If you’re craving a cozy, hearty dish that feels like a warm hug on a plate, you’ve got to try this Salisbury Steak Meatballs with Mushroom Gravy Recipe. It takes the classic comfort of Salisbury steak and transforms it into perfectly tender meatballs, swathed in a luscious mushroom gravy that’s rich, savory, and utterly irresistible. This recipe is a wonderful way to bring family and friends together around the dinner table with minimal fuss but maximum flavor and satisfaction.
Ingredients You’ll Need
The magic behind this Salisbury Steak Meatballs with Mushroom Gravy Recipe lies in the simplicity of the ingredients. Each one plays a starring role, whether it’s making the meatballs satisfyingly juicy or the gravy deeply flavorful and silky smooth.
- Ground beef: The base for your meatballs; choose a good quality with some fat for tenderness.
- Breadcrumbs: Helps bind the meatballs while keeping them light and soft.
- Milk: Adds moisture to the breadcrumb mixture for perfect texture.
- Egg: Acts as a binder to hold the meatballs together.
- Ketchup: Introduces a subtle tang and sweetness to the meatballs.
- Worcestershire sauce: Adds depth and umami to both meatballs and gravy.
- Onion powder & garlic powder: Infuse the meat with classic savory notes.
- Salt and black pepper: Essential seasonings to elevate every bite.
- Olive oil: For perfectly searing the meatballs until golden brown.
- Butter: Creates a rich base for the mushroom gravy.
- Mushrooms: Earthy and tender mushrooms provide a meaty texture to the sauce.
- Finely chopped onion: Adds sweetness and aroma to the gravy.
- All-purpose flour: Thickens the gravy to velvety perfection.
- Beef broth: The flavorful liquid foundation for the gravy.
- Dijon mustard: Lends a subtle tang that brightens the sauce.
- Optional chopped parsley: For a fresh, vibrant garnish that pops.
How to Make Salisbury Steak Meatballs with Mushroom Gravy Recipe
Step 1: Preparing the Meatballs
Start by combining the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a large bowl. Mix everything gently until just combined to avoid overworking the meat, which can make the meatballs tough. Shape the mixture into 1 to 1.5-inch meatballs, perfectly bite-sized and ready to brown.
Step 2: Browning the Meatballs
Heat olive oil over medium heat in a large skillet, then add the meatballs. Let them cook for 6 to 8 minutes, turning occasionally so they brown evenly on all sides. Don’t worry if they aren’t fully cooked through — they will finish cooking in the gravy later. Once browned, remove them from the skillet and set aside to rest for a moment.
Step 3: Crafting the Mushroom Gravy
In the same skillet, melt the butter. Add the sliced mushrooms and finely chopped onion, sautéing for about 5 to 6 minutes until they’re tender, golden, and fragrant. Sprinkle the flour over the veggies and stir constantly for a minute, making sure not to let it burn. This step ensures that the gravy will thicken beautifully.
Step 4: Building the Sauce
Slowly whisk in the beef broth, scraping up any browned bits from the skillet — these add incredible flavor. Stir in Worcestershire sauce and Dijon mustard, then let the gravy simmer gently for 3 to 4 minutes until it’s slightly thickened and glossy.
Step 5: Simmering the Meatballs in Gravy
Return the browned meatballs to the skillet, nestling them into the mushroom gravy. Allow them to simmer on low for another 10 to 12 minutes, or until the meatballs are fully cooked through and the sauce reaches a rich, thick consistency. This slow finish ensures the meatballs absorb all the wonderful flavors from the gravy.
How to Serve Salisbury Steak Meatballs with Mushroom Gravy Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a lovely burst of color and a bright, fresh note that contrasts beautifully with the rich mushroom gravy. It’s the simple final touch that elevates this dish to restaurant quality right at home.
Side Dishes
These Salisbury Steak Meatballs with Mushroom Gravy Recipe shine when served over creamy mashed potatoes, fluffy egg noodles, or even a bed of steamed rice. Each base soaks up that luscious gravy, creating a comforting and satisfying meal. For a lighter option, roasted vegetables or a green salad can provide a perfect balance.
