I’m so excited to surprise the kids with tonight’s supper – these Salisbury Steak Meatballs might just become their new favorite dish! There’s something so comforting about tender, juicy meatballs simmered in a rich, savory mushroom gravy. They’re packed with flavor, super satisfying, and best of all – they reheat beautifully, making them perfect for meal prep or leftovers the next day.
Why You’ll Love These Salisbury Steak Meatballs
If you love the classic flavors of Salisbury steak, then you’re going to adore this fun twist. The meatballs are made with a flavorful blend of ground beef, breadcrumbs soaked with grated onion for moisture, and a mix of savory seasonings like Worcestershire sauce, garlic, and dry mustard. They’re browned to perfection and then simmered in a luscious mushroom and onion gravy that’s rich, velvety, and absolutely irresistible.
Why Bake the Meatballs?
Since this recipe makes a large batch, cooking all the meatballs on the stovetop may not allow for even cooking. The heat of the oven provides a more even temperature, ensuring that all the meatballs are cooked through perfectly without the risk of burning or undercooking. Baking also allows you to focus on preparing side dishes while they finish cooking.
Why Make a Bigger Batch?
Instead of the usual 1 lb of ground beef, this recipe uses 1.5 lbs, because why make a little when you can have leftovers for later? Whether you’re feeding a hungry family or prepping for the week ahead, this larger batch ensures you get more delicious meals with minimal effort.
Reheating Made Easy
One of the best things about this recipe is how well it reheats. Whether you’re packing leftovers for lunch or planning ahead for a busy weeknight, these meatballs taste just as good (if not better) the next day. Here’s how to reheat them without losing their delicious texture and flavor:
- Stovetop: Warm gently in a skillet over low heat with a splash of broth to keep the gravy smooth.
- Microwave: Heat in short intervals, stirring occasionally to ensure even heating. Covering them helps retain moisture.
- Oven: Place in a covered dish at 325°F for about 15 minutes until heated through.
Perfect Pairings
These meatballs are incredibly versatile and pair wonderfully with classic sides. Here are a few of our favorites:
- Creamy Mashed Potatoes: Because nothing beats meatballs with gravy and mashed potatoes.
- Buttered Egg Noodles: Great for soaking up the rich sauce.
- Steamed Vegetables: Add a pop of freshness to balance the meal.
- Crusty Bread: Perfect for scooping up the extra gravy.
A Crowd-Pleasing Family Favorite
There’s something truly special about a dish that brings the whole family to the table with excitement. These Salisbury Steak Meatballs are comforting, flavorful, and guaranteed to be a hit. Whether you’re cooking for a weeknight dinner or making a batch for leftovers, you’ll love how easy and satisfying they are.
So go ahead—make a big batch, because these meatballs are too good not to enjoy again the next day.
Leftover Inspiration
Not only do these meatballs reheat beautifully, but they also make for amazing leftovers in different ways. Try slicing them up and layering them in a sandwich with melted cheese for a quick and hearty lunch. You can also toss them with pasta and extra sauce for a completely new meal. The rich flavors develop even more overnight, making leftovers something to look forward to rather than an afterthought.
Make-Ahead Friendly
If you’re looking for a meal prep win, these meatballs are perfect for making ahead. You can easily freeze them after cooking, either in individual portions or as a full batch. Just thaw overnight in the fridge and reheat for a quick and delicious dinner. They’re a lifesaver on busy nights when you need something homemade without the hassle.
Salisbury Steak Meatballs – A Twist on a Comforting Classic
Ingredients
- For the Meatballs:
1 ½ lbs ground beef
¾ cup Panko breadcrumbs
½ onion, grated directly into breadcrumbs (for flavor and moisture)
1 egg plus 1 egg yolk
1 ½ tsp coarse kosher salt (half as much if using fine table salt)
¾ tsp freshly ground black pepper, to taste
¾ tsp onion powder
¾ tsp garlic powder
1 ½ tsp dry mustard
1 tbsp soy sauce
1 tbsp Worcestershire sauce
3 tbsp ketchup
Oil for cooking
- For the Gravy:
3 tbsp butter
1 lb mushrooms, sliced
1 yellow onion, diced
3 tbsp flour
3 cups stock (beef or chicken)
4 garlic cloves, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp Dijon mustard
2 tbsp heavy cream or coffee cream
Salt and pepper to taste
Directions
- Prepare the Meatball Mixture:
Grate the onion directly into the breadcrumbs to allow them to soak up flavor and moisture. Let sit for a few minutes. In a large bowl, gently combine all meatball ingredients, being careful not to overmix to avoid toughness. Form into meatballs, about 1.5 inches in diameter. - Brown the Meatballs:
Heat a tablespoon of oil in a large oven-safe skillet over medium heat (important: these meatballs are prone to burning due to the ketchup and Worcestershire sauce, so avoid high heat). Brown the meatballs for about 2 minutes per side, watching closely to prevent burning. They should develop a light golden crust, but don't worry about cooking them through. Move them to a plate and set aside. - Preheat the oven to 325°F.
- Prepare the Gravy:
Melt butter in the same skillet. Add mushrooms with a pinch of kosher salt, cooking over medium-high heat until they release their moisture and become well browned, about 5-7 minutes. Add the onions and cook for another 3 minutes, scraping up any browned bits from the pan. Add the minced garlic and cook for 30 seconds, stirring frequently to prevent burning. - Thicken the Gravy:
Sprinkle flour evenly over the mushrooms and onions, stirring for about 1 minute to cook off the raw flour taste. Add the ketchup and cook for another 30-60 seconds. Slowly pour in the stock while stirring to prevent lumps. Add Worcestershire sauce and soy sauce, bringing the sauce to a gentle simmer. Allow it to thicken until it reaches the desired consistency, about 5-7 minutes. If the gravy thickens too much, add a splash of stock as needed. - Bake the Meatballs:
Once the gravy has thickened, return the browned meatballs (along with any juices) to the skillet. Cover the dish and transfer to a preheated 325°F oven.
For juicier meatballs, keep the lid fully on.
For a thicker gravy, leave the lid slightly ajar to allow some moisture to escape.
Bake for about 20 minutes, checking at the 18-minute mark. The meatballs should reach an internal temperature of 165°F (74°C). Add a splash of stock if the sauce thickens too much. - Finish the Gravy:
Remove the cooked meatballs from the oven very carefully. Stir in a splash of heavy cream to create a smooth, glossy finish. Stir the meatballs gently, drizzling gravy over them to keep warm. - Serve:
Serve immediately with your favorite sides, such as mashed potatoes, buttered noodles, or roasted vegetables. Garnish with fresh herbs for an added touch.
Enjoy!
