Salisbury Steak Meatballs

This recipe takes all the nostalgic flavors of a traditional Salisbury steak dinner and turns them into easy-to-make meatballs that cook in one skillet. What you get is pure comfort food that’s hearty, satisfying, and ready in about 30 minutes. 

Serve them over creamy mashed potatoes or egg noodles to soak up every last drop of that delicious gravy!

Ingredient notes

For the Meatballs

• Ground beef – I recommend using 80/20 ground beef for the best flavor and juiciness. The fat content helps keep the meatballs moist and adds richness to the dish. You could also use ground turkey or a beef-pork blend for variety.
• Egg – Acts as a binder to hold the meatballs together. 
• Panko or breadcrumbs – Panko gives these meatballs a lighter, airier texture, but regular breadcrumbs work beautifully too. For a gluten-free option, use gluten-free panko or crushed gluten-free crackers.
• Garlic – For depth of flavor.
• Fresh parsley – Adds freshness to these rich meatballs. 
• Onion powder – For savory flavor throughout the meatballs. 
• Ketchup – This adds a touch of sweetness and tanginess to the meatballs. It’s a key ingredient for achieving that classic Salisbury steak flavor profile.
• Dijon mustard – Provides a subtle tang and depth of flavor. The mustard works in harmony with the Worcestershire sauce to create that savory, umami-rich taste we all love.
• Worcestershire sauce – The secret ingredient that gives these meatballs their signature deep, savory flavor. Don’t skip it!
• Salt and pepper – For subtle seasonings and a touch of warmth. 
• Olive oil – For browning the meatballs in the skillet

For the Gravy

• Butter – For sautéing the onions and adding another layer of richness to the gravy.
• Onion – Thinly sliced onions cooked in the gravy add texture, sweetness, and that traditional Salisbury steak feel.
• Garlic – For aromatic flavor. 
• Flour – Thickens the gravy. I typically use all-purpose flour, but you could also use cornstarch. 
• Onion powder – For extra savory depth. 
• Beef stock – The base of the rich, flavorful gravy. Use a high-quality beef broth or stock for the best results.
• Ketchup, dijon mustard, and Worcestershire sauce – These same ingredients have also been added to the meatball mixture, enabling the same flavor profile to follow through to the gravy. 
• Fresh parsley – Adds freshness and a pop of color. 

How to make it

Step 1

Prepare and shape the meatballs

• In a large bowl, mix all of the meatball ingredients until just combined. 
• Roll the mixture into tablespoon-sized balls (about 15).

Step 2

Brown the meatballs

• Heat the olive oil in a large skillet over medium-high heat. 
• Add the meatballs and cook on all sides until browned (they’ll finish cooking in the gravy later). 
• Transfer the browned meatballs to a plate and set aside. 
• Leave the drippings in the pan.

Step 3

Make the gravy

• In the same skillet over medium heat, melt the butter. 
• Add sliced onions with a pinch of salt and pepper. Cook until softened, about 5-6 minutes. 
• Add the garlic and cook for 1 minute until fragrant. 
• Sprinkle with flour, stir to coat, and cook for 1 minute.
• Whisk in the beef stock, then add the onion powder, ketchup, mustard, and Worcestershire sauce. Simmer 2-3 minutes until slightly thickened.

Step 4

Finish cooking

• Return the meatballs and any juices to the skillet. 
• Reduce the heat to medium-low, cover, and simmer for 10-12 minutes until cooked through. 
• Taste and adjust the seasoning as needed. 
• Garnish with fresh parsley and serve!

Make the most out of your leftover beef stock

Have leftover beef stock in the fridge and not sure what to do with it? No problem! This versatile pantry staple can elevate so many dishes beyond just gravy.

• Soups and stews: Use it as a flavorful base for vegetable beef soup, French onion soup, or hearty beef stew.
• Sauces and pan sauces: Deglaze pans with beef stock after searing meats to create quick, delicious pan sauces.
• Braised dishes: Braise tougher cuts of meat like short ribs, pot roast, or brisket in beef stock for tender, fall-apart results.
• Rice and grains: Cook rice, quinoa, or farro in beef stock instead of water for an instant flavor boost.
• Mashed potatoes: Use warm beef stock in place of some of the milk or cream when mashing potatoes for extra savory flavor.

Tips and tricks

• Gently mix the meatball ingredients with your hands just until everything comes together. Overmixing can result in tough, dense meatballs. Stop as soon as the ingredients are combined.
• To check the seasoning, cook a small spoonful of the meat mixture in a heated skillet, then taste and adjust the seasonings in the raw mixture as needed before shaping all the meatballs.
• Don’t overcrowd the pan when browning the meatballs. If your skillet is too small, work in batches. Overcrowding causes the meatballs to steam rather than brown, which affects both texture and flavor.
• The meatballs will continue to cook in the gravy, so you only need to brown them on the outside initially. 
• For extra gravy, add an additional ½ cup of beef stock and let it simmer a few minutes longer to thicken. It’s perfect for soaking up with mashed potatoes!
• You can prepare the meatballs (uncooked) up to 24 hours in advance and keep them refrigerated on a lined baking sheet. You can also freeze uncooked meatballs for up to 3 months.

Serving suggestions

These Salisbury steak meatballs are incredibly versatile and pair beautifully with a variety of sides. Here are some of my favorite ways to serve them:

• Creamy mashed potatoes – The classic choice! The mashed potatoes soak up every bit of that rich, savory gravy. Enjoy them with Goat Cheese Mashed Potatoes, Sour Cream Mashed Potatoes, Smoked Gouda Mashed Potatoes, or Browned Butter Mashed Potatoes. 
• Buttered egg noodles – Wide egg noodles are perfect for catching all that delicious sauce.
• Rice – Brown or white rice makes an excellent base for these saucy meatballs.
• Roasted vegetables – Try roasted green beans, carrots, or Brussels sprouts for a healthy balance to the hearty meatballs.
• Crusty bread – Don’t forget a slice of crusty garlic bread to mop up every last drop of gravy!
• Steamed green beans – A simple, classic side that adds color and freshness to the plate.
• Or check out these 25+ Side Dish Ideas for Meatballs

Storing

• To make these Salisbury steak meatballs ahead of time, place them on a lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the uncooked meatballs for up to 3 months and thaw them in the refrigerator overnight before cooking.
• Leftover cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the leftovers overnight in the fridge before reheating.
• To reheat, place the meatballs in a baking dish, covered with foil, and heat on a low temperature until warmed through. You can also reheat these meatballs in a skillet with the addition of sauce or gravy on low heat until warmed through.