Salisbury Steak Meatballs are pure comfort food in bite-sized form. These made-from-scratch juicy meatballs are simmered in a rich onion and garlic beef gravy until everything is tender and flavorful.
Serve them with pressure cooker mashed potatoes, rice, or noodles, and you’ve got a hearty meal for your family.
I grew up on classic dinner staples such as chicken-fried steak and Salisbury steak. And now? I’m still making it, just with a little twist. Meatballs. Because meatballs make everything more fun.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together fast, so you can get dinner on the table in under an hour. Perfect for those nights when you want something homemade but don’t have a lot of time to spare.
- Family Favorite: When you pair it with homemade mac and cheese, it’s one of those dishes everyone agrees on, which makes dinnertime so much easier.
- Budget Friendly: You don’t need any fancy ingredients here. Just basic pantry staples and simple items you probably already have on hand.
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Ingredients
- Ground beef: Use lean ground beef to keep the Salisbury meatballs flavorful but not greasy. You can save a little time and use frozen meatballs instead.
- Onions: I’ve found that yellow or white onions work best in this recipe.
- Breadcrumbs: Keeps the meatballs soft and tender. Plain breadcrumbs work best.
- Butter: I used butter to sear the meatballs for a nice crunch. Your favorite neutral-flavored oil will work as well.
- Beef broth: This is the base of your gravy. To reduce the salt, use a low-sodium broth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the protein: Use a mixture of ground beef and ground pork for a great flavor combination.
- Mushroom Gravy: Add sliced mushrooms while sautéing the onions and garlic.
- Creamy: Make your gravy even creamier by adding a dollop of sour cream while it cooks, for a touch of Swedish meatball vibes.
How to Make Salisbury Steak Meatballs
Making this Salisbury steak meatballs recipe is pretty straightforward. Pull out a large skillet, and preheat it on the stovetop while you prep the rest of your meal.
- Step 1: Make the Meatballs. In a medium mixing bowl, combine ground beef, onions, egg, breadcrumbs, Worcestershire sauce, parsley, black pepper, and red pepper flakes. Form about 24 small meatballs.
- Step 2: Sear the Meatballs. Melt 1 tablespoon butter in a cast-iron or large skillet. Add the meatballs and cook until all sides are seared. Remove and set aside. Drain any extra grease if needed.
- Step 3: Cook the Gravy Base. Melt two tablespoons of butter in the same pan. Add onions and garlic, and sauté for 3 to 4 minutes, scraping up the browned bits as you go. Sprinkle in flour, stir, and cook for 2 minutes.
- Step 4: Make the Gravy. Pour in beef broth and Worcestershire sauce. Stir until smooth. Then season with garlic salt and pepper to taste.
- Step 5: Simmer the Meatballs. Add the meatballs back to the pan. Cover and cook about 30 minutes, stirring occasionally.
- Step 6: Serve. Spoon the meatballs with gravy over mashed potatoes, rice, or egg noodles. Or serve with jalapeno cheese rolls to soak up all that delicious gravy.
Expert Tips
- Mix by hand: The easiest way to mix the beef is by hand. It keeps everything evenly combined without overworking the meat.
- Sear the meatballs first: Don’t skip this step. Browning locks in flavor, making both the meatballs and the gravy taste richer.
- Scrape up the bits: When you sauté the onions, make sure you scrape up all the browned bits left behind from the meatballs. There’s a lot of flavor in the bits.
- Make them the same size: For even cooking, keep your meatballs uniform. A small cookie scoop is an easy way to do it.
- Stir often: Keep stirring as you make the roux and gravy. It helps prevent sticking and keeps the sauce silky.
Storage Directions
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze leftovers of this meatball and gravy recipe in a freezer-safe container for up to 3 months.
- Reheating: Warm in a skillet over medium-low heat or microwave in 30-second bursts.
Serving Suggestions
- Add a vegetable side dish, such as air-fried asparagus, to this Salisbury meatballs recipe for a balanced meal.
- Sprinkle the top of your meatballs with fresh parsley or basil for a burst of color.
- End this meal with a simple yet sweet treat: a piece of our peanut butter crunch candy.
Recipe FAQs
Traditionally, it’s a mix of beef, breadcrumbs, eggs, onions, and seasonings formed into patties and served with gravy.
If your gravy still seems runny, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Let it simmer a few more minutes, and it’ll thicken right up.
They should reach an internal temp of 160°F. You can also cut one open to make sure that it’s no longer pink in the center.
More Delicious Meatball Recipes
Try This Delicious Salisbury Meatball Recipe
These delicious Salisbury steak meatballs are a fun twist on an old favorite. They’re seared on the outside and then cooked to perfection on the inside while they simmer in the rich gravy that goes along with them. This recipe is super easy to make and can feed an entire family, making it the perfect family dinner for even busy weeknights. Give this recipe a try, and I guarantee you’ll find yourself making it again and again.
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Salisbury Steak Meatballs
Ingredients
Salisbury Steak Meatballs
- 2 pounds lean ground beef
- ½ cup onions, diced
- 1 large egg
- ½ cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh parsley
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 tablespoon butter
For the Gravy
- 4 cups beef broth
- ¼ cup all purpose flour
- 1 cup onions, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
Instructions
Salisbury Steak Meatballs
- In a medium mixing bowl, mix ground beef, onions, egg, bread crumbs, Worcestershire sauce, parsley, crushed red peppers and pepper together. Make small size meatballs (should get about 24 or 25).
- Add 1 tablespoon of butter to a cast iron pan, or large frying pan, and after butter melts, add meatballs.
- Heat over medium heat, cook until all sides are pan-seared then remove from pan, place on a plate.
- Drain any excess grease, if needed.
For the Gravy
- Melt 2 tablespoons of butter and sauté onions and garlic for 3-4 minutes scraping pan drippings.
- Sprinkle flour over onions and garlic. Stir, cook for another 2 minutes.
- Pour beef broth, Worcestershire sauce, salt and pepper into the pan. Stir for a few minutes and place meatballs back into the pan. Stir.
- Cover pan, cook for about 30 minutes, stirring occasionally. The gravy will also thicken up as it cools. And if the gravy seems too thin, mix 1 tablespoon cornstarch with 1 tablespoon water, then add to the pan, stir and let simmer for a few more minutes.
- Serve over mashed potatoes, rice, or egg noodles
Video
Notes
- Mix by hand: Using your hands ensures that your meat mixture is not overworked.
- Scrape the pan: Those browned bits are full of flavor. Don’t leave them behind!
- Stir well: While making the gravy, keep stirring it to keep it from sticking and maintain its smooth consistency.
