Salisbury Steak Meatballs

There’s something uniquely comforting about a hearty meal simmering away, filling the house with warmth. These Salisbury Steak Meatballs are just that, a simple, soulful dish that brings together tender meatballs and a rich mushroom gravy, perfect for any family dinner.

Sundays in our home always smelled of my dad, James, cooking a hearty supper. This recipe, with its rich, bubbling gravy, brings me straight back to his kitchen. He believed a good gravy could fix anything, and these meatballs feel like a warm hug from him.

What Makes This Recipe So Special?

• Flavorful and Tender: Perfectly seasoned beef meatballs simmered in a rich and savory mushroom and onion gravy.
• Versatile Cooking Methods: This steak recipe can be made on the stovetop for a quicker meal or in a slow cooker for a convenient set-and-forget dinner.
• Family-Friendly Meal: A classic comfort food dish that appeals to all ages and is perfect for a satisfying weeknight dinner.
• Customizable: Easily adaptable by using frozen meatballs for a shortcut or adjusting the gravy ingredients to your preference.

The Heart of the Dish: Our Ingredients

For the Meatballs (or use 1 1/2 lb frozen):

• 1 1/4 lb ground beef (90/10 or 85/15)
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tablespoon ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for searing)

For the Mushroom Gravy:

• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon chopped parsley (optional)
• Slurry if needed: 1 tablespoon cornstarch + 2 tablespoons water

My Trusted Kitchen Helpers for This Recipe

• A Good, Large Skillet: A wide, heavy-bottomed skillet is my go-to for searing the meatballs; it gives them a beautiful, even crust which adds so much flavor.
• My Faithful Slow Cooker: On busy days, a reliable crock pot is a true gift. It lets all the flavors of the meatballs and gravy meld together into something truly special with hardly any effort.

Bringing the Meatballs and Gravy to Life

Step 1: Crafting the Perfect Meatballs

In a bowl, combine the breadcrumbs and milk and let them rest for 2 minutes to soften. Mix in the ground beef, egg, ketchup, Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Gently form into 20–24 golf-ball-sized meatballs. If you’re using frozen meatballs, you can skip this step. A gentle hand is key here, overworking the meat can make the meatballs tough.

Step 2: Giving the Meatballs a Golden Crust

On the stovetop, heat the olive oil in a wide pot over medium-high heat. Brown the meatballs for 5–6 minutes, turning them to get a nice color on all sides. Transfer them to a plate; they will finish cooking in the delicious sauce. If you’re using frozen meatballs, you can skip this step or give them a quick browning for extra flavor.

Step 3: Building That Beautiful Gravy

In the same pot, melt the butter and sauté the sliced onion for about 3 minutes until it starts to soften. Add the sliced mushrooms and cook until they are golden brown, which should take about 5–6 minutes. Stir in the flour and cook for another minute. This is where the foundation of your gravy’s flavor is built, so let those onions and mushrooms get nicely caramelized.

Step 4: Simmering the Flavors Together

Whisk in the beef broth, Worcestershire sauce, thyme, and paprika. Bring the mixture to a simmer and let it cook for about 2 minutes until it begins to thicken. Season with salt and pepper to your liking. Return the meatballs to the pot, cover, and let them simmer gently for 10–12 minutes (15–18 minutes for frozen) until cooked through. If you want it thicker, stir in the slurry and simmer for 1–2 minutes. Sprinkle with fresh parsley.

For Those Cherished Set-and-Forget Days

For an even easier approach, you can use your crock pot. You can skip searing the meatballs or brown them first for added flavor. Add the onion, mushrooms, browned (or frozen) meatballs, broth, Worcestershire sauce, thyme, paprika, salt, and pepper to the slow cooker. Cook on LOW for 4–5 hours or on HIGH for 2–3 hours. To thicken the gravy, whisk the flour with 1/3 cup of cold broth and stir it in, then cook on HIGH for another 15–20 minutes until it’s silky smooth. You can also use the cornstarch slurry here.

