Salisbury Steak Meatballs

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Rich, savory, and absolutely comforting — Salisbury Steak Meatballs are the ultimate fusion of tender meatballs and deeply flavorful brown gravy. This dish is perfect for cozy nights or when you’re craving something classic yet incredibly satisfying. Each meatball is packed with seasoned ground beef, then gently simmered in a rich, umami-packed sauce until every bite melts in your mouth. Whether you serve them over mashed potatoes, buttered noodles, or even rice, these meatballs are destined to become a new family favorite.

Salisbury Steak Meatballs take the nostalgic flavors of old-school Salisbury steak and give them a fun, bite-sized twist. They’re juicy on the inside, coated in a thick gravy on the outside, and made to impress with minimal effort. You can whip them up for weeknight dinners, potlucks, or as an easy meal prep idea. They freeze beautifully and reheat even better — an all-around winning recipe!

Why You’ll Love This Salisbury Steak Meatballs Recipe

• Classic comfort food flavor in every bite.
• Easy to make with pantry-friendly ingredients.
• Perfect for batch cooking and freezing.
• Versatile: serve with a variety of sides.
• Kid-friendly and crowd-pleasing.

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Preparation Phase & Tools to Use

To make Salisbury Steak Meatballs effortlessly, you’ll need a few key kitchen tools:

• Large Mixing Bowl: Essential for combining your meatball ingredients evenly.
• Measuring Cups & Spoons: Precision helps balance seasoning.
• Baking Sheet or Skillet: For browning the meatballs before they simmer in gravy.
• Saucepan or Dutch Oven: Ideal for simmering the gravy and cooking the meatballs evenly.
• Wooden Spoon or Silicone Spatula: Useful for stirring the gravy without scratching your pan.
• Meat Thermometer (optional): Helps ensure your meatballs are fully cooked.

Each tool supports consistency, flavor development, and an easy cleanup process. Quality tools really streamline the cooking process and deliver reliable results.

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Preparation Tips

Start by handling the meat mixture gently — over-mixing can result in tough meatballs. If possible, chill the meat mixture for 10–15 minutes before shaping to make forming meatballs easier. When searing the meatballs, don’t overcrowd the pan; give them space to brown evenly for extra flavor. For the gravy, scrape up all the browned bits from the pan — they add incredible depth. Lastly, if you want a smoother sauce, strain the gravy before adding the meatballs back in.

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Ingredients for this Salisbury Steak Meatballs Recipe

For the Meatballs:

• 1 lb ground beef (80/20 for best flavor and juiciness)
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup milk
• 1 egg
• 1/2 small onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

For the Gravy:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste

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Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, grated onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and parsley. Use your hands or a spoon to gently mix until just combined. Do not overwork the mixture to keep the meatballs tender.

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Step 2: Shape the Meatballs

Using a small scoop or your hands, form the mixture into evenly-sized meatballs (about 1 to 1.5 inches in diameter). You should get around 20–24 meatballs depending on size. Place them on a tray or plate.

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Step 3: Brown the Meatballs

Heat a large skillet or Dutch oven over medium heat and add a splash of oil. Brown the meatballs in batches, turning occasionally until all sides are browned. They do not need to be fully cooked through at this point. Remove them to a plate and set aside.

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Step 4: Make the Gravy

In the same skillet, melt butter and sprinkle in the flour. Stir continuously to create a roux and cook for 1–2 minutes until golden and bubbly. Gradually whisk in the beef broth to avoid lumps, then add Worcestershire sauce, ketchup, onion powder, and garlic powder. Bring to a simmer and let it cook for 3–5 minutes until slightly thickened.

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Step 5: Simmer the Meatballs in Gravy

Return the browned meatballs to the skillet and spoon some of the gravy over them. Cover and simmer on low heat for 15–20 minutes, or until the meatballs are fully cooked and the gravy has thickened to your liking. Stir occasionally to prevent sticking.

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Step 6: Serve and Enjoy

Once cooked, garnish with extra parsley if desired. Serve the Salisbury Steak Meatballs hot over mashed potatoes, egg noodles, or rice for a hearty, comforting meal. Pair with green beans, roasted vegetables, or a side salad for a complete plate.

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Notes

For extra depth of flavor, use a combination of ground beef and ground pork in the meatballs. If you’re short on time, you can use frozen meatballs, though homemade always delivers a more robust flavor. The gravy can also be enriched with a splash of heavy cream or a touch of soy sauce for an umami boost. Adjust the seasoning gradually as the gravy cooks to suit your personal taste.

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Watch Out for These Mistakes While Cooking

• Over-mixing the meatball mixture: This results in dense, rubbery meatballs. Mix just until combined.
• Skipping the browning step: Browning adds a crucial layer of flavor that enhances the entire dish.
• Thin or lumpy gravy: Ensure you fully cook the flour in the roux and whisk in the broth slowly for a smooth, thick sauce.
• Using lean meat only: Fat is flavor. An 80/20 ground beef ratio provides the best taste and moisture.
• Crowding the pan: This causes steaming instead of browning. Work in batches if needed.

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Storage Instructions

Store leftover Salisbury Steak Meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a saucepan over low heat with a splash of broth or water to loosen the gravy. They can also be frozen for up to 3 months — freeze in a single layer first, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Serving Size: 4 meatballs with gravy

• Calories: 420 kcal
• Protein: 24g
• Carbohydrates: 15g
• Fat: 29g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 620mg
• Fiber: 1g
• Sugar: 3g

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Frequently Asked Questions

What type of ground beef is best for meatballs?

Use 80/20 ground beef for the juiciest, most flavorful results. Too lean and your meatballs may turn out dry.

Can I bake the meatballs instead of browning them?

Yes! Bake at 400°F for 15–18 minutes, then add to the gravy to simmer.

Is it okay to use frozen meatballs?

Definitely. While homemade gives the best flavor, frozen meatballs are a great shortcut in a pinch.

How do I keep meatballs from falling apart?

Make sure your binder (egg and breadcrumbs) is well-balanced and that you chill the mixture briefly before shaping.

Can I make these meatballs ahead of time?

Yes. You can prepare and shape them a day ahead, refrigerate, and cook when ready. They also freeze well.

What can I substitute for breadcrumbs?

Crushed crackers, oats, or even cooked rice can work in place of breadcrumbs.

How do I thicken the gravy if it’s too runny?

Simmer uncovered to reduce, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir until thickened.

What should I serve with Salisbury Steak Meatballs?

Mashed potatoes, egg noodles, or rice are classic choices. Add a veggie side like peas, green beans, or carrots.

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Conclusion

Salisbury Steak Meatballs are the ultimate comfort food — hearty, flavorful, and deeply satisfying. With rich gravy and tender, juicy bites, this recipe hits every note of a nostalgic home-cooked meal. Whether you’re serving a crowd or meal-prepping for the week, it’s a reliable, delicious go-to that never disappoints.

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