Have you ever wondered why Salisbury steak meatballs with mushroom gravy taste even better than the traditional steak version? The secret lies in the increased surface area of the meatballs, which allows for more browning and, consequently, more flavor. This dish combines the savory goodness of seasoned beef meatballs with a rich mushroom gravy, creating a comforting meal that’s perfect for any occasion.
Why You’ll Love This Recipe
- Juicy and Tender Meatballs: The combination of panko breadcrumbs and grated onion ensures that each meatball is moist and flavorful.
- Rich Mushroom Gravy: Sautéed mushrooms and a well-seasoned beef stock create a gravy that’s both hearty and delicious.
- Versatile Serving Options: Pair these meatballs with mashed potatoes, rice, or pasta for a complete meal.
- Family Favorite: This dish is a hit with both kids and adults, making it a great choice for family dinners.
Ingredients
For the Meatballs:
- 3/4 cup panko breadcrumbs
- 1/2 onion, peeled
- 500g / 1 lb ground beef
- 1 garlic clove, minced
- 1 egg
- 1 tbsp ketchup
- 1 beef bouillon cube, crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard
For Cooking the Meatballs:
- 1 tbsp olive oil
For the Sautéed Mushrooms:
- 2 tbsp unsalted butter
- 250g / 8 oz mushrooms, sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves, minced
For the Gravy:
- 2 cups low-sodium beef stock
- 1/4 tsp salt
- 1/4 tsp pepper
For the Gravy Thickener (Slurry):
- 3 tbsp all-purpose flour
- 2 tbsp water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
For Serving:
- Mashed potatoes, rice, or pasta
- Chopped parsley (optional)
How to Make Salisbury Steak Meatballs
- Prepare the Meatball Mixture:
- Place the panko breadcrumbs in a large bowl.
- Using a box grater, grate the onion over the breadcrumbs to allow the juices to soak in.
- Add the ground beef, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard.
- Mix thoroughly with your hands until well combined.
- Form the Meatballs:
- Roll the mixture into 20 to 22 balls, each about 1 1/2 tablespoons in size.
- Cook the Meatballs:
- Heat the olive oil in a large skillet over high heat.
- Add the meatballs and cook until browned on the outside but still raw inside.
- Transfer the meatballs from the skillet to a plate and set them aside.
- Sauté the Mushrooms:
- In the same skillet, melt the butter over high heat.
- Add the sliced mushrooms and cook until they start to soften, about 2 minutes.
- Add the salt, pepper, and minced garlic.
- Cook for an additional 2 minutes, or until the garlic turns golden and the mushrooms are tender.
- Prepare the Gravy:
- In a bowl, mix the flour, water, Dijon mustard, and Worcestershire sauce until smooth to create the slurry.
- Add the beef stock, salt, pepper, and slurry to the skillet with the mushrooms.
- Stir to combine and bring the mixture to a simmer.
- Simmer the Meatballs in Gravy:
- When the gravy begins to simmer, return the meatballs to the skillet along with any juices that have collected.
- Adjust the heat to medium and let it simmer gently for 5 minutes, or until the gravy has thickened and the meatballs are cooked through.
- Serve:
- Spoon the meatballs over your choice of mashed potatoes, rice, or pasta for serving.
- Sprinkle with chopped parsley if desired.
Helpful Tips
- Use Panko Breadcrumbs: Panko breadcrumbs are larger than regular breadcrumbs, which helps make the meatballs more tender.
- Grate the Onion: Grating the onion over the breadcrumbs allows the juices to soak in, adding moisture and flavor to the meatballs.
- Don’t Overmix: Mix the meatball ingredients until just combined to avoid tough meatballs.
- Simmer Gently: Simmer the meatballs gently in the gravy to ensure they cook through without falling apart.
Substitutions and Variations
- Meat Options: You can substitute ground beef with ground turkey, chicken, pork, or lamb.
- Breadcrumbs: If you don’t have panko breadcrumbs, you can use 1/2 cup of regular breadcrumbs.
- Bouillon Cube: If you don’t have a beef bouillon cube, you can use chicken or vegetable bouillon or stock powder.
