
Salisbury steak meatballs are tender meatballs that are smothered in a rich, mushroom brown gravy. This easy dinner recipe has all of the flavors if Salisbury steak in flavorful meatballs.

Salisbury steak meatballs have the flavor of Salisbury steak in yummy meatball form. These tender meatballs are smothered in rich, brown gravy.
They are made in one pan for easy cleanup, and they can be whipped up in less than 45 minutes.
I've included step-by-step photos, recipe substitution ideas, and tips to help you make the recipe.
Ingredient notes and substitutions
- Ground beef: I prefer to use 80/20 or 85/15 ground beef to make meatballs. You can substitute ground turkey or ground chicken for a leaner option. However, ground turkey and ground chicken will give you drier meatballs.
- Breadcrumbs: You can use gluten free breadcrumbs if you prefer.
- Flour: To thicken the gravy with a flour alternative, use 1 ½ -2 tablespoons of cornstarch. Mix the cornstarch with 2-3 tablespoons of broth and add it along with the Worchester sauce, mustard, and thyme.
- Mustard powder: Substitute with 1 teaspoon of Dijon or yellow mustard, or leave it out if you prefer a milder flavor.
- Beef broth: Use chicken or vegetable broth to make the gravy.
- Mushrooms: You can use canned mushrooms, but fresh mushrooms are recommended for better flavor and texture.
How to make Salisbury steak meatballs
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix well using your hands until all ingredients are evenly distributed.
Step 2: Shape the meat mixture into 20 meatballs, each about 1 ½ tablespoons.
Step 3: Heat 1 tablespoon of the butter in a large skillet over medium heat.
Step 4: Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
Step 5: Remove the meatballs from the skillet and set aside.
Step 6: In the same skillet, add the remaining 1 tablespoon of butter.
Step 7: Add the sliced mushrooms and sliced onion, and cook until the mushrooms release their moisture and the onion is softened, about 5-7 minutes.
Step 8: Add the minced garlic to the skillet and cook, stirring the entire time, for 30 seconds.
Step 9: Sprinkle the flour over the mushroom mixture and stir to combine. Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Step 10: Gradually whisk in the beef broth.
Step 11: Add the Worcestershire sauce, mustard powder, and dried thyme. Bring the mixture to a simmer, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
Step 12: Season the gravy with salt and pepper to taste.
Step 13: Return the meatballs to the skillet with the mushroom gravy, and simmer for 5 minutes to allow the flavors to blend and meatballs to reheat.
Tips
- To bake: You can bake the meatballs instead of pan frying. Bake the meatballs in a preheated oven at 375°F for 20-25 minutes or until cooked through.
- To make ahead: You can prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking.
- To freeze: Let the meatballs and gravy cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Gravy is too thin: If the gravy is too thin, mix a tablespoon of flour or cornstarch with a tablespoon of broth to create a slurry, then stir it into the gravy and simmer until it thickens.
- Gravy is too thick: Stir in more broth, ¼ cup at a time, until the desired consistency is reached.
Serving suggestions
Here are some ideas to help you turn this dish into a meal.
- Mashed potatoes: Mashed potatoes are classic comfort food that pairs perfectly with the rich gravy.
- Egg noodles: Serve over cooked egg noodles for a hearty meal.
- Rice: Serve with steamed white or brown rice.
- Simple tossed salad: A light, fresh salad balances out the richer, heavier sauce. Serve with your favorite salad dressing.
- Roast vegetables: Roast vegetables like broccoli and cauliflower, carrots, or asparagus are all good alongside the meatballs.
Storage
Store any leftover meatballs and sauce in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
More ground beef dinner recipes!
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Salisbury Steak Meatballs
Equipment
- Large skillet
Ingredients
Meatballs
- 1 pound 80% lean ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ cup finely diced yellow onion
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Gravy
- 2 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- ½ large yellow onion sliced into strips
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups reduced-sodium beef broth
- 1 ½ tablespoons Worcestershire sauce
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix well using your hands until all ingredients are evenly distributed.
- Shape the meat mixture into 20 meatballs, each about 1 ½ tablespoons.
- Heat 1 tablespoon of the butter in a large skillet over medium heat.
- Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter.
- Add the sliced mushrooms and sliced onion, and cook until the mushrooms release their moisture and the onion is softened, about 5-7 minutes.
- Add the minced garlic to the skillet and cook, stirring the entire time, for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir to combine.
- Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the beef broth.
- Add the Worcestershire sauce, mustard powder, and dried thyme.
- Bring the mixture to a simmer, stirring occasionally, until the gravy has thickened, about 5-7 minutes.
- Season the gravy with salt and pepper to taste.
- Return the meatballs to the skillet with the mushroom gravy, and simmer for 5 minutes to allow the flavors to blend.
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