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a plate of mashed potatoes topped with salisbury steak meatballs and gravy
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4.58 from 389 votes

Salisbury Steak Meatballs

These Salisbury Steak Meatballs with Gravy and Mashed Potatoes are a classic and a true comfort food. An incredibly delicious and easy dinner recipe!
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: 347kcal


For Meatballs

  • 1 1/2 pound ground beef lean
  • 1/2 cup breadcrumbs I used Panko
  • 1 egg
  • 1/4 cup ketchup
  • 1/4 cup mustard coarse grain
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 tablespoon olive oil for frying

For Gravy

For Mashed Potatoes

  • 5 large potatoes peeled and chopped into 1 inch cubes
  • 4 tablespoon butter unsalted, 1/2 stick
  • 1/4 cup skim milk add more if needed
  • 1/4 cup cream cheese light
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon white pepper or to taste


  • 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 40 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. In a bowl add the cornstarch and beef broth and whisk. 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.

For Mashed Potatoes

  • Peel the potatoes and cut them in 1 inch cubes. Boil them on medium heat until potatoes are tender, for about 20 minutes.
  • Drain potatoes and in a medium bowl, add the potatoes, milk, butter, cream cheese and salt and pepper. Using a potato masher mash the potatoes until desired consistency. You may also use a hand mixer if you wish. Add additional milk as necessary.
  • Serve meatballs over mashed potatoes.


  1. To prevent your meatballs from crumbling and falling apart, do not overcrowd your meatballs while cooking them. Leave about 1/2 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. Mashed potatoes will last for 3 - 5 days in an airtight container in the fridge and up to 10 months frozen. Allow to thaw in the fridge the night before and reheat in the microwave.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
  6. Recipe originally shared June, 2015.


Calories: 347kcal | Carbohydrates: 13g | Protein: 20g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 935mg | Potassium: 486mg | Sugar: 4g | Vitamin A: 400IU | Vitamin C: 2.4mg | Calcium: 61mg | Iron: 2.7mg