Salisbury Steak Meatballs Recipe

If you’re on the hunt for a cozy, comforting dinner that satisfies every craving, Salisbury Steak Meatballs are your new best friend. This recipe turns classic Salisbury steak into juicy meatballs simmered in a rich, savory gravy — the kind that makes you want to grab an extra slice of bread to mop up every last drop. They’re full of flavor, impressively easy to make, and always a hit whether you’re serving family on a weeknight or guests at a casual dinner party.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, everyday ingredients can create such an irresistible, deeply flavorful dish. Each one, from the humble onion to the splash of Worcestershire sauce, has a job to do in making these Salisbury Steak Meatballs sing.

• Ground Beef (1 pound): The star of the show—choose 80/20 for the perfect balance of flavor and tenderness.
• Breadcrumbs (1/2 cup): Help bind the meatballs and keep them moist without getting heavy.
• Milk (1/4 cup): Soaks into the breadcrumbs for extra tenderness in each bite.
• Onion, finely chopped (1 small): Adds sweetness and moisture to both the meatballs and the final flavor profile.
• Garlic, minced (1 clove): Just the right amount for an aromatic boost without overpowering the dish.
• Egg (1 large): Acts as a glue to hold everything together.
• Worcestershire sauce (1 tablespoon): Provides signature savoriness and a touch of umami depth.
• Dijon mustard (1 teaspoon): Brightens and sharpens the beef flavor with mild tanginess.
• Salt (1/2 teaspoon): Essential for enhancing all the other flavors.
• Black Pepper (1/4 teaspoon): Gives a subtle kick and complexity to the mix.
• Olive Oil (2 tablespoons): For browning meatballs to a gorgeous golden crust.
• Butter (2 tablespoons, for gravy): Foundation for the luxurious, silky gravy.
• All-purpose Flour (2 tablespoons, for gravy): Thickens the sauce without making it heavy.
• Beef Broth (2 cups, for gravy): Loads of meaty flavor and body in every spoonful.
• Worcestershire Sauce (1 teaspoon, for gravy): One more splash for that deep, unmistakable Salisbury flavor.
• Garlic Powder (1/2 teaspoon, for gravy): Lends extra oomph to the sauce without chopping more garlic.
• Salt and Pepper to taste (for gravy): Adjust at the end for seasoning perfection.

How to Make Salisbury Steak Meatballs

Step 1: Mix and Shape the Meatballs

In a large mixing bowl, combine your ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, Dijon mustard, salt, and black pepper. Work everything together gently with your hands or a fork, just until combined—overmixing here can make the meatballs dense, so stop as soon as the mixture comes together. Shape into 8 even meatballs and set them aside on a plate or tray.

Step 2: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Add your Salisbury Steak Meatballs and brown them on all sides, turning gently so they develop a tasty, caramelized crust all around. This step locks in juices and builds flavor for the whole dish—it takes about 6 to 8 minutes. Once browned, transfer the meatballs to a plate; they’ll finish cooking later in the gravy.

Step 3: Make the Savory Gravy

In the same skillet (don’t wash it—you want all those flavorful browned bits!), melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1 to 2 minutes; this gets rid of the raw flour taste and builds that classic roux base. Slowly pour in the beef broth, whisking to prevent lumps. Add Worcestershire sauce and garlic powder, then bring the mixture to a gentle simmer. The gravy will start thickening after about 5 minutes, turning gloriously glossy and rich.

Step 4: Simmer Meatballs in Gravy

Return the browned Salisbury Steak Meatballs to the skillet, nestling them gently in the gravy. Cover and simmer for about 10 minutes, or until the meatballs are cooked through and the flavors have mingled beautifully. Spoon gravy over the tops as they cook for extra coverage and flavor.

Step 5: Taste and Serve

Give your gravy a taste, then season with a little extra salt and pepper if needed. These Salisbury Steak Meatballs shine brightest served piping hot—ladle them onto a bed of mashed potatoes or buttery egg noodles and pour a generous amount of that homemade gravy over the top. Any extra gravy is a bonus for soaking up with bread!

How to Serve Salisbury Steak Meatballs

Garnishes

A sprinkle of chopped fresh parsley or thyme goes a long way here—herbs add a final bright note and make your Salisbury Steak Meatballs look downright irresistible. For a little extra richness, try a swirl of sour cream or scatter some crispy fried onions on top.

Side Dishes

Comfort food deserves classic accompaniments! Pile your meatballs and gravy over creamy mashed potatoes, buttered egg noodles, or even fluffy white rice. Roasted green beans or garlicky peas on the side keep things fresh and colorful, balancing out the richness of every bite.

Creative Ways to Present

If you want to impress, serve your Salisbury Steak Meatballs on a big platter, nestled in a swirl of gravy, and adorn with fresh herbs. For parties, you can even make smaller cocktail-sized meatballs, spear them with toothpicks, and serve with warm gravy in a fondue pot for dipping—comfort food, but make it fun-sized!

Make Ahead and Storage

Storing Leftovers

Let any leftover Salisbury Steak Meatballs cool to room temperature before transferring them to an airtight container. Stored in the refrigerator, they’ll stay delicious for up to 3 days. The gravy might thicken a bit as it cools, but that’s nothing a splash of broth or water won’t fix when reheating.

Freezing

If you want to get ahead on dinner, these meatballs freeze like a dream—just freeze them with the gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating and enjoy a comforting meal with almost zero effort.

Reheating

To reheat, gently warm the Salisbury Steak Meatballs and gravy together in a covered skillet over low heat, adding a bit of water or broth if the gravy has thickened too much. If you’re short on time, the microwave works too: cover and heat in 1-minute bursts, stirring between rounds to heat evenly.

FAQs

Can I use ground turkey or chicken for these Salisbury Steak Meatballs?

Absolutely! Just know that leaner meats like turkey or chicken might need a bit of extra moisture, so consider adding a dash more milk or a tablespoon of olive oil to keep them juicy. The flavor will be milder but still delicious.

What can I use if I don’t have Worcestershire sauce?

If you’re out of Worcestershire, try substituting with a splash of soy sauce plus a dash of balsamic vinegar. This combo brings a similar savory depth and slight tang to the Salisbury Steak Meatballs and gravy.

Are these meatballs gluten-free?

They certainly can be! Just use gluten-free breadcrumbs and swap the all-purpose flour in the gravy for your favorite gluten-free blend or cornstarch (mixed with a little water before adding) to make your Salisbury Steak Meatballs gluten-free.

Can I make the meatballs ahead of time?

You sure can. Shape and store the raw meatballs in the fridge for up to a day in advance, or freeze them raw on a baking sheet before storing in a bag or container. Cook straight from the fridge, adding a few extra minutes to the browning time as needed.

How do I know when the meatballs are cooked through?

The best way is to use a meat thermometer; the center should reach 160°F. If you don’t have one, just cut one open—the center should be brown and juicy, with no pink bits remaining.

Final Thoughts

If you’re ready for next-level comfort food, give these Salisbury Steak Meatballs a whirl. They’re hearty, full of flavor, and bring the kind of homemade warmth everyone needs at the dinner table. Trust me—one bite, and you’ll want to make this recipe again and again!

Print