We love these Salisbury steak meatballs with mushroom and onion gravy. They’re versatile, family-friendly, and ideal for meal prep—make a batch ahead and freeze leftovers for later.
Salisbury Steak Meatballs with Mushroom and Onion Gravy
Our classic Salisbury steak is a longtime favorite, and we’ve adapted it into meatball form for an easy, crowd-pleasing twist. These meatballs deliver all the same savory flavors in smaller portions, stretching to serve more people while staying quick to cook and great for freezing.
Why these meatballs taste so good
The gravy is the star. Combining caramelized onions with sautéed mushrooms creates rich, layered flavor and those browned onion bits add a welcome depth. If you prefer fewer onions, you can simply make a mushroom-only gravy instead.
Video: Recipe for Salisbury Steak Meatballs
Can you use other meat instead of beef?
Yes. While classic Salisbury steak uses ground beef, these meatballs adapt well to other proteins. Options include:
- Plant-based ground meats for a vegan version.
- Ground chicken or turkey for a leaner result.
- Ground pork if you prefer a slightly sweeter, richer flavor.
- Ground lamb for a bold, savory variation.
Tips for making Salisbury steak meatballs
- Use a lean ground beef (around 85% lean) so meatballs hold their shape without shrinking excessively.
- Don’t skip seasoning the gravy—salt, Worcestershire sauce or soy sauce contribute important umami.
- Sear the meatballs well to build a flavorful crust that keeps the interior juicy.
- If you need a breadcrumb substitute, crushed pork rinds work well for binding.
- Adjust gravy thickness by varying flour (or low-carb thickeners for keto). See the full recipe below for exact amounts and step-by-step photos.
Salisbury Steak Meatballs with Mushroom-Onion Gravy
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Ingredients
For the Meatballs:
- 1 pound (454 g) ground beef
- 1/4 cup (30 g) breadcrumbs
- 1 large egg
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (2.5 ml) garlic salt
- 1/2 teaspoon (2.5 ml) mustard powder
- 1/4 teaspoon (1.25 ml) kosher salt
- Freshly ground black pepper, to taste
- 1 Tablespoon (15 ml) cooking oil, for searing
For the Mushroom Gravy
- 8 ounces (227 g) mushrooms, sliced
- 1 medium onion, sliced
- 3 Tablespoons (30 g) butter
- 2 cloves garlic, minced
- 1/4–1/2 cup (30–60 g) flour, depending on desired thickness
- 3 cups (720 ml) broth (beef, chicken, or vegetable)
- Kosher salt, to taste
- Black pepper, to taste
- Chopped chives, optional for garnish
Equipment
- Medium cookie scoop (optional)
Instructions
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In a large bowl, combine all meatball ingredients: ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, kosher salt, and black pepper.
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Lightly oil your hands and shape the mixture into 12 even meatballs. A medium cookie scoop helps create uniform portions.
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Heat a large pan over medium-high heat and add oil. Brown the meatballs on both sides (about 1 minute per side) then remove and set aside.
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Using the same pan and beef drippings, add mushrooms and onions. Cook until onions are golden and most mushroom liquid has evaporated, about 10 minutes.
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Add butter and garlic, cooking about 1 minute. Stir in the flour and cook briefly to remove lumps, then whisk in 1/2–1 cup of broth to form a smooth base.
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Raise heat to high and slowly pour in the remaining broth, whisking until combined. Season with salt and pepper. When the gravy boils, reduce heat and simmer, stirring often, until it thickens, about 5–10 minutes.
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Return the meatballs to the gravy and simmer until cooked through, about 5–10 minutes, stirring occasionally. Taste and adjust seasoning.
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Serve meatballs topped with the mushroom-onion gravy over mashed potatoes, pasta, rice, or as sliders. Garnish with chives if desired.
Video
Nutrition Information per Serving
How to make Keto / low-carb Salisbury steak meatballs
With a few swaps you can make a low-carb or keto-friendly version:
- Use xanthan gum or another low-carb thickener instead of all-purpose flour to thicken the gravy.
- Replace breadcrumbs with crushed pork rinds or use almond or coconut flour as a binder.
- Choose low-sodium broth and adjust seasonings to taste.
What to serve with Salisbury steak meatballs
These meatballs work in many formats. Popular serving ideas:
- As appetizers with toothpicks and a small ladle of gravy on the side.
- Sliders—make slightly larger meatballs and place in small buns with gravy.
- Hoagie sandwiches filled with meatballs and plenty of gravy.
- Over pasta or egg noodles for a kid-friendly meal.
- With rice or other grains.
- Over mashed potatoes—our favorite classic pairing.
Can you make Salisbury steak meatballs ahead of time?
Yes. These are excellent for meal prep. After cooking, remove meatballs from the gravy and cool before freezing them separately. You can freeze the gravy too, though it may thin when thawed—reheat slowly, whisk well, and add a splash of heavy cream or a pat of butter to restore richness and thickness.
More easy recipes
- Baked parmesan meatballs
- Grilled glazed Asian meatballs or sliders
- Instant pot or pressure cooker meatballs