Salisbury steak meatballs are super easy and a twist on the classic Salisbury steak recipe. A flavorful gravy soaks the juicy, ground beef meatballs with slices of mushrooms and seasoned to perfection!

Recipe Highlights

How they taste: Salisbury steak meatballs taste like the classic recipe but with meatballs. This gives you more gravy to meat ratio in every bite. The brown gravy is made from scratch and flavored using Worcestershire sauce, beef bouillon cubes and a touch of Dijon Mustard.
Skill level: A fairly simple recipe to make with easy to follow instructions and tips. A beginner cook will have no problem with this recipe and the best thing is there is no dairy in the sauce.
Storage: Salisbury steak meatballs store perfectly. You’ll have the option to put them in the fridge or if you want to save for a later date you can freeze them.

Ingredient tips

Ground beef: Lean ground beef can be used with no issues but I recommend 85/15 with a little extra fat in the beef. This gives juicy meatballs but not too much fat in the end result.
Mushrooms: Any mushrooms can be used for the Salisbury steak meatballs. But the classics are white or the bella mushrooms.
Beef bouillon cube: This is an important ingredient in the flavor. Sure, you can sub it for salt but the salt will not deliver the same flavor that the bouillon cube does. It makes the gravy richer.
Worcestershire sauce: The sauce brings a very savory flavor to the sauce with just a little bit being used.
Dijon Mustard: Mustard helps with the acidity in the recipe and the notes from the mustard seeds are very subtle. Mustard is used in the sauce and the meatballs to enhance the flavors in both.

Chef’s tips

Many people struggle to make good mushrooms. The key is the heat! There is a ton of water in the mushrooms so as the water begins to release you’ll need to have the heat high enough to quickly evaporate the water so that they do not boil. Once the water has evaporated, it’ll be easy to tell, then you add in the oil and sear them up for the best flavor.
This shouldn’t be an issue but just in case you find your gravy isn’t thick enough, remove the top and allow the gravy to simmer. Adding the top helps cook the meatballs quicker. But, steam gets trapped in the pan which can cause condensation in the pan which puts water in the gravy. Removing the top and simmering for a bit at the end will fix this.

How To Make Salisbury Steak Meatballs

Start by mixing the ingredients for the meatballs first. They’ll need to sit for 10-15 minutes to make them a breeze to roll.
Now in a pan, sear the Salisbury steak meatballs then remove them from the pan. Add in the mushrooms next and cook them until all the water has evaporated and they are browning.
Next, add in the butter and flour. Now, the beef broth then the rest of the ingredients for the gravy.
Once the gravy is thickened, add back in the meatballs, turn the oven to low and cover the pan. Continue cooking until the meatballs are done. You’re now ready to serve the Salisbury steak meatballs!

Storage

These Salisbury steak meatballs keep great in the fridge for up to 4 days in an airtight container. For freezing, if needed, they will freeze just fine.

For reheating, this can be done on the stove top or for ease the microwave.

Other meatball recipes to try next

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Salisbury Steak Meatballs

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine American

Servings serving

Calories 319 kcal

Ingredients

Meatballs

16 ounce ground beef
1/2 cup breadcrumbs
1/4 cup grated parmesan
3 teaspoon Dijon Mustard
1 large egg
1/4 cup parsley (fresh & chopped)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Gravy

6 ounce mushroom (sliced)
2 tablespoon butter
2 tablespoon all-purpose flour
2 teaspoon Dijon Mustard
1.5 cup beef broth
2 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1 beef bouillon cube
salt & pepper to taste

Instructions

Combine the ingredients for the meatballs first. Set the mix to the side for 10-15 minutes so that it comes together and the meatballs are easier to form. After the time, roll the meatballs by hand.
In a pan on medium high heat, add a little oil for cooking then sear the meatballs on 1-2 sides then remove from the pan. They will finish cooking in the sauce.
Once the meatballs are seared, add in the mushrooms. Allow the water to release from the mushrooms. Once the mushrooms start to sear, add a little oil and sear them until they are browning.
Next, lower the heat to medium then add in the butter. Once the butter is melted add in the flour then stir the flour with the mushrooms for about 1 minute.
Now, add in the dijon mustard to combine with the flour and mushrooms. Next, pour in the beef broth. Followed by the Worcestershire sauce, onion powder and beef bouillon cube. Allow to simmer and thicken while stirring. Carefully taste the gravy to see if you want more salt. Add a little pepper to taste.
Add back in the meatballs, lower the stove top to low then cover the pan. Allow the meatballs to simmer until fully cooked through.
Once they are cooked through, turn off the heat. You're now ready to serve, enjoy!

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Salisbury Steak Meatballs

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