These Salisbury steak meatballs are a cozy, satisfying dinner made with tender beef meatballs, a savory onion and mushroom gravy, and a bed of buttery egg noodles. The recipe is simple enough for a weeknight meal, yet it has the rich, comforting flavor of a classic Salisbury steak dinner. Instead of shaping the beef into patties, the mixture is rolled into small meatballs, which cook quickly and soak up the delicious sauce beautifully.
The meatballs are seasoned with ketchup, mustard, Worcestershire sauce, garlic, salt, and pepper, giving them a balanced flavor that pairs perfectly with the beef broth gravy. Sliced onions and mushrooms add depth to the sauce, while a little cornstarch helps thicken it until it becomes smooth and glossy. Served over egg noodles and finished with fresh parsley, this dish is hearty, warm, and full of familiar homemade flavor.
If you enjoy classic comfort food recipes, Salisbury steak meatballs are a wonderful option. They are easy to prepare, use simple ingredients, and make a filling main course for dinner. The sauce is rich without being complicated, and the noodles make it a complete meal. You can serve this dish with a crisp salad, roasted vegetables, or crusty bread to round out the plate.
Salisbury Steak Meatballs
Meatballs:
- 1 lb ground beef
- ⅓ cup Italian-style panko
- 2 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 clove of garlic, minced
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil, divided
Sauce:
- 2 cups beef broth, divided
- 1 tbsp cornstarch
- 1 yellow onion, thinly sliced
- 4 oz mushrooms, sliced
- 2 cloves of garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp fresh parsley, chopped
- 8 oz egg noodles, cooked according to package instructions
How to Make Salisbury Steak Meatballs
Start by preparing the meatball mixture. In a large bowl, combine the ground beef, Italian-style panko, ketchup, mustard, Worcestershire sauce, minced garlic, sea salt, and freshly ground black pepper. Use your hands to gently mix everything together just until combined. Avoid overmixing, because handling the meat too much can make the meatballs dense instead of tender.
Roll the beef mixture into small, evenly sized meatballs. You should have about 23 to 25 meatballs, depending on how large you make them. Keeping them similar in size helps them brown evenly and finish cooking at the same time.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides for about 4 to 5 minutes. They do not need to be fully cooked at this stage, because they will finish simmering in the gravy. Once browned, transfer the meatballs to a plate and set them aside.
While the meatballs are browning or once they are finished, cook the egg noodles in salted water according to the package directions. Drain them well and keep them warm until ready to serve.
In a small bowl, whisk together ½ cup of the beef broth with the cornstarch until smooth. Set this mixture aside; it will be used later to thicken the sauce.
Add the remaining tablespoon of vegetable oil to the same skillet used for the meatballs. Add the sliced onion and mushrooms, then cook for about 3 to 4 minutes, stirring occasionally, until the onions become translucent and the mushrooms begin to brown. The browned bits left in the skillet from the meatballs will add extra flavor to the gravy.
Add the minced garlic and cook for 1 minute, stirring constantly so it does not burn. Whisk in the remaining 1½ cups of beef broth, Worcestershire sauce, and ketchup until well combined. Bring the sauce to a boil, then reduce the heat. Slowly whisk in the cornstarch and broth mixture, stirring until the gravy begins to thicken.
Return the browned meatballs and any juices from the plate to the skillet. Simmer for 3 to 4 minutes, or until the meatballs are cooked through and the sauce has thickened. Taste and season with additional sea salt and freshly ground black pepper, if needed.
Place the drained egg noodles in serving bowls, then spoon the Salisbury steak meatballs and onion mushroom gravy over the top. Garnish with chopped fresh parsley and serve immediately while hot. Enjoy this comforting homemade meal as a hearty dinner any night of the week.
Salisbury Steak Meatballs
Equipment
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Large skillet
Ingredients
- Meatballs:
- 1 lb lean ground beef
- ⅓ cup Italian-style panko
- 2 tbsp ketchup
- 2 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil, divided
- Sauce:
- 2 cups beef broth, divided
- 1 tbsp cornstarch
- 1 sweet yellow onion, thinly sliced
- 4 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsp fresh parsley, chopped
- 8 oz egg noodles, cooked according to package instructions
Instructions
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Combine the ground beef, panko, ketchup, mustard, Worcestershire sauce, minced garlic, sea salt, and freshly ground black pepper in a bowl. Mix gently until just combined.
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Shape the mixture into 23 to 25 small meatballs.
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Heat 1 tablespoon of oil in a large skillet over medium heat. Brown the meatballs in batches for 4 to 5 minutes, then transfer them to a plate.
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Cook the egg noodles in salted water according to the package instructions. Drain and set aside.
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Whisk ½ cup beef broth with the cornstarch in a small bowl until smooth.
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Add the remaining oil to the skillet. Cook the onions and mushrooms for 3 to 4 minutes, until softened and lightly browned.
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Add the minced garlic and cook for 1 minute, stirring constantly.
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Whisk in the remaining 1½ cups beef broth, Worcestershire sauce, and ketchup. Bring to a boil, reduce the heat, and stir in the cornstarch mixture until the sauce begins to thicken.
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Return the meatballs and their juices to the skillet. Simmer for 3 to 4 minutes, until the meatballs are cooked through and the gravy is thickened. Season to taste.
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Serve the meatballs and sauce over the egg noodles.
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Garnish with fresh parsley and serve immediately.