These Salisbury Steak Meatballs are a delightful twist on a classic comfort food, perfect for a cozy dinner! Imagine juicy, tender meatballs simmered in a rich, savory gravy—it’s a dish that’s both familiar and exciting. Trust me, you’ll be making this one again and again!

Why You’ll Love This Recipe

Fun and Flavorful: This recipe takes the delicious flavors of Salisbury steak and transforms them into fun, bite-sized meatballs. It’s a playful and satisfying way to enjoy a classic.
Easy Weeknight Meal: This recipe is surprisingly simple and comes together quickly, making it perfect for busy weeknights. You can have a comforting and flavorful meal on the table in no time.
Crowd-Pleaser: Kids and adults alike will love these Salisbury Steak Meatballs. They’re perfect for family dinners, potlucks, or any occasion where you want to serve something delicious and satisfying

Ingredients

For Meatballs:

Lean ground beef: The foundation of our tender and juicy meatballs. Using lean ground beef helps to keep the meatballs moist without being greasy.
Panko breadcrumbs: These light and airy breadcrumbs help to bind the meatballs and give them a delicate texture.
Egg: Acts as a binder, holding the meatballs together and preventing them from falling apart.
Ketchup: Adds a touch of sweetness and tang to the meatballs, balancing the savory flavors.
Coarse grain mustard: Gives a subtle zing and depth of flavor to the meatball mixture.
Worcestershire sauce: A key ingredient for that signature Salisbury steak flavor! It adds a savory umami punch.
Seasoning salt: A convenient way to add a blend of spices to the meatballs.
Pepper: A classic seasoning for a touch of heat.
Onion powder: Adds a subtle onion flavor to the meatballs.
Olive oil: Used for searing the meatballs, creating a delicious crust and locking in the juices.

For Gravy:

Unsalted butter: Adds richness and flavor to the gravy.
Large onion: Forms the base of the savory gravy. Cooking it until soft and translucent brings out its sweetness.
All-purpose flour (or cornstarch): Used to thicken the gravy. Cornstarch is a great gluten-free alternative.
Beef broth (or chicken broth): The liquid base for the gravy. Using low-sodium or no-salt-added broth allows you to control the saltiness.
Worcestershire sauce: Brings that signature Salisbury steak flavor to the gravy.
Seasoning salt: Adds a blend of spices to the gravy.
Ketchup: Adds a touch of sweetness and tang to the gravy.
Fresh parsley: A bright and fresh garnish for the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Salisbury Steak Meatballs

Step 1: Make the Meatballs

In a large bowl, combine all the meatball ingredients (except the olive oil) and gently mix with your hands until just combined. Don’t overmix, as this can make the meatballs tough. Shape the mixture into 1-inch meatballs. You should get about 30 meatballs.

Step 2: Sear the Meatballs

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and sear them on all sides until nicely browned. This step adds a ton of flavor! You might need to do this in batches depending on the size of your skillet. Remove the seared meatballs from the skillet and set them aside.

Step 3: Make the Gravy

Melt the butter in the same skillet over medium heat. Add the chopped onion and cook until softened and translucent, stirring occasionally. Sprinkle the flour (or cornstarch) over the onion and stir for about 1 minute to cook off the raw flour taste. If using cornstarch, make a slurry by mixing it with an equal amount of water before adding it to the skillet. Gradually pour in the beef broth, whisking constantly to prevent lumps. Add the Worcestershire sauce, seasoning salt, and ketchup to the skillet. Bring the gravy to a simmer and cook for 3-5 minutes, or until it has thickened. If the gravy is too thick, add a splash of broth. Taste and adjust the seasoning as needed.

Step 4: Simmer the Meatballs in Gravy

Return the seared meatballs to the skillet with the gravy. Gently toss them to coat them evenly. Simmer for a few minutes to allow the meatballs to cook through and absorb the delicious flavors of the gravy.

Step 5: Garnish and Serve

Garnish the Salisbury Steak Meatballs with chopped fresh parsley. Serve hot and enjoy!

Pro Tips for Making the Recipe

Gentle Mixing: Don’t overmix the meatball mixture! Overmixing will result in tough meatballs. Mix just until the ingredients are combined.
Searing for Flavor: Searing the meatballs is crucial for adding a delicious depth of flavor and helping them retain their juices.
Worcestershire is Essential: Don’t skip the Worcestershire sauce! It’s what gives Salisbury steak its signature flavor.
Control the Salt: Use low-sodium broth to control the salt level of the gravy. You can always add more salt if needed.
Gravy Adjustments: If the gravy is too thick, add a splash of broth. If it’s too thin, simmer it a bit longer.

How to Serve

Salisbury Steak Meatballs are fantastic served with:

Mashed Potatoes: Creamy mashed potatoes are the classic pairing for Salisbury steak. The gravy soaks into the potatoes beautifully.
Egg Noodles: Egg noodles are another excellent option for soaking up the delicious gravy.
Rice: Serve the meatballs and gravy over a bed of fluffy white rice or brown rice.
Polenta: Creamy polenta is a delicious and comforting side dish that complements the savory meatballs and gravy perfectly.

Make Ahead and Storage

Storing Leftovers

Store leftover meatballs and gravy separately in airtight containers in the refrigerator for up to 4 days.

Freezing

You can freeze the cooked meatballs for up to 3 months. For the best texture, make the gravy fresh when you’re ready to serve.

Reheating

Reheat the meatballs and gravy in a saucepan over medium heat, adding a splash of broth to loosen the gravy if needed. You can also reheat them in the microwave.

FAQs

1. Can I use a different type of ground meat?

Yes, you can use ground turkey or ground chicken instead of ground beef. The cooking time may need to be adjusted slightly.

2. Can I make the gravy ahead of time?

Absolutely! You can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently before adding the meatballs.

3. How can I make the gravy thicker?

If your gravy is too thin, you can thicken it by making a slurry of cornstarch and water and adding it to the gravy. You can also simmer the gravy for a longer period to allow it to reduce.

4. Can I add vegetables to the gravy?

Yes, you can add vegetables such as mushrooms, carrots, or celery to the gravy. Cook the vegetables until softened before adding the other gravy ingredients.