Salisbury Steak Meatballs with Mushroom Gravy

If you’re craving hearty, homey, and downright delicious, look no further than Salisbury Steak Meatballs with Mushroom Gravy. This dish transforms classic Salisbury steak into juicy meatballs simmered in a rich, savory mushroom gravy. Whether you’re feeding your family or prepping dinner for the week, this recipe brings big flavor with simple ingredients. I first made this on a chilly night when I wanted comfort food without the fuss—and it’s been a go-to ever since.

Why You’ll Love This Recipe

Salisbury Steak Meatballs with Mushroom Gravy checks every box when it comes to a satisfying meal:

• Irresistible flavor: Dijon mustard, Worcestershire sauce, and beef bouillon add serious depth.
• Beginner-friendly steps: If you can mix and simmer, you can master this recipe.
• One-pan magic: The whole dish comes together in a single skillet for easier cleanup.
• Versatile & filling: Serve it over mashed potatoes, pasta, or rice—whatever you’ve got.

Fun Facts About Salisbury Steak Meatballs with Mushroom Gravy

This dish blends history with modern convenience:

1. The original Salisbury steak was promoted by Dr. James Salisbury in the 1800s as part of a meat-centric diet.
2. Transforming it into meatballs is a clever way to simplify portions and speed up cooking.
3. The mushroom gravy nods to French-inspired sauces, adding richness and umami.
4. It’s remained a popular budget-friendly comfort dish in American kitchens for decades.

Key Ingredients in Salisbury Steak Meatballs with Mushroom Gravy

• Ground beef – Juicy and flavorful, the heart of the meatballs.
• Panko breadcrumbs – Soak up the grated onion juice and help bind everything.
• Dijon mustard & Worcestershire sauce – Boost the savory flavor in both the meatballs and the gravy.
• Beef bouillon cube – Adds concentrated meaty richness.
• Sliced mushrooms – Give the gravy that earthy, umami depth.
• All-purpose flour & beef stock – Combine to create a thick, glossy gravy.

How to Make Salisbury Steak Meatballs with Mushroom Gravy

Step-by-Step Instructions You Can Count On

1. Prepare the Meatball Mixture:
Add panko to a large bowl. Grate the onion directly over the breadcrumbs so the juice soaks in. Mix in ground beef, garlic, egg, ketchup, crumbled bouillon cube, Worcestershire, and Dijon. Combine thoroughly by hand.

2. Form the Meatballs:
Roll into 20–22 balls, each about 1½ tablespoons. Uniform size ensures even cooking.

3. Brown the Meatballs:
Heat olive oil in a skillet over high heat. Add meatballs and cook until browned on all sides. They should still be raw inside. Set aside on a plate.

4. Sauté the Mushrooms:
In the same pan, melt butter. Add mushrooms and sauté for 2 minutes. Stir in garlic, salt, and pepper. Cook another 2 minutes until tender and fragrant.

5. Make the Gravy:
Whisk flour, water, Dijon, and Worcestershire into a smooth slurry. Add to the skillet with beef stock, salt, and pepper. Stir and bring to a simmer.

6. Simmer Meatballs in Gravy:
Return the meatballs and their juices to the skillet. Reduce heat to medium and simmer for 5 minutes, or until meatballs are cooked through and gravy thickens.

7. Serve:
Spoon over mashed potatoes, rice, or pasta. Garnish with chopped parsley if desired.

Tips and Twists

Enhance the Flavor, Make It Your Own

Top Tips:

1. Grating onion keeps meatballs moist and flavorful.
2. Don’t overwork the meat—gentle mixing makes tender meatballs.
3. Use high heat to brown quickly without overcooking.
4. Let the slurry fully dissolve to avoid lumps in the gravy.
5. Stir gently when simmering to keep meatballs intact.

Tasty Twists:

• Swap ground beef for ground turkey or chicken.
• Add a splash of red wine to the gravy.
• Stir in sour cream at the end for a creamy finish.

Storage, Reheating, and Make-Ahead Tips

• Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat on the stove over medium-low with a splash of water or broth to loosen the gravy.
• Make-Ahead: Form the meatballs and prep the gravy up to 2 days in advance. Store separately, then cook and combine when ready to serve.

Serving Suggestions

Salisbury Steak Meatballs with Mushroom Gravy is a versatile star:

• Mashed potatoes – The ultimate pairing for soaking up gravy.
• Steamed white rice – Quick and budget-friendly.
• Egg noodles or buttered pasta – Adds a comforting, tender base.
• Crispy green beans – Adds color and crunch.
• Dinner rolls or crusty bread – Don’t let that gravy go to waste!

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
Yes, turkey or chicken works well—just adjust cooking time slightly.

2. What can I use if I don’t have panko?
Crushed saltines or regular breadcrumbs make a fine substitute.

3. How can I make this gluten-free?
Use gluten-free breadcrumbs and cornstarch in place of flour for the gravy.

4. Is it freezer-friendly?
Yes! Freeze meatballs with gravy in a sealed container for up to 2 months.

5. Can I make a double batch?
Definitely—use a wider skillet or two pans for even browning.

Conclusion

There’s just something special about a dish that fills the kitchen with the aroma of beef, garlic, and simmering gravy. Salisbury Steak Meatballs with Mushroom Gravy delivers all the comfort and none of the stress. With a few pantry staples and a little skillet magic, you’ve got a meal that feels fancy—but is secretly simple. Trust me, this is one recipe you’ll come back to again and again.

Explore More Recipes

Loved this recipe? Here are more cozy favorites from Abby’s Recipes to try next:

• Cozy up with Chicken Alfredo Lasagna—layers of creamy goodness.
• For a quicker bite, try Quick Crispy Chicken Wraps—easy and packed with flavor.
• Need a veggie side? Roasted Broccoli and Carrots is a perfect pairing.
• Or wind down with Quick Pecan Pie Cookies for a sweet finish.
• Try our Slow Cooker Tuscan Chicken Meatballs for another easy meatball dinner packed with flavor.

This is just the beginning—Abby’s kitchen is always open!