Salisbury Steak Meatballs in Rich Mushroom Gravy

There’s nothing quite as comforting as Salisbury steak meatballs smothered in rich mushroom gravy. Tender, juicy meatballs nestled in a flavorful, savory sauce make this dish an instant favorite for family dinners, weeknight meals, or even casual entertaining. It’s the kind of comfort food that feels indulgent yet approachable—perfect for satisfying those cozy cravings without spending hours in the kitchen.

This recipe elevates the classic Salisbury steak experience by shaping the beef into bite-sized meatballs, allowing them to cook evenly while soaking up all the savory flavors of the mushroom gravy. Paired with creamy mashed potatoes, rice, or pasta, these meatballs deliver warmth, depth, and a little nostalgia in every bite.

In this article, we’ll guide you step by step through the recipe, break down the ingredients, provide chef tips and variations, share nutritional insights, and explore storage, reheating, and plating ideas. By the end, you’ll have a foolproof method for crafting this hearty, crowd-pleasing dish at home.

Why You’ll Love These Salisbury Steak Meatballs

Here’s what makes this recipe stand out from the rest:

• Juicy, tender meatballs: Mixing breadcrumbs, milk, and Worcestershire sauce ensures moist and flavorful beef.
• Rich mushroom gravy: The savory sauce perfectly complements the meat, adding depth and warmth.
• Quick and approachable: Ready in under an hour, making it ideal for weeknight dinners.
• Customizable: Serve over potatoes, rice, pasta, or even roasted vegetables.
• Family-friendly: A nostalgic, comforting dish that kids and adults alike adore.

Ingredients Breakdown

Meatballs

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Mushroom Gravy

• 2 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1/4 cup all-purpose flour
• 1/2 cup water

Serving suggestions: Mashed potatoes, rice, or pasta.

Tools & Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Skillet or sauté pan with lid
• Wooden spoon or spatula
• Knife and cutting board
• Ladle for serving

Step-by-Step Instructions

Follow these steps for perfectly cooked meatballs and silky mushroom gravy.

1. Make the Meatballs

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper.
2. Mix thoroughly until well combined, but don’t overwork the meat to prevent tough meatballs.
3. Shape the mixture into 1-inch diameter meatballs.

Pro Tip: Use a small ice cream scoop or cookie scoop for uniform meatballs, ensuring even cooking.

2. Brown the Meatballs

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add meatballs in a single layer, avoiding overcrowding.
3. Brown each side for 2–3 minutes, ensuring a nice sear without fully cooking through.
4. Remove meatballs from the skillet and set aside.

Why this matters: Browning locks in flavor and creates a delicious crust that enhances the gravy.

3. Cook the Mushrooms

1. In the same skillet, add the sliced mushrooms.
2. Cook 5 minutes, stirring occasionally, until mushrooms are browned and tender.
3. The fond (browned bits) from the meatballs adds extra flavor to the gravy.

4. Make the Gravy

1. Sprinkle flour over the mushrooms and stir constantly for 1 minute to remove raw flour taste.
2. Gradually add beef broth and water, whisking or stirring to prevent lumps.
3. Bring the mixture to a gentle simmer, allowing it to thicken slightly.

Chef Tip: Simmer slowly and stir occasionally to ensure a smooth, velvety gravy.

5. Simmer with Meatballs

1. Return the browned meatballs to the skillet, nestling them in the gravy.
2. Cover and simmer for 10–15 minutes, or until meatballs are fully cooked through.

Pro Tip: Avoid over-stirring. Let the meatballs absorb the gravy while cooking gently.

6. Season and Serve

1. Taste the gravy and adjust seasoning with salt and pepper as needed.
2. Serve the Salisbury steak meatballs over mashed potatoes, rice, or pasta, pouring extra mushroom gravy over the top.
3. Garnish with chopped parsley or fresh herbs for added color and flavor.

