Salisbury Steak Meatballs are the ultimate comfort food, combining juicy beef meatballs with a rich, savory brown gravy that clings to every bite. This dish takes everything you love about Salisbury steak and transforms it into a fun, bite-sized version that’s perfect over mashed potatoes, rice, or even a bed of egg noodles. Whether you’re feeding your family or meal-prepping for the week, these meatballs bring nostalgic flavors with a homemade twist.

What makes this recipe extra special is the golden-brown sear on the meatballs and the deeply flavorful onion-mushroom gravy that simmers them to tender perfection. It’s a weeknight-friendly recipe that doesn’t sacrifice that hearty, from-scratch taste. Plus, it’s freezer-friendly, making it easy to prepare ahead for busy days.

What Kind of Ground Beef Should I Use?

For meatballs that are flavorful and tender without being greasy, I recommend using 85/15 ground beef. The bit of fat ensures moisture and richness, while still holding together beautifully in the pan. If you’re aiming for a leaner version, you can mix in ground turkey or use a blend of ground beef and ground pork for extra flavor.

Ingredients for the Salisbury Steak Meatballs

Ground Beef – The star of the show. Choose a blend with some fat to keep the meatballs juicy.

Breadcrumbs – They act as a binder and help hold in the juices. Use plain or Italian-style for added herbs.

Milk – Hydrates the breadcrumbs and keeps the meatballs moist and tender.

Egg – Essential for binding everything together.

Worcestershire Sauce – Adds depth and that iconic savory note we associate with Salisbury steak.

Ketchup – For a touch of sweetness and acidity that balances the richness.

Garlic Powder & Onion Powder – Flavor boosters in both the meatballs and the gravy.

Salt & Black Pepper – Always to taste, they bring out all the other flavors.

Yellow Onion – Sautéed for the base of the gravy, bringing sweetness and depth.

Mushrooms (optional) – Add an earthy, umami flavor to the gravy. Skip if you’re not a fan.

Beef Broth – Forms the body of the gravy. Go for low sodium to better control salt levels.

Flour or Cornstarch – Thickens the gravy to that luscious consistency.

Butter – Helps cook the onions and mushrooms while adding richness to the sauce.

How To Make the Salisbury Steak Meatballs

Step 1: Mix and Form the Meatballs

In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until just combined—avoid over-mixing to keep the meatballs tender. Using a cookie scoop or your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter.

Step 2: Sear the Meatballs

Heat a large skillet over medium heat and drizzle in a bit of oil. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Sear on all sides until they form a nice brown crust, about 2-3 minutes per side. Remove and set aside.

Step 3: Sauté Onions and Mushrooms

In the same skillet, melt butter over medium heat. Add sliced onions (and mushrooms if using) and sauté until soft and golden, about 6-8 minutes. Use a wooden spoon to scrape up any browned bits from the meatballs—those add big flavor!

Step 4: Make the Gravy

Sprinkle flour over the sautéed onions and mushrooms, stirring for about 1 minute to cook out the raw taste. Slowly pour in beef broth while whisking constantly to avoid lumps. Add a splash of Worcestershire sauce, a pinch of garlic powder, salt, and pepper. Simmer until the gravy thickens, about 5 minutes.

Step 5: Simmer Meatballs in Gravy

Return the seared meatballs to the skillet, nestling them into the gravy. Cover and simmer on low heat for 15-20 minutes, or until the meatballs are cooked through and flavorful.

Step 6: Serve and Enjoy

Serve your Salisbury Steak Meatballs over mashed potatoes, buttered noodles, or rice. Spoon that rich gravy over the top, and garnish with parsley if desired.

How to Serve and Store Salisbury Steak Meatballs

These Salisbury Steak Meatballs are incredibly versatile when it comes to serving. They shine when ladled over creamy mashed potatoes, soaking up every bit of the rich onion gravy. For a weeknight-friendly option, spoon them over egg noodles or steamed rice. You can even serve them in a sub roll as a savory meatball sandwich with a ladle of that luscious gravy.

To store, let the meatballs cool completely before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the gravy. These also freeze beautifully—store in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How can I keep the meatballs from falling apart?

Make sure to use a proper binder like egg and breadcrumbs. Don’t skip the milk either—it helps keep everything tender and moist.

Can I make this recipe gluten-free?

Yes! Use gluten-free breadcrumbs and swap the flour for cornstarch or a gluten-free flour blend for thickening the gravy.

Do I have to use mushrooms in the gravy?

Nope. Mushrooms add great umami, but if you’re not a fan, just stick to onions and beef broth—still delicious.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or even a turkey/beef blend works well. Just add a touch more Worcestershire for deeper flavor.

Is it okay to bake the meatballs instead of pan-searing?

Definitely. Bake them at 400°F for about 18-20 minutes until browned and cooked through. Then simmer in the gravy as usual.

How thick should the gravy be?

You’re aiming for a rich, pourable consistency that coats the back of a spoon. Add more broth if it gets too thick.

Want More Comfort Food Ideas?

If these Salisbury Steak Meatballs hit the spot, you’re going to love these other hearty, flavor-packed meals from the blog:

Try the Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a zesty twist on pasta night.
Warm up with a bowl of Creamy Shrimp Chowder, a cozy seafood favorite.
Craving something meaty and cheesy? Check out the Deep Hamburger Sausage Pepperoni Pie.
For a beefy pasta option, the Garlic Parmesan Beef Spaghetti Pasta is always a win.
Or dig into the One Skillet Cheesy Spicy Garlic Butter Steak Pasta for bold steakhouse flavors at home.

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever that comfort food craving hits.

And if you make these Salisbury Steak Meatballs, let me know how it turned out in the comments. Did you go all in with mushrooms or skip them? Try a meat blend?

I love hearing your variations. Share your tweaks, questions, or tips—we’re all learning together in the kitchen.

Want more mouthwatering everyday dinners? Follow me on Pinterest at Life with Nina for daily updates!

Salisbury Steak Meatballs

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Print Recipe

Description

Salisbury Steak Meatballs bring all the cozy, nostalgic flavors of the classic dish in a fun, bite-sized version. Juicy meatballs are simmered in a rich onion gravy and served over mashed potatoes, noodles, or rice for the ultimate comfort meal.

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.

2. Shape into 1 to 1.5-inch meatballs using hands or a cookie scoop.

3. Heat oil in a skillet over medium heat. Sear the meatballs in batches until browned on all sides. Remove and set aside.

4. In the same skillet, melt butter. Add sliced onions and mushrooms. Sauté until golden, about 6-8 minutes.

5. Sprinkle flour over the onions/mushrooms. Stir and cook for 1 minute.

6. Gradually whisk in beef broth, Worcestershire sauce, and garlic powder. Season with salt and pepper. Simmer until thickened, about 5 minutes.

7. Return meatballs to the skillet. Cover and simmer on low for 15-20 minutes until fully cooked.

8. Serve warm over mashed potatoes, rice, or noodles. Garnish with parsley if desired.