Oh my gosh, you have to try these Salisbury Steak Meatballs! They’re my go-to when I need something hearty and comforting but don’t want to fuss with complicated recipes. I swear, the first time I made them, my husband thought I’d spent hours in the kitchen – but really, they come together in no time!
These little flavor bombs take everything we love about classic Salisbury steak – that rich, savory gravy, the tender meat – and turn it into bite-sized perfection. Perfect for when you’re craving that nostalgic diner-style meal but want something a bit more fun to eat. The best part? They’re just as good over mashed potatoes as they are tucked into a sandwich roll for next-day leftovers (not that there ever are leftovers in my house!).
Why You’ll Love These Salisbury Steak Meatballs
Let me tell you why these little beauties have become a staple in my kitchen – and why they’ll steal your heart too!
- Comfort in every bite: That rich, savory gravy hugging tender meatballs? Pure nostalgia that tastes like home.
- Easier than traditional Salisbury steak: No shaping patties or worrying about uneven cooking – just roll and go!
- Perfect for busy nights: From fridge to table in about 30 minutes (yes, really!).
- Kid-approved: The meatball shape makes them fun to eat, and picky eaters go crazy for them.
- Leftover magic: They reheat beautifully and taste even better the next day – if they last that long!
Trust me, once you try this twist on the classic, you’ll wonder why you ever made Salisbury steak any other way!
Ingredients for Salisbury Steak Meatballs
Here’s everything you’ll need to make these heavenly little meatballs – I promise it’s all simple stuff you probably have in your kitchen already! The secret is in how you put them together, but let’s start with the basics.
- 1 lb ground beef – I like 85% lean for the perfect balance of flavor and juiciness
- 1/2 cup breadcrumbs – plain or seasoned both work great (I’ve used crushed saltines in a pinch!)
- 1 egg – our trusty binder to hold everything together
- 1/4 cup finely chopped onion – I use yellow onion, diced super small so no one spots them (my onion-hating husband is none the wiser!)
- 1 tsp Worcestershire sauce – that magical umami booster
- 1/2 tsp salt – I use kosher salt for better distribution
- 1/4 tsp black pepper – freshly ground makes all the difference
- 1 tbsp olive oil – for browning those beautiful meatballs
- 1 cup beef broth – the base for our silky gravy
- 1 tbsp cornstarch + 1 tbsp water – our gravy-thickening dream team
See? Nothing fancy – just good, honest ingredients that come together to create something extraordinary. Now let’s get cooking!
How to Make Salisbury Steak Meatballs
Okay, let’s get to the fun part – making these irresistible meatballs! Don’t let the multiple steps fool you – this process is actually super simple once you get going. I’ll walk you through each stage so you end up with perfect, juicy meatballs swimming in that glorious gravy.
Step 1: Prepare the Meatball Mixture
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your biggest mixing bowl (trust me, you’ll want the extra space). Dump in the ground beef, breadcrumbs, egg, onion, Worcestershire sauce, salt, and pepper. Now here’s my secret – use your hands to mix! It might feel a bit messy, but nothing combines ingredients quite like your fingers. Just squish everything together until it’s evenly mixed – but don’t overdo it or your meatballs will get tough.
shaping! shaping! I scoop out about 2 tablespoons of mixture per meatball (a cookie scoop works wonders here) and gently roll between my palms. Aim for about 1.5 inches in diameter – think golf ball size. Pro tip: keep a little bowl of water nearby to wet your hands occasionally – this prevents sticking!
Step 2: Brown the Meatballs
Heat your olive oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb sizzles immediately. Now, here’s where patience pays off – don’t crowd the pan! I do mine in batches, giving each meatball enough space to develop that beautiful golden crust. About 2 minutes per side is perfect – just enough to seal in the juices without cooking them through. They’ll finish in the oven, so don’t worry if they’re still pink inside!
As they finish browning, transfer them to a baking dish (I use a 9×13) lined with foil for easy cleanup. Oh, and save that skillet – we’ll need those delicious browned bits for the gravy!
Step 3: Bake and Make the Gravy
Pop those beauties in the oven for about 15 minutes – just until they’re cooked through but still juicy. While they bake, let’s make that heavenly gravy. Using the same skillet (with all those flavorful bits still in it), pour in your beef broth and bring it to a simmer over medium heat. Scrape up all those tasty browned bits – that’s pure flavor gold!
Now for the magic trick: mix your cornstarch and water in a small bowl until smooth, then slowly whisk it into the simmering broth. Keep stirring as it thickens – within about 2 minutes, you’ll have the most velvety, rich gravy. Taste and adjust seasoning if needed (I sometimes add an extra dash of Worcestershire here).
When the meatballs are done, pour that glorious gravy right over the top. Serve immediately and watch everyone’s faces light up!
