Wednesday evening, Emma requested "real comfort food like grandma makes" after a particularly tough basketball practice where his team lost badly. I wanted something hearty and satisfying but didn't have time for traditional Salisbury steak that requires individual forming and careful flipping. I remembered seeing salisbury steak meatballs online – all the classic flavors in easier meatball form. Forty-five minutes later, we had tender beef meatballs in rich gravy that delivered the comfort he needed without the fuss.
Why You'll Love This Salisbury Steak Meatballs
These salisbury steak meatballs easy version has rescued countless weeknight dinners when I needed substantial, satisfying food that would actually fill up a growing teenage athlete without requiring me to stand over the stove for hours managing complicated techniques or precise timing. The meatball format means you can make them all at once and cook them together rather than carefully flipping individual steaks that fall apart if handled too early or stick if you wait too long.
I love that this homemade salisbury meatballs recipe uses simple pantry ingredients – ground beef, breadcrumbs, onion soup mix, canned mushrooms, and beef broth – nothing exotic requiring specialty stores or advance planning beyond keeping basic staples stocked. The hearty comfort meal delivers that nostalgic Salisbury steak flavor profile everyone remembers from childhood TV dinners or diner menus but with better quality ingredients and fresher taste than frozen versions or restaurant shortcuts. Kids who claim to be picky eaters devour these because meatballs feel fun and approachable rather than intimidating like large meat portions they're expected to finish.
Jump to:
- Why You'll Love This Salisbury Steak Meatballs
- Ingredients You'll Need For Salisbury Steak Meatballs
- How To Make Salisbury Steak Meatballs Step By Step
- Smart Swaps for Your Salisbury Steak Meatballs
- Storing Your Salisbury Steak Meatballs
- Equipment For Salisbury Steak Meatballs
- Salisbury Steak Meatballs Variations
- Top Tip
- Why This Salisbury Steak Meatballs Works
- FAQ
- Comfort Food Made Simple!
- Related
- Pairing
- Salisbury Steak Meatballs
Ingredients You'll Need For Salisbury Steak Meatballs
For the Meatballs:
- 1.5 pounds ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tablespoons onion soup mix (from packet)
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salisbury Steak Gravy:
- 2 tablespoons butter
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- Salt and pepper to taste
For Serving:
- Fresh parsley for garnish
- Mashed potatoes
- Egg noodles
- Rice
See recipe card for quantities.
How To Make Salisbury Steak Meatballs Step By Step
Make the Meatballs:
In a large mixing bowl, combine ground beef, breadcrumbs, egg, onion soup mix, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until combined – don't overmix or squeeze the meat aggressively, which develops gluten in the breadcrumbs and creates tough, dense meatballs instead of tender ones. Form into meatballs about 1.5-2 inches in diameter (roughly golf ball sized), placing them on a plate or baking sheet as you work. You should get approximately 16-20 meatballs depending on size. Wet your hands slightly between forming meatballs to prevent sticking and make shaping easier.
Brown the Meatballs:
Heat a large skillet over medium-high heat and add 1 tablespoon oil. Working in batches to avoid overcrowding, add meatballs and brown on all sides for about 6-8 minutes total, turning carefully with tongs or a spatula. You're not cooking them through at this point – just creating flavorful brown crust that adds depth to the final dish. The meatballs will finish cooking in the gravy later. Transfer browned meatballs to a plate and set aside. Don't worry if they're not perfectly round anymore – rustic appearance is fine.
Make the Gravy:
In the same skillet with the delicious browned bits (fond) left from the meatballs, reduce heat to medium and add butter. Once melted, add sliced onions and cook for 5 minutes until softened and starting to caramelize. Add mushrooms and cook another 5 minutes until they've released their moisture and are golden brown. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux that will thicken your gravy.
Simmer Everything Together:
Gradually pour in beef broth while stirring constantly to prevent lumps from forming as the flour hydrates and thickens the liquid. Add Worcestershire sauce and ketchup, which provide that distinctive Salisbury steak tang and depth. Bring to a simmer, stirring occasionally, until the gravy thickens enough to coat the back of a spoon – about 3-5 minutes. Return the browned meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes until meatballs are cooked through (internal temperature 160°F) and the gravy has become rich and deeply flavored from the meatballs' juices.
