Salisbury Steak Meatballs

Salisbury Steak Meatballs

These Salisbury steak meatballs are comfort food at its best! In this recipe, perfectly seasoned meatballs are covered in a deep-brown onion and mushroom gravy.

Meatballs and a mushroom gravy served in an oval white bowl on a cream colored linen with a serving spoon on the right side.

 

Salisbury steak is a diner classic. The “steaks” are made with ground beef combined with condiments, spices, egg and breadcrumbs. They’re typically shaped into patties and pan fried. Then they’re finished in brown gravy with mushrooms like in this Salisbury steak open face sandwich. Here we’re having a little fun with this classic and turning them into meatballs instead.

 

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What kind of beef to use?

Use ground meat that has a low fat content, but not totally lean. For saucy dishes like Cuban picadillo we keep the meat really lean, but for these meatballs a little fat will add flavor and moisture. Try for around 80-85% lean 15-20% fat. Good choices include:

Ground chuck – 80-85% lean to 15-20% fat

Ground round – 85-90% lean to 10-15 % fat

Ground sirloin – 90-92% lean to 8-10% fat (if you want the lowest fat content)

 

We used ground chuck for our meatballs.

 

What sides go with this dish?

We serve our Salisbury steak meatballs with mashed potatoes. Other delicious choices include:

 

Ingredients

  • 1 pound Ground Beef – use lean beef, but not too lean we want a little fat for flavor. We used ground chuck
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Ketchup
  • ½ tablespoon Worcestershire Sauce
  • ½ tablespoon Steak Sauce (we used A-1)
  • 1 Egg
  • ¼ cup Panko Breadcrumbs – plain breadcrumbs work well too
  • Canola Oil, for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups) – or use your favorite cooking oil but choose one that’s flavorless and has a high smoke point
  • 3 tablespoons Butter
  • 1 Medium Onion, sliced thin
  • 8 ounces White Button Mushrooms, sliced
  • 3 tablespoons Flour
  • 2 cups Beef Broth

The ingredients for the Salisbury steak meatballs arranged on a large wood cutting board.

 

Prep Work

The only prep work required for this delicious comfort meal is slicing the mushrooms, forming the meatballs and measuring out a few ingredients.

 

Slice the mushroom, but not too thin. We want them to hold up in the sauce.

A close-up image of sliced white button mushrooms on a wood cutting board.

 

Make the meatballs

  • To get all of the ingredients evenly combined it’s best to use your hands. They’re going to get messy forming the meatballs anyway, so just get in there!
  • Don’t overwork the meat. Mix just enough to get the ingredients combined. The same advice goes when rolling the meatballs, don’t over-handle them. Work with them just enough to form the ball.

 

Place the ground beef, salt, garlic powder, black pepper, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs in a large bowl. Mix the ground beef with your hands until all of the ingredients are incorporated.

 

Form the ground beef into balls; make them just a little smaller than a golf ball. Place them on a sheet pan or plate, preferably lined with parchment paper to minimize sticking. Makes approximately 20 meatballs

Formed meatballs arranged in four rows on a sheet pan lined with parchment paper.

 

Brown the meatballs

Add enough oil to a large, deep skillet to cover the bottom by ¼ – ½ inch (about 1½ cups). We used a non-stick skillet to make sure the meatballs don’t stick to the pan and tear. If you have a trusty large skillet, then use that. If not, use non-stick.

 

Heat the oil over medium-high we want the oil hot, but not smoking. Test it by carefully adding one meatball. If the oil starts gently sizzling around it, it’s ready – add the rest of meatballs. Make sure to leave some space in between so they’re not touching and so that you can turn them. Cook in batches if needed.

A close up of meatballs frying in oil. The oil is covering about half the meatball.

 

Cook the meatballs until they are browned on all sides. Turn them every two minutes or so. They will take about 5-6 minutes total.

A close up of meatballs frying in oil and the top part is browned already. The oil is covering about half the meatball.

 

When they’re a nice golden brown color, remove the skillet from the heat and remove the meatballs. Use a slotted spoon and set them on a plate or pan.

 

Cover the plate loosely with a piece of aluminum foil and/or place the plate in the microwave or oven. The meatballs will stay warm away from drafts.

 

Don’t worry that they are not cooked all the way through. They will finish cooking in the gravy.

 

Drain the excess grease, but do not wash or wipe the skillet.

 

Make the mushroom gravy

Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the onions. Cook them gently for 3-4 minutes until they start to soften, stirring frequently.

A close up image of thin sliced onions cooking gently in butter.

 

Next, add the mushrooms. Cook them gently for 3-4 minutes until they become golden-brown in spots, stirring frequently.

A close up of sliced onions and mushrooms cooking in a black skillet. Both the mushrooms and onions are a golden color already.

 

Add the flour to the onions and mushrooms, stir to combine and cook for 1-2 minutes, stirring frequently.

A close up image of the sliced onion, mushroom and flour mixture cooking in a black skillet.

