By This Salisbury Steak Meatballs balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Salisbury Steak Meatballs captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Salisbury Steak Meatballs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
½ pound lean ground beef
½ pound lean ground turkey
½ cup onions, minced
⅓ cup seasoned bread crumbs
1 large egg, beaten
2 tbsp tomato paste
1 tbsp black pepper
1 tbsp Worcestershire Sauce
1 tbsp red wine vinegar
¼ tsp mustard powder
5 ounces sliced mushrooms
1 ¼ cup beef broth
How To Make Salisbury Steak Meatballs
Take one ounce of the mushrooms and finely chop them. Set these to the side
Add olive oil to a skillet and toss in the onions, cook until softened
Divide the cooked onions in two portions
In a large bowl combine half the onions with the ground beef and ground turkey, chopped mushrooms, bread crumbs, beaten egg, 1 tbsp tomato paste, ¼ cup beef broth, ¾ tsp salt and the black pepper
In a small bowl blend together the flour and 1 cup of beef broth until this is smooth.
Mix in the remaining onions, tomato paste, vinegar, Worcestershire Sauce and red wine vinegar and mustard powderCarefully form the mix into 20 small meatballs
Add the remaining oil into a pan and saute the meatballs, do the meatballs in batches so as to not overcrowd them. Turn the meatballs over and brown the other side also.
Add in the remaining mushrooms, salt and black pepper.
Pour the sauce over the meatballs and cook for 20 minutes on medium heat. In the crockpot cook 6 to 8 hours on low.
Serve over mashed Cauliflower, mashed potatoes, or rice
PREPARATION STEPS
Add olive oil to a skillet and toss in the onions, cook until softened
Mix in the remaining onions, tomato paste, vinegar, Worcestershire Sauce and red wine vinegar and mustard powderCarefully form the mix into 20 small meatballs
Add the remaining oil into a pan and saute the meatballs, do the meatballs in batches so as to not overcrowd them. Turn the meatballs over and brown the other side also.
Add in the remaining mushrooms, salt and black pepper.
Pour the sauce over the meatballs and cook for 20 minutes on medium heat. In the crockpot cook 6 to 8 hours on low.
Serve over mashed Cauliflower, mashed potatoes, or rice
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
