These easy Salisbury steak meatballs combine savory beef with rich homemade mushroom gravy in only 25 minutes. Great for parties, potlucks, and everyday dinners served with mashed potatoes or egg noodles!
Why this recipe works
Salisbury steak meatballs are exactly what they sound like – a bite-sized twist on Salisbury steak! Much like the classic version, they’re coated in a rich mushroom gravy. In fact, they use mostly all the same ingredients, they’re just shaped differently.
These meatballs taste like the warm fuzzy memories of growing up. Sometimes the simplest of meals really are the most satisfying. Salisbury steak is the perfect example of that. Shape them into meatballs and you have yourself a new way to enjoy classic comfort food!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEATBALLS – Lean or medium ground beef will both work, you can even use a mixture of the two. You can substitute the ground beef with ground turkey if preferred. We often use crushed saltines in place of the panko breadcrumbs in meatballs, either one will work as a binder.
GRAVY – Butter, onion, mushrooms, flour, beef broth, and Worcestershire sauce come together to make this flavorful mushroom gravy. If you substitute with unsalted butter and low-sodium beef broth, you may want to add some salt to taste. We used cremini mushrooms here, but you can use your favorite variety.
How to Make Salisbury Steak Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, add all the meatball ingredients. Mix well to fully combine.
- Using a 3 Tablespoon cookie scoop, form the meatballs and set aside.
- In a large skillet over medium to medium-low heat, work in batches to cook your meatballs fully. Once all the meatballs are cooked, set them aside.
EXPERT TIP – The meatballs are considered done when they reach 165F on an instant read thermometer.
- Drain most of the grease from the pan. Over medium heat, melt the butter and cook the onion until soft, scraping down the brown bits. Then add mushrooms and cook for another 5 minutes. Lower the heat to medium-low.
- Add flour to the pan and cook for about 1 minute. Add beef broth and Worcestershire sauce. Stir regularly until thickened.
- Add meatballs back in to rewarm, spooning the gravy overtop. Serve!
Frequently Asked Questions & Expert Tips
Store any leftover meatballs in an air-tight container kept in the refrigerator for up to 4 days.
Sure, you can freeze Salisbury steak meatballs. You can either freeze the meatballs without the gravy by flash freezing them on a baking sheet. Then, transfer them to a gallon size zip top bag. Or, you can freeze the cooled finished meal including the gravy in an air-tight container for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet over medium-low heat, stirring often.
Yes, you can omit the mushrooms in the gravy if that’s what you prefer!
Yes, you can substitute with frozen meatballs to save some time. Add them to the skillet and cook through until warm.
Serving Suggestions
Serve Salisbury steak meatballs over a bed of mashed potatoes, egg noodles, or rice with a side of roasted vegetables.
If you plan on taking them along to a party, pop the cooked meatballs in a slow cooker set to warm for transporting. Serve them with toothpicks on the side for guests to grab and go! Optionally garnish the meatballs with fresh chopped parsley and enjoy.
More Meatball Recipes
- Sausage Balls
- Swedish Meatballs
- Grape Jelly Meatballs
- Bacon Cheeseburger Meatballs
- Chicken Meatballs
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Salisbury Steak Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Meatballs
- 2 pounds ground beef 80/20
- 1 small yellow onion minced
- ½ cup panko breadcrumbs
- 1 large egg
- 2 Tablespoons milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Gravy
- ¼ cup salted butter 1/2 stick
- 1 medium yellow onion minced
- 12 ounces cremini mushrooms sliced
- ¼ cup all purpose flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
Things You’ll Need
Before You Begin
- If you find the meat mixture is sticking to your hands when rolling the meatballs, you can either spray your hands with cooking oil or keep a small bowl of water next to you to wet your hands.
- It isn’t absolutely necessary to use a cookie scoop here, but it does help keep the meatballs uniform in size so they cook evenly in the skillet.
- If you substitute with unsalted butter and low-sodium beef broth, you may want to add some salt to taste. We used cremini mushrooms here, but you can use your favorite variety.
- Lean or medium ground beef will both work, you can even use a mixture of the two. You can substitute the ground beef with ground turkey if preferred.
Instructions
- In a large bowl, add all the meatball ingredients. Mix well to fully combine.
- Using a 3 Tablespoon cookie scoop, form the meatballs and set aside.
- In a large skillet over medium to medium-low heat, work in batches to cook your meatballs fully. Once all the meatballs are cooked, set them aside.The meatballs are considered done when they reach 165F on an instant read thermometer.
- Drain most of the grease from the pan. Over medium heat, melt the butter and cook the onion until soft, scraping down the brown bits. Then add mushrooms and cook for another 5 minutes. Lower the heat to medium-low.
- Add flour to the pan and cook for about 1 minute. Add beef broth and Worcestershire sauce. Stir regularly until thickened. Add meatballs back in to rewarm, spooning the gravy overtop. Serve!
Expert Tips & FAQs
- Storage – Store any leftover meatballs in an air-tight container kept in the refrigerator for up to 4 days.
- Freezing – You can either freeze the meatballs without the gravy by flash freezing them on a baking sheet. Then, transfer them to a gallon size zip top bag. Or, you can freeze the cooled finished meal including the gravy in an air-tight container for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet over medium-low heat, stirring often.
Nutrition
Kristen Rittmer
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