Let’s be honest, everything just tastes better in meatball form. I’ve always loved classic Salisbury steak, but it can be a bit heavy and time-consuming to prepare. So I decided to take those same flavors and turn them into something simpler, baked and more weeknight-friendly: Salisbury Steak Meatballs.
The result? Juicy, tender meatballs that melt in your mouth, coated in a rich, savory gravy made from onions, mushrooms, and a touch of Dijon mustard. It’s cozy, hearty, and satisfying, exactly the kind of meal you want to curl up with on a chilly night. This recipe has quickly become a family favorite, and I always recommend making a double batch, half for now, half to freeze for later.
I don’t like mushrooms but I will 100% make this recipe again. The meatballs are tender and moist, not dry at all.
Table of Contents
Why You Will Love These Salisbury Steak Meatballs
- All the flavor of Salisbury steak in meatball form! Juicy, tender, and loaded with that nostalgic onion-mushroom flavor everyone loves.
- Incredibly comforting and delicious: These meatballs are soft, flavorful, and smothered in a rich gravy that screams comfort food.
- Make-ahead friendly and freezer-safe: Perfect for meal prep — double the recipe and freeze a batch for busy weeknights.
- Healthier than the original: These meatballs are baked, not fried, making them lighter yet just as flavorful. They are also Paleo, Whole30, Grain Free, Gluten Free, Dairy Free, and Specific Carbohydrate Diet legal (but you’d never know it).
What Is Salisbury Steak?
Salisbury steak is a classic American comfort dish made from seasoned ground beef patties cooked in a rich brown onion gravy. The dish was originally created by Dr. James H. Salisbury in the 1800s as a “health food,” though it’s definitely evolved into something much more indulgent over the years!
Today, Salisbury steak is known for its savory flavor and tender texture. It’s often served with mashed potatoes or veggies, and this meatball version captures all of that deliciousness in a more modern, versatile way.
Ingredients You Need
- Yellow onions: Add sweetness and depth when sautéed.
- Butter or ghee: Helps caramelize the onions and adds richness.
- Mushrooms: Chestnut or button mushrooms add an earthy umami flavor.
- Ground beef: I recommend 85/15 for tender, juicy meatballs.
- Soy sauce: feel free to substitute for tamari or coconut aminos
- Almond flour: A great grain-free binder (use panko breadcrumbs if preferred).
- Milk or almond milk: Keeps the meatballs soft and moist.
- Parsley: Fresh herbs brighten the overall flavor.
- Black Pepper and garlic salt: For perfect seasoning and depth
- Dijon mustard and tomato paste: Build the signature Salisbury-style tangy gravy. The dijon could be substituted for yellow mustard.
- Beef stock: Forms the base of the sauce, use good-quality beef broth for the best flavor.
- Arrowroot powder or cornstarch: Thickens the sauce to silky perfection.
Kitchen Tools You’ll Need
- Knife and cutting board
- Large skillet or sauté pan
- Mixing bowl
- Wooden spoon or spatula
- Parchment paper–lined baking sheet
- Whisk
- Measuring cups and spoons
How To Make These Salisbury Steak Meatballs
- Sauté the onions and mushrooms until softened. Remove ¾ cup of the mixture, chop it finely, and set aside.
- In a large bowl, combine the ingredients for the meatballs plus the reserved mushroom and onion mixture. Mix well with your hands until combined.
- Form the mixture into 1-inch sized meatballs. Arrange on a parchment-lined baking sheet and bake for 20 minutes, until golden and cooked through.
- Return the skillet with the remaining onions and mushrooms to medium heat. Add garlic, soy sauce/coconut aminos, Dijon, tomato paste, and beef stock. Simmer for 3 minutes, then whisk in arrowroot powder to thicken.
- Combine: Transfer cooked meatballs into the sauce, spooning the gravy over each one. Simmer for 2 minutes before serving.
What To Serve With These Salisbury Steak Meatballs
I highly recommend serving these delicious salisbury steak meatballs over mash (like this cauliflower mash) to absorb all of that delicious sauce (potato mash works too!). I also like serving these saucy meatballs with vegetables such as steamed asparagus, sauteed zucchini, roasted broccoli, roasted fennel or green beans. A simple arugula or lettuce salad is another great accompaniment for this dish as it adds some freshness to the meal.
How To Modify:
- Use a Different Type of Meat: While ground beef gives the best flavor and texture (especially 85% lean, 15% fat), you can easily swap in ground turkey, pork, or even a 50/50 mix for a lighter version.
- Add in more veggies like grated zucchini, carrots or finely chopped broccoli.
Dietary Customizations
- Grain Free/Paleo: Use Almond Flour and Coconut Aminos in place of breadcrumbs and soy sauce
Common Questions
Absolutely! This is a great dish to meal prep and make a day or two in advance and store in an airtight container in the fridge. The salisbury meatballs and sauce can be reheated in the microwave or in a pan on medium heat on the stove until warmed through.
