Ground beef, breadcrumbs, and parmesan cheese are shaped into bite-sized meatballs and simmered with mushrooms and onions in a rich and savory brown gravy.
- Flavor: These meatballs are savory with a rich mushroom and onion brown gravy.
- Difficulty: The meatballs and the rich sauce are easy and simple to make.
- Prep Note: Meatballs can be shaped and browned ahead of time and added to the recipe in Step 2. Or save time by buying premade meatballs.
- Serving Suggestions: Serve them as a hearty appetizer or serve over mashed potatoes, rice, or egg noodles. Don’t forget some quick dinner rolls for sopping up all that velvety sauce!
Ingredients Tips for Salisbury Steak Meatballs
- Beef: Choose an 80/20 blend for the juiciest meatballs. Add ground chicken, turkey, or pork to the beef to stretch the recipe further.
- Seasonings: Match the meatballs to the menu and go for an Italian-style seasoning blend or a flavorful burger seasoning blend.
- Sauce: Beef broth and some pantry seasonings are all it takes to make the rich and savory sauce. You can use a can of condensed broth or a boxed version (add a bouillon cube to bump up the flavor).
- Variations: Use soy sauce or coconut aminos in place of Worcestershire sauce. Dress up the dish with fresh herbs like thyme and oregano, or simmer the gravy with a bay leaf in Step 4 (discard before serving).
Leftovers & Storage
Store meatballs and gravy together in a covered container in the refrigerator for up to 4 days. Freeze in zippered bags for up to a month and thaw in the refrigerator. Reheat in the microwave, on the stovetop, or in a crockpot set to low if desired.
Serve Salisbury Meatballs With…
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Salisbury Steak Meatballs
Salisbury steak meatballs are tender beef meatballs simmered in a savory mushroom and onion gravy, perfect served over mashed potatoes or noodles for a cozy, comforting meal.
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In a large saucepan, saute onions in butter until transluscent, about 5 minutes. Add mushrooms and saute an additional 5 minutes.
In a medium bowl, mix the beef, bread crumbs, milk, parsley, Parmesan cheese, salt, and pepper until just combined. Create approximately 24 meatballs (1 ½ tablespoons each). Place into the saucepan with onions and mushrooms to brown.
In a small mixing bowl, whisk together the broth, water, flour, ketchup, mustard, parsley, garlic powder, and Worcestershire for the sauce. Pour sauce over the meatballs.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes to reduce.
Place lid on the pan and simmer for an additional 20 minutes before serving.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Calories: 407 | Carbohydrates: 17g | Protein: 44g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 660mg | Potassium: 1062mg | Fiber: 1g | Sugar: 6g | Vitamin A: 720IU | Vitamin C: 11.2mg | Calcium: 150mg | Iron: 5.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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