Salisbury Steak Meatballs
There’s something so comforting about Salisbury Steak Meatballs. This dish is perfect with a rich, savory onion gravy and tender beefy bites. They’re juicy, flavorful, and simmered in a smooth gravy that goes well with mashed potatoes or buttered egg noodles. The meatballs are tender and soak up all that sauce which makes each bite so satisfying. It’s a Salisbury steak in meatball form which is fun and easy to eat. You can make this for company, Sunday dinner or a hearty weeknight dinner. If you happen to have leftovers they reheat well which makes a cozy lunch or dinner the next day.
Ingredients needed to make Salisbury Steak Meatballs:
For the meatballs:
- 1 lb 80/20 ground beef
- 1 egg
- 1 tbsp Worchestershire sauce
- 1 tsp seasoned salt (like Lawrys)
- 1 tsp dry mustard powder
- 1/8 tsp black pepper
- 1 tbsp dried minced onions
- 1/2 cup Italian style bread crumbs
- 2 tbsp tomato paste
- 2 tbsp olive oil
For the gravy:
- 3 tbsp unsalted butter, divided (2 tbsp for gravy and 1 tbsp for sauteeing mushrooms)
- 1/2 medium onion, chopped small
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 14.5 oz can low sodium beef broth
- 1 tbsp Worchestershire sauce
- 1 tbsp ketchup
- 1/4 tsp dry mustard powder
- 1/2 tsp seasoned salt
- pinch of black pepper
- 1 cup mushrooms, sliced
- Dried or fresh chopped parsley for garnish
How to make Salisbury Steak Meatballs:
- In a large bowl mix ground beef, egg, Worchestershire sauce, seasoned salt, dry mustard, pepper, dried onion, bread crumbs and tomato paste. I suggest mixing with your hands but you can use a wooden spoon if you prefer. Shape the meat mixture into 18-20 small meatballs.
- Heat 2 tbsp olive oil in a large skillet and add the meatballs. Brown the meatballs on all sides and cook until done. Remove from the pan to a paper towel lined plate and set aside.
- Drain excess grease from the pan leaving the brown drippings from the meatballs. This adds a punch of flavor to your gravy. Melt 2 tbsp butter in skillet. Add onions and saute stirring occasionally until they are golden brown (watch so they don’t burn). Add 2 cloves minced garlic and saute for one more minute.
- Whisk in 2 tbsp flour and cook until mixture starts to thicken about 1 minute. Stir constantly.
- Add beef broth, Worchestershire sauce, ketchup, seasoned salt and pepper. Stir and simmer until gravy thickens.
- In the meantime, melt 1 tbsp butter in separate small skillet and add mushrooms. Saute until golden brown.
- Add meatballs and mushrooms into the skillet with the gravy and stir to cover. Let simmer for 3 minutes to reheat meatballs. Garnish with chopped parsley if desired.
- Serve over buttered egg noodles or mashed potatoes like these Creamy Mashed Potatoes.
Notes:
- Meatballs can be made ahead and browned, then stored in the refrigerator or freezer. When ready to eat, make the gravy and then add meatballs and heat them up.
- Leftovers can be stored in the refrigerator in a covered container for up to 4 days. They taste great and maybe even better the next day.
- Meatballs and gravy can be stored in the freezer for up to 3 months.
- To reheat warm on the stovetop and add a little beef broth to thin the gravy out if needed. You can also microwave them covered with a paper towel in short bursts of 20 seconds.
- Serve over buttered egg noodles or my creamy mashed potatoes.
Other cozy meal recipes to try:
Salisbury Steak Meatballs
There's something so comforting about Salisbury Steak Meatballs with a rich, savory onion gravy and those tender beefy bites. Great over mashed potatoes or buttered egg noodles.
Equipment
- 1 large bowl
- 1 Large skillet
- 1 whisk
- 1 small skillet
- 1 wooden spoon or spatula
Ingredients
Meatball ingredients:
- 1 lb 80/20 ground beef
- 1 egg
- 1 tbsp Worchestershire sauce
- 1 tsp seasoned salt (like Lawrys)
- 1 tsp dry yellow mustard
- 1/8 tsp black pepper
- 1 tbsp dried diced onion
- 1/2 cup Italian style bread crumbs
- 2 tbsp tomato paste
- 2 tbsp olive oil
Gravy ingredients:
- 3 tbsp unsalted butter, divided (2 tbsp for gravy and 1 tbsp for sauteeing mushrooms)
- 1/2 medium onion, chopped small
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 14.5 oz can low sodium beef broth
- 1 tbsp Worchestershire sauce
- 1 tbsp ketchup
- 1/2 tsp seasoned salt
- 1/4 tsp mustard powder
- pinch black pepper
- 1 cup mushrooms, sliced
- Dried or fresh chopped parsley for garnish
Instructions
- In a large bowl mix ground beef, egg, Worchestershire sauce, seasoned salt, dry mustard, pepper, dried onion, bread crumbs and tomato paste. I suggest mixing with your hands but you can use a wooden spoon if you prefer. Shape the meat mixture into 18-20 small meatballs.
- Heat 2 tbsp olive oil in a large skillet and add the meatballs. Brown the meatballs on all sides and cook until done. Remove from the pan to a paper towel lined plate and set aside.
- Drain excess grease from the pan leaving the brown drippings from the meatballs. This adds a punch of flavor to your gravy. Melt 2 tbsp butter in skillet. Add onions and saute stirring occasionally until they are golden brown (watch so they don't burn). Add 2 cloves minced garlic and saute for one more minute.
- Whisk in 2 tbsp flour and cook until mixture starts to thicken about 1 minute. Stir constantly.
- Add beef broth, Worchestershire sauce, ketchup, seasoned salt, mustard powder, and pepper. Stir and simmer until gravy thickens.
- In the meantime, melt 1 tbsp butter in separate small skillet and add mushrooms. Saute until golden brown.
- Add meatballs and mushrooms into the skillet with the gravy and stir to cover. Let simmer for 3 minutes to reheat meatballs. Garnish with chopped parsley if desired. Serve over buttered egg noodles or mashed potatoes.
- Notes: *Meatballs can be made ahead and browned, then stored in the refrigerator or freezer. When ready to eat, make the gravy and then add meatballs and heat them up. *Leftovers can be stored in the refrigerator in a covered container for up to 4 days. They taste great and maybe even better the next day. *Meatballs and gravy can be stored in the freezer for up to 3 months. *To reheat warm on the stovetop and add a little beef broth if needed to thin the gravy out. You can also microwave them covered with a paper towel in short bursts of 20 seconds. *Serve over buttered egg noodles or my creamy mashed potatoes.
Tried this recipe?Let us know how it was!