Salisbury steak meatballs have always been my go-to comfort food, evoking memories of cozy Sunday dinners at my grandparents’ house. The aroma of savory beef mingling with onions and mushrooms simmering in a rich gravy instantly takes me back. I remember watching my grandma carefully roll each meatball, ensuring they were perfectly sized. This homemade Salisbury steak meatballs recipe is my updated version, designed for busy weeknights but still packed with that nostalgic, heartwarming flavor. The tender meatballs melt in your mouth, coated in a luscious, savory gravy that’s simply irresistible. Get ready to bring this classic dish to your table – let’s get cooking!
Why You’ll Love This Salisbury Steak Meatballs
This recipe for Salisbury steak meatballs is a winner for so many reasons. They’re incredibly satisfying and taste like they took hours, but they’re surprisingly quick to make. Here’s why you’ll be making them again and again:
- Incredibly Tender Meatballs: The breadcrumb and egg mixture creates the juiciest meatballs.
- Rich, Flavorful Gravy: The onion and mushroom gravy is the perfect complement.
- Quick Weeknight Meal: You can have these delicious Salisbury steak meatballs for dinner in under an hour.
- Ultimate Comfort Food: It’s warm, hearty, and deeply satisfying – pure comfort on a plate.
- Kid-Friendly Favorite: Even picky eaters will devour these savory meatballs.
- Versatile Serving Options: Pairs perfectly with mashed potatoes, noodles, or rice.
- Easy to Make Ahead: The meatballs can be prepped in advance for even faster assembly.
Ingredients for Salisbury Steak Meatballs
Gathering these ingredients is the first step to making the best Salisbury steak meatballs. I find using an 80/20 ground beef blend gives the perfect balance of flavor and juiciness. The breadcrumbs and egg act as binders, ensuring your meatballs hold their shape beautifully.
- 1.5 lbs ground beef (80/20 recommended) – for ultimate flavor and tenderness
- 1 cup breadcrumbs – panko or plain work well for binding
- 1 large egg, beaten – helps bind everything together
- 1/2 cup finely diced onion, divided – adds sweetness and depth; half for meatballs, half for gravy
- 2 cloves garlic, minced – for that essential savory kick
- 2 tablespoons Worcestershire sauce – adds a complex umami flavor
- 1 teaspoon salt – brings out all the flavors
- 1/2 teaspoon black pepper – for a touch of spice
- 2 tablespoons olive oil – for browning the meatballs
- 4 tablespoons butter – the base for our luscious gravy
- 8 oz mushrooms, sliced – cremini or white mushrooms work great
- 4 tablespoons all-purpose flour – thickens the gravy
- 3 cups beef broth – the foundation of our savory sauce
- 1 tablespoon soy sauce (optional) – enhances the savory notes
- 2 tablespoons fresh parsley, chopped (for garnish) – for a fresh finish
How to Make Homemade Salisbury Steak Meatballs
Get ready to create a truly comforting meal with this straightforward Salisbury steak meatballs recipe. The process is simple, and the results are incredibly rewarding. You’ll be amazed at how quickly these come together!
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine the 1.5 lbs ground beef, 1 cup breadcrumbs, 1 large egg, beaten, half of the 1/2 cup finely diced onion, 2 cloves garlic, minced, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
- Step 2: Roll the mixture into 20-24 meatballs, about 1.5 inches in diameter. Aim for uniform size so they cook evenly. Place them on a plate or baking sheet.
- Step 3: Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Carefully add the meatballs in a single layer (work in batches if necessary). Brown them on all sides for about 6-8 minutes total. This step is crucial for developing that deep, savory flavor. Transfer the browned meatballs to a separate plate.
- Step 4: Reduce the skillet heat to medium. Add 4 tablespoons butter to the same skillet, letting it melt. Add the 8 oz sliced mushrooms and the remaining 1/2 cup diced onion. Cook, stirring occasionally, until the mushrooms have released their moisture and the onions are softened and translucent, about 5 minutes. The kitchen will start smelling amazing!
- Step 5: Sprinkle 4 tablespoons all-purpose flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes. This cooks out the raw flour taste and helps thicken our gravy.
