Salisbury Steak Meatballs

Looking for a classic cozy comfort food dish to warm you up this fall and winter? These Salisbury Steak Meatballs are it. It’s a simple savory meal that never disappoints!

If you’re looking for a hearty cozy dinner to satisfy your appetite and warm you to the bone these Salisbury Steak Meatballs are always a crowd favorite. They’re way better than what you’ll find in the freezer TV dinner section for sure.

My husband (AKA Mr. Picky) remembers the Salisbury steak TV dinners from his childhood and says this recipe is ten times better, so if that doesn’t give you the incentive to try it I don’t know what will.

Step-By-Step Instructions

The first step is to make your meatballs. You’ll add your finely chopped onion to your skillet with some olive oil and cook for 3-5 minutes until they’re translucent and somewhat softened. Then you’ll add your garlic and continue to cook for one minute before removing to a bowl to cool. Leave any oil in the skillet to cook your meatballs.

The second step is to add your ground beef, panko crumbs, dried parsley, salt and pepper, milk, lightly beaten eggs, ketchup, stone ground mustard, Worcestershire sauce and cooled onion mixture to a large bowl and mix together with your hands until well combined.

The third step is to form the mixture into balls, I use a 1 1/2-inch scoop to make mine. The ground beef mixture will make roughly 20 meatballs.

To the drippings in your skillet, add your remaining olive oil and then add your meatballs in batches and cook for 3 minutes on each side until nice and brown. The meatballs do not have to be fully cooked at this point because you will be finishing them off in the sauce.

When all the meatballs are done cooking you will remove them from the skillet to a plate and then proceed with your sauce.

The fourth step is to add your mushrooms and onions to the drippings in your skillet and cook for 4-5 minutes over medium heat until softened and lightly browned. You’ll splash in your red wine at this point and cook for 2-3 minutes before adding your butter followed by your flour and continuing to cook for one minute.

The fifth step is to slowly whisk in your beef broth. You will want to bring the mixture to a boil, then reduce to medium before adding back in your meatballs and any accumulated juices from the plate. You will continue to cook for roughly 6-7 minutes or until the internal temperature of the meatballs reaches 160 degrees and the gravy is slightly thickened. It won’t be too thick. Season to taste withe salt and pepper.

The meatballs and gravy are absolutely delicious served over mashed potatoes. It’s a comfort food dish that’ll warm you to the bone. Guaranteed!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Salisbury Steak Meatballs

Author: MaryAnn Dwyer

Servings: 4 servings

Print Recipe SaveSaved! Pin Recipe

Looking for a classic cozy comfort food dish to warm you up this fall and winter? These Salisbury Steak Meatballs are it. It's a simple savory meal that never disappoints!

 

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients  

Meatballs

• 2 Tbsp. olive oil
• 1/3 cup yellow onion, finely chopped
• 1 1/2 lbs. ground beef
• 1/2 cup seasoned panko crumbs
• 2 tsp. dried parsley
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup whole milk
• 2 large eggs, lightly beaten
• 1 tsp. minced garlic
• 1 Tbsp. ketchup
• 1 Tbsp. stone ground mustard
• 1 Tbsp. Worcestershire sauce

Gravy

• 1 cup yellow onion, sliced and quarter each slice
• 8 oz. sliced white button mushrooms
• 1/2 cup red cooking wine
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 2 cups low-sodium beef broth
• 1 Tbsp. stone ground mustard
• 1 Tbsp. Worcestershire sauce
• salt and pepper, to taste

Instructions 

Meatballs

• Add finely chopped onion to skillet with one tablespoon olive oil and cook for 3-5 minutes until translucent and somewhat softened. Then you'll add your garlic and continue to cook for one minute before removing to a bowl to cool. Leave any oil in the skillet to cook your meatballs.
• Add your ground beef, panko crumbs, dried parsley, salt and pepper, milk, lightly beaten eggs, ketchup, stone ground mustard, Worcestershire sauce and cooled onion mixture to a large bowl and mix together with your hands until well combined. Form the mixture into balls, I use a 1 1/2-inch scoop to make mine. The ground beef mixture will make roughly 20 meatballs.
• Add your remaining one tablespoon olive oil to your skillet and then add your meatballs in batches and cook for 3 minutes on each side until nice and brown. The meatballs do not have to be fully cooked at this point because you will be finishing them off in the sauce.

Gravy

• Add mushrooms and onions to the drippings in your skillet and cook for 4-5 minutes over medium heat until softened and lightly browned. You'll splash in your red wine at this point and cook for 2-3 minutes before adding your butter followed by your flour and continuing to cook for one minute.
• Slowly whisk in your beef broth. You will want to bring the mixture to a boil, then reduce to medium before adding back in your meatballs and any accumulated juices from the plate. You will continue to cook for roughly 6-7 minutes or until the internal temperature of the meatballs reaches 160 degrees and the gravy is slightly thickened. It won't be too thick. Season to taste withe salt and pepper.

Notes

I like to use white button mushrooms for this recipes, but I've often used Baby Bella when that's what I have on hand.

The stone ground mustard gives this dish great flavor, but feel free to substitute Dijon if that's what you have.

You'll need a large enough, deep skillet for this recipe. I use my Lodge cast iron casserole.

Keyword: brown gravy, Ground beef, meatballs, mushrooms

Cuisine: American

Course: Main Dish