You know those nights when you need cozy food, but you also want something fun, fast, and (let’s be honest) way more exciting than a frozen TV dinner? Meet Salisbury Steak Meatballs—the tiny-but-mighty comfort food you’ll want to eat straight from the skillet. We’re talking juicy, seared meatballs, a rich onion gravy that’s pure flavor gold, and a dinner that disappears before it cools. Whether you’re feeding a crowd, meal-prepping for the week, or just want an easy win for a Tuesday night, these meatballs are always a hit.
Why You’ll Love These Salisbury Steak Meatballs
- Nostalgia, upgraded: All the classic Salisbury steak vibes, but in a playful, shareable, gravy-soaked form.
- That skillet sear: Golden-brown meatballs = extra flavor in every bite (and in the gravy!).
- Weeknight hero: Quick to make, big on comfort, and totally company-worthy.
- Meal-prep magic: These reheat beautifully—some say they’re even better the next day.
- Simple, pantry staples: You probably have everything on hand already. No fancy shopping trips required.
Ingredients
For the Meatballs:
- Ground beef (lean, 80/20)
- Panko breadcrumbs
- Egg
- Ketchup
- Coarse grain mustard
- Worcestershire sauce
- Seasoning salt
- Pepper
- Onion powder
- Olive oil (for frying)
For the Gravy:
- Unsalted butter
- Onion, chopped
- All-purpose flour (or cornstarch)
- Low-sodium beef broth
- Worcestershire sauce
- Seasoning salt
- Ketchup
- Fresh parsley, chopped (for garnish)
For precise amounts, check the recipe card at the end of the post.
Ingredient Swaps & Add-Ons
- Make it gluten-free: Use GF Panko and thicken with cornstarch.
- No mustard? Skip it or swap in a splash more Worcestershire for depth.
- Add mushrooms: Sauté sliced mushrooms with the onions for bonus flavor.
- Turkey twist: Use ground turkey for a lighter version (add a dash of olive oil).
Salisbury Steak Meatballs: Step-by-Step How-To
You’re basically making classic meatballs, giving them a sear, then letting them soak up all the gravy goodness. Here’s your game plan:
Instructions Snapshot
- Mix & Shape: Combine all meatball ingredients in a large bowl, then gently mix with your hands. Shape into 1-inch balls (about 30).
- Sear the Meatballs: Heat olive oil in a large skillet. Fry meatballs in batches, turning to brown all sides. Set aside.
- Make the Gravy: In the same skillet, melt butter, then cook the chopped onion until soft and golden. Sprinkle flour, stir, and cook another minute. Whisk in broth, Worcestershire, seasoning salt, and ketchup. Let it bubble and thicken.
- Simmer It All: Add meatballs back into the skillet, tossing to coat in gravy. Simmer a few minutes until everything is hot, saucy, and irresistible.
- Garnish & Serve: Top with fresh parsley and serve hot over mashed potatoes, noodles, or rice.
What to Serve with Salisbury Steak Meatballs
The only non-negotiable? Something starchy to soak up all that gravy. Try:
- Creamy mashed potatoes
- Buttered egg noodles
- Fluffy rice
- Crusty bread
Green beans, peas, or a simple salad all work as easy sides to keep things balanced.
How to Store & Reheat
- Fridge: Store meatballs and gravy together in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs (with or without gravy) up to 3 months. Freeze meatballs in a single layer, then bag up for best texture.
- Reheating: Warm gently on the stovetop with a splash of broth to loosen the sauce, or microwave in short bursts.
FAQ
Don’t overmix, and make sure you’ve got the egg and Panko in the mix. Chill the mixture if it feels too soft before rolling, and sear in a hot skillet for a sturdy crust.
Yep! Air fry at 380°F for about 15 minutes, or bake at 400°F until browned and cooked through (about 20 minutes), then simmer in the gravy to finish.
Absolutely. Sear and chill the meatballs, then finish in the gravy right before serving. Both the meatballs and gravy keep well in the fridge.
Just whisk in a splash of beef broth to loosen it up, or simmer a little longer if it’s too thin.
Salisbury Steak Meatballs
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
Juicy meatballs seared to golden perfection, then simmered in a rich, savory onion gravy—Salisbury Steak Meatballs are the bite-sized comfort food that turns any weeknight into a cozy win.
Ingredients
- 1½ lbs ground beef (80/20)
- ½ cup Panko breadcrumbs
- 1 egg
- ¼ cup ketchup
- ¼ cup coarse grain mustard
- 1 Tbsp Worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tsp onion powder
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large onion, chopped
- 2 Tbsp all-purpose flour (or cornstarch)
- 1 cup low-sodium beef broth
- 1 Tbsp Worcestershire sauce
- ½ tsp seasoning salt
- 1 Tbsp ketchup
- 1 Tbsp fresh parsley, chopped
Instructions
- In a large bowl, mix ground beef, Panko, egg, ketchup, mustard, Worcestershire, seasoning salt, pepper, and onion powder until just combined. Shape into 1-inch balls (about 30).
- Heat olive oil in a large skillet. Sear meatballs in batches until browned on all sides. Set aside.
- In the same skillet, melt butter. Add chopped onion and cook until soft and golden.
- Sprinkle in flour, stir, and cook 1 minute.
- Gradually whisk in beef broth, Worcestershire sauce, seasoning salt, and ketchup. Simmer until thickened (3–5 minutes).
- Return meatballs to skillet, toss to coat in gravy, and simmer until heated through.
- Sprinkle with fresh parsley and serve hot over mashed potatoes, noodles, or rice.
Notes
Double the gravy ingredients for extra sauciness. Add mushrooms with the onions for deeper flavor. Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
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