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:

1 lb ground beef (85-90% lean)
1/3 cup breadcrumbs
1 egg
1 tbsp ketchup
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

For the Gravy:

1 tbsp olive oil
1 small onion, thinly sliced
8 oz mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard (optional, for depth)
Salt and pepper, to taste
Fresh parsley, for garnish

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Instructions

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

You can use ground turkey or chicken for a lighter version.
Add a splash of cream or sour cream to the gravy for extra richness.
Leftovers reheat well and are great for meal prep.