How long has Salisbury Steak been around? Twenty years? Fifty? Turns out, it’s more like a hundred-and-twenty years, and if something has that kind of staying power then you know it’s for good reason. While there’s nothing wrong with the original Salisbury Steak (nothing at all!), this recipe adds the fun twist of turning the beefy mixture into meatballs. They’re a little bit saucier, just as moist and savory and delicious as the original and they’re perfect over egg noodles or mashed potatoes. (And guess what else? They’re super easy to make, too!)
If you’re used to making regular ol’ Salisbury Steak, the process here is going to look pretty familiar to you. It’s just that the end project is a little more bite-sized. There’s no French Onion soup mix or canned cream of mushroom soup or other shortcuts here, just ground beef, breadcrumbs, egg, mustard, ketchup, and Worcestershire sauce that all get mixed together and rolled into balls.
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