Dinner

Salisbury Steak Meatballs with Mushroom Gravy Recipe

ByMaya Arden January 23, 2026January 23, 2026

Introduction

Salisbury steak meatballs with mushroom gravy is a comforting and hearty dish perfect for any dinner. Juicy beef meatballs are smothered in a rich, flavorful mushroom gravy, making it an ideal meal to enjoy with mashed potatoes or your favorite sides.

The image shows several round, brown meatballs with a slightly rough texture, covered in a thick, glossy brown mushroom gravy dotted with finely chopped green herbs. Sliced light tan mushrooms are scattered evenly among the meatballs, all sitting close together. The sauce looks rich and smooth, partially coating the meatballs and mushrooms. The photo is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup panko breadcrumbs
1/2 onion (brown or yellow), peeled

500g / 1 lb beef mince (ground beef)
1 garlic clove, minced

1 egg
1 tbsp ketchup (or Aussie tomato sauce)

1 beef bouillon cube, crumbled
1/2 tsp Worcestershire sauce
3 tsp Dijon mustard OR 2 tsp dry mustard powder

1 tbsp olive oil (for cooking meatballs)
2 tbsp / 30g unsalted butter
250g / 8 oz mushrooms, sliced

1/4 tsp cooking or kosher salt
1/4 tsp pepper
2 garlic cloves, minced (for mushrooms)

2 cups low sodium beef stock
3 tbsp all-purpose flour
2 tbsp water

2 tsp Dijon mustard (for gravy slurry)
2 tsp Worcestershire sauce (for gravy slurry)
Mashed potato, rice, or pasta (for serving)

Finely chopped parsley (optional, for garnish)

Instructions

Step 1: Place the panko breadcrumbs in a large bowl. Using a box grater, grate the onion directly over the breadcrumbs so they soak in the moisture. Mix gently to combine.
Step 2: Add the beef mince, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and mustard to the bowl. Mix well with your hands until all ingredients are thoroughly combined.

Step 3: Roll the mixture into 20 to 22 meatballs, about 1 1/2 tablespoons of mixture each. An ice cream scoop with a lever makes this easier.
Step 4: In a small bowl, combine the flour, water, Dijon mustard, and Worcestershire sauce to create a smooth slurry. Set aside for thickening the gravy later.
Step 5: Heat the olive oil in a large skillet over high heat. Brown the meatballs on all sides until golden but still raw inside. Remove the meatballs to a plate and set aside.

Step 6: Using the same skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 2 minutes until they start to soften. Add salt, pepper, and the minced garlic, then cook for another 2 minutes until mushrooms are tender and garlic is golden.
Step 7: Pour in the beef stock, add salt and pepper to taste, then stir in the prepared slurry. Mix well to combine and begin to thicken the gravy.
Step 8: Once the gravy starts to simmer, return the meatballs and any juices from the plate back to the skillet. Lower the heat to medium and simmer gently for 5 minutes, until the gravy thickens and the meatballs are cooked through.

Step 9: Serve the meatballs and mushroom gravy over mashed potatoes, rice, or pasta. Garnish with chopped parsley if desired.

Tips & Variations

For extra flavor, soak the panko in milk instead of grating onion.
Use a mix of different mushrooms, like cremini and shiitake, for a richer gravy.

Leftover meatballs make a great sandwich filling or can be frozen for future meals.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze the meatballs and gravy separately for up to 2 months; thaw before reheating.

How to Serve

A shallow white bowl holds a dish with two main parts. On the left side, there is a bunch of fresh green arugula leaves, lightly covered with a dark balsamic glaze. On the right side, there are six round meatballs in a creamy brown mushroom sauce, with several sliced light brown mushrooms spread around. One meatball is cut open, showing a moist inside. The sauce covers the bowl's base and coats the meatballs lightly. Small green herb pieces are sprinkled on top to add color. The bowl is placed on a dark brown cloth, with part of a black pan holding more meatballs visible in the top background. A wooden spoon rests inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other ground meats instead of beef?

Yes, ground turkey, pork, or a mixture of meats can be used, but cooking times and flavors will vary slightly.

How do I prevent the gravy from lumping?

Make sure to mix the flour slurry smoothly with water before adding it to the hot stock and stir constantly while cooking to avoid lumps.

Maya Arden