Smothered Salisbury Steak Meatballs

These Smothered Salisbury Steak Meatballs are the perfect comfort food. Super easy prep, tender meat smothered in gravy & onions, & cooked in one skillet!

Smothered Salisbury Steak Meatballs

What is it about tender meat smothered in brown gravy & onions that just screams ‘comfort food’? Oh, and it gets even better when you have some old fashioned mashed potatoes alongside to drink some of that gravy.  And, we certainly can’t forget about buttermilk biscuits – you know, to sop up all that extra gravy remaining on the plate.

Dang.  I just made myself hungry.

Comfort food is just that – so comforting.  You know, in a mouthwatering kind of way.

I’m so excited to share my version of this salisbury steak tip recipe with you that I found on Pinterest.  It’s definitely up there in the comfort category.  I love both salisbury steak & meatballs – so why not pair them together in a super easy one skillet main dish. The meal is super hearty, & the meat turns out so tender & flavorful.  And, of course, there’s the added bonus of all that delicious gravy.

Gravy is like liquid love.  It’s all kinds of fabulous.

Smothered Salisbury Steak Meatballs

The meatball method is way easier than the traditional method because all your doing is just breaking your ground beef into chunks. Not to mention, every single part of this dish is cooked in the same skillet which definitely helps out in the convenience part – and that makes for less dishes in the sink to clean. Less dishes in the sink is a good thing. 

Here’s what you need:

Smothered Salisbury Steak Meatballs

You’ll need about 1.5 pounds of ground chuck for this one. Heat a large skillet (a cast iron works great if you have it!) over medium high heat. Break the ground beef into large chunks & press together on all sides to hold together. Season liberally with salt, pepper, & garlic powder. Place the meat into the middle of the skillet.  Spread the onions around the perimeter of the skillet & season well with salt and pepper. Pour 3 tablespoons of Worcestershire sauce over the meat & onions. \

Worcestershire sauce is like magic when it comes to adding it to beef. It just makes things yummier with all it’s delicious magical powers.

Smothered Salisbury Steak Meatballs

Let the meat brown completely on each side before turning.  If you turn it too much, then you run into the danger of the meat falling apart.  Only turn it to brown each side. Gently stir the onions as they brown as well.

Push the meat & onions to the other side of the skillet.  Tilt slightly so that the drippings come to the other side. Whisk 2 tablespoons of flour into the drippings. Cook for 1-2 minutes.

Smothered Salisbury Steak Meatballs

Mix the brown gravy packet with 1 1/3 cups of water & 2 tablespoons Worcestershire sauce.

Smothered Salisbury Steak Meatballs

Slowly pour the brown gravy mixture into the skillet & stir to mix in.

Smothered Salisbury Steak Meatballs

Cover & cook on low heat for about 15 minutes, or until meat is cooked through.

Smothered Salisbury Steak Meatballs

Man, I’m making myself hungry all over again writing this post & looking at these pictures. It’s seriously so good, y’all!

Smothered Salisbury Steak Meatballs

Smothered Salisbury Steak Meatballs


  • 1.5 pounds ground chuck
  • salt
  • pepper
  • garlic powder
  • Worcestershire sauce, about 5 tablespoons or more to taste
  • 1 large onion, sliced into half rounds (sometimes I throw in an extra onion)
  • 2 tablespoons all purpose flour
  • 1 packet brown gravy mix
  • 1 1/3 cups cold water


Heat a skillet over medium high heat. Break the ground chuck into large chunks. Press it together firmly to help it hold it’s shape making large meatballs. You can make them round, but I tend to leave mine in rounded rectangles. Season the meat liberally with salt, pepper, & garlic powder.

Place the meat in the center of the hot skillet. Spread the sliced onions around the outside perimeter of the skillet, & season with salt & pepper. Drizzle about 3 tablespoons of Worcestershire sauce over the meat & onions. Sear the meat on each side, only turning to brown another side. Push the meat & onions to one side of the skillet, tilting the skillet so that the pan drippings collect on the opposite side. Whisk in the flour, & cook for 1-2 minutes.

In a small bowl, mix together the brown gravy mix with the water & remaining 2 tablespoons Worcestershire sauce. Pour the mixture into the skillet & stir it into the meat and onion mixture. Cover & cook on low heat for 15 minutes, or until the meat is cooked through.

Recipe adapted from & inspired by South Your Mouth

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