Here’s a hearty and comforting Salisbury Steak Meatballs recipe — all the rich flavor of classic Salisbury steak in a convenient meatball form, perfect with gravy and mashed potatoes.
Ingredients (for 4–6 servings)
For the meatballs:
- 1 lb (450 g) ground beef (or mix beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Make the meatballs
- In a bowl, mix the ground beef, breadcrumbs, milk, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper until just combined.
- Shape into 8–10 meatballs.
- Brown the meatballs
- In a large skillet, heat a little oil over medium heat.
- Brown the meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
- Make the gravy
- In the same skillet, melt butter. Stir in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in beef broth until smooth. Add Worcestershire sauce, onion powder, salt, and pepper.
- Bring to a simmer until thickened.
- Cook the meatballs in gravy
- Return the meatballs to the skillet, spooning gravy over them.
- Cover and simmer for 15–20 minutes, until meatballs are fully cooked and flavors meld.
- Serve
- Serve the Salisbury steak meatballs over mashed potatoes, rice, or egg noodles, and spoon extra gravy on top.
✅ Tips:
- For extra flavor, sauté the onions first before adding to the meatball mixture.
- You can add a splash of cream to the gravy for a richer, creamier sauce.
- Leftovers reheat well and even taste better the next day.
If you want, I can also give a crockpot version so you can set it and forget it for an easy weeknight dinner.
Do you want that slow-cooker version?
