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A close-up view of richly browned Salisbury Steak Meatballs simmering in a thick, savory brown gravy, garnished with fresh chopped parsley, served in a maroon skillet next to a bowl of mashed potatoes.

Salisbury Steak Meatballs

Juicy, flavorful Salisbury steak meatballs simmered in a rich, savory gravy—perfect for serving over mashed potatoes, rice, or noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 1/3 cup breadcrumbs
  • 1 egg
  • 1 small onion finely grated
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce alcohol-free
  • 1 tsp Dijon mustard
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 tablespoons olive oil
Gravy
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Skillet

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, garlic, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Mix gently until just combined.
  2. Form the mixture into 1-inch meatballs and place them on a tray.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and brown on all sides, about 5–6 minutes. Remove and set aside.
  4. In the same skillet, melt the butter, then stir in the flour to create a roux. Cook for 1 minute.
  5. Add beef broth gradually while whisking until smooth. Stir in tomato paste, onion powder, thyme, salt, and pepper.
  6. Bring the gravy to a simmer, then return the meatballs to the skillet.
  7. Cover and cook for 12–15 minutes, stirring occasionally, until the meatballs are cooked through and the gravy has thickened.
  8. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or noodles.

Notes

For deeper flavor, add a splash of balsamic vinegar or a teaspoon of Worcestershire to the gravy.