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These skillet Salisbury steak meatballs bring all the flavor of classic Salisbury steak in a tender meatball format with lashings of mushroom gravy. Onions, mushrooms and a simple gravy simmer with juicy meatballs, then everything gets spooned over egg noodles that soak up every last drop. You cook the whole recipe in one skillet on the stove, so it’s a great fit for busy weeknights as much as lazy Sundays.
Why You’ll Love It
Salisbury steak meatballs are cooked in a skillet with onions, mushrooms and rich brown gravy, then get spooned over egg noodles for a cozy, family-friendly meal.
Classic flavors: You get all the nostalgic Salisbury steak flavor in easy meatball form with a lip-smacking, rich mushroom gravy.
One pan cooking: The meatballs sear and simmer in the same skillet, so cleanup afterward is pretty quick.
Perfect with noodles: Wide egg noodles soak up the gravy and turn the meatballs into a full meal.
More meatball recipes to try include my slow cooker version of Salisbury steak meatballs, harissa meatballs or Crockpot Mississippi meatballs.
Skillet Salisbury Steak Meatballs Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Yellow onion: Adds sweetness and depth to the meatball mixture and gravy.
Garlic: Brings a savory punch that keeps the rich sauce from tasting flat.
Lean ground beef: Main protein that makes hearty, juicy Salisbury steak meatballs. You can use regular ground beef if you prefer a higher fat content. I don’t recommend extra-lean beef, as it can become dry.
Panko breadcrumbs: Light binder that helps the meatballs hold together while staying tender.
Tomato paste: Adds savory depth and gentle tang to the meat mixture.
Egg: Binds the meatball mixture so the balls keep their shape as they cook.
Beef broth: Forms the base of the rich gravy and carries the browned bits from the pan. Use low sodium beef broth if you’re concerned with salt levels.
All purpose flour: Helps thicken the gravy so it coats the meatballs and noodles.
Apple cider vinegar: Adds a hint of acidity that brightens the sauce.
Worcestershire sauce: Classic Salisbury flavor that deepens the gravy with savory notes.
Dijon mustard: Adds a subtle sharp kick to balance the beef and mushrooms.
Brown gravy mix: Boosts the beefy flavor and helps the gravy thicken.
Baby bella mushrooms: Bring earthy flavor and a satisfying bite to the sauce.
Fresh parsley: Fresh green garnish that adds color and a light herbal note.
Wide egg noodles: Soak up the mushroom gravy and turn the dish into true comfort food.
How to Make Salisbury Steak Meatballs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Soften the onions: Cook the diced onion in olive oil with kosher salt and pepper over medium heat until soft, then stir in the minced garlic and let it cool.
Mix the meatballs: Combine the ground beef, cooled onion mixture, panko, tomato paste, egg, salt and pepper in a bowl and mix gently.
Shape the meatballs: Roll the meat mixture into balls, arranged on a baking sheet or plate.
Whisk the gravy: Whisk the beef broth, flour, apple cider vinegar, Worcestershire sauce, Dijon and gravy mix in a small bowl.
Sear the meatballs: Heat the remaining oil in a large skillet and cook the meatballs on all sides until golden brown, stirring occasionally.
Add mushrooms and gravy: Add the sliced mushrooms to the skillet and pour in the gravy mixture while scraping up the browned bits.
Simmer the meatballs: Reduce the heat, cover and cook until the meatballs are cooked through and the gravy thickens.
Serve the meatballs: Serve the meatballs and gravy over cooked egg noodles and top with chopped parsley if liked.
Substitutions and Variations
Gluten-free option: Use gluten-free panko, gluten-free gravy mix and a gluten-free flour blend for the sauce, then serve the meatballs over mashed potatoes or gluten-free noodles (this gluten-free spaghetti is pretty good).
Dairy-free version: Pick a brown gravy mix that is dairy-free and serve the meatballs over dairy-free mashed potatoes, plain rice or another non-dairy side.
Extra gravy: Feel free to make more gravy if you prefer a very saucy finish.
No mushroom version: Leave out the mushrooms if you prefer a smooth gravy or swap in thinly sliced onions or peas for a different texture.
Hidden greens: Sauté grated zucchini or spinach with the onions. Gently fold into the meatball mixture.
Different protein: Use ground turkey or chicken instead of beef and watch the simmer time so the leaner meat stays tender.
Shortcut meatballs: Use fully cooked store bought frozen meatballs, brown them in the skillet, then add the gravy mixture and mushrooms and simmer until everything is heated through.
Serving Suggestions
With a salad: This dish is absolutely delicious paired with an Italian chopped salad.
With veggies: Enjoy garlicky green beans or roasted Brussels sprouts on the side.
With bread: Parker House rolls, cloverleaf rolls or homemade yeast rolls are great for soaking up the juices.
