil.
Once hot, carefully add the meatballs to the pan and cook for 5-7 minutes, turning occasionally until browned on all sides. Remove the meatballs from the skillet and set them aside.
3. Make the Gravy:

In the same skillet, melt the butter over medium heat. Add the sliced onion and cook for 4-5 minutes until softened and golden.
Add the garlic and cook for an additional 30 seconds, until fragrant.
Pour in the beef broth, Worcestershire sauce, Dijon mustard, and soy sauce. Stir to combine, scraping any browned bits from the bottom of the skillet.
If you’d like a thicker gravy, dissolve the cornstarch in 1 tbsp of water and stir it into the gravy. Bring to a simmer and cook for 2-3 minutes until the gravy thickens.
Taste and adjust the seasoning with salt and pepper as needed.
4. Simmer the Meatballs in the Gravy:

Return the meatballs to the skillet and spoon some of the gravy over them.
Cover and simmer for 10-15 minutes, or until the meatballs are cooked through and tender.
5. Serve:

Serve the Salisbury Steak Meatballs hot, topped with extra gravy. They pair wonderfully with mashed potatoes, rice, or steamed vegetables.
Serving and Storage Tips