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salisbury steak meatballs​

The Ultimate Hearty Mouthwatering Salisbury Steak Meatballs

These Salisbury Steak Meatballs combine the rich, savory flavors of classic Salisbury steak with the convenience of bite-sized meatballs. Perfect for weeknight dinners or family gatherings, they deliver restaurant-quality results with minimal effort.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 pounds ground beef 80/20 blend
  • 1/2 cup breadcrumbs panko preferred, or crushed crackers
  • 1 large egg beaten
  • 1 medium onion finely diced, about 1/2 cup
  • 2 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil for cooking
Rich Gravy
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour gluten-free flour as substitute
  • 2 cups beef broth low-sodium recommended
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup sliced mushrooms cremini or button
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Skillet
  • Large Mixing Bowl
  • Whisk
  • Spatula
  • Measuring Spoons

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined.
  2. Roll the mixture into 1.5-inch balls using slightly dampened hands, yielding approximately 20-24 meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for 8-10 minutes, then transfer to a plate.
  4. In the same skillet, melt butter and whisk in flour, cooking for 1-2 minutes. Gradually add beef broth while whisking to prevent lumps.
  5. Stir in Worcestershire sauce, Dijon mustard, and sliced mushrooms. Simmer for 3-4 minutes until the gravy thickens. Season with salt and pepper to taste.
  6. Return meatballs to the skillet, spoon gravy over them, cover, and simmer on low for 15-18 minutes until the meatballs reach an internal temperature of 160°F. Garnish with fresh parsley before serving.

Notes

Gently mix meatball mixture to avoid dense texture. Sear in batches to prevent steaming. Whisk flour thoroughly to avoid lumpy gravy. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, reheating gently on the stovetop or in a 350°F oven for 15-20 minutes.
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