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Salisbury Steak Meatballs

These Salisbury Steak Meatballs are juicy, tender, and packed with rich, savory flavor, smothered in a silky onion brown gravy. All the classic comfort food goodness of Salisbury steak, but in bite-sized, gravy-drenched form. Serve over mashed potatoes, rice, or buttered noodles for a meal that’s easy to make and impossible to resist.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 275 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

For Meatballs
  • 1½ pound ground beef lean
  • ½ cup breadcrumbs I used Panko
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup mustard coarse grain
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon seasoning salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil for frying
For Gravy
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 2 tablespoons all-purpose flour or cornstarch
  • 1 cup beef broth or chicken broth, low sodium or no sodium added
  • 1 tablespoon Worcestershire sauce 
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 30 meatballs.
  2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
  3. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
  4. Sprinkle the flour over the onion and stir. Cook for about 1 minute to remove the raw flour taste. (If using cornstarch make a slurry with equal amounts water and cornstarch) Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
  5. When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.

Notes

  • Don’t overmix the meat! Mix just until combined—overworking makes the meatballs dense.
  • Searing = flavor. Browning the meatballs locks in juices and adds deep, caramelized flavor.
  • Worcestershire sauce is a must! It’s what gives Salisbury steak its signature flavor.
  • Use low-sodium broth. This lets you control the salt level, especially if you’re using seasoning salt.
  • Gravy too thick? Whisk in a splash of broth. Too thin? Simmer a bit longer.
  • Want to freeze? Cook the meatballs first, then freeze. Make the gravy fresh when serving for best texture.
  • Make-ahead tip: Meatballs and gravy store separately in the fridge for up to 4 days. Reheat in a pan with a splash of broth to loosen up the gravy.
  • Recipe originally shared June, 2015.

Nutrition Information

Serving 1serving Calories 275kcal (14%) Carbohydrates 12g (4%) Protein 20g (40%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 83mg (28%) Sodium 832mg (35%) Potassium 463mg (13%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 217IU (4%) Vitamin C 3mg (3%) Calcium 44mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 275

% Daily Value*

Serving 1serving
Calories 275kcal 14%
Carbohydrates 12g 4%
Protein 20g 40%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 832mg 35%
Potassium 463mg 10%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 217IU 4%
Vitamin C 3mg 3%
Calcium 44mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.