- Step 6: Gradually whisk in 3 cups beef broth, ensuring no lumps form. Add the remaining 2 tablespoons Worcestershire sauce and 1 tablespoon soy sauce (if using). Bring the mixture to a simmer, stirring frequently until the gravy begins to thicken.
- Step 7: Gently return the browned meatballs to the skillet, nestling them into the rich gravy.
- Step 8: Reduce the heat to low, cover the skillet tightly, and let the meatballs simmer for 15-20 minutes. This allows them to cook through completely and absorb all those wonderful flavors. The gravy should be thick and glossy.
- Step 9: Taste the gravy and meatballs, adjusting seasoning with salt and pepper if needed. Stir in the 2 tablespoons fresh parsley just before serving for a burst of freshness. Enjoy your delicious homemade Salisbury steak meatballs!
Pro Tips for the Best Salisbury Steak Meatballs
I’ve learned a few tricks over the years that elevate these classic Salisbury steak meatballs from good to absolutely unforgettable. Following these simple tips ensures tender meatballs and a perfectly savory gravy every single time.
- Don’t overmix the meatball mixture; handle it as little as possible to keep them tender and juicy.
- Always brown your meatballs before simmering. This creates a delicious crust and locks in moisture.
- Cook the flour for at least a minute when making the gravy to remove any raw flour taste.
- Using an 80/20 ground beef blend is key for flavor and preventing dry meatballs.
What’s the secret to perfect Salisbury Steak Meatballs?
The real secret is in the gentle handling of the meat mixture and browning the meatballs first. This creates a beautiful sear that adds so much flavor and keeps them wonderfully tender, making these the best Salisbury steak meatballs.
Can I make Salisbury Steak Meatballs ahead of time?
Absolutely! You can form the meatballs and store them in the refrigerator for up to 24 hours before cooking. The gravy can also be made ahead and reheated. Just add the meatballs to simmer when you’re ready to serve.
How do I avoid common mistakes with Salisbury Steak Meatballs?
A common pitfall is overmixing, which leads to tough meatballs. Another is not browning them sufficiently, missing out on key flavor development. Finally, ensure your gravy is cooked properly to avoid a pasty texture.
Best Ways to Serve Salisbury Steak Meatballs
These savory Salisbury steak meatballs are incredibly versatile and make a fantastic main course. My absolute favorite way to enjoy them is served over a generous bed of creamy mashed potatoes, allowing that rich onion mushroom gravy to soak in. It’s pure comfort food bliss! Another wonderful pairing is with fluffy egg noodles, which catch every bit of the delicious sauce. For a lighter option, these meatballs are also delicious served alongside fluffy white rice or even a simple side salad to balance the richness. These pairings make for a complete and satisfying meal perfect for any occasion.
Variations of Salisbury Steak Meatballs You Can Try
Looking to shake up your dinner routine? These Salisbury steak meatballs are super adaptable, and I love experimenting with different twists. Here are a few variations that are always a hit in my kitchen.
- Gluten-Free Version: Simply swap out the all-purpose flour for a gluten-free flour blend in the gravy and use gluten-free breadcrumbs for the meatballs. This makes them perfect for those avoiding gluten, offering all the classic flavor without compromise.
- Slow Cooker Method: For an incredibly hands-off meal, combine browned meatballs and gravy ingredients in your slow cooker. Cook on low for 4-6 hours until the meatballs are tender and the sauce is rich. This is a fantastic option for busy days.
- Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the gravy for a little heat. It’s a subtle change that adds an exciting dimension to the classic flavor profile.
- Turkey or Chicken Meatballs: Substitute ground turkey or chicken for the ground beef. While they might be a bit leaner, they still absorb the savory gravy beautifully, offering a lighter take on this beloved dish.
Salisbury Steak Meatballs Nutrition Facts
Let’s talk about the nutritional breakdown for these delicious Salisbury steak meatballs. This classic comfort food offers a good balance of protein and flavor. Remember, these are estimates and can vary slightly based on the exact ingredients you use.
