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Salisbury steak meatballs in mushroom gravy served on a plate

Salisbury Steak Meatballs in Rich Mushroom Gravy

A cozy twist on a classic meal, these Salisbury Steak Meatballs are tender and flavorful, served in a rich mushroom gravy that will satisfy the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Choose 80% lean for best results.
  • 1/2 cup breadcrumbs
  • 1/4 cup onion, finely chopped
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • to taste Salt and pepper
For the Mushroom Gravy
  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced (button or cremini work great!)
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water This will thicken your gravy!
  • 1/2 teaspoon paprika
  • to taste Salt and pepper

Method
 

Cooking Steps to Culinary Glory
  1. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, garlic powder, Worcestershire sauce, salt, and pepper. Mix until well incorporated.
  2. Roll the mixture into meatballs about the size of a golf ball and place them on a platter.
  3. In a large skillet, heat olive oil over medium heat. Add the meatballs and brown them on all sides for about 5-7 minutes.
  4. Remove the meatballs and toss in the sliced mushrooms into the same skillet. Sauté until tender and fragrant, about 3-4 minutes.
  5. Pour in the beef broth and soy sauce, scraping up any bits left from the meatballs. Bring to a gentle simmer and stir in the cornstarch slurry. Season with paprika, salt, and pepper.
  6. Return the meatballs to the skillet, cover, and let simmer in the gravy for about 10-15 minutes, or until cooked through.
  7. Serve over mashed potatoes, rice, or noodles, drizzling with the gravy.

Notes

For best results, choose 80% lean ground beef. You can add herbs like thyme or parsley to the meat mixture for extra flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for later.