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If there’s one thing I know, it’s that meatballs make everything better. And these Salisbury Steak Meatballs? They take comfort food to another level. Juicy, perfectly seasoned beef meatballs simmered in a rich, onion-loaded brown gravy that’s packed with flavor. It’s everything you love about classic Salisbury steak—only bite-sized and even more delicious.
This is weeknight dinner perfection. The best part? They’re easy! No fussy techniques, just simple, straightforward steps to get flavor-packed meatballs swimming in the richest brown gravy you’ve ever had. Make them once, and they’ll become a regular on your table. Serve them over creamy mashed potatoes, buttered noodles, or rice, and watch them disappear.
Before You Start: Key Tips for the Best Meatballs
- Breadcrumbs + egg = ultra-tender meatballs – This keeps them soft and juicy instead of dense.
- Use a mix of beef & pork (if you can!) – Pork adds richness, but all-beef works too!
- Don’t overmix the meat – Mix the ingredients just until combined. Overmixing compacts the beef, making the meatballs dense instead of tender. I like to use my hands—it helps keep the texture light!
- Sear first, then simmer in gravy – Browning locks in flavor, and then the gravy finishes cooking them to perfection.
- Onion = the secret to next-level gravy – Caramelizing the onions properly brings out sweetness and depth. Don’t rush this step!
- Don’t Skip the Worcestershire Sauce – This is what gives Salisbury steak its signature depth of flavor. It adds a savory, umami boost that makes the gravy taste like it’s been simmering for hours.
- Want to Freeze? Do It Before Adding the Gravy! – If making ahead, freeze the cooked meatballs without the gravy. Then, when ready to serve, make the sauce fresh and simmer the meatballs straight from frozen.
Why We Love These Salisbury Steak Meatballs
✔️Big, bold flavors! Juicy meatballs + savory brown gravy = serious comfort food.
✔️ No-fuss ingredients. Everything you need is probably already in your kitchen.
✔️ Great for meal prep. These meatballs reheat beautifully and taste even better the next day!
✔️ Crowd-pleaser. Perfect for family dinners, potlucks, or freezing for later.
Ingredients You’ll Need
- Ground Beef – Lean ground beef (80/20) gives you juicy, flavorful meatballs without being too greasy. If using extra lean beef, add a little extra olive oil to keep them from drying out.
- Panko Breadcrumbs – The secret to light, tender meatballs! Panko absorbs moisture without making them dense. Regular breadcrumbs work, but Panko is the way to go.
- Egg – The glue that holds everything together. One egg is just enough to bind without making the meatballs tough.
- Ketchup & Mustard – Adds that classic Salisbury steak flavor—tangy, slightly sweet, and deeply savory. Don’t skip these!
- Worcestershire Sauce – This is where the magic happens. Worcestershire sauce brings umami, richness, and depth to both the meatballs and gravy.
- Seasoning Salt & Onion Powder – Simple but essential for flavor-packed meatballs.
- Olive Oil – For browning the meatballs and locking in that delicious seared flavor.
- Butter – Adds richness and helps the onions caramelize beautifully.
- Onion – The key to deep, savory flavor. Cook them down until soft and golden to bring out their natural sweetness.
- Flour (or Cornstarch Slurry) – Thickens the gravy. If using cornstarch, mix it with equal parts water first to prevent clumping.
- Beef Broth – The base of the gravy. Use low-sodium so you can control the seasoning. Chicken broth works too, but beef broth gives the best depth of flavor.
- Worcestershire Sauce & Ketchup – The secret combo that makes the gravy taste like it’s been simmering for hours.
- Seasoning Salt – Ties all the flavors together. Adjust to taste!
Make The Meatballs
Mix everything gently—we’re not making dense bricks here! Use your hands, mix just until combined, then roll into golf ball-sized meatballs. If the mixture feels sticky, chill for 10 minutes to make rolling easier.
Sear for Maximum Flavor
Heat a skillet and brown the meatballs all over—this locks in juices and creates golden, flavorful crusts. They don’t need to be cooked through just yet! Set them aside while we make the gravy.
Or Air Fry Them
To be honest, I prefer air frying my meatballs, they come out perfect every single time, plus you don’t have to worry about them crumbling up as they cook. To air fry them, all you have to do is place the meatballs in the air fryer basket and cook them for about 15 minutes at 380°F.
Make The Gravy
In the same pan, sauté the onions until golden, scraping up all those delicious browned bits from the meatballs. Add the flour and cook it off—this is what thickens the gravy. Then, slowly pour in the beef broth, stirring as you go to avoid lumps.
