As a mother, I find comfort in cooking meals that bring my family together, and these Salisbury Steak Meatballs are no exception. This recipe is a treasured part of our dinner rotation, reminding me of cozy evenings spent around the table. It all started when my husband and I were newlyweds, living in a tiny apartment with a kitchen that barely fit two people. We would whip up these meatballs with whatever we had on hand, and over the years, they’ve transformed into a family favorite.
What I love about these meatballs is how easy they are to make. Even on those busy weeknights when everyone is rushing home from school or work, I can quickly prepare this dish and have it on the table in less than an hour. The rich, hearty mushroom gravy is the star of the show, elevating simple ingredients into something truly special. It’s one of those recipes that makes the house smell amazing, drawing everyone in and leaving them eager for dinner.
Whether you serve them over creamy mashed potatoes or cozy egg noodles, they always leave everyone satisfied. Plus, it’s a great way to sneak in some extra veggies! I often add whatever greens I have left in the fridge, making it a versatile dish that adapts to what we have on hand. If you’re looking for a meal that’s sure to please the whole family, this is it. I can’t wait for you to try this recipe and share it with your loved ones, just like I do!
How to Make
Click here to get printable version
Salisbury Steak Meatballs with Hearty Mushroom Gravy
Ingredients
- 1 ¼ pounds ground beef
- 1 large egg
- ¼ cup finely grated onions
- ⅔ cup panko breadcrumbs
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 2 teaspoons low sodium soy sauce
- 2 teaspoons mustard powder
- 1 tablespoon olive oil (plus more if needed)
- 6-8 baby Bella mushrooms, chopped
- ½ cup sliced onion (1/4 inch thick)
- 4-6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 2 teaspoons Dijon mustard
- 3 tablespoons butter
Directions
In a mixing bowl, combine the grated onions, panko breadcrumbs, garlic powder, onion powder, Worcestershire sauce, soy sauce, mustard powder, ketchup, and a sprinkle of salt. Allow this mixture to rest for 5 minutes, letting the breadcrumbs absorb the moisture. Then, incorporate the ground beef and egg, mixing gently until just combined. Shape the mixture into 18-22 meatballs, each about 1 ½ tablespoons in size.
Next, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the meatballs in a single layer and cook them for about 6-9 minutes, turning occasionally until they are browned on all sides. They don’t need to be fully cooked at this point, so transfer them to a plate once browned, adding more oil as necessary for the remaining meatballs.
For the gravy, melt 1 tablespoon of butter in the same skillet. Add the chopped mushrooms and sauté for 3-4 minutes until golden brown. Next, toss in the sliced onions and cook for an additional 3 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Melt the remaining butter in the skillet, and then whisk in the flour, cooking for about 1 minute. Gradually pour in the beef broth while whisking to avoid lumps. Stir in the Dijon mustard, soy sauce, and Worcestershire sauce. Allow the gravy to simmer for about 3 minutes until it thickens slightly.
Return the meatballs to the skillet along with any juices that have accumulated on the plate. Let everything simmer together for about 4 minutes. If the gravy gets too thick, add a splash of water to reach your desired consistency. Adjust the seasoning to taste.
Serve these flavorful meatballs over creamy mashed potatoes or tender egg noodles for a delicious and satisfying meal!
Storing Suggestion
Store leftover Salisbury steak meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the gravy if needed.
Cooking Tips
For added flavor, consider mixing in some fresh herbs like parsley or thyme into the meatball mixture. You can also swap out ground beef for ground turkey or chicken for a lighter version. Adjust the seasoning based on your preference for a more personalized dish.
Serving Suggestions
These meatballs pair wonderfully with creamy mashed potatoes, egg noodles, or even a side of steamed vegetables. For added garnish, sprinkle with chopped parsley or serve with a side salad to balance the rich flavors.
Ingredient Substitutions
If you don’t have panko breadcrumbs, regular breadcrumbs can work too. You can also replace ground beef with ground turkey or pork for a different flavor profile without significantly altering the recipe’s integrity.
Seasonal Variations
During the fall, you can add diced butternut squash or sweet potatoes to the meatball mixture for added sweetness and texture. In spring, incorporating fresh herbs like basil or cilantro can brighten up the dish, making it perfect for warmer weather.
Allergen Information
This recipe contains common allergens such as gluten (from the panko breadcrumbs) and soy (from the soy sauce). For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce to ensure everyone can enjoy this meal safely.
FAQ
Can I freeze Salisbury steak meatballs?
Yes! These meatballs freeze beautifully. Place them in a single layer on a baking sheet to freeze them first, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I serve with Salisbury steak meatballs?
These meatballs are delicious served over mashed potatoes, egg noodles, or even rice. For a complete meal, consider adding a side of roasted vegetables or a fresh salad to brighten up the plate.
How can I make the gravy thicker?
If your gravy isn’t thickening as desired, you can create a slurry with equal parts cornstarch and cold water. Stir it into the simmering gravy until it reaches the desired consistency. Allow it to cook for an additional minute.
Can I use fresh mushrooms instead of baby Bellas?
Absolutely! While baby Bellas are flavorful, you can use any type of fresh mushroom, such as button mushrooms or cremini. Just be sure to slice them evenly to ensure they cook thoroughly.
How long do leftovers last?
Leftover Salisbury steak meatballs can be stored in the refrigerator for up to 3 days in an airtight container. They reheat well on the stove or in the microwave, so you can enjoy them again without losing flavor.
Can I make this dish ahead of time?
Yes! You can prepare the meatballs and gravy in advance and store them separately in the refrigerator. Simply reheat them before serving for a quick and easy dinner option.
Salisbury Steak Meatballs with Hearty Mushroom Gravy
Ingredients
- 1 ¼ pounds ground beef
- 1 large egg
- ¼ cup finely grated onions
- ⅔ cup panko breadcrumbs
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce (plus extra for gravy)
- 2 teaspoons low sodium soy sauce
- 2 teaspoons mustard powder
- 1 tablespoon olive oil (plus extra if needed)
- 6-8 baby Bella mushrooms, chopped
- ½ cup sliced onion (1/4 inch thick)
- 4-6 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 2 teaspoons Dijon mustard
- 2 teaspoons low sodium soy sauce
- 3 tablespoons butter
Instructions
- In a bowl, mix the grated onions, panko breadcrumbs, garlic powder, onion powder, Worcestershire sauce, soy sauce, mustard powder, ketchup, and a pinch of salt. Let the mixture rest for 5 minutes to absorb moisture. Add the ground beef and egg, stirring just until blended. Form the mixture into 18-22 meatballs, each about 1 ½ tablespoons in size.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the meatballs in a single layer, flipping halfway, until browned on all sides, about 6-9 minutes. It’s okay if they aren’t fully cooked through yet. Remove the meatballs to a plate, and repeat with remaining meatballs, adding more oil if needed.
- Add 1 tablespoon of butter to the skillet. Once melted, toss in the chopped mushrooms and cook until they’re nicely browned, about 3-4 minutes. Add the sliced onions and cook for another 3 minutes, followed by the garlic for 30 seconds until fragrant.
- Melt the rest of the butter in the skillet, then stir in the flour and cook for about 1 minute, stirring constantly. Slowly add the beef broth, whisking continuously until smooth. Mix in the Dijon mustard, soy sauce, and Worcestershire sauce. Let the sauce simmer for 3 minutes, allowing it to thicken slightly.
- Add the meatballs back into the skillet with any juices from the plate. Let everything simmer together for about 4 minutes. If the gravy becomes too thick, you can thin it out with a splash of water. Adjust seasoning to taste.
- Serve the meatballs with the mushroom gravy over mashed potatoes or egg noodles.
