Salisbury Steak Meatballs are the ultimate comfort food—bite-sized, juicy, and drenched in a savory onion gravy that tastes like it came from your grandma’s kitchen. This dish combines the nostalgia of a classic Salisbury steak with the fun, snackable nature of meatballs, making it perfect for family dinners or meal prep.

Whether served over creamy mashed potatoes or buttered egg noodles, each bite of these meatballs is packed with rich, beefy flavor and balanced with a deeply seasoned sauce. You’ll love how easily they come together with just a few pantry staples and a single skillet.

Why You’ll Love This Salisbury Steak Meatballs Recipe

This dish is ideal for busy weeknights when you want something hearty without the hassle. The meatballs hold their shape beautifully while staying moist, thanks to a mixture of breadcrumbs, egg, and Worcestershire sauce. The gravy is made in the same pan, so clean-up is minimal and the flavor is maximum.

Even picky eaters tend to go back for seconds. It also freezes well, meaning you can always have a batch ready for those “I don’t know what to cook” days.

What Kind of Ground Beef Works Best?

For tender, flavorful meatballs, go with an 80/20 ground beef mix. It has just the right amount of fat to keep the meatballs juicy without making them greasy. Leaner cuts like 90/10 can work, but you’ll need to be careful not to overcook them or they might dry out.

Ingredients for the Salisbury Steak Meatballs

The ingredients for these meatballs and their luscious gravy are easy to find and even easier to love. Each one plays a role in building flavor and texture, from the beefy base to the silky smooth sauce.

Ground Beef – This is the heart of the dish, offering a rich, juicy texture.
Breadcrumbs – Help bind the meatballs together while adding softness.
Egg – Acts as a glue to hold everything in shape.
Worcestershire Sauce – Adds deep umami and a slight tang that enhances the beef.
Garlic Powder & Onion Powder – Give the meatballs savory flavor without needing fresh aromatics.
Salt & Pepper – To bring everything to life.
Olive Oil – For browning the meatballs and building the base for the gravy.
Beef Broth – The backbone of the gravy, providing a rich, savory taste.
Yellow Onion – Sliced thin and cooked until soft, it adds sweet and savory flavor to the sauce.
Cornstarch – Helps thicken the gravy just enough to coat each meatball perfectly.

How To Make the Salisbury Steak Meatballs

Step 1: Mix and Form the Meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Roll into golf ball-sized meatballs and set aside.

Step 2: Sear the Meatballs

Heat olive oil in a skillet over medium heat. Add meatballs and brown on all sides. They don’t need to be fully cooked yet—just seared to lock in the juices. Remove and set aside.

Step 3: Cook the Onions

In the same skillet, add more oil if needed and toss in the sliced onions. Cook until they’re golden and soft, around 6–8 minutes.

Step 4: Make the Gravy

Pour in beef broth and stir to scrape up the flavorful browned bits from the pan. Bring to a simmer, then add a slurry made with cornstarch and a bit of water. Stir until the gravy begins to thicken.

Step 5: Simmer the Meatballs

Return the meatballs to the pan, cover, and let them simmer in the gravy for 15 minutes, or until cooked through. Spoon gravy over the top to coat well.

How to Serve and Store Salisbury Steak Meatballs

This dish makes about 4 generous servings, but you can easily double it for larger gatherings or meal prep. Serve them hot right out of the skillet, ladled over a bed of mashed potatoes, rice, or egg noodles. Leftovers keep well for up to 4 days in an airtight container in the fridge. Reheat on the stove with a splash of broth to loosen the gravy.

To freeze, let the meatballs cool completely and store them with the gravy in a freezer-safe bag. They reheat beautifully straight from frozen.