If there’s one meal that instantly brings that warm and cozy feeling, it’s salisbury steak. It’s not only rich and flavorful, you only need a few simple ingredients to create the ultimate comfort food. Put a fun twist on this classic staple with salisbury steak meatballs.
These meatballs capture everything we love about traditional Salisbury steak: savory flavors paired with silky gravy, but in bite-sized form that’s perfect for weeknight dinners, meal prep, or even casual entertaining. Besides being flexible and totally customizable, this recipe is also fast and low prep which it perfect for busy weeknights or times when you just want something easy.
Sides
- Mashed potatoes (the ultimate pairing) or any other potatoes of your choice
- Egg noodles or buttered pasta (reminiscent of Swedish meatballs)
- White or brown rice
- Cauliflower mash for a low-carb option
- Garlic bread or corn muffins
- Garden salad
- Green beans, asparagus, broccoli, Brussel sprouts, carrots or corn
- Finish with fresh parsley or cracked black pepper for a simple garnish
Tips
- I used angus beef, but any type of meatball would work with this recipe.
- Any flavor of meatballs can work with this recipe. And of course, feel free to make them from scratch and season them your own way! Just be sure to brown the meat before adding the gravy.
- You can also use premade raw meatballs if you’d prefer non-frozen but don’t want to make them from scratch. Just like with homemade, make sure to brown them first!
- Swap out water for beef broth or stock to add a savory flavor to the gravy. Recommend using low sodium so that the overall dish isn’t too salty.
- Brown gravy was used for this recipe, but you can use any flavor gravy you like!
- Feel free to add other seasonings, herbs, or even Worcestershire sauce. Keep in mind the flavor of the meatballs will also simmer into the gravy.
- Add sautéed mushrooms for more variety.
- This recipe uses olive oil but you can use any high heat cooking oil of your choice. If available, you can also use a cooking fat like beef tallow for even more flavor.
Storage Tips
Make Ahead:
You can prepare the meatballs and gravy up to 2 days in advance. Store separately or together in an airtight container.
Refrigerator:
Keeps well for 3–4 days.
Freezer:
Freeze in gravy for up to 3 months. Thaw overnight and reheat gently on the stove.
Salisbury Steak Meatballs
Ingredients
- 1 bag frozen meatballs
- 2 packets dry gravy mix
- 2 cups low sodium beef broth, cold or room temp
- 1/2 onion, chopped
- Olive oil to coat pan
Instructions
- Combine beef broth and gravy mix in a bowl until blended. Set aside.
- Preheat skillet on medium. Add enough oil to evenly coat the pan.
- Add onions and sauté until they begin to brown. Turn heat to medium-low.
- Add frozen meatballs (carefully - they may sizzle!) and stir to coat with onions. This will help cool down the pan a bit so the gravy doesn't cook as fast when added.
- Give the gravy another mix (it may have settled at the bottom) and pour into the pan. Stir until everything is combined.
- Cook meatballs covered until gravy begins to simmer and thicken. Stir occasionally to prevent gravy from sticking to the bottom of the pan.
- Simmer until meatballs are tender (~20 min)