Salisbury Steak Meatballs are tender and flavorful on their own, but even better smothered in rich gravy with caramelized onions. For a truly satisfying meal, serve them over skins-on mashed potatoes—perfect for meat-and-potato lovers like me! Definitely an upgrade from the classic TV dinners, if you are old enough to remember those! I also have a Crockpot Salisbury Steak recipe, made with juicy patties in a delicious gravy for another comforting twist.
Ingredients & Substitutions
- Ground Beef: I used ground beef for the meatballs. But, you could certainly try this recipe with ground chicken, ground turkey, ground pork, or a combination of ground beef and pork (which is how I make my go-to meatball recipe).
- Breadcrumbs: Plain breadcrumbs help hold the meatballs together and keep them tender. If you don’t have breadcrumbs, crushed crackers, rolled oats, panko breadcrumbs, or crushed cornflakes would work.
- Seasonings: To season the meatballs, I added dry mustard, garlic powder, kosher salt, and black pepper. If you don’t have dry mustard, you could use a teaspoon of yellow mustard. No garlic powder? Use minced garlic instead.
- Onions: The caramelized onions give the gravy a flavor boost! I prefer using yellow onions because they are great for caramelizing! They have a natural sweetness that comes out when you cook them slowly. As they cook, they turn golden brown and become soft, adding a rich, sweet flavor to the gravy.
- Beef Broth: I like beef broth for the richest flavor. (Look for low-sodium beef broth if preferred.) Chicken or vegetable broth would also be an option.
- Worcestershire Sauce: I think of Worcestershire sauce as a secret ingredient to bring out the most flavor in the gravy. If you don’t have Worcestershire sauce, use a little less soy sauce as a substitute.
- Slurry: The cornstarch and water create a slurry to thicken the gravy. If you don’t have cornstarch, add about 2 tablespoons of all-purpose flour directly to the skillet with the beef broth and Worcestershire sauce.
Can You Make The Meatballs Ahead Of Time?
Yes, you have a couple of different options when it comes to assembling the meatballs ahead of time. First, make the meatballs, but do not cook them yet! Instead, refrigerate or freeze the meatballs. Here is how:
- Store them in the refrigerator: Place the uncooked meatballs on a baking sheet, covered with plastic wrap, and refrigerate for up to 24 hours.
- Freeze them: If you want to keep them longer, you can freeze the assembled meatballs. Just place them on a baking sheet in a single layer and freeze until solid (1-2 hours). Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to cook them, you can either thaw them in the refrigerator overnight or cook them directly from frozen—just add a little extra cooking time.
Can You Use Store-bought Frozen Meatballs For Salisbury Steak Meatballs?
Sure! If you are short on time, you could use store-bought frozen meatballs for this recipe. Cook the frozen meatballs according to the package instructions. Then, once they are cooked through, continue with the recipe to make the gravy and simmer the meatballs in it.
Best Sides To Serve With Salisbury Steak Meatballs
I love a hearty and comforting side to go with the meatballs and gravy. Here are a few of my top choices to pair with these Salisbury steak meatballs:
- Creamy Mashed Potatoes (I also have Cauliflower Mashed if preferred.)
- Roasted Vegetables like roasted carrots, roasted parmesan green beans, or roasted Brussels sprouts
- White or brown rice
- Homemade Egg Noodles
- Corn on the Cob
- Easy Dinner Rolls
- Coleslaw
How To Store Leftover Salisbury Steak Meatballs
To store leftover Salisbury steak meatballs, let them cool down to room temperature first. Then, put them in an airtight container to keep them fresh. Store the meatballs in the refrigerator for up to 3-4 days. If you have extra gravy, store it in a separate container so the meatballs don’t get soggy. If you want to keep them longer, you can freeze the meatballs in a freezer-safe bag or container for up to 3 months. When ready to eat, just reheat them in the microwave, oven, or on the stove!
Salisbury Steak Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- ½ cup (54 g) plain breadcrumbs
- 1 large egg, room temperature
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Gravy
- 1 large yellow onion, thinly sliced
- 3 cups (24 ounces) beef broth
- 4 dashes Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- salt and pepper, to taste
- parsley, for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, dry mustard, garlic powder, salt, and black pepper. Mix gently until just combined; do not overwork the meat.
- Roll the mixture into 1 ½-inch meatballs. (I made 16 meatballs.)
- To a large skillet over medium heat, add butter and olive oil. Once the butter is melted and the oil is hot, add the meatballs in a single layer. (Depending on the size of your skillet, you may have to cook the meatballs in batches.) Sear for about 3-4 minutes per side, turning to brown evenly. Once browned, transfer the meatballs to a plate. (The meatballs may not be fully cooked at this point; they will continue to cook in the gravy.)
- To the same skillet, add the sliced onion. Reduce heat and cook over medium-low heat for 12-15 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Increase heat to medium. Pour in the beef broth and Worcestershire sauce, stirring to loosen any browned bits from the bottom of the skillet.
- In a small bowl, whisk together cornstarch and water until smooth. Slowly pour the cornstarch mixture into the skillet, stirring constantly to avoid clumps. Let the gravy simmer for 8-10 minutes to thicken.
- Season with salt and pepper to taste.
- Return the meatballs to the skillet, spooning gravy over them. Cover and let simmer on low heat for 5 minutes to ensure the meatballs are cooked through to an internal temperature of 165°F.
- Garnish with parsley. Serve hot over mashed potatoes.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These meatballs are so flavorful and tender, and the rich onion gravy is absolutely perfect over mashed potatoes! I love this recipe!
Elizabeth
These meatballs are so tender, and the gravy really adds to the flavors. Filling and delicious!
Annabelle
This is definitely comfort food, and I am here for it! Delicious.
Bella
I will be making these at home, for sure. It is so good, especially with mashed potatoes.
Stephanie
These meatballs are great! I would serve them with egg noodles. Yum!
My mother made this years ago . It was delicious. I love making soon
Absolutely delicious with our favourite mashed potatoes.