Get ready to elevate your comfort food game with these Salisbury steak meatballs! Imagine all the savory goodness of classic Salisbury steak, transformed into tender, juicy meatballs smothered in a rich, flavorful gravy. Perfect for busy weeknights or a cozy family dinner, this recipe is a game-changer for meatball lovers everywhere.
Why You’ll Love This Easy Dinner Idea
- Comfort Food Vibes: These meatballs deliver all the comforting flavors of a traditional Salisbury steak in a fun, bite-sized form.
- Easy Weeknight Dinner: Quick to prepare and perfect for those busy nights when you need a hearty meal on the table fast.
- Kid-Friendly: Meatballs are always a hit with kids, and these are no exception. Plus, they’re great for little hands!
- Make-Ahead and Freeze: These meatballs are ideal for meal prep. Make a big batch and freeze some for later.
Salisbury steak is made on the regular in our home. It is currently my teenagers go-to request when he gets to pick a meal and I never complain because it’s so easy to make. However, I wanted to play around a bit and turn that recipe into a smaller meatball form. It’s easy to whip up, has outstanding flavor and Salisbury meatballs are freezer friendly- which means you can make a double batch and save some for later!
Pair your Salisbury steak meatballs with creamy mashed potatoes for the ultimate comfort meal. Add some roasted broccoli or Brussels sprouts for a pop of color and a dose of veggies. Don’t forget a slice of warm, buttery garlic bread to soak up all that delicious gravy. For a lighter option, a fresh mixed green salad with a tangy vinaigrette works perfectly too. Enjoy!
Ingredients You Need
- Ground Beef: Opt for an 80/20 blend (80% lean, 20% fat) to keep the meatballs juicy and flavorful. Too lean, and they might turn out dry.
- Breadcrumbs: Use plain breadcrumbs for a neutral flavor, or seasoned breadcrumbs for an extra flavor boost. If you’re out of breadcrumbs, crushed crackers or panko work well too.
- Egg: This acts as a binder to hold your meatballs together. Make sure to beat the egg slightly before adding it to the mix for even distribution.
- Ketchup: Adds a touch of sweetness and tanginess to the meatballs. If you prefer, you can substitute with tomato paste for a richer flavor, or BBQ sauce for a smoky twist.
- Worcestershire Sauce: This is your secret umami bomb. It deepens the flavor profile, making the meatballs more savory and complex.
- Seasoning: Beefy Onion Soup Mix: This is a flavor powerhouse, combining beefy richness with oniony goodness. If you don’t have this on hand, you can mix onion powder, garlic powder, and a beef bouillon cube as a substitute.
- Canned Gravy: Sometimes canned gravy can be a bit thick. If needed, thin it out with a little beef broth or water to reach your desired consistency.
- Cream of Mushroom: For a more homemade taste, add some sautéed fresh mushrooms and onions to the mix before adding the canned soup.
- Sides: Try serving with Garlic Butter Asparagus for a rich delicious finish!
Salisbury Steak Meatballs Recipe
- Mix Ingredients: In a large bowl, combine the ground beef, breadcrumbs, beaten egg, ketchup, Worcestershire sauce, and beefy onion soup mix. Mix gently until all ingredients are well incorporated.
- Form Meatballs: Using your hands or a cookie scoop, form the mixture into 2-tablespoon-sized meatballs. You should get about 24-26 meatballs.
- Pan Fry Meatballs: Heat a large skillet over medium heat and add a little oil if needed to prevent sticking. Pan fry the meatballs for about 4 minutes, flipping halfway through until they are browned on all sides.
- Prepare the Sauce: In a medium bowl, whisk together the canned beef gravy, cream of mushroom soup, and beef broth (or water) until smooth.
- Simmer Meatballs: Pour the gravy mixture over the meatballs in the skillet. Bring to a simmer, then reduce heat to low. Cover the skillet and let it simmer for about 5 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (70°C).
- Serve: Serve the Salisbury steak meatballs hot, with your choice of sides like mashed potatoes, steamed green beans, or roasted Brussels sprouts. Enjoy!
