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Homemade Salisbury steak meatballs served over creamy mashed potatoes with rich onion gravy and fresh parsley on top.

Salisbury Steak Meatballs

Tender Salisbury Steak Meatballs simmered in a rich mushroom-onion brown gravy. Classic comfort food made faster, freezer-friendly, and kid-approved.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Easy Salisbury steak meatballs, Old fashioned Salisbury steak meatballs, Salisbury Steak Meatballs, Salisbury steak meatballs Crockpot, Salisbury Steak Meatballs Pioneer Woman, Salisbury steak meatballs with brown gravy, Salisbury steak meatballs with cream of mushroom soup, Salisbury steak meatballs with onion soup mix
Prep Time: 20 minutes
Cook Time: 35 minutes
Optional Simmer Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 460kcal
Cost: $15

Equipment

  • 1 Large mixing bowl (For meatball mixture)
  • 1 Large 12-inch skillet with lid (For browning + simmering)
  • 1 Whisk (For gravy)
  • 1 Wooden spoon (For sautéing)
  • 1 Meat thermometer (Ensure meatballs reach 160°F)

Ingredients

Meatballs

  • 2 pounds Ground beef - 85/15 recommended
  • 1 cup Breadcrumbs - Soaked to make panade
  • 2 large Eggs
  • ½ cup Whole milk - For panade
  • 1 packet Onion soup mix - Flavor + binding
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Garlic powder
  • ½ teaspoon Black pepper
  • ½ teaspoon Salt - Adjust to taste

Gravy

  • 3 tablespoons Butter
  • 8 ounces Mushrooms - Sliced
  • 1 medium Onion - Thinly sliced
  • 3 cloves Garlic - Minced
  • 3 tablespoons All-purpose flour - For roux
  • 3 cups Beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard - Adds depth
  • 1 teaspoon Onion powder
  • Salt + pepper - To taste

Optional Add-Ins

  • ½ cup Sour cream - Creamier gravy
  • Fresh thyme - Aroma
  • Splash Red wine Richness
  • 1 can Cream of mushroom soup - Shortcut option

Instructions

  • Create panade by mixing milk + breadcrumbs, rest 5 minutes. Add beef, eggs, soup mix, Worcestershire, garlic powder, salt, pepper. Mix gently until just combined.
  • Roll into golf-ball-sized meatballs. Brown on all sides in a hot skillet (2–3 minutes per batch). Transfer to plate.
  • In same skillet, melt butter. Add mushrooms + onions, cook until softened (8–10 minutes). Add garlic, cook 1 minute. Add flour and stir to create roux.
  • Slowly whisk in beef broth. Add Worcestershire, Dijon, onion powder. Simmer until thickened; adjust seasoning.
  • Nestle meatballs into gravy. Cover and simmer 20–25 minutes until cooked through (160°F). Rest 5 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 280g | Calories: 460kcal | Carbohydrates: 18g | Protein: 33g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 890mg | Potassium: 650mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 3.5mg