The first time I served these Salisbury steak meatballs at a family dinner, the conversation stopped mid-sentence as everyone took their first bite. There’s something irresistible about the tender, juicy spheres of seasoned beef bathed in that rich, velvety mushroom gravy that takes you straight back to childhood comfort—but with an undeniably grown-up flavor profile. What makes these Salisbury steak meatballs truly special is how they manage to transform a humble weeknight staple into something worthy of company, while still being approachable enough for everyday cooking. The meatballs develop a beautiful caramelized crust that gives way to a perfectly moist interior, creating a textural contrast that’s absolutely divine, especially when those nooks and crannies catch the silky gravy that’s loaded with umami from the mushrooms and beef stock.
Keep reading to discover how these Salisbury steak meatballs can revolutionize your dinner rotation—and why they’ve become my most-requested recipe for everything from potlucks to comfort food cravings.
Why You’ll Love This Recipe
If you’ve ever struggled with traditional Salisbury steak drying out or becoming tough, these meatballs solve that problem brilliantly. Their spherical shape naturally retains moisture better than flat patties, guaranteeing juicy results even if you accidentally overcook them slightly. This forgiving nature makes them perfect for busy weeknights when your attention might be divided between dinner and helping with homework or answering work emails.
I first developed these Salisbury steak meatballs during a particularly hectic season when my in-laws were staying with us for an extended visit. My father-in-law is a meat-and-potatoes devotee with strong opinions about how comfort food should taste. After watching him take a third helping of these meatballs and quietly asking my husband for the recipe, I knew I had created something special that bridged generational taste preferences.
What makes this recipe so versatile is how easily it adapts to different serving styles. These Salisbury steak meatballs are equally delicious nestled on a bed of creamy mashed potatoes, tossed with egg noodles, or served with crusty bread for sopping up the gravy. They can be an elegant main course for a dinner party or a hearty weeknight family meal. You can even make them ahead and reheat them without sacrificing flavor or texture—something that can’t be said for traditional Salisbury steak patties.
Now, let’s gather our ingredients and transform simple pantry staples into something truly extraordinary.
Ingredients
For the Salisbury Steak Meatballs:
- 1½ pounds ground beef (80/20 blend) – The fat content is crucial for juicy, flavorful meatballs. Too lean, and you’ll end up with dry results. If you prefer a healthier option, you can use 90/10 beef, but consider adding 1-2 tablespoons of olive oil to the mixture.
- ½ cup breadcrumbs – These help bind the mixture while keeping it tender. Panko gives the lightest texture, but regular breadcrumbs work well too. For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds.
- 1 large egg – This acts as a binder, helping the meatballs hold their shape during cooking. For an egg-free version, 2 tablespoons of tomato paste can work as a substitute.
- 1 small onion, finely grated – Grating rather than chopping ensures the onion melts into the meat mixture, providing flavor without disrupting the texture. The moisture also helps keep the meatballs juicy.
- 2 cloves garlic, minced – Fresh garlic provides aromatic depth. If you’re in a pinch, ½ teaspoon garlic powder can be substituted.
- 2 tablespoons ketchup – This adds tanginess and a hint of sweetness that’s characteristic of classic Salisbury steak. You can substitute tomato paste with a pinch of sugar if needed.
- 1 tablespoon Worcestershire sauce – This is the secret ingredient that gives Salisbury steak meatballs their distinctive flavor. If you don’t have it, use soy sauce with a dash of vinegar and a pinch of sugar.
- 1 tablespoon Dijon mustard – Adds complexity and a subtle tang. Yellow mustard works in a pinch but lacks the same depth.
- 1 teaspoon dried thyme – Provides an earthy, herbal note. Rosemary or sage make good alternatives if you prefer.
- 1 teaspoon salt – I recommend kosher salt for its clean flavor and even distribution.
- ½ teaspoon black pepper – Freshly ground provides the best flavor.
- 2 tablespoons vegetable oil (for frying) – Choose a neutral oil with a high smoke point.
For the Mushroom Gravy:
- 2 tablespoons butter – This creates a richer gravy than oil alone. A good-quality butter makes a noticeable difference in flavor.
- 8 ounces mushrooms, sliced – Button or cremini mushrooms work beautifully. For extra flavor, use a mix of varieties including shiitake or oyster mushrooms.
- 1 medium onion, finely diced – Yellow or sweet onions caramelize nicely, adding depth to the gravy.
- 2 cloves garlic, minced – Adds aromatic complexity to the gravy base.
- 2 tablespoons all-purpose flour – This thickens the gravy. For a gluten-free option, use rice flour or cornstarch (use half the amount if using cornstarch).
- 2 cups beef broth – The backbone of our gravy. Use low-sodium if you’re watching salt intake, but full-sodium provides more flavor.
- 1 tablespoon Worcestershire sauce – Enhances the savory umami notes in the gravy.