Let the Meatballs Simmer
Nestle the meatballs back into the pan and let them gently simmer in the gravy. This does two things:
- They finish cooking, staying juicy inside.
- They soak up all that rich, oniony goodness.
After 10 minutes, your kitchen will smell insanely good, and the meatballs will be ready!
What to Serve with Salisbury Steak Meatballs
Spoon these beauties over creamy mashed potatoes or buttered egg noodles, ladle on that rich gravy, and dig in. Oh, and maybe sprinkle some fresh parsley for a little pop of color (and because it looks fancy). Here are some other ideas:
18 hours 50 minutes
No Knead Bread
20 minutes
Skillet Green Beans
10 minutes
Easy Tossed Salad
30 minutes
Brown Butter Mashed Potatoes
Frequently Asked Questions
Can I make these ahead of time?
Yes! Make the meatballs and store them separately from the gravy. When ready to serve, just reheat the gravy, add the meatballs, and simmer until warmed through.
Can I freeze these?
Absolutely! Freeze them after browning, before adding to the gravy. When ready to eat, thaw and reheat in fresh gravy.
How do I prevent my meatballs from falling apart?
Make sure to use Panko + egg + Worcestershire sauce. These bind the meatballs together while keeping them tender. Also, don’t overmix!
What’s the best way to reheat leftovers?
Stovetop is best! Reheat over low heat, adding a splash of broth to loosen the gravy. Microwave works too, but cover with a damp paper towel to keep them moist.
My gravy is too thick—how do I fix it?
Easy! Just whisk in a splash of broth until it reaches your desired consistency. If it’s too thin, simmer a little longer.
Other Cooking Options
Oven
Besides frying or air frying, you could also bake the meatballs. I bake meatballs all the time and they turn out great. To bake them, coat a baking sheet with cooking spray, or use a baking rack. Bake at 375°F for 30 minutes until golden brown.
Slow cooker
Make your gravy first, then the meatballs. Hold onto some cut onions and use those to line the bottom of your slow cooker. Place the meatballs on top and pour the gravy over top. Cook on LOW for 3 – 4 hours before serving over mashed potatoes.
Pressure cooker
Brown the meatballs with butter on the sauté setting. Remove the meatballs once browned and deglaze your pressure cooker with the beef broth. Add the rest of your gravy ingredients (save the flour or cornstarch) and place the meatballs back in. Cook on manual HIGH for 4 minutes. Allow the pressure to release naturally, should take around 10 minutes before removing the lid. Add the cornstarch slurry or flour to thicken the sauce and serve over mashed potatoes.
Make These Tonight!
Juicy Salisbury Steak Meatballs, smothered in rich, onion-packed gravy, and served over fluffy mashed potatoes? This is classic comfort food done right. It’s easy, fast, and guaranteed to be a new family favorite.
More Delicious Meatball Recipes
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Salisbury Steak Meatballs
These Salisbury Steak Meatballs are juicy, tender, and packed with rich, savory flavor, smothered in a silky onion brown gravy. All the classic comfort food goodness of Salisbury steak, but in bite-sized, gravy-drenched form. Serve over mashed potatoes, rice, or buttered noodles for a meal that’s easy to make and impossible to resist.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 30 meatballs.
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Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you’re using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
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To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
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Sprinkle the flour over the onion and stir. Cook for about 1 minute to remove the raw flour taste. (If using cornstarch make a slurry with equal amounts water and cornstarch) Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
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When the gravy is done add the meatballs back to the skillet and toss them around so they’re covered in the gravy. Garnish with parsley.
Notes
- Don’t overmix the meat! Mix just until combined—overworking makes the meatballs dense.
- Searing = flavor. Browning the meatballs locks in juices and adds deep, caramelized flavor.
- Worcestershire sauce is a must! It’s what gives Salisbury steak its signature flavor.
- Use low-sodium broth. This lets you control the salt level, especially if you’re using seasoning salt.
- Gravy too thick? Whisk in a splash of broth. Too thin? Simmer a bit longer.
- Want to freeze? Cook the meatballs first, then freeze. Make the gravy fresh when serving for best texture.
- Make-ahead tip: Meatballs and gravy store separately in the fridge for up to 4 days. Reheat in a pan with a splash of broth to loosen up the gravy.
- Recipe originally shared June, 2015.
Nutrition Information
Serving: 1servingCalories: 275kcal (14%)Carbohydrates: 12g (4%)Protein: 20g (40%)Fat: 16g (25%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 83mg (28%)Sodium: 832mg (36%)Potassium: 463mg (13%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 217IU (4%)Vitamin C: 3mg (4%)Calcium: 44mg (4%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
