Salisbury Steak Meatballs Recipe
These Salisbury Steak Meatballs are pure comfort food you can whip up any night of the week. Imagine juicy beef meatballs, richly seasoned and seared until golden, all nestled in a velvety onion gravy that clings to every bite. This dish nails all the nostalgic flavors of classic Salisbury steak, but in a super fun, easy-to-love meatball form. It’s a cozy dinner that tastes like home, and is just as wonderful over fluffy mashed potatoes as it is with simple rice or noodles. If you’ve been craving hearty, mouthwatering flavor with minimal fuss, Salisbury Steak Meatballs are about to become your new go-to.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of simple, everyday ingredients to make Salisbury Steak Meatballs, and each one plays a special role in crafting big, bold flavor and the perfect texture. From the juicy beef to the rich gravy, here’s what makes this dish shine.
- Lean ground beef: The star of the show, it delivers classic, meaty flavor without too much excess fat.
- Panko breadcrumbs: These help keep the meatballs light and tender, soaking up juices as they cook.
- Onion (finely grated): Grated onion melts into the meat and the gravy, adding sweetness and moisture.
- Garlic clove (minced): Just a little garlic gives the meatballs a savory, fragrant backbone.
- Ketchup: Adds richness, a touch of sweetness, and that deep, tomatoey base you expect in Salisbury Steak Meatballs.
- Worcestershire sauce: This magical ingredient brings umami depth and classic steakhouse flavor.
- Dijon mustard: Gives the meatballs a gentle sharpness that balances all the other flavors.
- Large egg: Acts as a binder, holding the meatballs together beautifully.
- Olive oil: Helps you get that irresistible crust when you brown the meatballs.
- Salt and pepper: Don’t skimp! They’re essential for seasoning every bite.
- Butter: Enriches the gravy and helps sauté the onions till soft and sweet.
- Small onion (thinly sliced): For luscious, caramelized pieces that melt into the gravy.
- All-purpose flour: Thickens the gravy until it’s perfectly silky and spoonable.
- Low-sodium beef broth: This forms the flavorful base of your homemade gravy.
- Optional mushrooms (4 ounces, sliced): For extra heartiness and classic Salisbury vibes.
How to Make Salisbury Steak Meatballs
Step 1: Prep and Mix the Meatball Ingredients
Start by grabbing your largest mixing bowl and adding the ground beef, panko breadcrumbs, grated onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, egg, plus a good pinch of salt and pepper. Use clean hands or a fork to gently combine everything until just mixed. You’re aiming for a texture that holds together but isn’t overworked, so your Salisbury Steak Meatballs stay tender and juicy.
Step 2: Shape the Meatballs
With the mixture ready, scoop out roughly tablespoon-sized portions and gently roll them into balls. You should get about 18 to 20, which is perfect for a family dinner or sharing with friends. Place the shaped meatballs onto a plate or tray as you go, so you’re set for the next step.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in a single layer, being careful not to crowd the pan—work in batches if you need to. Sear them on all sides until they develop a deep brown crust, about 5 to 7 minutes. Don’t worry about cooking them through yet; you’ll finish them in the gravy. Transfer the browned meatballs to a plate and set aside.
Step 4: Sauté Onions (and Mushrooms, if using)
In the same skillet, reduce the heat to medium. Melt the butter, then toss in the sliced onion (and mushrooms if you like them). Stir frequently and cook until everything softens and begins to turn golden, about 4 to 5 minutes. This step builds tons of delicious flavor as the vegetables caramelize.
Step 5: Build the Gravy
Sprinkle the flour over the softened onions and stir to coat. Let it cook for a minute to lose that raw flour taste. Then, gradually whisk in the beef broth until smooth. Add ketchup, Worcestershire, and Dijon mustard for depth and brightness. Bring everything to a gentle simmer; the gravy will start to thicken and become glossy.
Step 6: Simmer Meatballs in Gravy
Return the browned meatballs and any juices back into the skillet, nestling them into the bubbling gravy. Lower the heat and let everything simmer gently for 10 to 15 minutes. The meatballs cook through, soaking up those savory flavors, and the gravy thickens to just the right consistency. By the end, you’ll have tender Salisbury Steak Meatballs enveloped in a seriously silky sauce.
How to Serve Salisbury Steak Meatballs
Garnishes
A little touch of green goes a long way here! Sprinkle your Salisbury Steak Meatballs with some freshly chopped parsley or even chives right before serving. Not only does it brighten the plate, but it adds a hint of fresh herb flavor that lifts the rich gravy.
