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Ground beef, breadcrumbs, and parmesan cheese are shaped into bite-sized meatballs and simmered with mushrooms and onions in a rich and savory brown gravy.
Holly’s Recipe Highlights
- Flavor: These meatballs are savory with a rich mushroom and onion brown gravy.
- Difficulty: The meatballs and the rich sauce are easy and simple to make.
- Prep Note: Meatballs can be shaped and browned ahead of time and added to the recipe in Step 2. Or save time by buying premade meatballs.
- Serving Suggestions: Serve them as a hearty appetizer or serve over mashed potatoes, rice, or egg noodles. Don’t forget some quick dinner rolls for sopping up all that velvety sauce!
Ingredients Tips for Salisbury Steak Meatballs
- Beef: Choose an 80/20 blend for the juiciest meatballs. Add ground chicken, turkey, or pork to the beef to stretch the recipe further.
- Seasonings: Match the meatballs to the menu and go for an Italian-style seasoning blend or a flavorful burger seasoning blend.
- Sauce: Beef broth and some pantry seasonings are all it takes to make the rich and savory sauce. You can use a can of condensed broth or a boxed version (add a bouillon cube to bump up the flavor).
- Variations: Use soy sauce or coconut aminos in place of Worcestershire sauce. Dress up the dish with fresh herbs like thyme and oregano, or simmer the gravy with a bay leaf in Step 4 (discard before serving).
Leftovers & Storage
Store meatballs and gravy together in a covered container in the refrigerator for up to 4 days. Freeze in zippered bags for up to a month and thaw in the refrigerator. Reheat in the microwave, on the stovetop, or in a crockpot set to low if desired.
Serve Salisbury Meatballs With…
Did you enjoy these Salisbury Steak Meatballs? Leave a comment and rating below.
Salisbury Steak Meatballs
Equipment
Ingredients
- 2 tablespoons butter
- 1 cup diced onion about 1 medium onion
- 2 cups sliced mushrooms about 8 oz mushrooms
Meatballs
- 1 ½ pounds lean ground beef
- ⅓ cup Italian bread crumbs or seasoned bread crumbs
- ⅓ cup milk
- ¼ cup chopped fresh parsley or 2 tablespooons dried parsley, plus additional for garnish
- ¼ cup shredded Parmesan cheese
- ¾ teaspoon salt and ¼ teaspoon black pepper
Sauce
- 1 tablespoon all-purpose flour
- 2 tablespoons ketchup
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1 ¼ cups beef broth
- ⅔ cup water
Instructions
- In a large nonstick skillet, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes. Add the mushrooms, turn the heat up to medium-high, and cook for an additional 5 minutes.
- For the meatballs, in a medium bowl, add ground beef, breadcrumbs, milk, parsley, Parmesan cheese, salt, and pepper. Gently mix to combine. Roll the mixture into 24 meatballs (see notes).
- Move the mushrooms and onions to the sides of the skillet and add the meatballs. Cook, turning occasionally, until browned on the outside. If your skillet is smaller than 12-inches, transfer the mushrooms and onions to a bowl and brown the meatballs in batches as needed.
- To make the sauce, in a small mixing bowl, whisk together the flour, ketchup, mustard, parsley, garlic powder, and Worcestershire. Gradually add the broth and water, whisking after each addition. Pour the sauce over the meatballs.
- Bring the mixture to a boil, reduce the heat to a simmer, and cook, uncovered, for 10 minutes.
- Cover with a lid and simmer for an additional 12 to 20 minutes or until the meatballs are cooked through and reach 160°F.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree
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I made these as a change from my hamburger steaks and gravy….very good….will make again
i missed the Live of your salisbury steak meatballs, but i just joined or signed in for the Community. Can I see the ‘live’ repeated somewhere?
Hi Kelly! The live cook with me is a thread that can be read in the community here! Thank you so much for joining us… the thread will be left open so you can add a photo if you make the meatballs.
Can you use ground turkey instead? I don’t cook with ground beef anymore. Everything I used to make with ground beef, tastes better with ground turkey. I use it in Skillet Egg Roll Bowls, tacos, meatloaf, meatballs and any other kind of recipe.
I have never tried fully replacing the ground beef with ground turkey but I would love to hear how it turns out for you!
can I bake the meat balls then add to sauce.
Sure you can!
Excuse my ignorance but what are Italian breadcrumbs ? Thank you.
I use Italian breadcrumbs like these, any seasoned breadcrumbs will work.
how can I make a smaller batch? also wouldn’t the sauce be gresey if the meatballs were browned in the sauce ?
When you print the recipe you can adjust the servings to make a smaller batch. It will automatically adjust the ingredients for you, just remember to adjust the number of meatballs you are making in the instructions. If you find there is a lot of grease in the pan after browning the meatballs you drain it off before adding the sauce. I hope that helps!
If I brown the meatball then finish in the slow cooker, what cook duration on low?
Hi Jim, I have never made this recipe in the slow cooker so I can’t say for sure. But I think 4-6 hours on low would be enough, you have need to add a slurry at the end to help thicken the sauce though. I would love to hear how it turns out for you! We also have this Slow Cooker Salisbury Steak recipe that might be perfect for you.
All look great