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salisbury steak meatballs with gravy in a skillet garnished with parsley.
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4.58 from 396 votes

Salisbury Steak Meatballs

Coated in a rich brown gravy with little bits of onion and then topped with fresh chopped parsley, these delicious Salisbury Steak Meatballs are the ultimate classic comfort food. It’s a super easy 2-step recipe that your whole family will love!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: meatballs, salisbury steak, salisbury steak meatballs
Servings: 8
Calories: 275kcal


For Meatballs

  • pound ground beef lean
  • ½ cup breadcrumbs I used Panko
  • 1 egg
  • ¼ cup ketchup
  • ¼ cup mustard coarse grain
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • ½ teaspoon pepper
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil for frying

For Gravy

  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 2 tablespoons all-purpose flour or cornstarch
  • 1 cup beef broth or chicken broth, low sodium or no sodium added
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon seasoning salt
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley chopped, for garnish


  • Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 30 meatballs.
  • Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
  • To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent.
  • Sprinkle the flour over the onion and stir. Cook for about 1 minute to remove the raw flour taste. (If using cornstarch make a slurry with equal amounts water and cornstarch) Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
  • When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.



  1. To prevent your meatballs from crumbling and falling apart, do not overcrowd your meatballs while cooking them. Leave about ½ inch of space in between. It's best to do it in a couple batches. It can also be an issue with the binding, so either not enough egg or too much breadcrumbs, if your eggs are too small, add another egg, that should help bind the meatballs better.
  2. They can be stored in an airtight container in the fridge for 3 - 4 days or up to 3 months in the freezer.
  3. Gravy will keep in an airtight container in the fridge for 3 days and in the freezer for up 3 months. pull the gravy from the freezer the day before you'd like to use it to allow it to thaw fully before reheating on the stove.
  4. Recipe originally shared June, 2015.


Serving: 1serving | Calories: 275kcal | Carbohydrates: 12g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 832mg | Potassium: 463mg | Fiber: 1g | Sugar: 4g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg