Why You’ll Love This Recipe
Delightful Salisbury Steak Meatballs bring all the rich, comforting flavors of classic Salisbury steak in a fun, bite-sized form. Juicy meatballs are simmered in a savory onion and mushroom gravy, making this dish perfect over mashed potatoes, rice, or noodles. It’s hearty, satisfying, and ideal for an easy weeknight dinner or cozy family meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
ground beef (or a mix of beef and pork)breadcrumbs (plain or seasoned)eggWorcestershire saucesaltblack peppergarlic powderonion powdermilkfresh parsley (optional)
For the gravy:
butterolive oilyellow onion (thinly sliced)mushrooms (sliced)beef brothWorcestershire sauceketchupcornstarch (mixed with a little water to thicken)saltblack pepper
directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, milk, garlic powder, onion powder, salt, pepper, and parsley.
Mix until just combined and form into small meatballs (about 1½ inches).
Place meatballs on the baking sheet and bake for 15–18 minutes until browned and mostly cooked through.
Meanwhile, in a skillet, heat butter and olive oil over medium heat.
Add onions and mushrooms; sauté until golden and soft, about 8–10 minutes.
Stir in beef broth, Worcestershire sauce, ketchup, salt, and pepper. Simmer for 3–4 minutes.
Add cornstarch slurry and stir until the gravy thickens.
Add meatballs to the skillet, spoon gravy over them, and simmer for 5–7 more minutes until fully cooked and coated.
Serve hot over mashed potatoes, egg noodles, or rice.
Servings and timing
This recipe serves 4–6.Preparation time: 15 minutesCooking time: 25–30 minutesTotal time: 40–45 minutes
Variations
Add a splash of cream to the gravy for extra richness.
Use turkey or chicken for a lighter version.
Add peas or carrots to the gravy for more veggies.
Top with fresh thyme or parsley for a burst of freshness.
Make mini sliders with the meatballs for a party version.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet or microwave, adding a splash of broth if needed to loosen the gravy.Can be frozen for up to 2 months—thaw and reheat gently.
FAQs
Can I make the meatballs ahead?
Yes, shape and refrigerate or freeze them until ready to cook.
What type of beef should I use?
Use 80/20 for juicy, flavorful meatballs.
Can I use store-bought meatballs?
Yes, but homemade adds the best flavor and texture.
Is the gravy thick or thin?
It’s rich and smooth—use more cornstarch for a thicker consistency.
Can I make this without mushrooms?
Yes, just skip them or replace with extra onions or veggies.
Conclusion
Delightful Salisbury Steak Meatballs are a cozy, classic dinner made easy and delicious. With tender meatballs and hearty mushroom-onion gravy, it’s a comfort food favorite your whole family will enjoy. Perfect for a satisfying meal that tastes like it took hours—ready in under one.
Print
Delightful Salisbury Steak Meatballs for Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
These Salisbury Steak Meatballs are juicy, tender, and smothered in a savory mushroom and onion gravy. They’re a fun twist on the classic comfort food and make the perfect easy dinner served with mashed potatoes, egg noodles, or rice.
Ingredients
For the Meatballs:
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1 lb ground beef (85-90% lean)
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1/3 cup breadcrumbs
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1 egg
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1 tbsp ketchup
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1 tsp Worcestershire sauce
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp salt
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1/4 tsp black pepper
For the Gravy:
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1 tbsp olive oil
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1 small onion, thinly sliced
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8 oz mushrooms, sliced
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard (optional, for depth)
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Salt and pepper, to taste
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Fresh parsley, for garnish
Instructions
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Make the meatballs:
In a large bowl, mix all meatball ingredients until combined. Roll into 1 ½-inch balls (about 18–20 meatballs). -
Brown the meatballs:
In a large skillet over medium heat, add a drizzle of oil. Cook meatballs in batches, turning to brown on all sides (they don’t need to be fully cooked through). Remove and set aside. -
Cook the veggies:
In the same skillet, add olive oil if needed and sauté onions and mushrooms until softened and golden, about 5–6 minutes. -
Make the gravy:
Push veggies to the side and melt butter in the pan. Stir in flour and cook for 1 minute. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard until smooth. Bring to a simmer. -
Simmer meatballs in gravy:
Return meatballs to the skillet, reduce heat, and simmer for 10–12 minutes, or until meatballs are cooked through and gravy thickens. -
Serve:
Spoon over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley.
Notes
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You can use ground turkey or chicken for a lighter version.
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Add a splash of cream or sour cream to the gravy for extra richness.
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Leftovers reheat well and are great for meal prep.
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