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    Home » Recipes » Dinner Recipes

    Salisbury Steak Meatballs

    Published: Jun 7, 2020 · Modified: Apr 28, 2022 by Elizabeth · Leave a Comment

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    An image of the meatballs with mushroom gravy with a light aqua graphic on the bottom with white letters that reads Salisbury steak meatballs. Used for Pinterest

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

    An image of the meatballs and mushroom gravy on a bed of mashed potatoes served on a white plate.

    Salisbury steak is a diner classic. The steaks are made with ground beef, condiments, spices, egg and breadcrumbs. They are 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.

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    Ingredients

    The ingredients for the Salisbury steak meatballs arranged on a large wood cutting board.
    • 1 pound Ground Beef (we use 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)
    • Oil, for frying – enough to cover the bottom of a large, deep skillet with ¼ – ½ inch of oil (about 1½ cups) – (We use canola oil, use your favorite neutral cooking oil that 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

    Recipe tips

    Use ground meat that has some fat content. For saucy dishes like Cuban picadillo we use lean beef, for these meatballs a little fat will add flavor and moisture. Try for around 80-85% lean 15-20% fat.

    Don’t overwork the meat. Mix just enough to combine. The same advice goes when rolling the meatballs, don’t over-handle them. Work with them just enough to form the ball.

    Wait until the end to add extra salt to the gravy. The meatballs contain salt, plus the Worcestershire sauce, steak sauce, ketchup and beef broth also contains a good amount. We can always add at the end if needed.

    Slice the mushroom, but not too thin so they hold up in the sauce.

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

    Instructions

    Place the ground beef, salt, garlic powder, black pepper, ketchup, Worcestershire sauce, steak sauce, egg and breadcrumbs in a large bowl mix until combined.

    Form the ground beef into balls; make them just a little smaller than a golf ball. Place them on a baking sheet or platter. 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.

    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, then it is ready. Add the rest of meatballs leaving some space between them. Cook in batches if needed.

    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.

    Two images showing meatballs frying.

    When they are golden brown, 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 to keep warm. The meatballs will finish cooking when they are added back to the gravy.

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

    Make the mushroom gravy

    1. 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.
    2. Next, add the mushrooms. Cook them gently for 3-4 minutes until they become golden-brown in spots, stirring frequently.
    3. Add the flour to the onions and mushrooms, stir to combine and cook for 1-2 minutes, stirring frequently.
    4. 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.
    A collage of four images showing the steps to making mushroom gravy.

    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.

    Turn the meatballs occasionally and keep the gravy at a simmer. Raise or lower the heat as needed. The meatballs should be at least 165°F, use an instant read thermometer to make sure.

    Taste the gravy and add salt, if needed. As a reference, we did not add extra salt to ours.

    Serve the salisbury steak meatballs 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.

    How to thicken or loosen gravy

    Uncover the pan if the gravy is not thickening and simmer the sauce for a few minutes until it reaches the desired consistency. 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 concentrates. Watch the salt, always taste before you add extra.

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

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

    You may also like these comfort food recipes:

    • Stovetop Pot Roast
    • Turkey Salisbury Steaks
    • Beef Short Ribs
    • Creamy Chicken and Rice Casserole
    • Sausage Tortellini Soup
    • Italian Sausage Spaghetti

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    An image of the meatballs and mushroom gravy on a bed of mashed potatoes served on a white plate.
    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.

    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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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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