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A close-up showcases juicy Salisbury Steak Meatballs in a rich gravy, perfect for a comforting meal.

Irresistible Salisbury Steak Meatballs

These Salisbury steak meatballs offer a fun, bite-sized twist on a classic comfort food. Tender and flavorful meatballs are simmered in a rich gravy, making them perfect for a weeknight dinner or party appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Beef 80/20 blend
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk
  • 1 Large Egg
  • 1/4 cup Finely Diced Onion
  • 2 cloves Garlic, minced
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons Olive Oil
  • 2 tablespoons All-Purpose Flour
  • 2 cups Beef Broth
  • 1 tablespoon Worcestershire Sauce for gravy
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • Salt to taste for gravy
  • Pepper to taste for gravy
  • 1 tablespoon Heavy Cream optional

Equipment

  • Large bowl
  • measuring cups and spoons
  • large skillet
  • whisk
  • spatula
  • Lid for skillet
  • Serving platter

Method
 

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper. Gently mix with your hands until just combined. Be careful not to overmix.
  2. Shape the Meatballs: Roll the mixture into approximately 1-inch meatballs. This recipe should yield about 24-30 meatballs.
  3. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides until nicely seared. Remove the browned meatballs from the skillet and set aside.
  4. Make the Gravy: Add the remaining 1 tablespoon of olive oil to the skillet. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is a roux). Gradually whisk in the beef broth, ensuring there are no lumps. Bring to a simmer, then stir in the Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
  5. Simmer the Meatballs in Gravy: Gently add the browned meatballs back into the skillet with the gravy. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened to your desired consistency. If using, stir in the heavy cream during the last few minutes of cooking.
  6. Serve: Serve the Salisbury Steak Meatballs hot, spooned over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley, if desired.

Notes

For best results, use an 80/20 ground beef blend to ensure the meatballs are moist and flavorful. Do not overmix the meatball mixture to avoid tough meatballs. Browning the meatballs before simmering in the gravy is crucial for developing a rich, savory flavor. Leftovers can be stored in the refrigerator for up to 3 days. For a richer gravy, stir in a tablespoon of heavy cream during the last few minutes of cooking. You can also add sliced mushrooms to the gravy for extra flavor and texture.