- 1 teaspoon Dijon mustard – Adds a subtle tangy depth that complements the rich gravy.
- 1 teaspoon dried thyme – Provides herbal notes that complement the beef and mushrooms.
- Salt and pepper to taste – Always adjust seasoning at the end to account for the saltiness of your broth.
- Optional: 2 tablespoons heavy cream – This adds luxurious richness and helps mellow the flavors. Half-and-half or milk can substitute in a pinch.
- Optional: 1 tablespoon fresh parsley, chopped (for garnish) – Adds a pop of color and fresh flavor to the finished dish.
How to Make Salisbury Steak Meatballs
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
- Using clean hands, gently mix the ingredients until just combined. Overmixing will result in tough meatballs, so stop as soon as the ingredients are evenly distributed.
- Let the mixture rest for 10 minutes. This allows the breadcrumbs to absorb moisture and the flavors to meld.
Pro tip: Keep a small bowl of cold water nearby to wet your hands occasionally while shaping the meatballs. This prevents the mixture from sticking to your hands.
Step 2: Form and Cook the Meatballs
- Using a tablespoon or small ice cream scoop, portion the meat mixture into 1½-inch balls (about 2 tablespoons each). You should get approximately 20-24 meatballs.
- Roll each portion between your palms to form smooth, round meatballs. Place them on a tray or plate as you work.
- Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
- Working in batches to avoid crowding, add meatballs to the hot pan, leaving space between each one. Cook for 1-2 minutes on each side, turning gently with tongs, until browned all over. They don’t need to be cooked through at this stage.
- Transfer the browned meatballs to a plate and set aside.
Visual cue: Look for a deep golden-brown crust on the meatballs. This caramelization is key to the rich flavor of the finished dish.
Step 3: Create the Mushroom Gravy
- In the same pan (don’t clean it!), reduce heat to medium and add butter.
- Once butter has melted, add sliced mushrooms and cook undisturbed for 2 minutes. This allows them to develop a golden color.
- Stir mushrooms and continue cooking for 3-4 minutes until they release their moisture and begin to brown.
- Add diced onion and cook for another 3-4 minutes until onion becomes translucent and starts to caramelize.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. The mixture will look dry and pasty.
- Gradually whisk in beef broth, about ¼ cup at a time, stirring continuously to prevent lumps from forming.
- Add Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine.
- Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken.
Visual cue: The gravy should coat the back of a spoon but still flow smoothly – neither too thin nor too thick. It will continue to thicken slightly as it cooks with the meatballs.
Step 4: Combine and Finish
- Gently return the browned meatballs to the pan, nestling them into the gravy.
- Reduce heat to low, cover the pan, and simmer for 10-15 minutes until meatballs are cooked through and the gravy has thickened slightly.
- Occasionally spoon the gravy over the meatballs as they cook.
- If using, stir in heavy cream during the last 2 minutes of cooking.
- Taste the gravy and adjust seasonings with salt and pepper as needed.
- Garnish with fresh parsley before serving, if desired.
Pro tip: Check the internal temperature of a meatball with an instant-read thermometer. They’re done when they reach 160°F (71°C).
Step 5: Serve
- Serve these Salisbury steak meatballs hot, nestled in their rich gravy.
- Pair with mashed potatoes, egg noodles, or rice to soak up the delicious gravy.
- Add a simple green vegetable like steamed broccoli or a crisp salad for a complete meal.
Delicious Variations
1. Italian-Style Salisbury Steak Meatballs
Transform these into Italian-inspired delights by replacing the thyme with 1 teaspoon of Italian seasoning. Add ¼ cup grated Parmesan cheese and 2 tablespoons chopped fresh basil to the meatball mixture. For the gravy, substitute half the beef broth with marinara sauce and add ½ teaspoon red pepper flakes for a gentle heat.
2. Swedish-Inspired Salisbury Steak Meatballs
Create a Scandinavian twist by adding ½ teaspoon ground nutmeg and ¼ teaspoon ground allspice to the meatball mixture. For the gravy, reduce mushrooms by half and replace the heavy cream with ½ cup sour cream stirred in at the very end. Add 1 tablespoon lingonberry jam (or cranberry sauce in a pinch) to the gravy for authentic sweet-tart notes.
3. Asian-Fusion Salisbury Steak Meatballs
For an Asian-inspired version, replace the Worcestershire sauce with soy sauce and add 1 tablespoon grated ginger to the meatball mixture. For the gravy, add 1 tablespoon hoisin sauce, 1 teaspoon sriracha, and finish with sliced green onions. Serve over steamed rice instead of mashed potatoes.
4. Tex-Mex Salisbury Steak Meatballs
Add southwestern flair by incorporating 1 teaspoon ground cumin, 1 teaspoon chili powder, and ¼ cup chopped cilantro to the meatball mixture. For the gravy, add 1 diced bell pepper with the onions and stir in ½ cup corn and ½ cup black beans during the last few minutes of cooking. Top with sliced avocado before serving.