Tips & Variations

• Cheese-stuffed meatballs: Add a small cube of cheddar or mozzarella into each meatball before cooking.
• Add herbs: Thyme, rosemary, or parsley in the meat mixture enhances flavor.
• Creamy gravy: Stir in 1/4 cup heavy cream or sour cream for a richer sauce.
• Make-ahead: Shape meatballs in advance and store in the fridge for up to 24 hours.
• Vegetable addition: Add carrots, peas, or green beans to the gravy for a heartier meal.

Flavor Profile & Pairings

• Taste: Savory, umami-rich beef with earthy mushroom undertones.
• Texture: Juicy, tender meatballs in a silky, slightly thickened gravy.
• Pairings: Creamy mashed potatoes, buttery egg noodles, or steamed rice.

Nutritional Overview (Estimated per Serving)

Nutrient	Amount
Calories	~480 kcal
Protein	~32 g
Carbohydrates	~28 g
Fat	~26 g
Fiber	~2 g
Sodium	~670 mg

Note: Values vary depending on beef fat content and additional serving sides.

Make-Ahead & Meal Prep Tips

• Prep meatballs: Shape in advance and refrigerate up to 24 hours.
• Gravy: Make separately and reheat gently before serving.
• Freezing: Fully cooked meatballs in gravy can be stored in airtight containers for up to 3 months.
• Reheating: Warm on stovetop over medium-low heat, stirring occasionally to prevent sticking.

Common Mistakes & How to Avoid Them

• Overcrowding the skillet: Leads to steaming instead of browning.
• Skipping flour in gravy: Results in thin, watery sauce.
• Overmixing meatballs: Can make them tough.
• Cooking meatballs too quickly: May dry them out.

Frequently Asked Questions (FAQ)

Q1: Can I make these meatballs in the oven?
Yes. Bake at 375°F (190°C) for 15–20 minutes until browned and cooked through, then simmer in the gravy.

Q2: Can I use ground turkey or chicken?
Absolutely. Use the same ratios, but reduce cooking time slightly as poultry cooks faster.

Q3: How thick should the gravy be?
It should coat the back of a spoon but remain pourable.

Q4: Can I freeze meatballs without gravy?
Yes, freeze individually on a tray, then transfer to a container. Add gravy when reheating.

Q5: What sides go best?
Mashed potatoes, rice, pasta, or roasted vegetables all pair wonderfully.

Cooking Timeline (At a Glance)

Step	Time
Prep meatballs	15 min
Brown meatballs	6–8 min
Cook mushrooms	5 min
Make gravy	5 min
Simmer with meatballs	10–15 min
Total	~45 min

Ingredient Spotlight

Ground Beef

• Selection: Use 80/20 for a balance of flavor and moisture.
• Storage: Refrigerate up to 2 days; freeze for up to 3 months.
• Pro tip: Don’t overwork when mixing; it prevents dense meatballs.

Mushrooms

• Selection: White button or cremini, firm and unblemished.
• Storage: Keep in a paper bag in the fridge for up to 5 days.
• Flavor tip: Brown before adding liquid to maximize umami.

Pro Cooking Tips

• Use a heavy skillet to ensure even browning.
• Brown in batches to prevent overcrowding.
• Stir gravy gradually to avoid lumps.
• Let meatballs rest a few minutes in the gravy for maximum flavor infusion.
• Add a splash of cream or butter at the end for extra richness.

Storage & Freezing Guide

• Refrigerator: Store in airtight containers up to 4 days.
• Freezer: Fully cooked meatballs in gravy for up to 3 months.
• Reheat: Medium-low stovetop or microwave with gentle stirring.

Expanded Conclusion

Salisbury Steak Meatballs in Rich Mushroom Gravy is classic comfort food made simple. Juicy meatballs, savory mushroom gravy, and versatile serving options make it a weeknight winner and a family favorite. With minimal prep and under an hour of cooking, you can create a meal that feels indulgent, homey, and restaurant-worthy.

Try this recipe tonight with creamy mashed potatoes or tender pasta. Let the aroma fill your kitchen and the rich flavors delight your family. Once you taste that first bite of tender beef and savory gravy, you’ll understand why this dish is a timeless favorite.

Print