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Tender Salisbury Steak Meatballs in rich onion gravy, served with egg noodles.

Salisbury Steak Meatballs

Comforting Salisbury Steak Meatballs with rich onion mushroom gravy, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 lb Ground beef 80/20 blend recommended for juiciness
  • 1 medium Onion, grated Provides flavor without big chunks
  • 1/2 cup Breadcrumbs Plain or panko breadcrumbs work well
  • 1 large Egg Helps bind the mixture
  • 1 tsp Garlic, minced or powdered For added flavor
  • 1/2 tsp Salt Adjust to taste
  • 1/4 tsp Pepper Adjust to taste
  • 1 tbsp Worcestershire sauce Adds depth of flavor
Gravy Ingredients
  • 1 tbsp Oil For browning the meatballs
  • 1 medium Onion, sliced Sweetens upon cooking
  • 1 cup Mushrooms, sliced (optional) Enhances gravy flavor
  • 2 tbsp Flour Thickens the gravy
  • 2 cups Beef broth Use chicken broth if beef is unavailable, add more Worcestershire sauce
  • 1 tbsp Ketchup (optional) Classic addition

Method
 

Preparation
  1. In a bowl, combine ground beef, grated onion, breadcrumbs, egg, garlic, salt, pepper, and Worcestershire sauce. Mix until just combined.
  2. Shape mixture into meatballs about 1 to 1.5 inches in size.
Cooking
  1. Heat oil in a large skillet over medium heat. Brown the meatballs on a few sides until they start to get color. They do not need to be fully cooked yet. Remove and set aside.
  2. In the same skillet, add sliced onion and mushrooms and cook until softened, scraping up any browned bits from the bottom.
  3. Sprinkle in flour and stir for about a minute until it is incorporated.
  4. Slowly whisk in beef broth and add Worcestershire and ketchup. Season with salt and pepper to taste.
  5. Return meatballs to the skillet, cover, and simmer for 10 to 15 minutes until cooked through and gravy thickens.

Notes

Store leftovers in an airtight container with gravy for 3 to 4 days. Freeze in a safe container for up to 2 to 3 months. Reheat gently with a splash of broth or water.