Picture everything you love about cozy, home-cooked comfort food and then imagine it in bite-sized form—those are Salisbury Steak Meatballs! Tender, juicy meatballs bursting with savory flavor simmer away in a silky-rich, oniony gravy, delivering all the nostalgia of classic Salisbury steak with a playful twist. This recipe transforms a dinnertime staple into a crowd-pleasing dish worthy of both casual weeknight meals and entertaining alike. You’ll want to gather around the table and savor every saucy bite!

Salisbury Steak Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Salisbury Steak Meatballs come together with simple ingredients, but don’t let that fool you—each one plays an important role, infusing hearty flavor, luscious texture, and that signature golden color. Here’s what you’ll need, plus tips for getting each component just right.

Ground beef (1 pound, 85% lean): Just the right amount of fat keeps the meatballs moist and satisfying.
Bread crumbs (1/2 cup): They soak up juices and bind the mixture, ensuring tender bites every time.
Milk (1/4 cup): Softens the breadcrumbs, creating meatballs that are anything but dry.
Egg (1): The classic binder holds everything together without making the meatballs dense.
Small onion, grated (1): Grating ensures even distribution—no big onion chunks, just sweet savoriness in every bite.
Garlic cloves, minced (2): Adds aromatic depth and a touch of warmth.
Worcestershire sauce (1 tablespoon): A dash brings irresistible umami and tang to both the meatballs and gravy.
Dijon mustard (1 teaspoon): A little goes a long way in balancing flavors with gentle zing.
Salt (1/2 teaspoon): Brings out all the subtly savory notes of the beef.
Black pepper (1/4 teaspoon): Adds gentle warmth and a pop of contrast.
Olive oil (1 tablespoon): For a golden-brown sear on every meatball.
Butter (2 tablespoons, for gravy): Lends richness and a glossy finish to the sauce.
Olive oil (1 tablespoon, for gravy): Works with butter to soften onions without burning.
Onion, thinly sliced (1/2): Melts down in the pan to create the foundation of that classic gravy.
Beef broth (2 cups): Forms the soul of the gravy, so pick a good-quality, robust stock.
Worcestershire sauce (1 tablespoon, for gravy): Echoes and enhances the meatball seasoning.
Ketchup (1 tablespoon): Adds a tiny hint of sweetness and helps create beautiful color.
Cornstarch mixed with cold water (2 tablespoons each): This quick slurry guarantees a silky, lump-free gravy.
Salt and pepper to taste (for gravy): Season at the end, tasting as you go for perfect balance.

How to Make Salisbury Steak Meatballs

Step 1: Mix the Meatball Ingredients

Grab your largest mixing bowl and combine the ground beef, breadcrumbs, milk, egg, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper. Gently mix everything together, using your hands or a spoon, until just blended. Try not to overmix—that’s the key to keeping your Salisbury Steak Meatballs juicy and tender.

Step 2: Shape the Meatballs

With the mixture ready, roll it into 1 1/2-inch meatballs. You should get about 20, give or take. If you want picture-perfect spheres, dampen your hands a little before you start rolling! Set your formed meatballs on a tray or plate while you prepare the skillet.

Step 3: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs and let them brown on all sides, which should take about 5–7 minutes in total. This step builds an unbeatable layer of flavor—it may take a little patience, but it pays off! Once beautifully golden, transfer the meatballs to a plate and set aside.

Step 4: Start the Gravy

In the same skillet (don’t clean it, those browned bits are pure gold!), melt the butter with 1 more tablespoon of olive oil. Add the thinly sliced onion and cook, stirring often, until the onion softens up and begins to caramelize, about 4 minutes. Those mellow onions are the backbone of classic Salisbury Steak Meatballs flavor.

Step 5: Build and Simmer the Gravy

Pour in the beef broth, Worcestershire sauce, and ketchup. Stir well to incorporate all the delicious pan juices, scraping up any browned bits from the bottom. Bring the mixture to a gentle simmer and let the flavors meld.

Step 6: Return Meatballs to the Gravy

Gently nestle the browned meatballs back into the simmering gravy. Cover the skillet and cook on low heat for about 10 minutes. This helps finish cooking them through and lets them soak up all that savory goodness.

Step 7: Thicken the Gravy

Give your cornstarch and water slurry a quick stir, then swirl it into the simmering gravy. Stir gently, and within 2–3 minutes, you’ll see the sauce turn luxuriously thick and glossy. Taste and season with more salt and pepper as needed, then serve your Salisbury Steak Meatballs piping hot.

How to Serve Salisbury Steak Meatballs

Garnishes

A sprinkle of chopped fresh parsley adds color and a burst of freshness that balances the rich gravy. You might also top each serving with a crack of black pepper or even some crispy fried onions for extra crunch and flair.

Side Dishes

Nothing beats a bed of buttery mashed potatoes as the ultimate vehicle for soaking up every drop of gravy, but fluffy rice or egg noodles are just as delightful. For a lighter contrast, try a side of crisp green beans or a tangy salad—the options are endless, and Salisbury Steak Meatballs pair with just about anything you crave.

Creative Ways to Present

Turn Salisbury Steak Meatballs into party-ready appetizers by serving them on mini skewers or toothpicks, or nest them in slider buns for a playful twist on the classic. They’re even crowd-pleasing over a pile of roasted vegetables or as a hearty lunch bowl with grains and greens.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Salisbury Steak Meatballs and gravy to an airtight container and refrigerate for up to 3 days. The flavors deepen as they rest, making leftovers extra irresistible for tomorrow’s lunch or an easy midweek dinner.

Freezing

For maximum convenience, arrange the cooked meatballs (without gravy) on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. Freeze the cooled gravy separately in a container. Both will keep happily for up to 3 months, making future comfort food cravings a breeze to satisfy.

Reheating

To reheat, warm the gravy gently on the stovetop or in the microwave until hot, then add the meatballs and simmer until heated through. If reheating from frozen, thaw overnight in the fridge before warming for the best texture and flavor.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Salisbury Steak Meatballs work beautifully with ground turkey or chicken—just be aware they may be a bit leaner, so consider adding a tablespoon of olive oil to the mix, and watch them closely to avoid overcooking.

Do I have to use Dijon mustard?

If you don’t have Dijon, regular yellow mustard can be swapped in, or you can leave it out for a milder flavor. The Dijon adds a subtle tang that gives the dish its distinct, slightly sharp backbone, but it’s totally flexible.

Can I add mushrooms to the gravy?

Mushrooms are a classic addition! Simply slice and sauté them with the onions for an even heartier, more umami-packed gravy that’s every bit as cozy as the original.

How can I make Salisbury Steak Meatballs gluten free?

Just use your favorite gluten-free breadcrumbs in the meatball mixture and check that your Worcestershire sauce is certified gluten free. Everything else is naturally gluten free, so you’re set!

What’s the best way to keep the meatballs juicy?

The secret to juicy Salisbury Steak Meatballs is not overworking the mixture and using a light touch when shaping them. Also, be sure to simmer them gently in the gravy, not boil—that way, they soak up flavor and stay tender.

Final Thoughts

There’s something truly special about bringing people together over a big pan of Salisbury Steak Meatballs, their nostalgic aroma drifting through the kitchen. If you’re in need of an easy dinner that delivers feel-good flavor in every forkful, this dish is simply unbeatable—so grab your skillet and dig in!