Salisbury Steak Meatballs

Salisbury Steak Meatballs are deliciously tender and rich in flavor, especially when they’re enveloped in a luscious gravy topped with caramelized onions. For a truly comforting dinner, serve them over skins-on mashed potatoes—a real treat for meat-and-potato enthusiasts! This dish is a delightful upgrade from the classic TV dinners many of us grew up with. If you’re looking for a different approach, check out my recipe for Crockpot Salisbury Steak, which features juicy patties in a delectable gravy for an equally comforting twist.

Ingredients & Substitutions

• Ground Beef: I used ground beef for the meatballs, but feel free to experiment with ground chicken, turkey, pork, or even a blend of ground beef and pork, which is my preferred combo for meatballs.
• Breadcrumbs: Regular breadcrumbs keep the meatballs moist and help hold them together. If you’re out of breadcrumbs, crushed crackers, rolled oats, panko breadcrumbs, or crushed cornflakes can serve as suitable substitutes.
• Seasonings: For seasoning the meatballs, I added dry mustard, garlic powder, kosher salt, and black pepper. If you don’t have dry mustard, a teaspoon of yellow mustard can work in a pinch. And if garlic powder isn’t available, feel free to use minced garlic instead.
• Onions: The caramelized onions elevate the gravy’s flavor beautifully! Yellow onions are my favorites for this purpose, given their natural sweetness that intensifies when cooked slowly until golden brown.
• Beef Broth: I prefer beef broth to achieve the richest flavor (low-sodium options are available if you’re cautious about salt). You could also substitute with chicken or vegetable broth.
• Worcestershire Sauce: This sauce is like a hidden gem that enhances the gravy’s flavor. If you don’t have any, soy sauce can be used in a reduced amount as a substitute.
• Slurry: A blend of cornstarch and water forms a slurry to thicken the gravy. If cornstarch is unavailable, you can add about 2 tablespoons of all-purpose flour straight into the skillet with the beef broth and Worcestershire sauce.

Can You Make The Meatballs Ahead Of Time?

Absolutely! You have options to prepare the meatballs in advance. First, prepare the meatballs but don’t cook them right away. Instead, you can refrigerate or freeze them. Here’s how to do it:

1. Store them in the refrigerator: Place uncooked meatballs on a baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours.
2. Freeze them: If you want to keep them longer, freeze the assembled meatballs. Arrange them on a baking sheet in a single layer until solid (about 1-2 hours), then transfer to a freezer-safe bag or container. They can be kept for up to 3 months. To cook, thaw them in the refrigerator overnight or cook directly from frozen (just increase the cooking time slightly).

Can You Use Store-bought Frozen Meatballs For Salisbury Steak Meatballs?

Sure! If you’re pressed for time, store-bought frozen meatballs can be used in this recipe. Cook them according to the package instructions, and once they’re heated through, just follow the recipe to make the gravy and simmer the meatballs in it.

Best Sides To Serve With Salisbury Steak Meatballs

I personally enjoy pairing these meatballs with hearty and satisfying sides. Here are a few of my top recommendations for serving alongside Salisbury steak meatballs:

1. Creamy Mashed Potatoes (I also have a Cauliflower Mashed option if preferred.)
2. Roasted Vegetables such as roasted carrots, parmesan green beans, or Brussels sprouts.
3. White or brown rice.
4. Homemade Egg Noodles.
5. Corn on the Cob.
6. Easy Dinner Rolls.
7. Coleslaw.

How To Store Leftover Salisbury Steak Meatballs

To store leftover Salisbury steak meatballs, allow them to cool to room temperature. Then, transfer them into an airtight container to maintain freshness. Store them in the refrigerator for up to 3-4 days. If you have extra gravy, keep it in a separate container to prevent the meatballs from getting soggy. For longer storage, freeze the meatballs in a freezer-safe bag or container for up to 3 months. When you’re ready to enjoy them again, simply reheat in the microwave, oven, or on the stove!

Recipe: Salisbury Steak Meatballs

Ingredients

Meatballs

• 1 pound ground beef
• ½ cup (54 g) plain breadcrumbs
• 1 large egg, room temperature
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

Gravy

• 1 large yellow onion, thinly sliced
• 3 cups (24 ounces) beef broth
• 4 dashes Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper, to taste
• Parsley, for garnish

Instructions

1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, dry mustard, garlic powder, salt, and black pepper. Mix gently until the ingredients are just combined; avoid overworking the mixture.
2. Form the mixture into 1 ½-inch meatballs. (I ended up making 16 meatballs.)
3. Heat a large skillet over medium heat and add the butter and olive oil. Once the butter melts and the oil is hot, add the meatballs in a single layer. (Cook in batches if necessary.) Sear for about 3-4 minutes per side until evenly browned. Transfer the meatballs to a plate; they may not be completely cooked at this stage.
4. In the same skillet, add the sliced onion. Reduce the heat to medium-low and cook for 12-15 minutes, stirring occasionally until the onions are deeply caramelized and golden brown.
5. Increase the heat to medium. Add the beef broth and Worcestershire sauce, stirring to scrape up any browned bits from the skillet’s bottom.
6. Combine the cornstarch and water in a small bowl, whisking until smooth. Gradually pour this mixture into the skillet while stirring to prevent clumping. Allow the gravy to simmer for about 8-10 minutes to thicken.
7. Season with salt and pepper to your liking.
8. Put the meatballs back into the skillet, spooning the gravy over them. Cover and let them simmer on low heat for 5 minutes, ensuring the meatballs reach an internal temperature of 165°F.
9. Garnish with parsley and serve hot over mashed potatoes. Enjoy!

Your culinary adventure with Salisbury Steak Meatballs awaits, perfect for satisfying those comfort food cravings!

More Easy Main Dishes Recipes:

• Crispy Zucchini Fritters
• Chipotle Bang Bang Chicken Skewers
• Tomato Bruschetta
• Bruschetta Chicken

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Salisbury Steak Meatballs deliver a rich, tender flavor experience. Encased in savory gravy and served over creamy mashed potatoes, this dish is a fantastic option for a comforting dinner or meal prep idea.

• Total Time: 45 minutes
• Yield: 16 meatballs 1x

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• ½ cup (54 g) plain breadcrumbs
• 1 large egg, room temperature
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 3 cups (24 ounces) beef broth
• 4 dashes Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water
• Salt and pepper, to taste
• Parsley, for garnish

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Instructions

• In a bowl, combine ground beef, breadcrumbs, egg, dry mustard, garlic powder, salt, and black pepper; mix gently.
• Form the mixture into 1 ½-inch meatballs.
• In a skillet over medium heat, add butter and olive oil, then sear meatballs until browned on all sides.
• Remove meatballs and caramelize onions in the skillet for 12-15 minutes.
• Add beef broth and Worcestershire sauce, scraping up browned bits.
• Combine cornstarch and water, add to skillet to thicken gravy.
• Season gravy, return meatballs to skillet, and simmer covered for 5 minutes.
• Garnish with parsley and serve over mashed potatoes.

Notes

You can prepare meatballs ahead of time and refrigerate or freeze them.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Use store-bought frozen meatballs for a quicker option—just follow the gravy recipe.

• Author: jesseca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Calories: 200
• Sugar: 1
• Sodium: 400
• Fat: 12
• Saturated Fat: 5
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 10
• Fiber: 1
• Protein: 15
• Cholesterol: 70