Tips for Perfect Salisbury Steak Meatballs
After making these dozens of times (seriously, my family requests them weekly!), I’ve picked up some tricks that take these from good to “Oh my gosh, how did you make these?!” level delicious:
- Keep it lean: 85% lean ground beef is my sweet spot – enough fat for flavor without greasy meatballs
- Chill out: Pop the mixed meat in the fridge for 15 minutes before shaping – it helps the meatballs hold their shape better
- Breadcrumb backup: No breadcrumbs? Crushed saltines, panko, or even quick oats work in a pinch!
- Size matters: Keep them around 1.5 inches for even cooking – I use a cookie scoop to keep them uniform
- Don’t skip the brown: That quick sear makes all the difference for flavor and texture
Remember – these are supposed to be easy and forgiving. Don’t stress over perfection!
Ingredient Substitutions & Notes
Listen, I know we don’t always have exactly what a recipe calls for – and that’s okay! These Salisbury Steak Meatballs are super flexible. Here are my favorite swaps and upgrades:
- Breadcrumbs MIA? Crushed saltines, panko, or even quick oats work beautifully. I’ve even used crushed cornflakes for extra crunch!
- Want to fancy up the gravy? Swap half the beef broth for red wine – just simmer a bit longer to cook off the alcohol. Absolute game-changer.
- Onion haters in the house? Try grated carrot instead – adds sweetness without the onion texture.
- Going gluten-free? Use gluten-free breadcrumbs and cornstarch – works like a charm.
The beauty of this recipe? It’s hard to mess up as long as you keep that savory spirit alive. Make it yours!
Serving Suggestions for Salisbury Steak Meatballs
Oh, the possibilities! These meatballs are like the social butterflies of comfort food – they get along with everyone. My absolute favorite? Piled high over a mountain of creamy mashed potatoes with extra gravy (always extra gravy!). But don’t stop there – they’re equally amazing with:
- Buttery egg noodles (childhood nostalgia in every bite)
- Steamed green beans or roasted carrots (for when you want to feel virtuous)
- Crusty bread to sop up every last drop of that glorious gravy
- Stuffed into a toasted hoagie roll with melty cheese (trust me on this one!)
However you serve them, just make sure you’ve got plenty of napkins – things are about to get deliciously messy!
Storage & Reheating
These Salisbury Steak Meatballs are almost better the next day – if you’re lucky enough to have leftovers! Store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave with a splash of broth, or warm them gently in a saucepan over low heat. They freeze beautifully too – just freeze the meatballs and gravy separately in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating. Easy peasy!
Salisbury Steak Meatballs FAQs
I get asked these questions all the time about my Salisbury Steak Meatballs – here are the answers straight from my kitchen to yours!
Can I use ground turkey instead of beef?
Absolutely! I’ve made these with 93% lean ground turkey when my sister was watching her red meat intake. Just add an extra teaspoon of Worcestershire sauce and maybe a pinch more salt to boost the flavor. The texture comes out slightly lighter but still delicious.
Why do we bake after browning?
That quick oven finish ensures even cooking all the way through without drying out the meatballs. Plus, it gives you hands-free time to make that amazing gravy! If you’re really pressed for time, you can simmer them right in the gravy for about 15 minutes instead.
My gravy turned out lumpy – help!
No worries! Make sure your cornstarch slurry is completely smooth before adding it to the hot broth. And always whisk constantly as you pour it in. If you do get lumps, just strain the gravy through a fine mesh sieve – your secret’s safe with me.
Can I make these ahead for a party?
You bet! I often make the meatballs through the browning step a day ahead, then refrigerate them. When ready to serve, just pop them in the oven for 20 minutes (since they’re cold) while you whip up fresh gravy. Crowd-pleaser every time!
Nutritional Information
Just a quick note about nutrition – these Salisbury Steak Meatballs pack plenty of protein and flavor, but keep in mind that exact numbers will vary based on your specific ingredients and brands. As with any homemade dish, the beauty is in the customization – tweak to fit your dietary needs!
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Irresistible Salisbury Steak Meatballs in 30 Minutes Flat
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Tender and flavorful Salisbury Steak Meatballs, a delicious twist on the classic dish. Perfect for a comforting meal.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup finely chopped onion
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix ground beef, breadcrumbs, egg, onion, Worcestershire sauce, salt, and pepper.
- Shape the mixture into meatballs, about 1.5 inches in diameter.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides.
- Transfer meatballs to a baking dish and bake for 15 minutes.
- In the same skillet, add beef broth. Bring to a simmer.
- Mix cornstarch and water, then stir into the broth to thicken.
- Pour the gravy over the meatballs and serve hot.
Notes
- Use lean ground beef for best results.
- You can substitute breadcrumbs with crushed crackers.
- For a richer flavor, add a splash of red wine to the gravy.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 115mg