Helpful Tools
Having these tools on hand can make the process smoother and more efficient, resulting in perfectly cooked Salisbury steak meatballs!
- Mixing Bowls: (affiliate) Essential for combining your ingredients without making a mess. A set of different sizes can be handy.
- Cookie Scoop: (affiliate) Helps in forming uniformly sized meatballs, ensuring even cooking.
- Large Skillet: (affiliate) A good non-stick or cast iron skillet works great for browning the meatballs and simmering them in the sauce.
- Meat Thermometer: (affiliate) Ensures your meatballs are cooked to a safe internal temperature of 160°F (70°C).
Expert Recipe Tips:
- Mix Gently: When combining your ingredients, mix gently to avoid overworking the meat. Overmixing can lead to dense, tough meatballs.
- Uniform Size: Use a cookie scoop or your hands to form uniform-sized meatballs. This ensures even cooking.
- Chill Before Cooking: If you have time, let the formed meatballs chill in the fridge for 15-30 minutes. This helps them hold their shape better when cooking.
- Taste Test: Fry a small piece of the mixture before forming all your meatballs. This allows you to adjust the seasoning if needed.
Recipe FAQs
No problem! Substitute with one to two tablespoons of your favorite beef seasoning. We really enjoy Montreal steak seasoning.
Using both gives a richer, creamier sauce, but you can use just one if you prefer. Adjust the amount of liquid (broth or water) to achieve your desired consistency.
The safest way is to use a meat thermometer. Insert it into the center of a meatball; it should read 160°F (70°C) when done. Alternatively, you can cut one open to check that it’s no longer pink inside.
Yes, you can bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they are fully cooked. Then, add them to the gravy mixture on the stovetop to simmer.
Store leftover Salisbury steak meatballs in airtight containers once they’ve cooled to room temperature. In the refrigerator, they’ll stay fresh for 3-4 days. For longer storage, freeze the meatballs and gravy in freezer-safe containers or bags for up to 3 months. When reheating, use the microwave or a stovetop for refrigerated leftovers, and thaw frozen meatballs in the fridge overnight before reheating. For a quicker option, reheat frozen meatballs directly in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce.
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Salisbury Steak Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1½ tablespoons beefy onion soup mix*
Gravy
- 1 (12oz) can beef gravy
- 1 (10.5oz) can cream mushroom soup
- 1 (10.5 oz) can beef broth or water
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, beaten egg, ketchup, Worcestershire sauce, and beefy onion soup mix. Mix gently until all ingredients are well incorporated.
- Using your hands or a cookie scoop, form the mixture into 2-tablespoon-sized meatballs. You should get about 24-26 meatballs.
- Heat a large skillet over medium heat and add a little oil if needed to prevent sticking. Pan fry the meatballs for about 4 minutes, flipping halfway through until they are browned on all sides.
- In a medium bowl, whisk together the canned beef gravy, cream of mushroom soup, and beef broth (or water) until smooth.
- Pour the gravy mixture over the meatballs in the skillet. Bring to a simmer, then reduce heat to low. Cover the skillet and let it simmer for about 5 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (70°C).
- Serve the Salisbury steak meatballs hot, with your choice of sides like mashed potatoes, steamed green beans, or roasted Brussels sprouts. Enjoy!
Notes
- Seasoning: Substitute your favorite beef seasoning.
- Mix Gently: When combining your ingredients, mix gently to avoid overworking the meat. Overmixing can lead to dense, tough meatballs.
- Uniform Size: Use a cookie scoop or your hands to form uniform-sized meatballs. This ensures even cooking.
- Chill Before Cooking: If you have time, let the formed meatballs chill in the fridge for 15-30 minutes. This helps them hold their shape better when cooking.
- Taste Test: Fry a small piece of the mixture before forming all your meatballs. This allows you to adjust the seasoning if needed.
Nutrition
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Comments & Reviews
william Ogilvie says
can I use Kramer onion soup instead of mushroom
Jesseca says
Hi William, I can’t say confidently because I’m not familiar with Kramer soup, but it could work.
Jesseca says
Easily one of our all-time favorite new dinner recipes!