We love these Salisbury steak meatballs with mushroom and onion gravy. They’re versatile, family-friendly, and freeze well for meal prep. Serve them over mashed potatoes, pasta, rice, or enjoy as sliders or appetizers.
Salisbury Steak Meatballs with Mushroom and Onion Gravy
Our long-time favorite skillet Salisbury steak inspired this meatball version. These meatballs are smaller, great for feeding a crowd, and keep the classic flavors you expect—savory beef with a rich mushroom and caramelized onion gravy. It’s another delicious way to enjoy a comfort-food classic.
Why these meatballs taste so good
The gravy is the star. Combining caramelized onions with sautéed mushrooms creates deep, savory flavor and a beautiful brown color. Cooking the onions until golden and reducing the mushroom liquid gives the sauce a concentrated, rich taste. If you prefer a mushroom-only sauce, you can skip the onions—but we recommend trying both for maximum depth.
Video: Recipe for Salisbury Steak Meatballs
Can you use other meat instead of beef?
Yes. While classic Salisbury steak uses ground beef, you can adapt the recipe to suit your diet or preferences:
- Plant-based: use commercially available plant-based ground products to make vegan meatballs.
- Chicken or turkey: leaner options that work well if you want lower fat.
- Pork: adds a slightly sweeter, richer flavor.
- Lamb: bold and flavorful—pairs nicely with the savory gravy.
Tips for perfect Salisbury steak meatballs
- Choose a lean ground beef (around 85% lean) so meatballs hold their shape without shrinking excessively.
- Season the gravy well—Worcestershire sauce, soy sauce, or a touch of salt brings out the umami.
- Sear the meatballs over medium-high heat to form a brown crust; this adds flavor and keeps the interior juicy.
- For a breadcrumb substitute, crushed pork rinds or almond flour work well depending on your diet.
- Adjust the flour in the gravy (or use a low-carb thickener like xanthan gum) to control consistency.
Salisbury Steak Meatballs with Mushroom-Onion Gravy
Ingredients
For the Meatballs:
- 1 pound (454 g) ground beef
- 1/4 cup (30 g) breadcrumbs
- 1 large egg
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (2.5 ml) garlic salt
- 1/2 teaspoon (2.5 ml) mustard powder
- 1/4 teaspoon (1.25 ml) kosher salt
- Fresh ground black pepper, to taste
- 1 Tablespoon (15 ml) cooking oil for searing
For the Mushroom Gravy
- 8 ounces (227 g) mushrooms, sliced
- 1 medium onion, sliced
- 3 Tablespoons (30 g) butter
- 2 cloves garlic, minced or crushed
- 1/4–1/2 cup (30–60 g) flour, depending on desired thickness
- 3 cups (720 ml) broth (beef, chicken, or vegetable)
- Kosher salt and black pepper, to taste
- Chopped chives, optional for garnish
Equipment
- Medium cookie scoop (optional, for forming meatballs)
Instructions
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In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, kosher salt, and plenty of black pepper.
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Lightly oil your hands and shape the mixture into 12 even meatballs. A medium cookie scoop makes this quick and uniform.
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Heat a large pan over medium-high heat and add the oil. Brown the meatballs on both sides (about 1 minute per side) to develop a crust, then remove them and set aside.
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Using the same pan and the browned bits left behind, add the sliced mushrooms and onion. Cook over medium-high heat until the onions are golden and the mushroom liquid has mostly evaporated, about 10 minutes.
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Add the butter and garlic to the mushrooms and onions and cook for about 1 minute until fragrant.
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Stir in the flour, cooking and stirring to remove lumps. Gradually whisk in 1/2 cup of broth until smooth, then slowly add the remaining broth while whisking.
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Bring the gravy to a boil, then reduce heat to low. Simmer, stirring often, until the sauce thickens, about 5–10 minutes. Taste and adjust salt and pepper.
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Return the meatballs to the pan and simmer in the gravy until cooked through, about 5–10 minutes more. Stir occasionally to coat the meatballs in sauce.
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Serve the meatballs topped with the mushroom-onion gravy over mashed potatoes, pasta, rice, or in a sandwich. Garnish with chopped chives if desired.
Video
Nutrition Information per Serving
How to make keto / low-carb Salisbury steak meatballs
With a few substitutions, this dish becomes keto-friendly:
- Use xanthan gum or another low-carb thickener in place of all-purpose flour for the gravy.
- Swap breadcrumbs for crushed pork rinds, almond flour, or coconut flour to bind the meatballs.
- Adjust seasonings and broth amounts to reach the preferred sauce consistency.
What to serve with Salisbury steak meatballs
These meatballs are flexible—here are popular serving ideas:
- Appetizer: serve small meatballs with toothpicks and a ladle of gravy for guests.
- Sliders: make larger meatballs and place them in small buns with gravy.
- Hoagie sandwich: fill soft hoagie rolls with meatballs and plenty of sauce.
- Pasta or egg noodles: a kid-friendly classic.
- Rice or grains: a simple, hearty pairing.
- Mashed potatoes: our favorite—meatballs on a bed of creamy mashed potatoes.
Make ahead and freezing tips
These meatballs are ideal for meal prep. After cooking, remove the meatballs from the gravy and cool them on a rack. Freeze meatballs separately for best texture; you can freeze the gravy too, but it may separate when thawed. Reheat gently, whisk to combine, and if needed add a splash of cream or a pat of butter to restore richness and thickness.
More easy recipes
- Baked parmesan meatballs (recipe available separately)
- Grilled glazed Asian meatballs or sliders (recipe available separately)
- Instant Pot or pressure cooker meatballs (recipe available separately)