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.
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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.
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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.
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Bring the mixture to a boil, then reduce heat and simmer uncovered for 10 minutes to reduce.
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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.
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