If you have ever longed for a cozy, comforting dinner that feels like a warm hug, then you are absolutely going to fall in love with The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe. This dish elevates classic Salisbury steak flavors into perfect, tender meatballs smothered in a rich, velvety mushroom gravy. Each bite delivers a hearty combination of savory beef, earthy mushrooms, and a luscious sauce that simply melts in your mouth. Whether you’re cooking for your family or impressing friends, this recipe offers an approachable but impressive twist on a timeless favorite that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step in creating The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe, and the beauty here lies in how simple but essential each component is. From the ground beef providing the juicy base, to the mushrooms that bring depth and texture, every ingredient plays a crucial role in crafting that rich, comforting taste.
- 1 pound ground beef (85% lean): The hearty foundation for tender, flavorful meatballs.
- 1/3 cup breadcrumbs: Adds structure and keeps the meatballs delightfully moist.
- 1 egg: Acts as a binder to hold everything perfectly in place.
- 2 tablespoons ketchup: Introduces subtle sweetness and tang that brightens the flavor.
- 1 tablespoon Worcestershire sauce: Enhances the umami depth of the meatballs.
- 1 teaspoon Dijon mustard: A gentle kick that balances richness with a touch of spice.
- 1/2 teaspoon onion powder: For delicate oniony warmth without the texture of raw onions.
- 1/2 teaspoon garlic powder: Adds aromatic, savory notes that complement the beef.
- 1/2 teaspoon salt: Essential for boosting all the flavors to their peak.
- 1/4 teaspoon black pepper: Provides a subtle heat and complexity.
- 1 tablespoon olive oil: Helps brown the meatballs to perfection with a lovely crisp crust.
- 8 ounces cremini or white mushrooms (sliced): Brings earthiness and meaty texture to the gravy.
- 1 small yellow onion (thinly sliced): Adds sweetness and body after caramelizing in the pan.
- 2 tablespoons unsalted butter: For a silky base in the mushroom gravy.
- 2 tablespoons all-purpose flour: The thickening agent that transforms the broth into luscious gravy.
- 2 cups beef broth (low sodium): Offers rich, savory flavor to the sauce without overwhelming saltiness.
- 1 teaspoon Worcestershire sauce (for gravy): Infuses the sauce with extra depth and umami.
- 1/2 teaspoon dried thyme: Adds herbaceous warmth that enhances the mushroom notes.
- Salt and pepper to taste: Final seasoning to perfectly balance every bite.
- Chopped fresh parsley for garnish (optional): A fresh, bright finish that makes the dish pop visually and flavor-wise.
How to Make The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe
Step 1: Mix and Shape the Meatballs
Start by combining the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper in a large bowl. The magic here is to mix gently until just combined — overmixing can make the meatballs tough. Roll the mixture into 1 1/2-inch meatballs; the size helps ensure they cook evenly and stay juicy.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Carefully add the meatballs, giving them room so they don’t steam. Brown them on every side for about 6 to 8 minutes total, developing that golden crust that locks in flavor. Once browned, transfer them to a plate to rest while you prepare the gravy.
Step 3: Sauté Mushrooms and Onions
In the same skillet, melt butter over medium heat. Add the sliced mushrooms and thinly sliced onions, sautéing for 6 to 8 minutes until they soften and start to caramelize. This step is crucial — those golden edges add incredible flavor depth to the gravy that will coat your meatballs.
Step 4: Make the Mushroom Gravy
Sprinkle flour over the mushrooms and onions, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly whisk in the beef broth while scraping up any browned bits stuck to the pan — these bits are pure flavor gold. Stir in Worcestershire sauce and thyme, then bring the mixture to a gentle simmer. Let it thicken for 3 to 4 minutes until the gravy coats the back of a spoon beautifully.
Step 5: Simmer Meatballs in Gravy
Return the meatballs to the skillet, nestling them gently into the mushroom gravy. Cover and simmer for 10 to 12 minutes until the meatballs are cooked through and the sauce has thickened to luscious perfection. Taste and adjust seasoning with salt and pepper as needed.
How to Serve The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe
Garnishes
Adding chopped fresh parsley over the top instantly brightens the dish visually and adds a fresh, herbaceous note to counterbalance the rich gravy. Feel free to sprinkle a dash of cracked black pepper as well for a little extra kick.
Side Dishes
These meatballs love to cozy up on a bed of creamy mashed potatoes — the classic choice that soaks up every drop of the mushroom gravy. Alternatively, fluffy rice or buttery egg noodles work wonderfully to create a satisfying meal. Light steamed vegetables or a crisp green salad make great companions to balance the richness.