Swap the egg noodles: Mashed potatoes or slow cooker polenta work well instead of the pasta.
How to Store
Store: Keep leftover Salisbury steak meatballs and gravy in an airtight container in the fridge for up to 3 days.
Freeze: Freeze cooled meatballs and gravy together in a freezer safe container or bag for up to 3 months.
Thaw: Thaw overnight in the fridge until the meatballs and gravy are fully defrosted.
Reheat: Reheat gently in a skillet over low heat with a splash of broth or water until the meatballs are hot and the gravy loosens.
Top Tips
Mix lightly: Combine the meatball mixture just until it comes together so the meatballs stay tender instead of dense.
Brown well: Take time to sear the meatballs on all sides for extra flavor in the meat and the gravy.
Use the browned bits: Scrape up everything from the bottom of the skillet when you add the gravy so it all melts into the sauce.
Watch the gravy: If the gravy looks too thick, add a small splash of broth, and if it looks thin, let it simmer uncovered for a few minutes.
Check the doneness: Cut one meatball in half to check that the center is no longer pink, or use a thermometer and look for an internal temperature of 160°F.
Salisbury Steak Meatballs FAQs
You can mix and shape the meatballs a day ahead and keep them covered in the refrigerator overnight, then sear and simmer them in the gravy when you’re ready to cook.
Lumps usually mean the flour didn’t whisk in smoothly, so make sure you whisk the gravy mixture well before adding it to the skillet and keep stirring as it heats.
Yes, you can double everything as long as you use a very large skillet or work in batches so the meatballs still brown instead of steaming.
Skillet Salisbury Steak Meatballs Recipe
Skillet Salisbury Steak Meatballs
Equipment
Ingredients
- 2 Teaspoons olive oil
- 1 yellow onion, finely diced
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper, freshly cracked
- 3 Cloves garlic, finely minced
- 1 Pound ground beef, lean
- ⅓ Cup panko breadcrumbs, unseasoned
- 1 Tablespoon tomato paste
- 1 egg, large, lightly beaten
- 1 Cup beef broth
- 1 Tablespoon all-purpose flour
- 1 Teaspoon apple cider vinegar
- 2 Teaspoons Worcestershire sauce
- 1 Teaspoon Dijon mustard
- 1 Package brown gravy, 0.87-Ounce
- 5 Ounces baby bella mushrooms, sliced
To Garnish and Serve
- 4 Portions egg noodles, wide, cooked
- parsley, freshly chopped
Instructions
Sauté the Aromatics
- Heat 1 Teaspoon of the olive oil in a large skillet over a medium heat.
- Add onions, ½ Teaspoon salt, and ½ Teaspoon pepper.
- Sauté until onions are translucent, about 5 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Remove from heat and cool slightly.
Shape the Meatballs
- In a large mixing bowl, combine beef, cooled onion mixture, breadcrumbs, tomato paste, egg, remaining ½ Teaspoon salt, and ½ Teaspoon pepper.
- Mix gently with your hands or a spatula until just combined.
- Scoop and form into 10 to 12 large meatballs and place them on a plate.
Prepare the Sauce
- To a medium bowl, add together broth, flour, vinegar, Worcestershire sauce, Dijon, and brown gravy mix.
- Whisk until smooth and then set aside.
Sear the Meatballs
- Heat the remaining teaspoon of oil in a large skillet over medium heat.
- Add meatballs and sear on all sides until browned, about 5 minutes.
Add the Sauce
- Add sauce mixture and mushrooms to the skillet.
Cook, Garnish and Serve
- Cover and cook on low heat for 20 to 25 minutes, or until meatballs are cooked through and the gravy has thickened.
- Spoon meatballs over cooked egg noodles on warmed serving plates and spoon gravy on top.
- Garnish with fresh chopped parsley, if liked, and serve immediately.
Notes
Brown well: Take time to sear the meatballs on all sides for extra flavor in the meat and the gravy.
Use the browned bits: Scrape up everything from the bottom of the skillet when you add the gravy so it all melts into the sauce.
Watch the gravy: If the gravy looks too thick, add a small splash of broth, and if it looks thin, let it simmer uncovered for a few minutes.
Check the doneness: Cut one meatball in half to check that the center is no longer pink, or use a thermometer and look for an internal temperature of 160°F.
Nutrition
Skillet Salisbury steak meatballs are the kind of recipe you can lean on whenever you want serious comfort without a complicated cooking session. The meatballs stay juicy as they simmer in mushroom gravy, the noodles soak up the sauce and a sprinkle of parsley on top is a lovely finishing touch. With simple pantry staples, straightforward gluten-free and/or dairy-free tweaks and a few easy variations, this dish can shift to match your table and your week. Once you’ve made it once or twice, it turns into one of those dinners you can throw together on autopilot.
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