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Salisbury Steak Meatballs with Mushroom Gravy Recipe

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★★★★★

4.5 from 129 reviews

Classic Salisbury steak meatballs served in a rich mushroom gravy, perfect over creamy mashed potatoes, rice, or pasta. These flavorful meatballs combine ground beef with savory spices, panko, and onion, cooked in a skillet with sautéed mushrooms and a thickened beef gravy.

Ingredients

Scale

Meatballs

  • 3/4 cup panko breadcrumbs
  • 1/2 brown/yellow onion, 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

Cooking Meatballs

  • 1 tbsp olive oil

Sautéed Mushrooms

  • 2 tbsp / 30g unsalted butter
  • 250 g / 8 oz mushrooms, sliced
  • 1/4 tsp cooking/kosher salt
  • 1/4 tsp ground black pepper
  • 2 garlic cloves, minced

Gravy

  • 2 cups low sodium beef stock
  • 1/4 tsp cooking/kosher salt
  • 1/4 tsp ground black pepper

Gravy Thickener (Slurry)

  • 3 tbsp all purpose flour (plain flour)
  • 2 tbsp water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce

Serving

  • Mashed potato (or rice or pasta)
  • Parsley, finely chopped (optional)

Instructions

  1. Prepare the grated onion: Place the panko breadcrumbs in a large bowl. Using a box grater, grate the peeled half onion directly over the panko to let the moisture soak in. Mix to combine.
  2. Make the meatball mixture: Add the ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon or dry mustard powder to the bowl with the soaked panko and grated onion. Mix thoroughly with your hands until all ingredients are well combined.
  3. Form the meatballs: Roll the mixture into 20 to 22 meatballs, about 1.5 tablespoons of mixture each. An ice cream scoop with a lever works well to keep the balls uniform and minimize deforming.
  4. Prepare the slurry: In a small bowl, mix the flour, water, Dijon mustard, and Worcestershire sauce until smooth. Set aside; this will be used to thicken the gravy.
  5. Brown the meatballs: Heat olive oil in a large skillet over high heat. Cook the meatballs in batches, browning them on all sides until they are golden and the exterior is cooked but the inside remains raw. Remove the browned meatballs to a plate and set aside.
  6. Sauté the mushrooms: 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. Season with salt and pepper. Add the minced garlic and cook for an additional 2 minutes until the garlic is golden and mushrooms are tender.
  7. Make the gravy: Pour in the low sodium beef stock along with salt and pepper. Stir in the prepared slurry mixture until fully combined and smooth.
  8. Simmer the meatballs: Once the gravy begins to simmer, return the meatballs along with any juices collected on the plate to the skillet. Reduce the heat to medium to maintain a gentle simmer. Cook for 5 minutes until the gravy has thickened and the meatballs are cooked through.
  9. Serve: Plate the Salisbury steak meatballs topped with mushroom gravy over mashed potatoes, rice, or pasta. Garnish with finely chopped parsley if desired.

Notes

  • Soaking the breadcrumbs with grated onion adds moisture and flavor to the meatballs.
  • Using a beef bouillon cube adds depth of beef flavor without extra salt.
  • Be careful not to overcook the meatballs while browning to prevent dryness.
  • The slurry ensures a smooth, thick gravy without lumps.
  • This dish pairs well with mashed potatoes, rice, or pasta for a hearty meal.

Keywords: salisbury steak, meatballs, mushroom gravy, beef mince, comfort food, stovetop meatballs

Find it online: https://flavorsbymaya.com/salisbury-steak-meatballs-with-mushroom-gravy-recipe/