Salisbury Steak Meatballs

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Salisbury Steak Meatballs are like comfort food heaven. Juicy homemade meatballs are simmered in an easy salisbury steak sauce. Serve them over rice or mashed potatoes for the ultimate weeknight dinner!

We love Salisbury Steak around here, and of course who doesn’t love a good meatball recipe?! This meal has a delicious rich brown gravy with ground beef, mushrooms and onions, the best kind of comfort food!

Cheesy Salisbury Steak Meatballs on a plate

Salisbury Steak Meatballs

Salisbury Meatballs cook like a dream in just 30 minutes, making them the ultimate weeknight meal. A quick side salad or some glazed carrots and some dinner rolls to sop up the mushroom gravy goodness!

Serve these salisbury steak meatballs over rice, noodles, or mashed potatoes. You don’t want to miss a drop of the rich brown salisbury gravy! I like to make homemade meatballs for this recipe but of course you can use frozen or pre-made meatballs too to save time.

Cheesy Salisbury Steak Meatballs uncooked

Easy Meatballs with Gravy

This Salisbury steak recipe starts with homemade meatballs! I absolutely love meatballs from scratch, they have great flavor and always come out so nice and juicy.

To Make Tender Meatballs:

  • Do not over mix the meat mixture
  • Use a cookie scoop to ensure all meatballs are the same size
  • Ensure any add ins (like onions) are chopped small
  • A little bit of milk adds a lot of moisture and keeps the meatballs tender
  • Brown meatballs to add flavor and help them hold their shape

Cheesy Salisbury Steak Meatballs on a spoon

How To Make Salisbury Steak Gravy

The gravy for these salisbury steak meatballs is definitely my favorite part. It is really as simple as whisking the ingredients together and pouring it over the browned meatballs.

Reducing the sauce brings out the flavors out and helps to thicken it. Reduce the heat, simmer for about 20 minutes, and serve!  If you’d like a thicker gravy, mix together equal parts cornstarch and water to make a slurry and add it bit by bit to the gravy to thicken it. If it is too thick, just add a bit more broth.

Can You Freeze Salisbury Steak?

Yes, just like a regular salisbury steak recipe, you can freeze these meatballs and the gravy. Defrost in the fridge overnight.

When defrosting sauces thickened with cornstarch, you’ll sometimes notice it has a bit of a jelly texture and some of the water/liquid may separate. Heat it on the stove top over medium heat until heated through. If the sauce thickens, you can create a cornstarch slurry to thicken it to desired consistency.

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Cheesy Salisbury Steak Meatballs on a spoon
5 from 15 votes
Review Recipe

Salisbury Steak Meatballs

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Salisbury steak meatballs are like comfort food heaven. Juicy homemade meatballs are simmered in a homemade salisbury steak sauce. 

Ingredients

  • 2 tablespoons butter
  • 1 cup onions diced
  • 2 cups mushrooms sliced
Meatballs
  • 1 ½ pounds ground beef
  • cup Italian breadcrumbs
  • cup milk
  • ¼ cup parsley fresh, chopped
  • ¼ cup parmesan shredded
  • salt and pepper to taste
Sauce
  • 10 ounces beef broth
  • cup water
  • 1 tablespoon flour
  • 2 tablespoons ketchup
  • 1 ½ teaspoon dijon
  • 1 tablespoon parsley fresh, chopped
  • ½ teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce

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Instructions

  • In a large saucepan, saute onions in butter until transluscent, about 5 minutes. Add mushrooms and saute an additional 5 minutes.
  • In a medium bowl, mix the ingredients for the meatballs until just combined. Create approximately 24 meatballs (1 ½ tablespoons each). Place into the saucepan, with onions and mushrooms, to brown.
  • Meanwhile in a small mixing bowl, whisk together the ingredients for the sauce. Pour sauce over the meatballs.
  • Bring the pan to a boil then reduce heat and simmer uncovered for 10 minutes to reduce.
  • Place lid on the pan and simmer for an additional 20 minutes before serving. 

Nutrition Information

Calories: 407, Carbohydrates: 17g, Protein: 44g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 125mg, Sodium: 660mg, Potassium: 1062mg, Fiber: 1g, Sugar: 6g, Vitamin A: 720IU, Vitamin C: 11.2mg, Calcium: 150mg, Iron: 5.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword salisbury steak meatballs
Course Entree
Cuisine American
Salisbury steak meatballs with text and sauce
Salisbury steak meatballs with text
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Never heard of a “half can of water”…never knew water came in cans???

    Lovely recipe though, thanks for sharing!

    1. Hi Dwayne, we use the can from the beef broth and add about half a can of water. We have updated the recipe to list the cup measurement to make it a bit clearer! Thank you for pointing that out.

  2. How “large” a saucepan ? I don’t see how 24 meatballs would fit. The photo shows about 10. Are they supposed to be browned in more than one batch ? Please clarify. Thank you .

    1. The image shows 12 larger meatballs. You can also do 24 smaller ones (1 pound of meat should fit into the pan in any case). I’d suggest a 12” skillet. Enjoy the recipe!

  3. Excellent! Would definitely make again. I didn’t have beef broth on hand, so used chicken broth instead. Pairs great with mashed potatoes. Yum – perfect comfort food.5 stars

  4. Since I already had meatballs in the freezer, I just used the gravy. I loved it.
    Will definitely make your meatballs next time.5 stars

    1. I don’t do canning so can’t say for sure. Maybe another reader will have some ideas for you Sharon.

  5. Greetings Holly
    Have you ever sub’d the flour with cornstarch? Have you ever used Potato Starch? I recently watched a travel cooking show, where the chef used Potato Starch for flouring beef. I finally found it & going to check it out. Thanks so much for sharing your recipes! I’m definitely going to make these meatballs.

    1. I haven’t tried it but I know my Grandma used to use potato starch in her cooking! Let me know how it goes and I hope you love the meatballs!

      1. recipe is very unclear about the meatballs being browned in the saucepan… stirred/browned in with the onions and mushrooms?

        please edit to fix the recipe.