Country Style Steak Meatballs… “yes, PLEASE!”

Published in Carolina Country Magazine  ~ September 2018

It’s hard to beat a good old meatball.  Meatballs are such a basic, simplistic food, and can be made with all sorts of ingredients.  There are even vegetarian “meatballs,” which to me, should be illegal. If there’s no meat, there’s no MEATball. But that’s neither here nor there.

When creating new recipes, I strive to come up with ideas not already “out there” in the internet universe… a feat often difficult to do.  So when I set out to create a good ole comforting meatball, I googled myself silly to find a “country style steak” meatball.  And couldn’t.

There are a gazillion of “salisbury steak” meatballs… but not “country style steak.” And as I pondered the differences, I researched the best I could… but there’s virtually nothing defining “country style steak.”  It seems to be mostly a southern dish… and while CSS is made with only beef, Salisbury steak is typically a blend of ground meats.
Since none of that really makes no difference, I’m not spending any more time pondering on this subject!

I forged ahead, creating my Country Style Steak Meatballs for Carolina Country Magazine last year.  You will find them to be moist and tender… full of flavor, and so easy to make.   Most kiddos love making meatballs, so get them to help you… please nurture your little culinarians!  Teach them… so when out in the real world, they’ll be able to eat and!  

I encourage you to make a batch.  You will love them. Your kiddos will love them.  
They do need watching over while cooking, so while that’s happening, busy yourself and multitask, slicing and dicing and prepping for other meals!  And before you know it, your scrumptious meatballs will be done… and you’ll be steps ahead with other meals for the coming days!  Come over and join my facebook community too…

These freeze great also. Just put onto a baking pan and sit into the freezer. Once frozen, bag the meatballs to take out what you need.  (This is great for picky little ones that like them without the gravy… instead of buying those pre-made ones with all sorts of crazy ingredients.

Enjoy these meatballs in a variety of ways… whatever suits your fancy.

  • Alongside mashed potatoes
  • Spooned over creamy grits
  • In toasted sub rolls
  • Tucked into slider rolls with cups of gravy for dip’n
  • Over egg noodles
  • In lettuce wraps

    Country-Style Steak Meatballs with Onion Gravy

    These meatballs are loaded with flavor and so versatile. Enjoy on subs, over buttery mashed potatoes or in creamy grits.
    Course: Main Course
    Cuisine: American, Southern
    Author: Wendy Perry


    • 2 ½ pounds ground beef
    • 1 cup diced onions
    • ½ cup chopped parsley
    • 1 cup bread crumbs
    • 1 egg, slightly beaten
    • 3 tablespoons worcestershire sauce
    • 3 tablespoons spicy brown mustard
    • ¼ cup ketchup
    • 2 teaspoons salt
    • 2 teaspoons black pepper

    TO FRY:

    • 1 cup flour
    • oil for frying, your preferred


    • 1 large sweet onion, thinly sliced
    • 1 10.75 ounce can French onion soup
    • 1 10.75 ounce can golden mushroom soup
    • ½ can water


    • Combine meatball ingredients and mix well. Chill for about an hour to let flavors meld. Using damp hands, make ¾-inch meatballs.
    • Heat about ¼-inch deep oil in skillet to medium heat. Dust meatballs in flour and fry until browned and fully cooked, about 15 to 20 minutes. Remove and keep warm.
    • Toss onion in remaining flour, shake off excess and sauté in oil, scraping up browned bits. Once golden, dab any excess oil with paper towel. Add soups and water; whisk to combine with onions until smooth.
    • Place meatballs into gravy and coat. Garnish with parsley and serve.


    Serving suggestions:
    • Spooned alongside mashed potatoes
    • Spooned over creamy grits
    • In toasted sub rolls
    • Tucked into slider rolls with cup of gravy for dip'n
    • Over egg noodles


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