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Salisbury Steak Meatballs

Featured in Food for the Family.

This recipe turns classic Salisbury steak into tender, bite-sized meatballs simmered in a deep, savory onion gravy. Perfect for busy weeknights or cozy family dinners, these meatballs are easy to prep and packed with comforting flavor. Serve them over fluffy mashed potatoes, buttered egg noodles, or white rice to soak up all that delicious gravy. Whether you're feeding a crowd or meal-prepping for the week, this dish is a keeper that’ll quickly become a regular on your table.
Soo Ben
Updated on Wed, 23 Apr 2025 15:39:50 GMT
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Salisbury Steak Meatballs | mamamiakitchen.com

When it comes to hearty, satisfying meals that bring the whole family to the table, Salisbury Steak Meatballs are a weeknight favorite you’ll keep coming back to. These tender beef meatballs simmered in a rich, onion-laced brown gravy capture everything we love about the classic Salisbury steak—just in a smaller, juicier bite. Whether you serve them over creamy mashed potatoes or buttered noodles, this dish delivers all the cozy comfort of a homemade classic with easy steps and pantry-friendly ingredients.

Last weekend, I made a double batch—half for dinner, half went into the freezer. Reheating them later in fresh gravy gave us another effortless, delicious meal midweek. That kind of planning feels like a small victory in my kitchen.

Essential Ingredients and Why They Matter

  • Ground Beef (80/20): This ratio ensures juicy meatballs without being too greasy. Look for fresh, bright red beef for the best flavor.
  • Panko Breadcrumbs: These give the meatballs a light texture. Regular breadcrumbs work, but panko is my go-to for that tender bite.
  • Egg: Acts as a binder to hold everything together.
  • Worcestershire Sauce: Adds a deep, savory flavor that mimics a slow-simmered richness.
  • Onion Powder and Seasoned Salt: Elevate the flavor without overcomplicating the seasoning.
  • Butter & Onion (for the gravy): Caramelizing the onion adds depth and natural sweetness to the sauce.
  • Flour or Cornstarch: Helps create a silky, luscious gravy.
  • Beef Broth: The backbone of the gravy—use low-sodium and adjust seasoning to taste.
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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes | mamamiakitchen.com

Step-by-Step Instructions

Step 1: Mix and Shape
In a large bowl, combine ground beef, panko, egg, Worcestershire, ketchup, mustard, onion powder, and seasoning salt. Mix just until combined—overmixing will make the meatballs dense. Roll into 1.5-inch balls.
Step 2: Sear the Meatballs
Heat olive oil in a skillet over medium heat. Add meatballs in batches, browning them on all sides. They don't need to be cooked through—just develop a nice crust. Set aside.
Step 3: Caramelize the Onion
In the same skillet, melt butter and add sliced onions. Cook on low heat, stirring occasionally, until golden and caramelized—this can take 10–15 minutes but don’t rush it. The depth of flavor here is worth the time.
Step 4: Build the Gravy
Sprinkle in flour and stir until it forms a paste with the onions. Slowly whisk in beef broth, ketchup, Worcestershire, and seasoning salt. Simmer and let it thicken slightly.
Step 5: Simmer the Meatballs
Return meatballs to the pan, cover, and simmer for 10–12 minutes. The gravy should thicken and coat each meatball beautifully. Taste and adjust seasoning if needed.

My favorite part of this recipe? The onions. My husband always sneaks a taste of the gravy before I even get the meatballs back in the pan. That sweet, rich flavor from the caramelized onions is what makes this dish a winner.

Serving Suggestions

Serve over buttery mashed potatoes, wide egg noodles, or fluffy white rice. I also like to toast up a loaf of no-knead bread to sop up that luscious gravy. Add steamed green beans or a crisp side salad for a complete meal that doesn’t skimp on comfort.

