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Close-up of juicy Salisbury Steak Meatballs, a delicious and easy dinner.

Salisbury Steak Meatballs

These Salisbury Steak Meatballs combine the comforting flavors of Salisbury steak with the fun and convenience of meatballs. Savory and beefy, with a rich gravy, they're perfect for weeknight dinners or potlucks. Enjoy them over mashed potatoes, rice, or noodles for a satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 0.5 pound ground pork
  • 0.5 cup plain breadcrumbs
  • 1 large egg
  • 0.5 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 0.5 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon tomato paste

Equipment

  • Large bowl
  • Cookie scoop or spoon
  • Large Skillet
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spatula
  • Lid for skillet

Method
 

  1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
  2. Gently mix the ingredients together until just combined. Do not overmix.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and brown the meatballs on all sides in batches. Remove and set aside.
  5. In the same skillet, melt the butter over medium heat. Add the sliced onions and mushrooms and sauté until softened, about 5-7 minutes.
  6. Sprinkle the flour over the onions and mushrooms and cook for 1-2 minutes, stirring constantly.
  7. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
  8. Stir in the Worcestershire sauce, Dijon mustard, tomato paste, and dried thyme. Bring to a simmer.
  9. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
  10. Gently add the browned meatballs to the gravy.
  11. Cover the skillet and simmer for another 15-20 minutes, or until the meatballs are cooked through and the gravy is heated through.

Notes

Don't overmix the meatball mixture to avoid tough meatballs. Use a cookie scoop for uniformly sized meatballs. Browning the meatballs in batches prevents overcrowding the pan. Meatballs can be made ahead and stored in the refrigerator for up to 24 hours, or frozen for up to 3 months. Gravy can be made ahead and stored in the refrigerator for up to 3 days. Serve over mashed potatoes, rice, or noodles. For a gluten-free version, use gluten-free breadcrumbs and Worcestershire sauce. For a spicy kick, add red pepper flakes.