Side Dishes
These meatballs beg for a comforting partner—think ultra-creamy mashed potatoes to soak up all that craveable gravy. You can also serve them over buttered egg noodles, fluffy white rice, or buttery cauliflower mash for a lighter option. Add a crisp green salad or steamed veggies on the side to round everything out.
Creative Ways to Present
Try nestling your Salisbury Steak Meatballs in individual ramekins for a rustic, cozy feel, or serve them family-style right from the skillet with a big serving spoon. For a fun twist, pile the meatballs and gravy onto a crusty sub roll, or top them with a fried egg for a playful brunch spin.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury Steak Meatballs keep beautifully in the fridge. Store them (with their gravy) in an airtight container for up to 3 days—the flavors get even richer overnight! When it’s time to reheat, they’ll taste just as comforting as when they were fresh.
Freezing
These meatballs are perfect for meal prep! Let them cool completely, then place them (and the gravy) in a freezer-safe container or bag. They’ll keep well for up to 2 months. For best results, freeze in individual portions so you can thaw only what you need.
Reheating
Reheat Salisbury Steak Meatballs gently in a covered skillet over low heat, adding a splash of broth or water to loosen the gravy if needed. You can also microwave them, but be sure to use a microwave-safe dish and cover to avoid drying out the sauce.
FAQs
Can I use ground turkey instead of beef?
Absolutely! For a lighter twist, substitute half or all of the beef with ground turkey. The meatballs will still be moist and full of flavor, especially with all the seasonings and rich gravy.
How can I make this recipe gluten-free?
Simply swap in your favorite gluten-free breadcrumbs for the panko and use a cornstarch slurry (mix cornstarch with a bit of cold water) instead of flour to thicken the gravy. Otherwise, follow the recipe exactly for delicious gluten-free Salisbury Steak Meatballs.
What’s the best way to keep the meatballs tender?
Don’t overwork the meat mixture when forming the balls—stop mixing as soon as everything looks combined. And don’t skip the pan-browning step, which helps develop flavor and locks in juiciness.
Can I double the recipe for a crowd?
Definitely! Double all ingredients as needed and use a large skillet (or cook the meatballs in batches). These Salisbury Steak Meatballs are just as tasty at a party or potluck as they are for a weeknight dinner.
Is it okay to make the meatballs ahead of time?
Yes, you can shape and freeze the uncooked meatballs ahead. When ready to use, thaw completely in the fridge and proceed with browning and simmering in the gravy. This makes for an easy “grab and cook” meal!
Final Thoughts
If you’re craving a dish that brings comfort, nostalgia, and a touch of fun to the dinner table, you’ll love these Salisbury Steak Meatballs. Give them a try—you might just find yourself serving them on repeat all year round!
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Salisbury Steak Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings (about 20 meatballs) 1x
- Diet: Non-Vegetarian
Description
Enjoy the classic flavors of Salisbury steak in a fun meatball form with this delicious Salisbury Steak Meatballs recipe. Tender meatballs smothered in a rich, savory gravy, perfect for serving over mashed potatoes, rice, or noodles.
Ingredients
Meatballs:
- 1 pound lean ground beef
- ½ cup panko breadcrumbs
- ½ medium onion finely grated
- 1 garlic clove minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 tablespoon olive oil
- Salt and pepper to taste
Gravy:
- 2 tablespoons butter
- 1 small onion thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- Optional 1 teaspoon Dijon mustard
- Optional 4 ounces sliced mushrooms
Instructions
- Prepare Meatballs: In a bowl, combine ground beef, breadcrumbs, grated onion, garlic, ketchup, Worcestershire sauce, Dijon mustard, egg, salt, and pepper. Shape into meatballs.
- Cook Meatballs: Brown meatballs in a skillet, then set aside.
- Make Gravy: In the same skillet, sauté onion (and mushrooms), add flour, beef broth, ketchup, Worcestershire sauce, and mustard. Simmer and return meatballs to skillet.
- Serve: Simmer until meatballs are cooked through and gravy thickens. Serve hot over your choice of sides.
Notes
- For a lighter version, use half ground turkey and half beef.
- To make gluten-free, use gluten-free breadcrumbs and a cornstarch slurry for the gravy.
- Meatballs can be prepped ahead and frozen before or after cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 5 meatballs with gravy
- Calories: 380
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 114 mg