Make-Ahead & Storage Tips

Let the meatballs cool completely, then store separately from the gravy. They keep in the fridge for up to 4 days or freeze up to 3 months. When reheating, add a splash of broth to loosen the gravy—it thickens in the fridge.

Alternate Cooking Methods

Oven-Baked: 375°F for 30 mins on a lined baking sheet.
Air Fryer: 380°F for 15 mins, flipping halfway.
Slow Cooker: Layer onions, top with seared meatballs, pour in gravy, and cook on low 3–4 hours.

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Homemade Salisbury Steak Meatballs Recipe | mamamiakitchen.com

This recipe has become a fallback classic in our home—perfect for those evenings when you want something comforting without starting from scratch. The gravy alone is worth the effort, but paired with juicy meatballs? It's a hug in a bowl, every time. Whether you’re freezing half for later or feeding a crowd, these Salisbury Steak Meatballs always deliver exactly what you’re craving.

Frequently Asked Questions

→ Can I freeze Salisbury steak meatballs?
Yes! Cook the meatballs first, then freeze them. Prepare the gravy fresh when you're ready to serve.
→ What’s the best side for these meatballs?
They're great over mashed potatoes, rice, or buttered egg noodles—anything that soaks up the gravy well.
→ Can I use ground turkey instead of beef?
Absolutely. Just be sure to season it well and maybe add a touch of olive oil for moisture.
→ How do I reheat leftovers?
Reheat the meatballs in a skillet over low heat with a splash of broth to loosen the gravy.
→ Do I have to use Worcestershire sauce?
It's recommended for that classic Salisbury flavor, but you can use soy sauce in a pinch.

Salisbury Steak Meatballs

Juicy meatballs in brown gravy, perfect with mashed potatoes or noodles.

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
By: Sou

Category: Family Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (30 meatballs)

Dietary: ~

Ingredients

→ For the Meatballs

01 1½ pounds lean ground beef
02 ½ cup Panko breadcrumbs
03 1 large egg
04 ¼ cup ketchup
05 ¼ cup coarse grain mustard
06 1 tablespoon Worcestershire sauce
07 1 teaspoon seasoning salt
08 ½ teaspoon black pepper
09 1 teaspoon onion powder
10 2 tablespoons olive oil, for frying

→ For the Gravy

11 2 tablespoons unsalted butter
12 1 large onion, finely chopped
13 2 tablespoons all-purpose flour (or cornstarch slurry)
14 1 cup low-sodium beef broth
15 1 tablespoon Worcestershire sauce
16 ½ teaspoon seasoning salt
17 1 tablespoon ketchup
18 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 01

In a large bowl, combine the beef, breadcrumbs, egg, ketchup, mustard, Worcestershire, seasoning salt, pepper, and onion powder. Mix everything together gently with your hands until just combined.

Step 02

Roll the mixture into small meatballs, about 1 inch in size. Heat olive oil in a large skillet over medium-high heat, then sear the meatballs on all sides in batches if needed until browned. Set them aside.

Step 03

In the same skillet, melt butter and sauté the chopped onion until softened and translucent.

Step 04

Sprinkle flour over the cooked onions and stir for about a minute. Pour in the beef broth, Worcestershire sauce, seasoning salt, and ketchup. Let it simmer for 3–5 minutes until the gravy thickens.

Step 05

Return the meatballs to the skillet and gently toss them in the gravy until fully coated. Garnish with chopped parsley and serve hot over mashed potatoes, noodles, or rice.

Notes

  1. Avoid overmixing the meat mixture to keep the meatballs tender.
  2. If using cornstarch instead of flour, make a slurry with equal parts water.
  3. You can prepare meatballs ahead and refrigerate them for up to 4 days.
  4. For freezing, cook the meatballs first. Make the gravy fresh when serving.

Tools You'll Need

  • Large mixing bowl
  • 12-inch skillet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Gluten (breadcrumbs, flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 275
  • Total Fat: 16 g
  • Total Carbohydrate: 12 g
  • Protein: 20 g