Absolutely! Once cooked you can freeze these Salisbury Steak Meatballs for up to 4 months in an airtight container in the freezer. Leave them to thaw on the countertop, or alternatively you can thaw them in a pot on medium heat on the stove. The sauce may be thicker in consistency after being thrown, in which cause you can thin it out by adding approximately 1/2 cup of beef stock.
You can! I like to bake these meatballs in the oven because I find that they come out slightly more moist then in an airfryer, but both cooking methods work! Arrange the meatballs in the airfryer basket evenly spaced out so that they do not touch. Cook the meatballs for 15 minutes at 380° Fahrenheit until they are fully cooked through.
I prefer to use chestnut mushrooms in this salisbury steak inspired recipe, but you could alternatively use button mushrooms, or portobello mushrooms cut into small pieces. I prefer to cut the mushrooms into small half inch sized pieces so that they don’t overpower the salisbury steak meatballs.
Here are a few more meatball recipes that you might enjoy:
- Asian Pork Meatballs
- Teriyaki Meatballs
- Wonton Meatballs
- Mexican Meatballs
- Turkey & Cranberry Meatballs with Cranberry Orange Dipping Sauce
- The Best Italian Meatballs
- Eggplant Polpette (aka Meatless Meatballs)
- Greek Lamb Meatballs
If you make this Salisbury Steak Meatball recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Salisbury Steak Meatballs
Ingredients
Meatballs
- 2 large yellow onions roughly chopped
- 1 tbsp butter
- 1 tsp salt
- 12 oz chestnut or button mushrooms halved and then thinly sliced
- 2 lbs ground beef
- 3 tbsp tomato paste
- 1 tbsp dijon mustard
- 1 tbsp coconut aminos or soy sauce/tamari
- 1/2 cup almond flour or breadcrumbs/gf breadcrumbs
- 1/2 cup milk or almond milk
- 1/3 cup chopped parsley
- 1 tsp pepper
- 1 tsp garlic salt
Sauce
- 4 cloves garlic minced
- 1 tbsp coconut aminos or soy sauce/tamari
- 1 tsp dijon mustard
- 1 tbsp tomato paste
- 2 cups beef stock
- 2 tsp arrowroot powder or cornstarch
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 400° Fahrenheit
- Melt the butter or ghee in a large skillet on medium heat and then add the onions and salt and saute for 5 minutes until they begin to soften. Next add in the chopped mushrooms and saute for another 5 minutes. Turn the heat off and scoop out ¾ cup of the mushroom and onion mixture. Place it on a cutting board and chop it into small bits. Leave the remainder of the mushroom and onions in the pan.
- In a bowl combine the ground beef, chopped onion and mushroom mixture, tomato paste, dijon mustard, coconut aminos, almond flour, almond milk, chopped parsley, pepper and garlic salt. Use your hands to mix everything well together and then use an ice cream scoop or large spoon to scoop out portions of the meatball mixture and roll them into meatballs approximately 1 inch in diameter.
- Place the meatballs on a parchment paper lined baking sheet approximately half an inch apart. Bake the meatballs in the oven for 20 minutes until golden in colour and cooked through.
- While the meatballs are cooking finish making the sauce. Turn the heat on the stove back to medium to warm up the onions and mushrooms. Add in the minced garlic and saute for 2 minutes before stirring in the coconut aminos, dijon mustard, tomato paste and beef stock. Bring to a gentle simmer before adding in the arrowroot powder and whisking to ensure it doesn’t clump. Leave the sauce to simmer for another 2 minutes before reducing the heat to low.
- Once the meatballs are done cooking transfer them to the pan and spoon the sauce overtop of each meatball. Garnish with parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Wow! These are so tasty! ย I substituted a couple items. ground turkey instead of ground beef and corn starch instead o arrowroot, that’s what I had. ย Also I shaped them into an oval patty since I was short on time to get dinner done. ย I served over a bed of cauliflower rice. ย Definitely going to make again.
Delicious! I make these frequently because both my picky kids and husband love them. They freeze really well too!
I donโt like mushrooms but I will 100% make this recipe again. The meatballs are tender and moist, not dry at all.
It’s a very nice meal. I believe it will be served with cauliflower mash. Actually, I’m gifting it to a friend of mine who is going through a trying time.
This recipe was super easy to make and tasted great!! Will make again
This recipe was super easy to make and tasted great!! Will make again
This is a delicious recipe. I’m planning to serve it over cauliflower mash. I’m actually delivering it to a friend who’s going thru a rough time. They eat really healthfully so I’m sure they’ll love it. Thanks for sharing a great recipe Carmen. I’ll definitely be making this again.