If you love the hearty flavors of classic Salisbury steak but crave something even cozier, these Salisbury Steak Meatballs with Mushroom Gravy are the answer. Tender, juicy meatballs simmered in a rich, savory mushroom gravy — it’s comfort food perfected. Every bite is loaded with flavor from the seared beef, aromatic herbs, and that velvety, buttery sauce. I once made this recipe with half ground beef and half ground turkey for a lighter version, and it was just as flavorful — rich, tender, and incredibly satisfying. Serve it over mashed potatoes, rice, or egg noodles, and you’ve got a family favorite that never fails to impress.
Why You’ll Love This Recipe
These Salisbury Steak Meatballs are the ultimate twist on a classic comfort dish. You get all the same deep, savory flavors in a bite-sized, easy-to-serve form. The meatballs are tender and flavorful, while the homemade mushroom gravy adds a luxurious touch. It’s a one-pan meal that’s simple enough for weeknights but delicious enough for special occasions. Plus, it’s hearty, cozy, and guaranteed to leave everyone asking for seconds.
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Salisbury Steak Meatballs with Mushroom Gravy – Ultimate Comfort
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
The Ultimate Salisbury Steak Meatballs with Mushroom Gravy are juicy, flavorful beef meatballs smothered in a rich, savory mushroom and onion gravy. This comfort food classic combines everything you love about Salisbury steak in bite-sized form — perfect over mashed potatoes, rice, or egg noodles.
Ingredients
- 1 lb ground beef (85% lean)
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce (for gravy)
- Chopped parsley, for garnish
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Mix until just combined.
- Form into 1-inch meatballs (about 16–18 total).
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5–6 minutes. Remove and set aside (they will finish cooking in the gravy).
- In the same skillet, melt butter. Add onions and mushrooms and sauté for 5–6 minutes until softened and golden.
- Sprinkle flour over the onions and mushrooms, stirring to coat evenly. Cook for 1 minute.
- Gradually whisk in beef broth until smooth. Add tomato paste, Dijon mustard, thyme, and Worcestershire sauce. Simmer until thickened, about 5 minutes.
- Return meatballs to the skillet and coat with the gravy. Cover and simmer for 10–12 minutes, or until meatballs are cooked through and the gravy is rich and thick.
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or egg noodles.
Notes
- For extra tenderness, use a mix of ground beef and pork.
- You can substitute gluten-free breadcrumbs and flour if needed.
- Add a splash of cream to the gravy for a richer texture.
- Leftovers reheat beautifully and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef – The base of the meatballs; use 80/20 for juicy, flavorful results.
Breadcrumbs – Help bind the mixture and keep the meatballs tender.
Egg – Holds everything together for perfect texture.
Onion – Adds moisture and sweetness to the meatballs.
Garlic – Infuses both the meatballs and the gravy with rich, savory flavor.
Worcestershire sauce – Provides that classic Salisbury steak depth and umami richness.
Mustard (optional) – Adds a hint of tang and complexity to the meat mixture.
Salt and black pepper – Essential for seasoning and balance.
Butter and olive oil – For browning the meatballs and adding richness to the gravy.
Mushrooms – Sliced baby bella or cremini mushrooms add a hearty, earthy flavor to the sauce.
Beef broth – Forms the base of the gravy, making it flavorful and deeply savory.
All-purpose flour – Thickens the gravy to the perfect silky consistency.
Onion powder and garlic powder – Layer extra flavor into the sauce.
Heavy cream or half-and-half (optional) – Adds a luxurious, creamy texture to the mushroom gravy.
Fresh parsley – For garnish and a touch of color before serving.
Directions
In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, Worcestershire sauce, mustard, salt, and pepper. Mix gently until just combined — avoid overmixing to keep the meatballs tender.
Form the mixture into meatballs, about 1½ inches in diameter. Heat butter and olive oil in a large skillet over medium-high heat. Add the meatballs in batches and sear on all sides until browned (they don’t need to be fully cooked through at this stage). Remove and set aside.
In the same skillet, add more butter if needed, then add the mushrooms. Cook for 5–6 minutes until golden and tender. Sprinkle flour over the mushrooms and stir to coat. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer until the sauce thickens.
Season with garlic powder, onion powder, and a splash of Worcestershire sauce. Stir in heavy cream if using for a richer finish. Return the meatballs to the pan and simmer for 10–12 minutes, or until cooked through and the sauce has thickened beautifully.
Garnish with fresh parsley and serve warm over mashed potatoes, rice, or egg noodles.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large skillet or sauté pan
- Mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs or slotted spoon
Servings and timing
This recipe serves 4–6 people.
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: About 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of beef broth or water if the sauce thickens too much. You can also freeze the meatballs and gravy for up to 2 months — thaw overnight in the refrigerator before reheating.
Variations and Customizations
Creamy Dijon Mushroom Gravy
Add a spoonful of Dijon mustard and a splash of cream for a tangy, rich variation.
Turkey or Chicken Version
Use ground turkey or chicken for a lighter yet equally flavorful option.
Onion Gravy Style
Sauté thinly sliced onions along with the mushrooms for a sweeter, caramelized gravy.
Spicy Kick
Add a pinch of cayenne or red pepper flakes for a subtle heat.
Bacon Infused
Stir in crumbled cooked bacon to the sauce for smoky, savory depth.
Gluten-Free Option
Use gluten-free breadcrumbs and flour for a completely gluten-free dish.
Herb Lovers’ Twist
Mix in fresh thyme or rosemary for an aromatic touch.
Cheese-Stuffed Meatballs
Insert small cubes of mozzarella or provolone into each meatball for a gooey surprise inside.
Red Wine Mushroom Sauce
Replace some of the beef broth with dry red wine for a more complex, elegant flavor.
Crockpot Salisbury Meatballs
After searing, transfer everything to a slow cooker and cook on low for 4 hours for effortless tenderness.
FAQs
Can I bake the meatballs instead of frying?
Yes, bake at 400°F for 20–25 minutes, then transfer to the skillet with the gravy.
What mushrooms work best?
Cremini or baby bella mushrooms give the best flavor and texture, but white mushrooms also work.
Can I make this ahead of time?
Yes, it reheats beautifully and the flavors deepen overnight.
How do I thicken the gravy more?
Simmer longer or whisk in a little more flour or cornstarch slurry.
Can I skip the cream?
Yes, the gravy will still be rich and flavorful without it.
How do I prevent dry meatballs?
Don’t overmix the meat, and don’t overcook them — simmer gently in the sauce until just done.
Can I make it dairy-free?
Use olive oil instead of butter and omit the cream.
What sides go best with this?
Mashed potatoes, rice, or buttered egg noodles are perfect companions.
Can I double the recipe?
Absolutely — it scales up beautifully for a crowd or meal prep.
How do I store leftovers?
Keep them refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
Conclusion
The Ultimate Salisbury Steak Meatballs with Mushroom Gravy are the epitome of comfort food — rich, hearty, and deeply satisfying. The tender meatballs and savory mushroom gravy create a harmony of flavors that’s hard to resist. Whether you’re serving them for a cozy family dinner or a comforting Sunday meal, this dish delivers everything you love about Salisbury steak in a modern, bite-sized form. One taste, and it’s sure to become a staple in your kitchen — pure, comforting perfection in every bite.
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