 

Raise the heat to medium-high and add the beef broth, while stirring and gently scrapping any bits off the bottom of the skillet with a wooden spoon or spatula. Move around the skillet making small circles. When the sauce comes to a simmer add the meatballs back to the pan.

Sliced mushrooms, onions and beef broth in a large, black skillet.

 

Let the sauce come back up to a simmer. Lower the heat to medium low, cover and cook the meatballs for 15-20 minutes, stirring occasionally and turning the meatballs. Keep the gravy at a simmer, raise or lower the heat a bit, as needed.

 

Taste the gravy and add salt, if needed. As a reference, we did not add extra salt to ours. Serve the meatballs and gravy on a bed of mashed potatoes like we did, or with your favorite side dish.

Salisbury steak meatballs and mushroom gravy on a bed of mashed potatoes served on a white plate with an off-white linen and a fork to the right side.

 

Tips for the best Salisbury steak meatballs

Wait until the end to add salt to the gravy.

The meatballs contain salt, plus some of the ingredients used to make them contain salt (Worcestershire sauce, steak sauce, ketchup, etc.). Then the beef broth also contains a good amount. We can always add at the end if needed.

 

What if the gravy is not thickening?

If the gravy is not thickening, uncover the pan and allow it to simmer for a few minutes until the desired consistency is reached. Keep in mind that gravy thickens as it cools, you don’t want to take it too far. Also, as the gravy simmers and reduces, it also concentrates. Be careful with the salt. Always taste before you add extra.

 

What if the gravy is too thick?

If your gravy is too thick, add more beef broth. That’s an easy fix! Add a little bit of broth at a time while stirring until the gravy reaches the desired consistency and heats through.

 

You may also like these comfort food recipes:

 

Meatballs and a mushroom gravy served in an oval white bowl on a cream colored linen with a serving spoon on the right side.
Print Recipe
5 from 1 vote

Salisbury Steak Meatballs

These Salisbury steak meatballs are comfort food at its best! In this recipe, perfectly seasoned meatballs are covered in a deep-brown onion and mushroom gravy.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: beef recipes, meatballs, mushroom gravy
Servings: 4
Calories: 580kcal
Author: Elizabeth

Ingredients

  • 1 pound Ground Beef ground chuck or ground round work well
  • 1 teaspoon Salt
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Ketchup
  • ½ tablespoon Worcestershire Sauce
  • ½ tablespoon Steak Sauce we used A-1
  • 1 Egg
  • ¼ cup Panko Breadcrumbs or plain breadcrumbs
  • Canola Oil for frying – enough to cover the bottom of a large, deep skillet with ¼ - ½ inch of oil (about 1½ cups)
  • 3 tablespoons Butter
  • 1 Medium Onion sliced thin
  • 8 ounces White Button Mushrooms sliced
  • 3 tablespoons Flour
  • 2 cups Beef Broth

Instructions

Make the meatballs

  • Place the ground beef, salt, garlic powder, black pepper, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs in a large bowl. Mix the ground beef with your hands until all of the ingredients are incorporated.
  • Form the ground beef into balls; make them just a little smaller than a golf ball. Place them on a sheet pan or plate, preferably lined with parchment paper to minimize sticking. Makes approximately 20 meatballs

Brown the meatballs

  • Add enough oil to a large, deep skillet to cover the bottom by ¼ - ½ inch (about 1½ cups).
  • Heat the oil over medium-high, until hot but not smoking. Add the meatballs. Make sure to leave some space in between so they’re not touching and so that you can turn them. Cook in batches if needed.
  • Cook the meatballs about 5 minutes or until they’re browned on all sides. Turn them every two minutes or so.
  • Remove the skillet from the heat and remove the meatballs, set them on a plate or pan. Cover loosely with a piece of foil and/or place in the microwave or oven to keep warm. Don’t worry that they are not cooked all the way through. They will finish cooking in the gravy.
  • Drain the excess grease, but do not wash or wipe the skillet.

Make the mushroom gravy

  • Place the skillet back over medium heat and add the butter. When the butter is melted and foamy add the onions. Cook them gently for 3-4 minutes until they start to soften, stirring frequently.
  • Next, add the mushrooms. Cook them gently for 3-4 minutes until they become golden-brown in spots, stirring frequently.
  • Add the flour to the onions and mushrooms, stir to combine and cook for 1-2 minutes, stirring frequently.
  • Raise the heat to medium-high and add the beef broth, while stirring and gently scrapping any bits off the bottom of the skillet. When the sauce comes to a simmer add the meatballs back to the pan.
  • Let the sauce come back up to a simmer. Lower the heat to medium low, cover and cook the meatballs for 15-20 minutes, stirring occasionally and turning the meatballs. Keep at a simmer, raise or lower the heat a bit, as needed.
  • Taste the gravy and add salt, if needed. As a reference, we did not add extra salt to ours.

Video

Nutrition

Calories: 580kcal | Carbohydrates: 14g | Protein: 26g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 144mg | Sodium: 1312mg | Potassium: 644mg | Fiber: 1g | Sugar: 4g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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