5. French Onion Salisbury Steak Meatballs
Create a French onion soup-inspired version by doubling the onions in the gravy and caramelizing them slowly for 15-20 minutes before proceeding with the recipe. Replace half the beef broth with dry sherry or red wine. Serve the meatballs topped with grated Gruyère cheese and broil for 2-3 minutes until melted and bubbly.
6. Stroganoff-Style Salisbury Steak Meatballs
Give your meatballs a Russian twist by doubling the mushrooms in the gravy and adding 1 tablespoon tomato paste. Replace the heavy cream with ⅓ cup sour cream stirred in at the very end off the heat (to prevent curdling). Add a splash of brandy to the gravy before adding the broth for authentic stroganoff flavor.
Salisbury Steak Meatballs
Equipment
- Large mixing bowl
Ingredients
For the Salisbury Steak Meatballs:
- 1½ pounds ground beef 80/20 blend
- ½ cup breadcrumbs panko or regular
- 1 large egg
- 1 small onion finely grated
- 2 cloves garlic minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil for frying
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 ounces mushrooms sliced (button or cremini)
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour or rice flour for gluten-free
- 2 cups beef broth low-sodium recommended
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 2 tablespoons heavy cream
- Optional: 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
- Mix gently by hand until just combined. Avoid overmixing to keep the meatballs tender.
- Let the mixture rest for 10 minutes.
- Tip: Keep a bowl of cold water nearby to wet your hands when shaping the meatballs, preventing the mixture from sticking.
Step 2: Form and Cook the Meatballs
- Portion the mixture into 1½-inch balls (about 20-24 meatballs) and roll smooth.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Brown meatballs in batches, about 1-2 minutes per side, until golden. Transfer to a plate.
Step 3: Create the Mushroom Gravy
- In the same pan, reduce heat to medium and add butter.
- Sauté sliced mushrooms for 2-3 minutes until golden.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the mushrooms and stir for 1-2 minutes.
- Gradually whisk in beef broth, then add Worcestershire sauce, Dijon mustard, and thyme.
- Simmer for 2-3 minutes until gravy thickens.
Step 4: Combine and Finish
- Return meatballs to the pan, covering them with the gravy.
- Reduce heat to low, cover, and simmer for 10-15 minutes until meatballs are cooked through.
- Stir in heavy cream, if using, and adjust seasoning with salt and pepper.
- Garnish with parsley before serving.
Step 5: Serve
- Serve with mashed potatoes, egg noodles, or rice. Add a green vegetable like steamed broccoli for a complete meal.
Notes
- Make-Ahead Tip: These meatballs can be made in advance and reheated without losing flavor.
- Variations: For an Italian twist, use marinara sauce in place of some beef broth, or try Swedish-style with sour cream in the gravy.
- Substitutions: Use gluten-free breadcrumbs or crushed pork rinds for a gluten-free option. For a dairy-free version, skip the heavy cream.
Nutrition
Frequently Asked Questions
Can I make Salisbury steak meatballs ahead of time?
Yes! These Salisbury steak meatballs are perfect for make-ahead meals. You can prepare them in two ways:
- Form and brown the meatballs, then refrigerate for up to 2 days before completing the recipe.
- Make the entire dish, cool completely, and refrigerate for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if the gravy becomes too thick.
Can these Salisbury steak meatballs be frozen?
Absolutely! Freeze them either before or after cooking:
- Raw meatballs: Arrange on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Cooked meatballs with gravy: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth if needed.
How can I make this recipe gluten-free?
To make gluten-free Salisbury steak meatballs:
- Replace breadcrumbs with gluten-free breadcrumbs, crushed pork rinds, or cooked and cooled quinoa.
- Substitute all-purpose flour with cornstarch (use half the amount) or a 1:1 gluten-free flour blend.
- Verify that your Worcestershire sauce and beef broth are gluten-free, as some brands may contain wheat.
Why are my meatballs tough instead of tender?
Tough meatballs usually result from one of these issues:
- Overmixing the meat mixture, which develops the proteins too much.
- Compacting the meatballs too firmly when shaping them.
- Using meat that’s too lean without adding extra fat.
- Overcooking.
To ensure tender Salisbury steak meatballs, mix ingredients just until combined, shape meatballs gently, use meat with sufficient fat content, and don’t overcook them.
Can I make this recipe with ground turkey or chicken instead of beef?
Yes! You can substitute ground turkey or chicken, but since these are leaner meats:
- Use dark meat ground turkey or chicken for more flavor and moisture.
- Add 2 tablespoons of olive oil to the meat mixture.
- Consider adding 2 tablespoons grated Parmesan cheese for extra flavor.
- Reduce the cooking time slightly to prevent drying out.
- Use chicken broth instead of beef broth for the gravy.
How can I thicken the gravy if it’s too thin?
If your gravy isn’t thick enough:
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