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

Simple Swaps for a Lighter Touch

• Leaner Meat: Substitute ground beef with ground turkey or chicken for a lighter version of these steak meatballs.
• Whole Grains: Use whole wheat breadcrumbs instead of fresh white breadcrumbs to add extra fiber.
• Lower Sodium: Opt for low-sodium beef broth and Worcestershire sauce to better control the salt content.

How to Serve Up This Comforting Meal

• Classic Comfort: Serve these Salisbury steak meatballs and gravy over a bed of creamy mashed potatoes for a truly traditional and comforting meal.
• Noodle Night: These meatballs are also wonderful served over egg noodles or your favorite pasta.
• With Rice: For a simple and satisfying meal, serve the meatballs and gravy with a side of steamed white or brown rice.

A Few Little Secrets from My Kitchen

• Overmixing the Meatballs: Be careful not to overwork the ground beef mixture when forming the meatballs, as this can result in a tough texture. Mix until just combined.
• Crowding the Pan: When searing the meatballs, don’t overcrowd the pan. Cook in batches if necessary to ensure they brown properly and develop a nice crust.
• Not Thickening the Gravy Enough: If your gravy is too thin, don’t hesitate to use a cornstarch slurry to achieve the desired consistency. A rich, thick gravy is a hallmark of this dish.

Keeping the Comfort for Later

To store leftovers, allow the Salisbury steak meatballs and gravy to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave.

From My Kitchen to Yours

This plus salisbury steak recipe is more than just a meal; it’s a taste of home and a reminder of the love that goes into a shared dinner. I hope that when you make these Salisbury Steak Meatballs, they bring as much warmth and happiness to your kitchen as they do to mine. May you create your own wonderful memories with every bite.

A Few Common Questions I Get

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free breadcrumbs and substituting the all-purpose flour with a gluten-free flour blend or using the cornstarch slurry to thicken the gravy.

Can I prepare the meatballs ahead of time?

Absolutely. You can prepare the meatballs a day in advance and store them in the refrigerator until you’re ready to cook. You can also freeze uncooked meatballs for up to 3 months.

What kind of mushrooms work best?

Cremini or button mushrooms are excellent choices for this recipe. However, feel free to use your favorite variety or a mix of different mushrooms for more complex flavor.

Salisbury Steak Meatballs

---

• Author: Sarah
• Total Time: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Tender beef meatballs simmered in a rich mushroom and onion gravy, a true comfort food classic perfect for family dinners.

---

Ingredients

Scale 1x2x3x

• 1 1/4 lb ground beef (90/10 or 85/15)
• 1/2 cup fresh breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tablespoon ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for searing)
• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon chopped parsley (optional)
• Slurry if needed: 1 tablespoon cornstarch + 2 tablespoons water

---

Instructions

1. In a bowl, combine breadcrumbs and milk, let rest 2 minutes. Mix in beef, egg, ketchup, Dijon, Worcestershire, onion powder, garlic powder, salt, and pepper. Form into 20–24 meatballs.
2. Heat olive oil in a skillet, brown meatballs 5–6 minutes, turning to color all sides. Transfer to a plate.
3. In the same skillet, melt butter, sauté onion 3 minutes. Add mushrooms and cook 5–6 minutes until golden. Stir in flour and cook 1 minute.
4. Whisk in broth, Worcestershire, thyme, and paprika. Simmer 2 minutes until slightly thickened. Season with salt and pepper.
5. Return meatballs, cover, simmer 10–12 minutes (15–18 minutes if frozen). Thicken with slurry if needed. Sprinkle parsley.
6. For slow cooker: Add onion, mushrooms, meatballs, broth, Worcestershire, thyme, paprika, salt, and pepper. Cook LOW 4–5 hours or HIGH 2–3 hours. Thicken with flour slurry or cornstarch slurry before serving.

Notes

Do not overmix meatball mixture. Avoid crowding the pan when searing. Thicken gravy as needed for rich consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop / Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 5g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 120mg

Keywords: salisbury steak meatballs, beef, comfort food, mushroom gravy, family dinner