Serve with Sides:
Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the meatballs and generous amounts of gravy over mashed potatoes with gravy and meatballs creating the ultimate comfort food combination, or over egg noodles, rice, or even crusty bread for soaking up the incredible sauce. Garnish with fresh chopped parsley for color and a touch of freshness that cuts through the richness. These beef meatballs in rich gravy taste even better the next day as leftovers when the flavors have had time to meld completely.
Smart Swaps for Your Salisbury Steak Meatballs
Different Meat:
- Ground turkey → Ground beef (leaner, need to add moisture)
- Ground pork and beef mix → All beef (richer flavor)
- Ground venison → Beef (gamey, lean)
- Plant-based ground → Beef (vegetarian)
Gravy Variations:
- Cream of mushroom soup → From-scratch gravy (salisbury steak meatballs with cream of mushroom soup shortcut)
- Brown gravy packet → Homemade (easier but less flavorful)
- Red wine in gravy → Some broth (deeper flavor)
- Fresh mushrooms → Canned (better texture)
Breadcrumb Options:
- Almond flour → Breadcrumbs (low-carb)
- Crushed crackers → Breadcrumbs (different texture)
- Oats → Breadcrumbs (gluten-free option)
- Panko → Regular breadcrumbs (lighter texture)
Storing Your Salisbury Steak Meatballs
Room Temperature (2 hours max):
- Don't leave out longer
- Bacteria grows on meat and gravy
- Keep warm in slow cooker for parties
- Food safety critical
Refrigerator (3-4 days):
- Store meatballs and gravy together
- Reheat gently on stovetop
- May need to add splash of broth
- Flavors improve overnight
Freezer (3 months):
- Perfect make-ahead
- Freeze in portions with gravy
- Thaw overnight in fridge
- Reheat on stovetop or microwave
Equipment For Salisbury Steak Meatballs
- Large skillet with lid
- Mixing bowl
- Tongs for turning
- Meat thermometer (optional but helpful)
- Whisk for gravy
Salisbury Steak Meatballs Variations
Bacon Salisbury:
- Add crumbled cooked bacon to meatballs
- Bacon fat for browning
- Smoky depth
- Extra indulgent
Swiss Mushroom:
- Extra mushrooms in gravy
- Top with Swiss cheese
- Classic steakhouse
- Melty goodness
Garlic Herb:
- Extra garlic in meatballs
- Fresh thyme and rosemary
- Herb-forward
- Aromatic version
Spicy Kick:
- Red pepper flakes in meatballs
- Hot sauce in gravy
- Heat lovers version
- Unexpected twist
Top Tip
- Don't overmix the meat mixture when forming meatballs – mix just until ingredients are combined, then stop immediately even if it looks slightly uneven. Overworking develops proteins that create dense, tough meatballs rather than tender ones. Brown the meatballs in batches without crowding the pan, which causes steaming instead of proper browning that creates the flavorful fond essential for rich gravy. Make sure your gravy is properly thickened before adding meatballs back – it should coat a spoon and not be watery, because it will thin slightly as the meatballs release juices during final simmering.
Why This Salisbury Steak Meatballs Works
These Salisbury steak meatballs succeed because they capture the essential flavor profile of classic Salisbury steak – savory seasoned beef with rich onion-mushroom gravy – while solving the structural and timing problems that make traditional versions finicky and prone to falling apart. Forming meatballs instead of flat patties creates more surface area for browning and eliminates the delicate flipping required with fragile formed steaks that break if handled too early.
The breadcrumbs and egg create a panade that keeps meatballs moist and tender rather than dense and dry like plain ground beef would be. The breadcrumbs absorb meat juices during cooking and release them gradually, maintaining moisture throughout. The egg proteins coagulate during cooking and bind everything together, preventing crumbling while keeping texture tender rather than rubbery.
FAQ
What to serve with Salisbury steak meatballs?
Mashed potatoes are the classic pairing, creating the ultimate comfort combination. Egg noodles work wonderfully for soaking up gravy, while rice provides neutral base. For lower-carb options, serve over cauliflower mash or zucchini noodles. Add steamed green beans, roasted broccoli, or glazed carrots for vegetables. A simple side salad with ranch dressing cuts through the richness. Crusty bread for mopping up gravy is never a bad choice.
