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Close-up showcases delicious Salisbury Steak Meatballs, the featured image for this recipe.

Easy Salisbury Steak Meatballs

These Salisbury Steak Meatballs bring the classic flavors of Salisbury steak into a fun, bite-sized form. They're easy to make, versatile for weeknight meals or appetizers, and packed with savory goodness thanks to seasoned ground beef and a luscious gravy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • ½ cup breadcrumbs Panko or regular
  • ½ cup finely chopped onion yellow or white
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • ¼ teaspoon dried thyme
  • 1 tablespoon olive oil
  • 2 cups beef broth low-sodium preferred
  • ¼ cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large bowl
  • measuring cups and spoons
  • large skillet
  • whisk
  • spatula
  • Lid for skillet
  • Cookie scoop (optional)
  • knife
  • cutting board

Method
 

  1. In a large bowl, gently combine the ground beef, breadcrumbs, onion, garlic, egg, Worcestershire sauce, salt, pepper, and thyme. Be careful not to overmix.
  2. Using your hands, roll the mixture into 1-inch meatballs.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (you may need to do this in batches) and brown on all sides. Remove the meatballs from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-5 minutes.
  5. Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly.
  6. Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
  7. Stir in the Worcestershire sauce and Dijon mustard. Season with salt and pepper to taste.
  8. Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency.
  9. Gently add the browned meatballs back to the skillet and nestle them into the gravy.
  10. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the gravy has thickened even more.
  11. Sprinkle with fresh parsley and serve hot.

Notes

Don't overmix the meatball mixture. Use a cookie scoop for uniform meatballs. Brown, don't burn, the meatballs. Deglaze the pan when making the gravy. Taste and adjust seasonings as needed. These meatballs can be made ahead of time and reheated or frozen for up to 2 months. Add cheese, red pepper flakes, different ground meat, or vegetables for variations. Serve over mashed potatoes, rice, pasta, or slider buns.