Salisbury Steak Meatballs and Gravy
This post may contain affiliate links.
These Salisbury Steak Meatballs and Gravy bring the comforting flavor of classic Salisbury steak into an easy, family-friendly dinner. This recipe is easy to meal prep for quick dinners on busy nights.
Why This Recipe is a Family Favorite
This comfort food meal is so delicious! Baking the meatballs on a sheet pan keeps prep simple. The pork gravy has a rich flavor that makes this meatball dinner so satisfying.
The meatballs bake up quickly, then finish in the skillet with the gravy, allowing them to soak up all that savory sauce. It’s a cozy meal that feels hearty and comforting without requiring complicated steps.
For this recipe, the meatballs are baked in the oven, but there are other ways to cook meatballs, too. The instructions and details are in my post, How to Cook Meatballs.
The meatballs taste fantastic over noodles, mashed potatoes, or rice. This Longhorn steakhouse rice recipe is incredible!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making Salisbury steak meatballs! I’ve made this countless times to save you from a failed attempt.
- Mix the meatball ingredients just until combined. Overmixing ground beef can make the meatballs dense and tough instead of tender.
- Wet your hands. If the mixture starts sticking while shaping the meatballs, lightly wet your hands with water. This keeps the meatballs smooth and helps them form quickly.
- Combine ingredients gradually. When making the gravy, whisk the broth in gradually. Adding it a little at a time helps the sauce stay smooth and prevents lumps.
Ingredient Notes and Substitutions
The best ground beef for meatballs is ground sirloin. To prevent them from being too greasy, use an 85/15 or 80/20 blend of ground sirloin. Because classic Salisbury steak is made with beef, this is a beef meatball recipe. Ground chicken, ground pork, or ground lamb will work fine, too.
Almond flour helps bind the meatballs while keeping them gluten-free and a bit lower in carbs. If you prefer, you can substitute it with an equal amount of seasoned breadcrumbs.
Worcestershire sauce adds a deep, savory flavor that gives Salisbury steak its signature taste. Even a small amount helps bring out the richness of the beef. To substitute Worcestershire sauce, use an equal amount of low-sodium soy sauce, steak sauce, or coconut aminos.
How to Make Salisbury Steak Meatballs
This is only a summary. See the recipe card for the full instructions! ⬇️
Jump to Recipe
- Shape the meatballs and bake them in the oven. Avoid overmixing the ingredients, which can cause dry meatballs. While they’re in the oven, make the gravy.
- Slice the onion and chop the mushrooms. Try to ensure they are in relatively uniform pieces so they cook evenly.
Make it kid friendly: If you have kids who like to help in the kitchen, have them help mix and shape the meatballs!
- Sauté the onions and mushrooms. Cook the onions first, then add the mushrooms. To prevent the onions from burning, stir them occasionally.
- Make the gravy. Sprinkle flour over the cooked vegetables and stir well. Whisk in the beef broth, about half a cup at a time, until the gravy becomes smooth and starts to bubble.
- Add the meatballs to the skillet. When the Salisbury steak meatballs are no longer pink in the middle, add them to the skillet with the gravy and gently toss so they’re coated in the sauce.
- Finish and serve. Sprinkle with fresh chopped parsley, then your meatballs and gravy will be ready to serve!
Meatball Meal Prep Instructions
This is actually a great frozen meatball recipe! By making and fully baking the meatballs in advance, you can freeze them to save time on busy nights.
Let the frozen meatballs thaw in your fridge overnight. When you're ready, just make the gravy! Then, let the Salisbury steak meatballs warm up by simmering them in the gravy.
Quick Tip
To prevent freezer burn, let the meatballs cool to room temperature before placing them into a freezer-safe container.
Storing and Reheating the Meatballs and Gravy
Refrigerator: Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days.
Freezer: The baked meatballs can be frozen for longer storage. Let them cool completely, then place them in a freezer-safe container and freeze for up to 3 months.
Reheating: Warm the meatballs and gravy in a skillet over medium-low heat until heated through. If the gravy thickens too much, add a splash of beef broth to loosen it.
Recipe FAQs
The meatballs should be cooked through and lightly browned. If you use a thermometer, the internal temperature should reach 160°F.
Yes. You can easily double the meatball mixture and bake them on two sheet pans. Just be sure the meatballs have a little space between them so they cook evenly.
Let the gravy simmer for a few extra minutes so it reduces slightly. If needed, you can whisk a small amount of flour with a little broth and stir it into the gravy to thicken it.
After you make this recipe, please give it a star rating below and comment to let me know how it went!
Salisbury Steak Meatballs and Gravy
Equipment
- large mixing bowl
- rimmed baking sheet
- large skillet
Ingredients
- 2 pounds lean ground beef 85/15 or 80/20 blend if possible
- ½ cup almond flour or bread crumbs
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
Mushroom Gravy
- 1 cup sliced onions
- 1 cup chopped Baby Bella mushrooms *Baby Bellas are also known as Cremini mushrooms
- 3 tablespoons unsalted butter
- ½ teaspoon sea salt
- 2 tablespoons all-purpose flour
- 2 cups beef broth or stock
- ½ teaspoon black pepper
- ¼ cup fresh parsley or 1 tablespoon dried
Instructions
- Preheat oven to 400℉. Line a large, rimmed baking sheet with parchment paper and set aside.
- To a large mixing bowl, add ground beef, almond flour, spices, Worcestershire sauce, mustard, and garlic. Mix until just combined—don't overwork the meat or the meatballs will be tough.
- Use a spoon or medium cookie scoop to create 1-inch meatballs. Arrange them about 1/2-inch apart on prepared baking sheet.
- Bake in preheated 400℉. oven for 10 minutes.
- While meatballs are in the oven, peel and slice the onions into thin strips and dice the mushrooms.
- Melt 3 tbsp. butter in a skillet on stove top over medium heat, then add onion strips and salt. Stir gently to coat in butter, then sauté for 3 to 4 minutes, until the onion is starting to be translucent or golden.
- Add in mushrooms and sauté for another 2 minutes. Sprinkle flour over the onions and mushrooms and stir well to combine. Gradually whisk in the broth, about 1/2 cup at a time, until the sauce becomes bubbly. Reduce heat if the mixture begins to boil. Season with ground pepper.
- When the meatballs are fully baked, transfer them to the skillet and gently toss with the gravy. Garnish with fresh parsley and serve the meatballs and gravy over rice or egg noodles.
Notes
- Lightly wetting your hands with water will help prevent the meatball mixture from sticking to your hands.
- Avoid overworking the mixture or the Salisbury steak meatballs may end up dry and tough.
Nutrition
Serving Suggestions
These meatballs are a delicious, savory main dish the whole family is going to love. Pair them with:
- Rice: Serve the meatballs and gravy over steamed rice so the sauce can soak in.
- Egg noodles: Tender egg noodles are a classic pairing and work perfectly with the rich mushroom gravy.
Mashed potatoes: Creamy mashed potatoes make a comforting base for these Salisbury steak meatballs and help catch every bit of the gravy.
