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Homemade Salisbury steak meatballs served over creamy mashed potatoes with rich onion gravy and fresh parsley on top.

Salisbury Steak Meatballs

5 from 1 vote
Tender Salisbury Steak Meatballs simmered in a rich mushroom-onion brown gravy. Classic comfort food made faster, freezer-friendly, and kid-approved.
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Prep Time 20 minutes
Cook Time 35 minutes
Optional Simmer Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 pounds Ground beef - 85/15 recommended
  • 1 cup Breadcrumbs - Soaked to make panade
  • 2 large Eggs
  • ½ cup Whole milk - For panade
  • 1 packet Onion soup mix - Flavor + binding
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Garlic powder
  • ½ teaspoon Black pepper
  • ½ teaspoon Salt - Adjust to taste
Gravy
  • 3 tablespoons Butter
  • 8 ounces Mushrooms - Sliced
  • 1 medium Onion - Thinly sliced
  • 3 cloves Garlic - Minced
  • 3 tablespoons All-purpose flour - For roux
  • 3 cups Beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard - Adds depth
  • 1 teaspoon Onion powder
  • Salt + pepper - To taste
Optional Add-Ins
  • ½ cup Sour cream - Creamier gravy
  • Fresh thyme - Aroma
  • Splash Red wine Richness
  • 1 can Cream of mushroom soup - Shortcut option

Equipment

  • 1 Large mixing bowl (For meatball mixture)
  • 1 Large 12-inch skillet with lid (For browning + simmering)
  • 1 Whisk (For gravy)
  • 1 Wooden spoon (For sautéing)
  • 1 Meat thermometer (Ensure meatballs reach 160°F)

Method
 

  1. Create panade by mixing milk + breadcrumbs, rest 5 minutes. Add beef, eggs, soup mix, Worcestershire, garlic powder, salt, pepper. Mix gently until just combined.
  2. Roll into golf-ball-sized meatballs. Brown on all sides in a hot skillet (2–3 minutes per batch). Transfer to plate.
  3. In same skillet, melt butter. Add mushrooms + onions, cook until softened (8–10 minutes). Add garlic, cook 1 minute. Add flour and stir to create roux.
  4. Slowly whisk in beef broth. Add Worcestershire, Dijon, onion powder. Simmer until thickened; adjust seasoning.
  5. Nestle meatballs into gravy. Cover and simmer 20–25 minutes until cooked through (160°F). Rest 5 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes