by Holly
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!
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.
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
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.
More Ground Beef Recipes You’ll Love
- The Best Meatloaf Recipe – Reader favorite!
- Hamburger Casserole
- Ground Beef Stroganoff (Hamburger) – Quick and easy!
- American Goulash Recipe (Tomato, Beef and Macaroni)
- Sweet and Sour Meatballs
- Baked Spaghetti – Comfort food!
Salisbury Steak Meatballs
Prep Time 10 minutes
Servings 4 servings
Course Entree
Cuisine AmericanIngredients
- 2 tablespoons butter
- 1 cup onions diced
- 2 cups mushrooms sliced
Meatballs
- 1 ½ pounds ground beef
- ⅓ cup Italian breadcrumbs
- ⅓ cup milk
- ¼ cup parsley fresh, chopped
- ¼ cup parmesan shredded
- salt and pepper to taste
Sauce
- 10 ounces beef broth
- ½ can water
- 1 tablespoon flour
- 2 tablespoons ketchup
- 1 ½ teaspoon dijon
- 1 tablespoon parsley fresh, chopped
- ½ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
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.
Trying 1st timer. We shall see :)
Good Luck Amber!
Since I already had meatballs in the freezer, I just used the gravy. I loved it.
Will definitely make your meatballs next time.
What percentage ground beef do you use
I generally use an 80/20 mix.
Can this recipe be canned??
I don’t do canning so can’t say for sure. Maybe another reader will have some ideas for you Sharon.
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.
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!
Is the dijon the dijon mustard?
Yes, it is dijon mustard.
Does the onions and mushrooms go into the meatball mix.Not clear.
They are softened and added to the sauce. They don’t got into the meatball mixture.
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.
Thanks for the recommendation, the recipe has been updated to be a bit clearer!