Description
These Salisbury Steak Meatballs with Mushroom Gravy offer a comforting and hearty meal featuring juicy beef meatballs simmered in a rich, savory mushroom gravy. Perfectly seasoned and cooked on the stovetop, this classic American dish pairs beautifully with mashed potatoes, egg noodles, or rice for a satisfying dinner.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine ground beef, breadcrumbs, finely chopped onion, egg, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, salt, and black pepper. Mix gently until just combined to avoid dense meatballs.
- Form and Brown the Meatballs: Roll the mixture into 1-inch meatballs. Heat a large skillet over medium heat and add a small amount of oil if needed. Cook the meatballs in batches, turning occasionally, until browned on all sides and almost cooked through, about 6–8 minutes total. Remove from skillet and set aside.
- Prepare the Mushroom Gravy: In the same skillet, melt butter with olive oil over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until they are browned and softened.
- Make the Roux and Add Broth: Sprinkle the flour over the cooked mushrooms and stir well, cooking for 1 minute to eliminate the raw flour taste. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to combine and prevent lumps.
- Simmer until Thickened: Bring the mixture to a simmer and cook for about 5 minutes until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper to taste.
- Finish Cooking Meatballs in Gravy: Return the meatballs to the skillet, cover with gravy, and simmer gently for another 5–7 minutes until the meatballs are fully cooked and infused with flavor.
- Serve: Spoon the Salisbury steak meatballs and mushroom gravy onto plates. Garnish with chopped parsley if desired and serve hot, ideally over mashed potatoes, egg noodles, or rice.
Notes
- For a leaner option, substitute ground beef with ground turkey or use a beef-turkey mixture.
- Meatballs can be made ahead and frozen uncooked; thaw before cooking.
- Serve over mashed potatoes, egg noodles, or rice for a complete meal.
- Adjust salt and pepper levels to taste, especially when using low-sodium beef broth.
