Home>Recipe>Salisbury Meatballs and Gravy Recipe for Pressure Cooker Success

Salisbury Meatballs and Gravy Recipe for Pressure Cooker Success Salisbury Meatballs and Gravy Recipe for Pressure Cooker Success


Salisbury Meatballs and Gravy Recipe for Pressure Cooker Success

Written by: Lucas Johnson

These Salisbury meatballs are my go-to comfort food. Juicy beef, aromatic garlic, and a rich gravy - all whipped up in my trusty pressure cooker. Quick, easy, and oh-so-satisfying!

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Ready for a hearty dish that'll make your taste buds dance? Let me introduce you to my Salisbury Meatballs and Gravy, a dish that has become a staple in my kitchen. Prepared in a pressure cooker, this recipe brings together succulent beef, a hint of Worcestershire sauce and a rich, savory gravy that's a true comfort delight. It's a breeze to prepare and the end result? Absolutely delicious! You'll want to make it a regular on your meal rotation!

Ingredients for Salisbury Meatballs and Gravy

  • Ground beef: Essential for meatballs, provides savory flavor and juicy texture when cooked, a staple in classic Salisbury meatballs.
  • Breadcrumbs: Binds meatballs together, adds texture, and helps retain moisture, creating tender meatballs with a satisfying bite.
  • Milk: Adds moisture and tenderness to the meatballs, ensuring they are juicy and flavorful when cooked in the pressure cooker.
  • Onion: Enhances flavor with its aromatic sweetness, adding depth to the meatballs and complementing the savory beef.
  • Garlic: Infuses a rich, pungent flavor into the meatballs, elevating the overall taste and aroma of the dish.
  • Worcestershire sauce: Provides a umami-rich, tangy flavor to the meatballs, enhancing the savory profile and adding depth to the dish.
  • Beef broth: Forms the base for the gravy, infusing the dish with rich beefy flavor and creating a luscious sauce.
  • Cornstarch: Thickens the gravy to a silky consistency, binding the flavors together and creating a velvety texture for the dish.
  • Fresh parsley: Adds a pop of freshness and color to the dish, garnishing the meatballs and gravy for a visually appealing presentation.

Essential Tools for Making Salisbury Meatballs and Gravy in a Pressure Cooker

  • Pressure cooker: Essential for cooking the meatballs quickly under pressure, ensuring they are tender and flavorful.
  • Bowl: Needed for mixing the ingredients for the meatballs together thoroughly before forming them into balls.
  • Sauté mode: Allows for browning the meatballs in the pressure cooker before pressure cooking, adding depth of flavor.
  • Small bowl: Used for creating a cornstarch slurry to thicken the gravy for the meatballs.
  • Tongs: Necessary for turning the meatballs while browning and removing them from the pressure cooker safely.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • Fresh parsley for garnish


  1. In a bowl, mix together the ground beef, breadcrumbs, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Form into meatballs.
  2. Set the pressure cooker to sauté mode and brown the meatballs on all sides.
  3. Add beef broth to the pressure cooker and lock the lid in place. Cook on high pressure for 10 minutes.
  4. Release the pressure manually and remove the meatballs from the cooker.
  5. In a small bowl, mix cornstarch with water to create a slurry. Stir into the broth in the pressure cooker to thicken into gravy.
  6. Serve the meatballs with the gravy, garnished with fresh parsley.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 12 g | Protein: 25 g | Total Fat: 22 g | Saturated Fat: 8 g | Trans Fat: 1 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 3 g | Cholesterol: 80 mg | Sodium: 800 mg | Dietary Fiber: 1 g | Sugar: 2 g | Calcium: 50 mg | Potassium: 400 mg | Iron: 3 mg | Vitamin A: 100 µg | Vitamin C: 5 mg

Can Salisbury Meatballs and Gravy Be Made Ahead or Frozen?

Make Ahead Instructions

  • Prepare the meatballs as instructed and store them in an airtight container in the refrigerator for up to 24 hours.
  • You can also shape the meatballs and freeze them on a baking sheet before transferring to a freezer-safe bag for up to 3 months.

Freezing Instructions

  • To freeze cooked meatballs, cool them completely, then place in a single layer on a baking sheet in the freezer. Once frozen, transfer to a freezer-safe bag or container for up to 3 months.
  • Thaw frozen meatballs overnight in the refrigerator before reheating.

When forming the meatballs, try using a cookie scoop to ensure they are all the same size for even cooking. This will help them cook at the same rate and prevent some from being overcooked while others are undercooked.

Common Questions About Making Salisbury Meatballs and Gravy in a Pressure Cooker

Can I use ground turkey instead of ground beef for this recipe?
Yes, you can substitute ground turkey for ground beef in this recipe for a lighter option.
Can I make the meatballs ahead of time and freeze them?
Absolutely! You can prepare the meatballs in advance and freeze them for later use. Just make sure to thaw them before cooking.
Is there a way to make this recipe gluten-free?
To make this recipe gluten-free, you can use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for regular breadcrumbs.
Can I add vegetables to the meatball mixture?
Certainly! Feel free to add finely chopped vegetables like bell peppers, carrots, or zucchini to the meatball mixture for added flavor and nutrition.
How can I make the gravy thicker?
If you prefer a thicker gravy, you can increase the amount of cornstarch in the slurry or let the gravy simmer for a bit longer to reduce and thicken.

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