Creative Ways to Present
Try making slider-sized meatballs for a fun appetizer or party dish, serving each on a small bun with some gravy drizzled on top. Another idea is to plate the meatballs in individual shallow bowls, ladling extra mushroom gravy around them for an elegant presentation. No matter how you serve them, they’re guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury Steak Meatballs with Mushroom Gravy Recipe should be stored tightly covered in the refrigerator. They stay fresh for about 3 to 4 days, making them a convenient and delicious next-day meal or lunch option.
Freezing
If you want to make this recipe ahead for busy nights, you can freeze the cooked meatballs separately on a baking sheet before transferring them to a freezer-safe container. Freeze the mushroom gravy in a separate airtight container. Both parts keep well for up to 2 months.
Reheating
When reheating, gently warm the gravy in a skillet over low heat and add the meatballs to simmer until heated through. This helps maintain the meatballs’ moisture and ensures the sauce doesn’t scorch. Avoid microwaving if possible to keep the best texture and flavor.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative, though they may need a little extra seasoning and careful cooking to stay moist. The mushroom gravy will help keep everything flavorful and juicy.
What if I don’t have Worcestershire sauce?
You can substitute soy sauce mixed with a tiny splash of vinegar or lemon juice for a similar tangy umami flavor. It won’t be exactly the same but will still enhance the dish nicely.
Is there a gluten-free version of this dish?
Yes, simply swap regular breadcrumbs for gluten-free ones and use a gluten-free flour or cornstarch to thicken the gravy. Ensure your beef broth is gluten-free as well, and you’re good to go!
Can I make this recipe in advance and reheat later?
Definitely. This Salisbury Steak Meatballs with Mushroom Gravy Recipe actually tastes even better the next day when the flavors have melded. Just refrigerate or freeze and reheat gently when ready to serve.
What’s the best way to tell when the meatballs are cooked through?
After simmering in the gravy for 10 to 12 minutes, the meatballs should reach an internal temperature of 160°F. If you don’t have a thermometer, cut one open to ensure it’s no longer pink inside and the juices run clear.
Final Thoughts
This Salisbury Steak Meatballs with Mushroom Gravy Recipe is an absolute gem for anyone seeking comfort food that’s both easy and impressive. The combination of juicy, tender meatballs with rich mushroom gravy is pure magic, and the best part is how simple it is to make from scratch. I can’t wait for you to gather your ingredients, cozy up in the kitchen, and make this delicious dish your new favorite weeknight dinner. Trust me, every bite will bring a smile to your face.
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Salisbury Steak Meatballs with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting Salisbury Steak Meatballs with Mushroom Gravy recipe features juicy beef meatballs cooked in a rich and savory mushroom gravy. Perfect for a hearty family meal, these skillet-cooked meatballs combine classic flavors with easy stovetop cooking for a satisfying dinner that pairs beautifully with mashed potatoes, noodles, or rice.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Make the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently until just combined, taking care not to overwork the meat, then form the mixture into 1 to 1.5-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs, cooking for 6 to 8 minutes while turning occasionally to brown all sides. The meatballs do not need to be cooked through at this stage. Remove meatballs from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and finely chopped onions. Sauté for 5 to 6 minutes until the vegetables are tender and browned, stirring occasionally.
- Create the Gravy Base: Sprinkle the flour over the mushrooms and onions and stir continuously for about 1 minute to cook out the raw flour taste and coat the vegetables.
- Add Liquids and Seasonings: Gradually whisk in the beef broth to prevent lumps, then stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the gravy slightly thickens.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, nestling them into the gravy. Simmer for an additional 10 to 12 minutes, or until the meatballs are fully cooked through and the sauce is rich and thickened.
- Serve: Serve the Salisbury steak meatballs hot, garnished with chopped parsley if desired. These pair excellently with mashed potatoes, egg noodles, or rice for a complete, comforting meal.
Notes
- Delicious served over mashed potatoes, egg noodles, or rice.
- Substitute ground turkey or chicken for a lighter version.
- For extra flavor, add a splash of red wine to the gravy when adding the broth.
