Salisbury steak was one of those dinners I grew up on, always around, always hitting. Turning it into meatballs just makes more sense for how I cook now. They brown better, cook evenly, and soak up way more flavor, which is exactly what I want when gravy’s involved. And for me, this Salisbury steak meatballs recipe is all about that gravy. It’s rich, full of onions and mushrooms, and it doesn’t play shy. It coats everything, boo. I serve the meatballs over wide egg noodles because they hold their own and catch every bit of that sauce.
This post may contain affiliate links. Read our disclosure policy.
How to Make Salisbury Steak Meatballs with Egg Noodles
These step-by-step photos show how to make Salisbury steak meatballs with mushroom gravy, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Salisbury Steak Meatballs Recipe
1. Mix all the meatball ingredients
Shape into medium-sized meatballs and set aside.
2. Sear the Salisbury steak meatballs
Heat butter and vegetable oil in a large skillet over medium heat, add the meatballs, and sear on all sides until browned, then remove from the pan and set aside.
3. Add onions and mushrooms
Sauté, scraping up the browned bits for flavor, then add the garlic and cook briefly until fragrant.
4. Build the roux
Push the vegetables to one side of the pan, add butter to the empty side, let it melt, then stir in the flour and cook, stirring constantly, until the roux turns a deep brown.
5. Finish the mushroom gravy
Slowly whisk in the beef stock until smooth, then add Worcestershire sauce, vinegar, soy sauce, onion powder, garlic powder, salt, and pepper, whisking to combine as the gravy begins to come together.
6. Return the meatballs to the pan
Let them gently simmer in the gravy until cooked through, and the sauce thickens slightly.
7. Cook the egg noodles just until tender
Drain well.
8. Combine the pasta with your Salisbury steak meatballs
Gently toss to coat with the gravy, loosen with a splash of beef stock if needed, garnish with chopped parsley, and serve.
PRO TIP: For classic Salisbury steak I usually reach for 80/20 ground beef, but when I’m making meatballs like these, I prefer a leaner 90/10 so they hold their shape better in the gravy. 80/20 still works just fine, though!
Full Salisbury Steak Meatballs Recipe
Salisbury Steak Meatball Recipe
This Salisbury steak meatballs recipe combines ground beef, breadcrumbs, Worcestershire sauce, and a flavorful mushroom gravy, served over egg noodles.
For the Salisbury Steak Meatballs
For the Gravy and Noodles
Cook ModePrevent your screen from going dark
For the Salisbury Steak Meatballs
In a large bowl, thoroughly mix together ground beef, breadcrumbs, egg, Worcestershire, soy sauce, onion powder, garlic powder, paprika, onion, salt, pepper and cayenne pepper if using, until combined well.
Next shape into medium sized meatballs and set aside.
Add butter and vegetable oil to a large pan over medium heat.
Once butter is completely melted, add meatballs and sear on all sides. Remove from pan and set aside.
For the Gravy and Egg Noodles
Add onions and mushrooms to pan drippings and saute for about 3-4 minutes. Make sure you are scraping the bottom drippings for additional flavor.
Next add garlic and cook for only 30 seconds making sure to stir.
Push onions, mushrooms and garlic to one side of pan and add butter to empty side. Allow to melt then quickly stir in flour and continue to stir beginning a roux. Allow it to darken until a deep delicious brown then whisk in beef stock and stir until smooth allowing all the ingredients to come together.
Next add Worchestershire sauce, vinegar, soy sauce, onion powder, garlic powder and salt and pepper and whisk to combine. Remember, the saltiness and flavors will concentrate more as it reduces down.
Bring the gravy to a gentle simmer over medium-low heat with the meatballs in the pan. Simmer for 15–20 minutes, stirring occasionally, until the meatballs are cooked through and the gravy has thickened slightly.
While the meatballs simmer, bring a large pot of salted water to a boil. Cook the dried egg noodles according to package directions, cooking just until al dente. Drain well.
Add the cooked noodles to the skillet with the meatballs and gravy. Gently stir to coat the noodles in the gravy. Simmer together for 2–3 minutes only, just to let everything come together. (If the sauce thickens too much, add a splash of warm beef stock to loosen.)
Garnish with chopped parsley and serve.
How to Store
Fridge: Store the meatballs and gravy in an airtight container for 3-4 days. They taste even better the next day!
Freezer: Freeze the cooked meatballs, with or without the gravy, for up to 3 months. If you’re skipping the gravy, freeze them in a single layer first, then transfer to a freezer-safe bag so they don’t stick together.
Reheating: Warm over low heat on the stovetop with a splash of water or broth. If you’re using the microwave, heat in short bursts so the meatballs don’t dry out.
Calories: 521kcal | Carbohydrates: 56g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 736mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 364IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 4mg
Recipe Tips
Start gentle with the meat. Mix just until everything comes together. If you keep going past that, you will end up with dense meatballs.
Roll smart, boos! These meatballs usually behave, but if the mixture starts sticking, lightly wet your hands or hit them with a little cooking spray so they roll smooth.
Get that pan hot. Make sure your skillet is fully heated before adding the meatballs so they get a good sear right away. That browning is where a lot of the flavor comes from!
Don’t overcook the noodles. Cook them just until al dente so they don’t turn mushy once they hit the gravy. They will finish soaking up the gravy in the pan.
Serving Ideas
Recipe Help
Yeah! Ground turkey or chicken works, just season it well and keep an eye on it since it’s leaner than beef.
You can, boo. Thaw them first so they heat evenly and soak up the gravy better.
Don’t overmix the meat and make sure you’re using the egg and breadcrumbs. Also, let them sear before flipping!