How do you cook Salisbury steak meatballs in a crockpot?
For salisbury steak meatballs crockpot method, brown meatballs first in a skillet, then transfer to slow cooker. Make gravy in the same skillet (onions, mushrooms, flour, broth, Worcestershire), then pour over meatballs. Cook on LOW for 4-6 hours or HIGH for 2-3 hours until meatballs reach 160°F internal temperature. The longer cooking melds flavors beautifully and creates incredibly tender meatballs.
What not to do when making meatballs?
Don't overmix the meat, which creates tough texture. Don't skip browning, which builds essential flavor. Don't crowd the pan while browning – work in batches. Don't use only lean meat (90/10) which makes dry meatballs; use 80/20 or 85/15. Don't skip the egg and breadcrumbs which provide moisture and binding. Don't make them too large or they won't cook evenly.
How long do you cook Omaha steaks meatballs?
This question refers to a specific brand's product. For homemade Salisbury steak meatballs, brown for 6-8 minutes, then simmer in gravy for 15-20 minutes until internal temperature reaches 160°F. Total cooking time is about 25-30 minutes. In a crockpot, cook 4-6 hours on LOW after browning. Always use a meat thermometer to verify doneness for food safety.
Comfort Food Made Simple!
Now you have all the secrets to creating these incredible Salisbury steak meatballs that prove comfort food can be quick, easy, and genuinely comforting without requiring you to sacrifice hours of your evening or possess advanced culinary skills most home cooks don't have and don't need for satisfying weeknight dinners. From the artichoke variation that adds unexpected brightness to the Dijon enhancement that creates restaurant-quality depth, this recipe shows that classic flavors adapt beautifully while maintaining their essential soul and the nostalgic satisfaction that makes comfort food genuinely valuable for emotional wellbeing beyond just nutritional content.
Want more comfort classics? Our Easy Dehydrated Mango Recipe offer the same warm, cozy vibes with their creamy gravy and tender bite perfect for chilly nights or when you’re craving something nostalgic. If you’re in the mood for another ground beef favorite, our Healthy Salsa Macha Recipe delivers that timeless, hearty flavor everyone loves, whether served with mashed potatoes or tucked into a comforting sandwich. And for even deeper, richer gravy-based comfort, our Best Air Fryer Baked Potato Recipe is the ultimate choice, slow-cooked until unbelievably tender and packed with savory goodness.
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Pairing
These are my favorite dishes to serve with Salisbury Steak Meatballs
Salisbury Steak Meatballs
Equipment
- 1 Large Skillet with Lid (For browning meatballs and cooking gravy)
- 1 Mixing bowl (For combining meatball ingredients)
- 1 Tongs (For turning meatballs)
- 1 Meat thermometer (Optional, ensures meatballs reach 160°F)
- 1 Whisk (For stirring gravy)
Ingredients
For the Meatballs:
- 1.5 lb Ground beef - 80/20 recommended
- ½ cup Breadcrumbs - Any type
- 1 Egg Large
- 2 tablespoon Onion soup mix - From packet
- 2 cloves Garlic - Minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Salt
- ½ teaspoon Black pepper
For the Gravy:
- 2 tablespoon Butter
- 1 Onion - Sliced
- 8 oz Mushrooms - Sliced
- 2 tablespoon Flour
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Ketchup
Salt & pepper To taste
- Fresh parsley - Garnish
- Mashed potatoes - Or egg noodles qrice
- Egg noodles - Optional
- Rice - Optional
Instructions
- Combine ground beef, breadcrumbs, egg, onion soup mix, garlic, Worcestershire, salt, and pepper. Mix gently and form into 1.5–2 inch meatballs (16-20).
- Heat oil in skillet over medium-high heat. Brown meatballs 6-8 minutes, turning carefully. Meatballs are not fully cooked yet. Set aside.
- In same skillet, melt butter. Cook onions 5 minutes, then mushrooms 5 minutes. Sprinkle flour, cook 1-2 minutes. Gradually stir in beef broth, add Worcestershire and ketchup, simmer 3-5 minutes until thickened.
- Return meatballs to skillet. Simmer 15-20 minutes on low, covered, until meatballs reach 160°F. Adjust seasoning.
- Serve meatballs and gravy over mashed potatoes, noodles, or rice. Garnish with parsley.
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