Ingredients
For the Meatballs
- 1½ pounds (680 g) lean ground beef
- ½ cup breadcrumbs
- 1 large egg
- ½ small onion, finely diced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil (for browning)
For the Homemade Brown Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for a thicker gravy)
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, onion, green onions, garlic, milk, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, parsley, salt, and pepper. Mix gently until just combined. Overmixing can make the meatballs tough.
Step 2: Shape
Roll the mixture into evenly sized meatballs, about 1½ inches in diameter. You should have approximately 18–20 meatballs.
Step 3: Brown the Meatballs
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, turning occasionally until browned on all sides, about 6–8 minutes. They do not need to be fully cooked at this stage. Transfer to a plate.
Step 4: Make the Brown Gravy
Reduce the heat to medium and melt the butter in the same skillet. Whisk in the flour and cook for 1–2 minutes until lightly golden. Slowly whisk in the beef broth until smooth.
Add the Worcestershire sauce, Dijon mustard, onion powder, garlic powder, pepper, and a pinch of salt. Simmer for 4–5 minutes until the gravy begins to thicken. For an even richer gravy, stir in the cornstarch slurry if desired.
Step 5: Finish Cooking
Return the browned meatballs to the skillet. Spoon the gravy over them, cover, and simmer on low heat for 12–15 minutes until the meatballs are fully cooked and tender.
Step 6: Serve
Garnish with chopped parsley or extra sliced green onions. Serve hot over mashed potatoes, egg noodles, steamed rice, or with crusty bread to soak up every drop of the delicious gravy.
Tips for the Best Salisbury Steak Meatballs
- Use ground beef with a little fat (80/20 or 85/15) for the juiciest meatballs.
- Don’t overwork the meat mixture.
- Browning the meatballs first adds deep, savory flavor to the gravy.
- Add sautéed mushrooms to the gravy for a classic Salisbury steak variation.
- Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully.
Prep Time
- Prep: 20 minutes
- Cook: 25 minutes
- Total: 45 minutes
Servings: 6
Calories: Approximately 430 per serving
These Classic Salisbury Steak Meatballs with Homemade Brown Gravy are hearty, flavorful, and packed with old-fashioned comfort. The tender meatballs paired with the rich, velvety gravy make this an easy family favorite that’s perfect for weeknight dinners or cozy Sunday meals.