Salisbury Steak Meatballs: Comfort Food Classic, Reinvented
Juicy, tender beef bites smothered in aromatic onion gravy to delight the whole family.
Salisbury Steak Meatballs: The Ultimate Comfort Food
If you’re searching for a heartwarming, satisfying dinner to gather the family, look no further than Salisbury Steak Meatballs. This dish delivers all the nostalgic flavors of traditional Salisbury steak, reimagined in juicy, tender meatball form. Smothered in a rich, savory onion gravy and served over buttery egg noodles, Salisbury Steak Meatballs are destined to be your new weeknight favorite.
What Makes Salisbury Steak Meatballs Special?
Salisbury steak is a classic American comfort dish, traditionally made with seasoned ground beef patties cooked in a rich brown gravy. This recipe transforms the idea by shaping the savory beef mixture into meatballs—enhancing tenderness, ensuring more surface caramelization, and making the meal extra fun for kids and grown-ups alike. The onion-rich gravy ties everything together, infusing each bite with deep, savory flavor and nostalgic goodness.
Ingredients You’ll Need
- 2 lb. ground beef (80/20 is ideal for flavor and juiciness)
- 3/4 cup seasoned breadcrumbs
- 1/4 cup brown mustard (adds tang and depth)
- 1/4 cup ketchup (for classic sweet-savory flavor)
- 1 tsp powdered beef base or crumbled beef bouillon cubes (concentrates beefy richness)
- 1 Tbsp Worcestershire sauce (umami boost)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup (half stick) salted butter
- 1 large onion, halved and sliced
- 2 1/2 cups beef broth (plus extra as needed)
- 1 Tbsp Worcestershire sauce (additional, for gravy)
- 1 Tbsp ketchup (additional, for gravy)
- 2 Tbsp cornstarch mixed with a little beef broth (for thickening)
- 1 tsp kitchen bouquet (optional, for darker gravy color)
- 1 lb. egg noodles, cooked al dente
- Minced fresh parsley (for garnish)
Ingredient Notes & Swaps
- For a lighter option, try substituting part of the beef with ground turkey. Add an extra 1/4 cup breadcrumbs to help the mixture hold.
- If kitchen bouquet isn’t on hand, a dash of soy sauce or a bit more Worcestershire will do in a pinch to deepen color and flavor.
Step-by-Step Directions
1. Make the Meatball Mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, brown mustard, ketchup, powdered beef base (or crushed bouillon cubes), Worcestershire sauce, salt, and pepper. Use clean hands to gently yet thoroughly knead the mixture until uniform.
2. Shape the Meatballs
With damp hands or a scoop, shape the mixture into medium-sized meatballs (aim for about 1 1/2 to 2 tablespoons per ball). Place them on a plate or tray as you go. This recipe makes about two dozen meatballs depending on size.
3. Brown the Meatballs
- Heat a large skillet or Dutch oven over medium heat and melt half of the butter (2 tablespoons).
- Add half of the meatballs, spacing them evenly so they brown nicely. Gently shake or turn the pan to ensure even browning on all sides, about 4–6 minutes total—you just want color, not full cooking at this point.
- Remove browned meatballs to a clean plate, melt the remaining butter, and repeat with the remaining meatballs.
4. Prepare the Onion Gravy
- In the same skillet (do not clean!), add the sliced onions. Sauté for 3–4 minutes until golden brown and starting to soften. Scrape up any brown bits from the pan for maximum flavor.
- In a small bowl, whisk together 1/2 cup beef broth with the cornstarch until smooth—this slurry will thicken your gravy later.
- Pour in 2 cups of beef broth, the additional Worcestershire sauce and ketchup, and the brown mustard. Stir and bring the mixture to a gentle boil.
- Whisk in the cornstarch mixture. If using, add the kitchen bouquet. Reduce to a low simmer.
5. Simmer Meatballs in Gravy
Return all the browned meatballs (and any juices) to the skillet. Spoon gravy over the tops and let them simmer gently for about 10 minutes, or until cooked through and the sauce has thickened. If the sauce thickens too much, add more broth a splash at a time.
What others are reading
6. Cook the Noodles and Finish the Dish
- Meanwhile, cook the egg noodles in salted boiling water according to package instructions until just al dente. Drain and toss hot noodles with the last 2 tablespoons of butter.
