Go Back
–+ servings
Homemade Salisbury steak meatballs served over creamy mashed potatoes with rich onion gravy and fresh parsley on top.

Salisbury Steak Meatballs

5 from 1 vote
Tender Salisbury Steak Meatballs simmered in a rich mushroom-onion brown gravy. Classic comfort food made faster, freezer-friendly, and kid-approved.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Optional Simmer Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 2 pounds Ground beef - 85/15 recommended
  • 1 cup Breadcrumbs - Soaked to make panade
  • 2 large Eggs
  • ½ cup Whole milk - For panade
  • 1 packet Onion soup mix - Flavor + binding
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Garlic powder
  • ½ teaspoon Black pepper
  • ½ teaspoon Salt - Adjust to taste
Gravy
  • 3 tablespoons Butter
  • 8 ounces Mushrooms - Sliced
  • 1 medium Onion - Thinly sliced
  • 3 cloves Garlic - Minced
  • 3 tablespoons All-purpose flour - For roux
  • 3 cups Beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard - Adds depth
  • 1 teaspoon Onion powder
  • Salt + pepper - To taste
Optional Add-Ins
  • ½ cup Sour cream - Creamier gravy
  • Fresh thyme - Aroma
  • Splash Red wine Richness
  • 1 can Cream of mushroom soup - Shortcut option

Equipment

  • 1 Large mixing bowl (For meatball mixture)
  • 1 Large 12-inch skillet with lid (For browning + simmering)
  • 1 Whisk (For gravy)
  • 1 Wooden spoon (For sautéing)
  • 1 Meat thermometer (Ensure meatballs reach 160°F)

Method
 

  1. Create panade by mixing milk + breadcrumbs, rest 5 minutes. Add beef, eggs, soup mix, Worcestershire, garlic powder, salt, pepper. Mix gently until just combined.
  2. Roll into golf-ball-sized meatballs. Brown on all sides in a hot skillet (2–3 minutes per batch). Transfer to plate.
  3. In same skillet, melt butter. Add mushrooms + onions, cook until softened (8–10 minutes). Add garlic, cook 1 minute. Add flour and stir to create roux.
  4. Slowly whisk in beef broth. Add Worcestershire, Dijon, onion powder. Simmer until thickened; adjust seasoning.
  5. Nestle meatballs into gravy. Cover and simmer 20–25 minutes until cooked through (160°F). Rest 5 minutes before serving.

Nutrition

Serving: 280gCalories: 460kcalCarbohydrates: 18gProtein: 33gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 155mgSodium: 890mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 250IUVitamin C: 3mgCalcium: 90mgIron: 3.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!