If you’re craving something that feels like a warm hug in a meal, you simply have to try this Salisbury Steak Meatballs with Mushroom Gravy Recipe. It’s a comforting classic reinvented in the form of tender, juicy meatballs smothered in a silky, earthy mushroom gravy that will have your taste buds singing. Perfect for cozy dinners or impressing friends, this dish combines hearty beef flavors with the gentle kick of mustard and Worcestershire sauce, all tied together with that luscious gravy that clings to every bite. Trust me, once you make these Salisbury steak meatballs, you’ll wonder why you ever settled for anything less.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet purposeful ingredients. Each one plays an important role, whether it’s building the perfect meatball texture, creating a rich gravy, or adding that depth of flavor that makes this dish unforgettable.
- 3/4 cup panko breadcrumbs: Provides the light, airy texture needed for tender meatballs that don’t feel dense.
- 1/2 onion (brown/yellow), peeled: Adds natural sweetness and moisture to the meatballs for balance.
- 500g / 1 lb beef mince (ground beef): The star protein, ground fresh will give you the best flavor and texture.
- 1 garlic clove, minced: A punch of aromatic warmth that enhances the beef’s savoriness.
- 1 egg: Acts as a binder to keep those meatballs perfectly formed and juicy.
- 1 tbsp ketchup (or Aussie tomato sauce): Brings a subtle tang and sweetness to the meat mixture.
- 1 beef bouillon cube, crumbled: Intensifies the meaty flavor in every bite.
- 1/2 tsp Worcestershire sauce: Adds umami complexity and a little tang.
- 3 tsp Dijon mustard (or 2 tsp dry mustard powder): A sharp, creamy note that lifts the flavor profile beautifully.
- 1 tbsp olive oil: For browning the meatballs to a perfect golden crust.
- 2 tbsp / 30g unsalted butter: Adds richness to the mushroom gravy.
- 250 g / 8 oz mushrooms, sliced: Earthy and meaty, they’re the heart of the gravy.
- 1/4 tsp each cooking/kosher salt & pepper: Essential for seasoning throughout.
- 2 garlic cloves, minced: More garlic love for the gravy’s depth.
- 2 cups beef stock, low sodium: Forms the savory base of the luscious mushroom gravy.
- 3 tbsp flour (all purpose/plain): Thickens the gravy into that perfectly silky sauce.
- 2 tbsp water: To create the slurry for smooth gravy texture.
- 2 tsp Dijon mustard: Added again to brighten the gravy’s flavor.
- 2 tsp Worcestershire sauce: Rounds out the gravy with a deep, smoky finish.
- Mashed potato (or rice or pasta): The ideal vehicle to soak up all that tasty gravy.
- Parsley, finely chopped (optional): For a fresh, vibrant garnish.
How to Make Salisbury Steak Meatballs with Mushroom Gravy Recipe
Step 1: Prepare the Meatball Mixture
Start by finely chopping or grating the onion so it blends seamlessly without any large chunks. In a large bowl, combine your beef mince, panko breadcrumbs, minced garlic, egg, ketchup, crumbled beef bouillon, Worcestershire sauce, and Dijon mustard. Season with salt and pepper. Use your hands to gently mix everything together until just combined — be careful not to overwork the mixture or your meatballs will turn tough.
Step 2: Shape and Brown the Meatballs
Form the mixture into evenly sized meatballs, about the size of a golf ball. Heat olive oil in a large skillet over medium-high heat, then add the meatballs in batches, leaving space between each so they brown nicely. Cook until they develop a deep golden crust on all sides, which should take about 6-8 minutes. Transfer them to a plate and set aside while you whip up the mushroom gravy.
Step 3: Cook the Mushrooms and Make the Gravy
In the same skillet, melt the butter over medium heat and add the sliced mushrooms. Sauté until they soften and release their moisture, around 5 minutes. Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mushrooms and stir well, letting it cook out for a minute to avoid a raw flour taste. Slowly whisk in the beef stock, scraping up any browned bits from the pan—it’s pure flavor magic in there! Stir in the Dijon mustard and Worcestershire sauce, then season with salt and pepper to taste.
Step 4: Simmer Meatballs in Mushroom Gravy
Return the browned meatballs to the skillet, nestling them into the mushroom gravy. Reduce the heat to low, cover, and simmer gently for 15-20 minutes, allowing the meatballs to cook through while soaking up the rich flavors of the gravy. The sauce should thicken beautifully, coating each meatball in velvety mushroom goodness.
How to Serve Salisbury Steak Meatballs with Mushroom Gravy Recipe
Garnishes
Finely chopped fresh parsley makes the perfect finishing touch, adding a burst of color and a hint of freshness to cut through the richness. If you want to get fancy, a sprinkle of cracked black pepper on top also elevates the presentation and taste.
Side Dishes
This dish shines when paired with creamy mashed potatoes, which soaks up the gravy wonderfully. If you’re feeling adventurous, buttery egg noodles or a simple steamed rice work beautifully too, providing a comforting base for the saucy meatballs. Don’t forget a side of green veggies like steamed broccoli or roasted carrots to balance the plate.
Creative Ways to Present
For a crowd-pleaser, serve the Salisbury steak meatballs family-style on a large platter garnished with parsley and surrounded by fluffy mashed potatoes or colorful veggies. Alternatively, plate solo servings in shallow bowls with a generous ladle of mushroom gravy that invites digging right in. If you want to take it to a casual lunch, try these meatballs nestled inside a soft hoagie roll for a hearty sandwich twist.
Make Ahead and Storage
Storing Leftovers
Leftover Salisbury steak meatballs with mushroom gravy keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container to maintain the gravy’s flavor and the meatballs’ moisture.
Freezing
If you want to enjoy this dish later, freeze the meatballs and gravy separately in freezer-safe containers or bags for up to 3 months. This way, when reheating, you can defrost everything evenly and reheat gently to preserve texture and taste.
Reheating
To reheat, warm the meatballs and gravy in a saucepan over low heat, stirring occasionally until heated through. If the gravy thickened too much in the fridge, whisk in a splash of beef stock or water to loosen it up. Avoid microwaving if possible, as gentle reheating keeps the meatballs tender and the gravy silky.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, you can swap ground beef for turkey or chicken for a lighter version, but keep in mind the flavor and juiciness might be milder. You may want to add a bit more seasoning or a splash of soy sauce to boost the umami.
What mushrooms work best in the gravy?
Button mushrooms are classic and affordable, but cremini or baby bella mushrooms add a deeper flavor if you want to elevate the dish. Just slice them evenly so they cook at the same rate.
Is there a gluten-free way to make this recipe?
Absolutely! Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and use gluten-free flour or cornstarch as a thickener for the gravy. Just ensure your Worcestershire sauce is gluten-free as well.
How long can I store the prepared meatballs before cooking?
You can keep the shaped meatballs in the refrigerator for up to 24 hours before cooking. Cover them tightly with plastic wrap or store in an airtight container to prevent drying out.
Can I make this dish dairy-free?
Yes, simply swap the unsalted butter for olive oil or a dairy-free margarine. The dish will still be rich and flavorful thanks to the beef and mushrooms.
Final Thoughts
There’s nothing quite like the comfort and rich flavor of the Salisbury Steak Meatballs with Mushroom Gravy Recipe to make a meal feel special and satisfying. It’s a perfect blend of simplicity and indulgence that’s guaranteed to win over family and friends alike. So go ahead, gather your ingredients, and give this delicious recipe a try—you’ll be coming back for seconds in no time!
