Best Salisbury Steak Meatballs

Juicy Salisbury steak meatballs smothered in a rich, savory brown gravy with mushrooms and onions, served over creamy mashed potatoes. A comforting, slow-cooked meal from FoodForYourGood.com — Best Salisbury Steak Meatballs – Tender, flavorful beef meatballs slow-cooked in a hearty mushroom and onion gravy. The ultimate comfort food from FoodForYourGood.com

If you’re craving comfort food that’s easy, hearty, and packed with flavor, these Best Salisbury Steak Meatballs are about to become your new go-to dinner! Juicy, seasoned beef meatballs slow-cooked in a rich, savory brown gravy—it’s like Salisbury steak, but in the most delicious bite-sized form. Even better, this one-pot meal comes together with minimal effort, making it perfect for busy weeknights or cozy weekend dinners.

Now, here’s a fun fact: Salisbury steak actually dates back to the 1800s and was named after Dr. James H. Salisbury, who believed that a diet rich in minced beef could help improve digestion and overall health. Fast forward to today, and it has become a classic American comfort dish, typically served with mashed potatoes and a rich mushroom gravy.

These meatballs bring all that nostalgic, homestyle flavor but with an easier, slow-cooked twist. They’re tender, flavorful, and absolutely smothered in an umami-packed gravy that’s perfect over rice, pasta, or buttery potatoes. Once you try them, you’ll be hooked—so let’s get cooking!

Recipe Yield: 4–6 servings

INGREDIENTS

For the Meatballs:

1 ½ lb ground beef (80/20 for best flavor)
1/2 cup plain breadcrumbs
1/4 cup whole milk
1 large egg
1 tbsp Worcestershire sauce
One tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp Dijon mustard
1 tbsp ketchup

For the Gravy:

2 ½ cups beef broth
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tbsp soy sauce
2 tbsp ketchup
1 small onion, finely chopped or sliced
1 ½ cups Cremini mushrooms, sliced
2 tbsp unsalted butter
1 tbsp cornstarch + 2 tbsp water (for thickening)

INSTRUCTIONS

1. Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, ketchup, onion powder, garlic powder, salt, and black pepper. Gently mix until just combined—don’t overwork it. Roll into 1½-inch meatballs.

2. Brown the meatballs: Heat a large skillet over medium-high heat. Melt 1 tbsp butter and sear the meatballs until browned on all sides. (They don’t need to be cooked through—just browned for added flavor.) Transfer them to the slow cooker.

3. Prepare the gravy: In the same skillet, add 1 tbsp butter and sauté the onions and mushrooms for 3–4 minutes until softened. Stir in Worcestershire sauce, soy sauce, Dijon mustard, ketchup, and beef broth. Bring to a simmer, then pour over the meatballs in the slow cooker.

4. Slow cook to perfection: Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the meatballs are tender, fully cooked and the flavors have melded beautifully.

5. Thicken the gravy: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water. Stir it into the slow cooker, cover, and cook for another 10–15 minutes until the gravy thickens.

6. Serve & enjoy: Spoon the Salisbury steak meatballs over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley for extra flavor.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use the Right Ground Beef: 80/20 ground beef is ideal for juicy, flavorful meatballs. Too lean, and they might turn out dry.
Browning Adds Flavor: Searing the meatballs before slow cooking locks in juices and gives a richer, steak-like taste.
Boost the Gravy: Want a creamier texture? Stir in ¼ cup heavy cream or 1 tbsp sour cream before serving.

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