- Spoon the buttery noodles onto a serving platter or plates, then pile the meatballs and gravy on top.
- Sprinkle generously with chopped fresh parsley for a pop of color and freshness.
Tips for Perfect Salisbury Steak Meatballs
- Don’t overmix the meatball mixture, which can make meatballs dense. Mix just until combined for tenderness.
- Browning matters: Let the meatballs brown well on all sides for deeper flavor—even if they’re not cooked through at this stage.
- Control your sauce: If the gravy is too thick, add broth; if too thin, simmer a bit longer or add more slurry in small increments.
- Serving size: This recipe is generous and feeds at least 6 hungry eaters. Halve or double for smaller or larger crowds as needed.
Serving Suggestions
- Egg noodles are classic, but mashed potatoes or creamy polenta are excellent starch swaps.
- For added comfort, serve with green beans, peas, or roasted root vegetables on the side.
- Leftovers make an outstanding meatball sub sandwich—just add provolone and melt under the broiler!
Why This Recipe Works
The combination of beef, mustard, ketchup, and Worcestershire is signature Salisbury steak—giving complex, meaty flavor with just the right level of tang and sweetness. Using beef bouillon or base intensifies the savoriness, while the onions and buttery noodles complete the comfort-food trifecta. The method of simmering the seared meatballs in gravy ensures they’re juicy and infused with flavor.
Make-Ahead, Freezer, and Storage Tips
- Make-Ahead: Assemble and brown the meatballs a day in advance. Store in the fridge, then finish cooking in gravy just before serving.
- Freezer-friendly: Fully cooked meatballs freeze beautifully (with or without gravy). Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.
Customizing Your Salisbury Steak Meatballs
- For added richness, sauté mushrooms with the onions in the gravy step.
- Try topping with Swiss or provolone cheese for a gratin-style finish under the broiler.
- Spice it up with a pinch of cayenne or a few dashes of hot sauce in the gravy.
Nutrition Information (Per Serving, Approximate)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 610 | 34g | 38g | 38g |
*Nutrition values depend on serving size, brands, and accuracy of ingredients used.
What To Serve With Salisbury Steak Meatballs
- Buttered egg noodles (as described above)
- Creamy mashed potatoes
- Roasted carrots, green beans, or peas
- Warm dinner rolls for mopping up gravy
- Simple green salad with tangy vinaigrette for contrast
Pro Cooking Tips
- For best texture, use a gentle hand when shaping and browning the meatballs.
- A splash of cream in the onion gravy (optional) adds silkiness if you want an even richer mouthfeel.
- Presentation: Arrange noodles on a large platter, pile on meatballs and gravy, and finish with a blanket of fresh parsley for an inviting family-style meal.
More Main Course Inspiration
- Slow Cooker Beef and Broccoli – mostly hands-off, rich flavor
- Pumpkin in Savory Recipes – seasonal, creative twists
- Fall Vegetable Dishes – perfect for the harvest season
- Chicken Parm Sliders – game day or party favorite
- Easy Fall Dinners – weeknight saver ideas
- Sheet Pan Glazed Meatloaf – cozy and convenient
- Cowboy Spaghetti – hearty and filling weeknight dinner
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
A: Yes, substitute gluten-free breadcrumbs and use a gluten-free Worcestershire sauce. Ensure your beef broth is also labeled gluten-free.
Q: How do you reheat leftovers?
A: For best results, reheat gently in a covered skillet over low heat, adding a splash of beef broth or water to loosen the gravy if needed. Microwave reheating also works, covered and on medium power.
Q: Can I freeze Salisbury Steak Meatballs?
A: Yes, cool meatballs (and gravy) completely, then freeze in single or family-sized portions in airtight containers. Thaw overnight in the fridge and reheat gently with a little extra broth as needed.
Q: What are other ways to serve these meatballs?
A: Besides over noodles, try serving them with mashed potatoes, in hoagie rolls as sandwiches, or atop steamed rice for a different twist.
Q: What is the secret to flavorful gravy?
A: Sautéing onions until deeply golden, using beef broth and beef base, and scraping all browned bits from the pan help build rich, savory flavor. Worcestershire sauce and brown mustard add depth and tang.
References
Similar Articles
Read full bio of Sneha Tete
