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
Scale
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.
