Salisbury Steak Meatballs
The BEST Salisbury Steak Meatballs. Tender homemade beef meatballs smothered in a delicious homemade onion beef gravy! Serve over mashed potatoes or egg noodles.
Looking for more meatball recipes? Try my Authentic Italian Meatballs, Slow Cooker Asian Meatballs and Crockpot Hawaiian Meatballs!
These Salisbury steak meatballs with gravy are the ultimate comfort food. Tender homemade beef meatballs smothered in a delicious rich and creamy onion beef gravy.
This is a super easy dish that comes together in less than 30 minutes! Plus everything gets cooked in one pan!
The Salisbury Beef Meatballs are loaded with flavor! I add in panko breadcrumbs, fresh parsley, ketchup, dijon and Worcestershire sauce. Then I simply brown the meatballs in a hot skillet and let them cook the rest of the way in the gravy. This results in a melt in your mouth, juicy meatball!
The full ingredient list and measurements are listed in the printable recipe below.
homemade beef Meatballs
- Ground beef: You can make this recipe with either lean ground beef or regular ground beef.
- Breadcrumbs: I love using panko breadcrumbs in these meatballs however regular breadcrumbs can be substituted.
- Condiments: Ketchup, mustard and Worcestershire sauce are added. If you don’t have dijon mustard feel free to substitute stone ground, yellow mustard or dried.
Beef onion gravy
- Onion: The onions are cooked until they are caramelized and golden brown. This adds so much flavor and richness to the dish.
- Garlic: I always have to add garlic. It adds so much flavor!
- Beef stock: We like to use low sodium beef broth. You can use chicken broth if you don’t have any beef stock on hand.
- Flour: Is used to thicken up the gravy along with the butter creating a roux.
How to make Salisbury Steak Meatballs
- Make the meatballs: Add beef, breadcrumbs, egg, mustard, ketchup and Worcestershire sauce to a large bowl. Combine with your hands or a large spoon. Roll into 1 1/2 inch meatballs. Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce) Remove the meatballs and set aside.
- Make the gravy: Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown) Add the butter to the skillet with the onions and melt. Next add in the garlic and sauté for 1-2 minutes. Add the flour to the skillet and whisk until it forms a thick paste. Slowly pour in the beef broth until it forms a thick gravy. Add in Worcestershire and season with salt and pepper to taste. Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
- Serve: Immediately while the meatballs are still warm with fresh parsley for garnish.
Tips for making The BEST Meatballs
- Do not over mix: I combine the ingredients with my hands just until it’s combined. That’s it. When you portion the meatballs they tend to get a little sticky. I recommend wetting your hands with water before you start rolling out your meatballs.
- Buy 80/20 beef: If you can find it 80/20 beef makes the best authentic meatballs. They turn out super juicy and tender.
- Don’t over crowd the pan: When cooking the meatballs. This will cause them to steam and stick together. They will be also difficult to flip.
What to serve with these meatballs
- Mashed Potatoes
- Egg Noodles
- White or brown rice
- For a low carb option you could do cauliflower or spaghetti squash
- Macaroni and Cheese
- Roasted Garlic Brussels Sprouts
- Honey Roasted Carrots
- Scalloped Potatoes
- Dinner Rolls
Can you cook these Salisbury steak meatballs in the crockpot?
Yes! Make the gravy as directed and add it to the slow cooker. Form the meatballs and add them into the slow cooker (uncooked). You can also quickly broil them if you want a char on the outside of them before adding them to the slow cooker. Cook on low for 4 hours then serve.
Storage, Freezing and Reheating
- Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: The meatballs and gravy can be frozen for up to 4 months in the freezer. Simply thaw overnight and rewarm on the stove or in a crockpot.
- Reheat: To warm up leftovers simply add the meatballs to a crockpot and warm up on low heat with the sauce. Or heat them up in a saucepan on the stove until warmed through.
Here are more Easy Meatball Recipes to try!
- Thai Red Curry Chicken Meatballs
- Teriyaki Beef Meatballs
- Turkey Meatballs with Arugula and Mushrooms
- Asian Style Chicken Meatballs
- Slow Cooker Italian Meatballs
- Slow Cooker Firecracker Chicken Meatballs
Salisbury Steak Meatballs
- 1 1/2 pounds ground beef
- 1/2 cup panko breadcrumbs
- 1 egg
- 3 tablespoons dijon mustard
- 3 tablespoons ketchup
- 1 tablespoon worcestershire sauce
- 1 large onion sliced thin
- 4 tablespoons 1/2 stick unsalted butter
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 2 cups beef stock
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
- Roll into 1 1/2 inch meatballs.
- Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
- Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
- Add the butter to the skillet with the onions and melt.
- Next add in the garlic and sauté for 1-2 minutes.
- Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
- Slowly pour in the beef broth until it forms a thick gravy.
- Add in worcestershire and season with salt and pepper to taste.
- Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
- Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.