Creative Ways to Present
For a fun twist, serve the meatballs and gravy stuffed inside a crusty bread bowl for a hearty, edible serving vessel. Or pile the meatballs and gravy over garlic toast or even baked sweet potatoes for something a bit unexpected but delicious. No matter how you plate it, this recipe is sure to delight.
Make Ahead and Storage
Storing Leftovers
Your leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next day even tastier. Just make sure to cool completely before refrigerating to maintain the best texture.
Freezing
If you want to prep ahead or save scraps, the meatballs freeze beautifully either cooked or uncooked. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container for up to 3 months. Freeze the gravy separately if possible to maintain optimal texture.
Reheating
Gently reheat the meatballs and mushroom gravy on the stovetop over low heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the fridge for best results. Adding a splash of beef broth or water can help loosen the gravy if it thickens too much.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While ground beef offers traditional richness, using turkey or chicken makes for a lighter, leaner version of The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe. Just be sure to keep an eye on cooking times as leaner meats may cook faster and can dry out if overcooked.
What can I substitute if I don’t have Worcestershire sauce?
If Worcestershire sauce isn’t on hand, a combination of soy sauce and a dash of lemon juice or vinegar can mimic its tangy, umami flavor. It won’t be exactly the same but will still contribute delicious depth to your meatballs and gravy.
Is it okay to add cream to the mushroom gravy?
Yes! For an extra lush and creamy gravy, stirring in a splash of heavy cream right at the end of cooking adds a velvety richness that elevates The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe even further. It’s a little indulgence that’s totally worth it.
Can I prepare the meatballs in advance?
Making the meatballs ahead is a great time-saver. Prepare and shape them, then refrigerate for up to 24 hours or freeze for longer storage. When ready, brown and cook them as directed in the recipe. This makes it easy to enjoy the dish on a busy night.
What are the best leftovers to pair with the meatballs?
Leftover mashed potatoes, buttered egg noodles, or even roasted vegetables make fantastic accompaniments for enjoying the magic of The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe again. Just reheat gently and serve with a sprinkle of fresh parsley for a comforting meal anytime.
Final Thoughts
I cannot recommend enough giving The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe a try — it really is a winner in the realm of comfort food. The blend of juicy meatballs and silky mushroom gravy creates a dish that feels special yet wonderfully approachable. Whether you’re making it for a weeknight dinner or feeding a crowd, it promises smiles, full bellies, and plenty of happy leftovers. You’ll be adding this recipe to your favorites list in no time!
Print
The Ultimate Salisbury Steak Meatballs with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Kid-Friendly
Description
The Ultimate Salisbury Steak Meatballs with Mushroom Gravy combines tender, homemade beef meatballs with a rich and savory mushroom gravy, creating a comforting and flavorful American classic that’s perfect for a satisfying main course.
Ingredients
Meatballs
- 1 pound ground beef (85% lean)
- 1/3 cup breadcrumbs
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Mushroom Gravy
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix gently until just combined to avoid tough meatballs. Then, shape the mixture into 1 1/2-inch meatballs, ensuring even sizes for uniform cooking.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully, making sure not to overcrowd the pan. Brown them on all sides for about 6 to 8 minutes total, which develops flavor and seals in juices. Once browned, transfer the meatballs to a plate and set aside.
- Sauté Mushrooms and Onions: In the same skillet, melt the unsalted butter. Add the sliced mushrooms and thinly sliced onions. Sauté for 6 to 8 minutes, stirring occasionally, until they are softened and lightly browned, releasing their natural flavors.
- Make the Gravy Base: Sprinkle the all-purpose flour over the mushroom and onion mixture. Cook for 1 to 2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
- Add Liquids and Seasonings: Slowly whisk in the low sodium beef broth to avoid lumps. Then add Worcestershire sauce and dried thyme. Bring the mixture to a simmer and cook for 3 to 4 minutes until the gravy thickens slightly.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, nestling them into the gravy. Cover the skillet and let everything simmer gently for 10 to 12 minutes, ensuring the meatballs are cooked through and the gravy is rich and thick.
- Final Seasoning and Garnish: Taste the gravy and season with additional salt and pepper as needed. Garnish with chopped fresh parsley if desired. Serve the meatballs and mushroom gravy over mashed potatoes, rice, or egg noodles for a hearty meal.
Notes
- You can prepare the meatballs ahead of time and refrigerate or freeze them for later use.
- For extra richness, stir a splash of heavy cream into the gravy just before serving.
- Ground turkey or chicken can be used instead of beef for a lighter variation of this dish.