- Serving Size: 4-5 meatballs
- Calories: 450
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 5g
- Protein: 30g
- Cholesterol: 120mg
- Sodium: 700mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Salisbury Steak Meatballs
One of the best things about making these easy Salisbury steak meatballs is how well they store and reheat, making them perfect for meal prep. Once the meatballs and gravy have cooled completely, transfer them to an airtight container. You can safely store them in the refrigerator for about 3 to 4 days. They maintain their delicious flavor and texture, making them a fantastic option for quick lunches or dinners throughout the week. For longer storage, these homemade Salisbury steak meatballs freeze beautifully. Wrap them tightly in plastic wrap, then in foil, or place them in a freezer-safe container. They’ll keep well in the freezer for up to 3 months.
When you’re ready to enjoy them again, reheating is simple. For refrigerated portions, gently warm them in a saucepan over low heat, stirring occasionally, until heated through. You can also microwave them in a microwave-safe dish. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Then, reheat as you would the refrigerated portions. This ensures they are perfectly tender and the gravy is luscious, just like when they were first made.
Frequently Asked Questions About Salisbury Steak Meatballs
What are Salisbury steak meatballs and why are they so popular?
Salisbury steak meatballs are essentially tender, seasoned meatballs served in a rich, savory mushroom and onion gravy, reminiscent of classic Salisbury steak but in a meatball form. Their popularity stems from being the ultimate comfort food – they’re hearty, deeply flavorful, and evoke feelings of home and tradition. This dish is a beloved American classic that appeals to both adults and kids alike, making it a reliable and satisfying meal.
Can I make Salisbury steak meatballs with different types of ground meat?
Absolutely! While ground beef Salisbury steak meatballs are traditional, you can easily substitute ground turkey or chicken for a leaner option. Pork also works well for a richer flavor. Just be mindful that leaner meats might require a bit more moisture, so you might add an extra tablespoon of Worcestershire sauce or a splash more beef broth to the meatball mixture.
What are the best side dishes for Salisbury steak meatballs?
When serving your delicious Salisbury steak meatballs, mashed potatoes are the quintessential pairing; the creamy potatoes are perfect for soaking up that luscious gravy. Other fantastic Salisbury steak meatballs side dishes include fluffy egg noodles, steamed green beans, roasted carrots, or even simple white rice. A light, crisp salad can also offer a nice contrast to the richness of the dish.
How do I make Salisbury steak meatballs thicker or thinner?
To thicken the gravy for your homemade Salisbury steak meatballs, you can create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the simmering gravy until it reaches your desired consistency. If the gravy is too thick, simply thin it out with a little more beef broth or water until it’s just right.
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Irresistible 1-Hour Salisbury Steak Meatballs
- Total Time: 55 minutes
- Yield: 20–24 meatballs 1x
- Diet: Vegetarian
Description
Discover the ultimate comfort food with these easy Salisbury steak meatballs. Tender, juicy meatballs are simmered in a rich onion mushroom gravy, offering a delicious twist on a classic American dish. Perfect for a satisfying weeknight dinner.
Ingredients
- 1.5 lbs ground beef (80/20 recommended)
- 1 cup breadcrumbs
- 1 large egg, beaten
- 1/2 cup finely diced onion, divided
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 8 oz mushrooms, sliced
- 4 tablespoons all-purpose flour
- 3 cups beef broth
- 1 tablespoon soy sauce (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, half of the diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Roll the mixture into 20-24 meatballs, approximately 1.5 inches in diameter. Place on a plate.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches on all sides, about 6-8 minutes total. Transfer browned meatballs to a plate.
- Reduce skillet heat to medium and add butter. Add the sliced mushrooms and remaining diced onion. Cook until mushrooms release moisture and onions are translucent, about 5 minutes.
- Sprinkle flour over the vegetables and cook, stirring, for 1-2 minutes.
- Gradually whisk in beef broth, Worcestershire sauce, and soy sauce (if using) until smooth and thickened.
- Return the browned meatballs to the skillet with the gravy.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through.
- Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- For tender meatballs, avoid overmixing the meat mixture.
- Browning the meatballs before simmering adds depth of flavor.
- Ensure the flour is cooked for at least a minute to avoid a raw taste in the gravy.
- Adjust gravy thickness with additional broth or a flour slurry if needed.
- Consider using an 80/20 ground beef blend for optimal juiciness and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
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