If you love the rich, comforting flavors of Salisbury steak but want something a little more fun, these Salisbury steak meatballs are exactly what you need. Juicy, tender beef meatballs are simmered in a savory brown onion gravy that’s packed with deep, hearty flavors. Serve them over mashed potatoes, egg noodles, or rice for a meal that tastes like pure comfort.

Why You’ll Love This Recipe

Classic flavors in bite-sized form – Perfect for easy serving!
Rich, savory gravy – Made with caramelized onions and beef broth for extra depth.
Great for meal prep – These meatballs freeze beautifully.

Ingredients

(A quick look—find the full ingredient list below!)

Ground beef
Breadcrumbs
Worcestershire sauce
Egg
Garlic and onion powder
Beef broth
Dijon mustard
Flour (for thickening the gravy)
Butter

Directions

Step 1: Make the Meatball Mixture

In a large bowl, mix ground beef, breadcrumbs, Worcestershire sauce, egg, garlic powder, onion powder, salt, and pepper. Roll into small meatballs and set aside.

Step 2: Brown the Meatballs

Heat a large skillet over medium heat. Add a little butter and cook the meatballs in batches until browned on all sides. Remove and set aside.

Step 3: Make the Gravy

In the same skillet, add a little more butter and sauté sliced onions until soft and caramelized. Stir in flour and cook for a minute, then slowly whisk in beef broth and Dijon mustard.

Step 4: Simmer the Meatballs

Return the meatballs to the skillet, cover, and let them simmer in the gravy for about 10-15 minutes until fully cooked and tender.

Step 5: Serve and Enjoy

Taste and adjust the seasoning if needed, then serve hot over mashed potatoes, rice, or egg noodles.

Expert Tips and Tricks

Use a mix of beef and pork – For even juicier meatballs.
Don’t overmix the meat – It can make the meatballs dense.
For extra flavor – Add a splash of soy sauce to the gravy.

Recipe Variations and Possible Substitutions

Mushroom Gravy – Add sliced mushrooms to the onions for a richer taste.
Gluten-Free Option – Use gluten-free breadcrumbs and cornstarch instead of flour.
Slow Cooker Method – Brown the meatballs first, then simmer in the slow cooker on low for 4 hours.

Serving and Pairing Suggestions

These meatballs are best served over mashed potatoes, egg noodles, or rice. For sides, pair them with roasted vegetables, a crisp green salad, or buttered dinner rolls.

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over low heat, adding a little broth if needed.
Freeze for up to 3 months—just thaw overnight before reheating.

FAQs

Can I bake the meatballs instead of frying?
Yes! Bake them at 375°F for about 20 minutes, then add them to the gravy.
How do I keep my meatballs from falling apart?
Make sure to use enough breadcrumbs and egg to bind the mixture.
Can I make these ahead of time?
Absolutely! Make the meatballs and store them raw or cooked in the fridge for up to a day before cooking.
What’s the best way to thicken the gravy?
If needed, mix a little cornstarch with water and stir it into the gravy while simmering.

Conclusion

Salisbury steak meatballs bring all the rich, comforting flavors of the classic dish into an easy-to-eat, bite-sized form. Whether it’s a cozy weeknight dinner or meal prep for later, this dish is always a winner. Try it out and enjoy every savory bite!

Salisbury Steak Meatballs – A Cozy Twist on a Classic

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Enjoy the rich, comforting flavors of classic Salisbury steak in bite-sized form! These tender beef meatballs are simmered in a savory brown onion gravy and served over mashed potatoes, egg noodles, or rice for a cozy, satisfying meal. Perfect for weeknight dinners, meal prep, or a freezer-friendly make-ahead dish.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Instructions

Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently and roll into small meatballs.
Brown the Meatballs: Heat 1 tbsp butter in a large skillet over medium heat. Cook meatballs in batches until browned on all sides. Remove and set aside.
Make the Gravy: In the same skillet, add remaining butter and sauté onions until soft and caramelized. Stir in flour and cook for 1 minute.
Simmer the Meatballs: Slowly whisk in beef broth and Dijon mustard. Return meatballs to the skillet, cover, and simmer for 10-15 minutes until fully cooked and tender.
Serve: Adjust seasoning as needed and serve hot over mashed potatoes, rice, or egg noodles.