Salisbury Steak Meatballs are juicy, tender, and bursting with flavor—but the real magic happens when they’re smothered in rich, caramelized onion gravy. Serve them over creamy mashed potatoes , and you’ve got comfort food heaven—especially if you’re a meat-and-potatoes fan! If classic TV dinners were your jam growing up, you’ll absolutely love this deliciously upgraded version. Or, if you’re feeling nostalgic, our classic meatballs recipe is another cozy favorite you’ll definitely want to try!
Ingredients & Substitutions
- Ground Beef: We use ground beef, but you can easily swap it for ground turkey, chicken, pork, or a beef-pork blend for extra richness.
- Breadcrumbs: They help bind the meatballs and keep them tender. If you’re out, try crushed crackers, rolled oats, panko, or even crushed cornflakes.
- Seasonings: Dry mustard, garlic powder, kosher salt, and black pepper enhance the flavor. No dry mustard? Use yellow mustard. No garlic powder? Minced garlic works just as well.
- Onions: Caramelized onions give the gravy a deep, sweet richness. Yellow onions are best because they naturally caramelize beautifully.
- Beef Broth: For the best flavor, go with beef broth (low-sodium if preferred). Chicken or vegetable broth works in a pinch.
- Worcestershire Sauce: This is the secret to a flavorful gravy. If you don’t have it, soy sauce can be used as a substitute, but use a little less.
- Slurry (Cornstarch & Water): This thickens the gravy. No cornstarch? Use 2 tablespoons of all-purpose flour added directly to the skillet instead.
Can You Make the Meatballs Ahead of Time?
Absolutely! To make the meatballs ahead of time, you can either refrigerate or freeze them. For refrigeration, form the meatballs, place them on a baking sheet, cover with plastic wrap, and store them in the fridge for up to 24 hours. If you prefer to freeze them, lay the uncooked meatballs in a single layer on a baking sheet and freeze for 1-2 hours until solid. Then, transfer them to a freezer-safe bag, where they will keep for up to 3 months. When ready to cook, you can either thaw them overnight in the refrigerator or cook them straight from frozen, adding a little extra cooking time.
Can You Use Store-Bought Frozen Meatballs?
Yes! If you’re short on time, frozen meatballs work just fine. Cook them according to the package instructions, then prepare the gravy and let the meatballs simmer in it for extra flavor.
Best Sides for Salisbury Steak Meatballs
These meatballs pair perfectly with hearty sides. Some favorites include:
- Mashed Potatoes
- Roasted Vegetables (Honey Balsamic Roasted Carrots, green beans, or Creamy Brussels Sprouts)
- White or Brown Rice
- Homemade Egg Noodles
- Corn on the Cob
- Cheesy Garlic Dinner Rolls
- Coleslaw
How to Store Leftover Salisbury Steak Meatballs
- Refrigerate: Let the meatballs cool, then store them in an airtight container in the fridge for 3-4 days. Store extra gravy separately to prevent sogginess.
- Freeze: Place cooled meatballs in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: Warm them in the microwave, oven, or stovetop until heated through.
Salisbury Steak Meatballs are a comforting, homemade twist on a classic dish. Whether you make them fresh or prepare them ahead, they’re guaranteed to be a family favorite!
Salisbury Steak Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- ½ cup plain breadcrumbs
- 1 large egg, room temperature
- 2 teaspoons dry mustard
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Gravy
- 1 large yellow onion, chopped
- 3 cups beef broth
- 4 dashes Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper, to taste
- Chives, for garnish
- Mashed Potatoes, for serving
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, dry mustard, garlic powder, salt, and black pepper. Mix gently until just combined; do not overwork the meat.
- Roll the mixture into 1 ½-inch meatballs. (I made 16 meatballs.)
- To a large skillet over medium heat, add butter and olive oil. Once the butter is melted and the oil is hot, add the meatballs in a single layer. (Depending on the size of your skillet, you may have to cook the meatballs in batches.) Sear for about 3-4 minutes per side, turning to brown evenly. Once browned, transfer the meatballs to a plate. (The meatballs may not be fully cooked at this point; they will continue to cook in the gravy.)
- To the same skillet, add the sliced onion. Reduce heat and cook over medium-low heat for 12-15 minutes, stirring occasionally, until deeply caramelized and golden brown.
- Increase heat to medium. Pour in the beef broth and Worcestershire sauce, stirring to loosen any browned bits from the bottom of the skillet.
- In a small bowl, whisk together cornstarch and water until smooth. Slowly pour the cornstarch mixture into the skillet, stirring constantly to avoid clumps. Let the gravy simmer for 8-10 minutes to thicken.
- Season with salt and pepper to taste.
- Return the meatballs to the skillet, spooning gravy over them. Cover and let simmer on low heat for 5 minutes to ensure the meatballs are cooked through to an internal temperature of 165°F.
- Garnish with chives. Serve hot over mashed potatoes.
This recipe is adapted from Iamhomesteader’s Salisbury Steak Meatballs.
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