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Salisbury Steak Meatballs

Tender, juicy Salisbury steak meatballs smothered in a rich mushroom gravy that’s pure comfort!
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Calories 400 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Salisbury Steak Meatballs:

  • 1½ pounds ground beef 80/20 blend
  • ½ cup breadcrumbs panko or regular
  • 1 large egg
  • 1 small onion finely grated
  • 2 cloves garlic minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil for frying

For the Mushroom Gravy:

  • 2 tablespoons butter
  • 8 ounces mushrooms sliced (button or cremini)
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour or rice flour for gluten-free
  • 2 cups beef broth low-sodium recommended
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: 2 tablespoons heavy cream
  • Optional: 1 tablespoon fresh parsley chopped (for garnish)

Instructions
 

Step 1: Prepare the Meatball Mixture

  • In a large mixing bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
  • Mix gently by hand until just combined. Avoid overmixing to keep the meatballs tender.
  • Let the mixture rest for 10 minutes.
  • Tip: Keep a bowl of cold water nearby to wet your hands when shaping the meatballs, preventing the mixture from sticking.

Step 2: Form and Cook the Meatballs

  • Portion the mixture into 1½-inch balls (about 20-24 meatballs) and roll smooth.
  • Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  • Brown meatballs in batches, about 1-2 minutes per side, until golden. Transfer to a plate.

Step 3: Create the Mushroom Gravy

  • In the same pan, reduce heat to medium and add butter.
  • Sauté sliced mushrooms for 2-3 minutes until golden.
  • Add diced onion and cook until translucent, about 3-4 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Sprinkle flour over the mushrooms and stir for 1-2 minutes.
  • Gradually whisk in beef broth, then add Worcestershire sauce, Dijon mustard, and thyme.
  • Simmer for 2-3 minutes until gravy thickens.

Step 4: Combine and Finish

  • Return meatballs to the pan, covering them with the gravy.
  • Reduce heat to low, cover, and simmer for 10-15 minutes until meatballs are cooked through.
  • Stir in heavy cream, if using, and adjust seasoning with salt and pepper.
  • Garnish with parsley before serving.

Step 5: Serve

  • Serve with mashed potatoes, egg noodles, or rice. Add a green vegetable like steamed broccoli for a complete meal.

Notes

  • Make-Ahead Tip: These meatballs can be made in advance and reheated without losing flavor.
  • Variations: For an Italian twist, use marinara sauce in place of some beef broth, or try Swedish-style with sour cream in the gravy.
  • Substitutions: Use gluten-free breadcrumbs or crushed pork rinds for a gluten-free option. For a dairy-free version, skip the heavy cream.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSodium: 600mgFiber: 3g
Keyword beef meatballs, mushroom gravy, Salisbury steak meatballs
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