Salisbury Steak Meatballs
An easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time or freeze them as needed!
We’re smack dab in the middle of bikini season, and my marathon is less than 3 months away. That means I need to stick to salads, fruits and veggies. But sometimes you just have to cheat a little bit and throw in some good ol’ comfort food like these salisbury steak meatballs.
Now these meatballs have all the flavors of a glorious salisbury steak, conveniently portion-controlled for those who have no self control. They also come together very quickly and easily, especially if you have the meatballs made ahead of time. You can even double the batch and throw half the uncooked meatballs into the freezer for next time! Easy peasy, right?
When you’re ready to serve, go ahead and boil up some egg noodles before making the gravy. From there, you can let the meatballs cook through, simmered in a homemade gravy of beef broth, ketchup and Worcestershire. It’s so good, you’ll want to skip the meatballs and drink the gravy with a spoon!
Salisbury Steak Meatballs
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- ⅓ cup Italian style bread crumbs
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 2 large egg yolks
- Kosher salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter
For the gravy
- 2 cups beef broth, divided, or more, to taste
- 1 tablespoon cornstarch
- 1 onion, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
- Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
- Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
- Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
- Serve immediately with egg noodles, garnished with parsley, if desired.
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I have made this recipe SO many times! It’s a staple at our house. It’s super quick and I make it with elk meat. I have 3 picky eaters and they LOVE this dish. I’ve put the meatballs over rice, egg noodles, and mashed potatoes. All very good. Although the favorite is mashed potatoes. Sooooooo delicious.
I’m definitely hooked on Damn Delicious every recipe I have ever tried has been awesome and amazingly good.
Made this a few times already. It’s absolutely delicious. Thanks
I’ve made this recipe three times, and it’s resulted in a completely delicious and satisfying meal each time. I followed the recipe as written and served over egg noodles. Super yummy comfort food! Thanks for the recipe.
Added a few additions to this recipe such as: 1/2 cup breadcrumbs (instead of 1/3 cup) & 1/4 cup parmesan cheese to meatball mixture and seemed to hold together better . Also baked meatballs on baking sheet lined with parchment paper, because it ensures meatballs do not stick to the baking sheet. Bake in 400 degree oven for 20-24 minutes. Meatballs do not fall apart like they tend to do while browning in a pan.
Marion, when did you add the butter flavored with beef drippings or did you just cook the onions in the butter?
My idea is to melt the butter in a cast iron fry pan, add the meatballs, then cook in oven on 400° until browned. Then remove and add onions and continue to cook on stove top.
I made these meatballs for the second time and they were even better than the first time I made them! I had a little bit of trouble with a few of the meatballs breaking apart in the gravy but it didn’t affect the taste at all. I served them over mashed potatoes. My family devoured them! Thanks for the recipe!
You are so welcome, Eva!
Found this recipe on Pinterest. Thank you for sharing. Everyone in the family approved. Half had them over egg noodles, the other half over mashed potatoes. We’ll be keeping this!
I made this recipe tonight and it was an epic fail. The meatballs completely fell apart. I just cooked it up anyways and then added it to the gravy….the texture was complete mush. I was really disappointed and even the flavor wasn’t that great.
Husband sayz delicious! Melt in your mouth – I say smelled so good while cooking – could not wait to try. Recipe did not disappoint – fabulous
I was out of breadcrumbs so i made my own with smushed saltines, salt, pepper and italian seasonings. This recipe is to die for yummy. I have never had salisbury steaks before. Wow. Used ground serlion from the butcher.
This is one of my family’s favorite meals but the gravy is always really thin. Is there anyway to make it thicker?
My meatballs fell apart a bit, so I am crumbling it and resuming with recipe.
I hope it is good for my two friends. I am thinking of putting a little spinach in it too. What do you think?
Question: Does the recipe call for ground mustard, or yellow mustard?
The recipe calls for yellow mustard.
I am wondering if I can freeze the meatballs and sauce together? How would the sauce hold up. I’m in a freezer meal exchange and I know this would be a hit
Made these tonight for supper…I did bake the meatballs due to time constraints and multi-tasking 🙂 All in all…delicious! Definitely will make it into our monthly menu rotation. Thanks again for another wonderful family recipe!
Made this dish for dinner tonight ..it was DELICIOUS!! Husband who put everything on a piece of bread/roll ended up making meatball subs with it..lol the flavors mixed in the ground beef were amazing. Must Try!!
Hi what kind of beef do you use! 80, 85 or 90%? I have tried so many of your recipes and they are always crowd pleasers! Thank you!
I prefer to use 80/20, but please feel free to use what you like best!
Wondetful dish. I went a little crazy with the salt. I guess thats why I don’t normally cook with it. Other than that outstanding… will go in rotation.
Live alone and was glad I left recipe as written. Really good! I just finished third meal and have enough leftovers to freeze for another meal. Served with a hardier wide Pennsylvania dutch noodle and corn on the side to sop up some of that yummy gravy. Reminds me of good ole times for taste and texture. Thanks so much!!
Could you make them in to like patties rather than meatballs?