- Serving Suggestions: Serve the meatballs over mashed potatoes, rice, pasta, or even mashed cauliflower for a low-carb option.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can prepare the meatballs and gravy ahead of time and store them in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
Can I freeze the meatballs? Yes, the cooked meatballs and gravy can be frozen in a sealed container for up to three months. Let them thaw overnight in the refrigerator, then reheat on the stovetop.
Can I use fresh breadcrumbs instead of panko? Yes, but panko breadcrumbs are recommended for a lighter texture.
Storage Instructions
- Refrigerator: Keep any leftovers in a sealed container in the fridge for 3 to 4 days.
- Freezer: Freeze the meatballs and gravy in an airtight container for up to 3 months.
- Reheating: Thaw frozen meatballs in the refrigerator overnight. Warm them on the stove over medium heat until fully heated through.
Conclusion
Salisbury steak meatballs with mushroom gravy are a delicious and comforting meal that’s perfect for any night of the week. The tender meatballs and rich gravy pair wonderfully with mashed potatoes, rice, or pasta. Give this recipe a try and enjoy a hearty, homemade dinner that’s sure to please the whole family.
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Salisbury Steak Meatballs with Mushroom Gravy
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
Description
Salisbury Steak Meatballs are juicy, tender, and smothered in a rich mushroom gravy. Made with seasoned ground beef and pantry staples, this comfort classic is an easy weeknight dinner everyone will enjoy. Serve it over mashed potatoes, rice, or pasta—guaranteed to satisfy!
Ingredients
Meatballs:
3/4 cup panko breadcrumbs
1/2 onion, grated
500g / 1 lb ground beef
1 garlic clove, minced
1 egg
1 tbsp ketchup
1 beef bouillon cube, crumbled
1/2 tsp Worcestershire sauce
3 tsp Dijon mustard
For Cooking Meatballs:
1 tbsp olive oil
Sautéed Mushrooms:
2 tbsp unsalted butter
250g / 8 oz mushrooms, sliced
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
Gravy:
2 cups low-sodium beef stock
1/4 tsp salt
1/4 tsp pepper
Gravy Thickener (Slurry):
3 tbsp all-purpose flour
2 tbsp water
2 tsp Dijon mustard
2 tsp Worcestershire sauce
To Serve:
Mashed potatoes, rice, or pasta
Chopped parsley (optional)
Instructions
Prepare the Meatball Mixture:
Place the panko breadcrumbs in a large bowl.
Using a box grater, grate the onion over the breadcrumbs to allow the juices to soak in.
Add the ground beef, minced garlic, egg, ketchup, crumbled bouillon cube, Worcestershire sauce, and Dijon mustard.
Mix thoroughly with your hands until well combined.
Form the Meatballs:
Roll the mixture into 20 to 22 balls, each about 1 1/2 tablespoons in size.
Cook the Meatballs:
Heat the olive oil in a large skillet over high heat.
Add the meatballs and cook until browned on the outside but still raw inside.
Transfer the meatballs from the skillet to a plate and set them aside.
Sauté the Mushrooms:
In the same skillet, melt the butter over high heat.
Add the sliced mushrooms and cook until they start to soften, about 2 minutes.
Add the salt, pepper, and minced garlic.
Cook for an additional 2 minutes, or until the garlic turns golden and the mushrooms are tender.
Prepare the Gravy:
In a bowl, mix the flour, water, Dijon mustard, and Worcestershire sauce until smooth to create the slurry.
Add the beef stock, salt, pepper, and slurry to the skillet with the mushrooms.
Stir to combine and bring the mixture to a simmer.
Simmer the Meatballs in Gravy:
When the gravy begins to simmer, return the meatballs to the skillet along with any juices that have collected.
Adjust the heat to medium and let it simmer gently for 5 minutes, or until the gravy has thickened and the meatballs are cooked through.
Serve:
Spoon the meatballs over your choice of mashed potatoes, rice, or pasta for serving.
Sprinkle with chopped parsley if desired.
Notes
Sub panko with 1/2 cup regular breadcrumbs if needed.
Swap beef bouillon with chicken or vegetable.
Great make-ahead or freezer-friendly option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes