Now, as a wife and mother myself, I find joy in recreating those beloved dishes and adding my own twist. One of my go-to recipes is Salisbury Steak Meatballs with Mushroom Gravy. Not only is this recipe simple to make, but it’s also incredibly satisfying. The combination of savory meatballs and a rich, creamy gravy topped with sautéed mushrooms is an absolute winner. Trust me, when you serve these meatballs, you’ll have everyone asking for seconds!
This dish is perfect for busy evenings when you want something quick and delicious. With just a handful of ingredients, you can transform everyday ground beef into something truly special. Adding a bit of Worcestershire sauce and a splash of steak sauce really makes the flavors pop, and all it takes is 40 minutes from start to finish. Plus, leftovers are a dream—if there are any! I encourage you to try it out, and maybe it’ll become a new family favorite in your home too.
How to Make Salisbury Steak Meatballs with Mushroom Gravy
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Ingredients
- 1 lb lean ground beef
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tbsp A1 steak sauce
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp butter, divided
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 8 oz sliced mushrooms (cremini or baby bella)
- Chopped fresh parsley (optional)
Directions
First things first, preheat your oven to 400°F and line a baking sheet with foil or parchment paper for easier cleanup later.
In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, steak sauce, ketchup, Dijon mustard, onion powder, garlic powder, as well as salt and pepper. Use your hands to thoroughly mix everything together, then shape the mixture into small meatballs—around 16 to 20 pieces. Arrange them on the prepared baking sheet. Bake in the oven for about 16 to 20 minutes or until they’re cooked through and reach an internal temperature of 160°F.
While the meatballs are baking, grab a large skillet and heat 1 tablespoon of butter over medium-high heat. Toss in the sliced mushrooms and cook for about 3 to 5 minutes, stirring occasionally until they start to soften. Take the mushrooms out and set them aside, but keep all those yummy juices in the pan.
Next, reduce the heat to medium and melt the remaining two tablespoons of butter in the same skillet. Add the flour and whisk it continuously until it forms a smooth mixture. Slowly pour in the beef broth while whisking, then add the tomato paste and Worcestershire sauce. Bring everything to a simmer, scraping the bottom of the skillet for any flavorful bits, and let it cook until thickened, about 3 to 5 minutes.
Finally, return the mushrooms to the skillet, giving it a good stir. Let it simmer for an additional minute to blend all the flavors together. Once the meatballs are done, gently place them in the gravy and let them heat for another minute. For a final touch, sprinkle some chopped parsley on top before serving. Enjoy every delicious bite!
Storing Suggestion
Leftover Salisbury Steak Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat with a splash of beef broth to keep them moist.
Cooking Tips
For added flavor, consider incorporating some grated Parmesan cheese into the meatball mixture. If you’re in a rush, you can use pre-made meatballs from the store—just adjust the cooking time accordingly. Don’t shy away from adding your favorite herbs to the gravy for an extra punch!
Serving Suggestions
Serve these meatballs over a bed of creamy mashed potatoes or buttered egg noodles to soak up that rich gravy. As a side, you might want to add some steamed green beans or a fresh salad. A glass of red wine pairs perfectly with this hearty dish!
Ingredient Substitutions
If you don’t have panko breadcrumbs, regular breadcrumbs work just fine. For a healthier option, ground turkey or chicken can be substituted for the beef to create a lighter meatball. You can also use gluten-free breadcrumbs to make this dish gluten-free.
Seasonal Variations
In the fall, adding diced butternut squash to the gravy can give it a sweet twist. In the spring, you might want to incorporate fresh herbs like thyme or rosemary for a brighter flavor that complements the mushrooms beautifully.
Allergen Information
This recipe contains common allergens such as wheat (present in breadcrumbs and flour) and eggs. To make it egg-free, you can use 1/4 cup of applesauce in place of the egg. For a gluten-free version, make sure to use gluten-free breadcrumbs and flour.
FAQ
Can I freeze Salisbury Steak Meatballs?
Yes! After cooking, let the meatballs cool completely and then place them in an airtight container or freezer bag. You can freeze them for up to 3 months. To reheat, thaw in the refrigerator overnight and heat in the microwave or stove.
How do I know when the meatballs are cooked through?
The best way to determine if meatballs are cooked is to use a meat thermometer. They should reach an internal temperature of 160°F. If you don’t have one, cut one open to check that the interior is no longer pink.
Can I use different types of meat for the meatballs?
Absolutely! Ground turkey, pork, or a mix of meats can be used to create your meatballs. Just note that different meats may have different cooking times, so adjust accordingly to ensure they are thoroughly cooked.
What can I serve with Salisbury Steak Meatballs?
This dish pairs wonderfully with creamy mashed potatoes, egg noodles, or rice. You can also serve it with a side of steamed vegetables or a fresh salad to balance out the richness of the gravy.
How long will leftovers last in the refrigerator?
Leftover Salisbury Steak Meatballs will stay fresh in the refrigerator for about 3 days when stored in an airtight container. Be sure to reheat them properly before serving to enjoy their best flavor.
Can I make this recipe in advance?
Yes, you can prepare the meatballs a day ahead of time and cook them just before serving. Alternatively, you can prepare the entire dish and store it in the fridge. Just reheat it gently on the stove to ensure the meatballs stay moist.
Salisbury Steak Meatballs with Mushroom Gravy
Ingredients
- 1 lb ground beef, lean
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tablespoon A1 steak sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
- 3 tablespoons butter divided
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 8 oz mushrooms, sliced (cremini or baby bella)
- Fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 400°F and prepare a baking sheet by lining it with foil or parchment paper.
- In a large bowl, mix together the ground beef, breadcrumbs, egg, steak sauce, ketchup, mustard, onion powder, garlic powder, and season with salt and black pepper. Shape the mixture into small meatballs (about 16 to 20) and place them on the prepared baking sheet. Bake for 16-20 minutes until the meatballs reach an internal temperature of 160°F.
- While the meatballs are baking, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 3 to 5 minutes, stirring occasionally, until softened. Remove the mushrooms from the skillet, leaving any juices behind.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Once melted, whisk in the flour, stirring constantly until smooth. Gradually pour in the beef broth, followed by the tomato paste and Worcestershire sauce, whisking to combine. Bring the mixture to a simmer, scraping up any browned bits from the skillet, and cook for 3 to 5 minutes until the gravy thickens.
- Return the mushrooms and their juices to the pan, stir to combine, and simmer for an additional minute. Once the meatballs are done, transfer them into the gravy and heat for another minute.
- If desired, sprinkle chopped parsley on top before serving. Enjoy!
