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Salisbury steak meatballs served with rich mushroom gravy on a plate.

Salisbury Steak Meatballs with Rich Mushroom Gravy

This comforting dish features tender Salisbury steak meatballs simmered in a rich mushroom gravy, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or ground turkey for a leaner option)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped onions
  • 1 ea egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Gravy
  • 8 ounces mushrooms, sliced (button or cremini work well)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cups beef broth
  • 1 teaspoon soy sauce
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onions, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
  2. Roll the mixture into 1 inch meatballs and place them on a baking sheet lined with parchment paper.
Cooking
  1. In a large skillet over medium heat, add a splash of oil. Once hot, carefully add the meatballs. Cook them for about 6-8 minutes, turning occasionally until browned on all sides.
  2. Remove the meatballs from the skillet and set aside. In the same skillet, add butter until melted, and then toss in the mushrooms. Sauté until they are tender, about 5 minutes.
  3. Add the flour and stir to create a roux-like paste. Slowly whisk in the beef broth, followed by soy sauce. Let it simmer and thicken for about 5 minutes.
  4. Return the meatballs to the skillet, let them simmer in the gravy for another 10 minutes.
Serving
  1. Serve the meatballs over mashed potatoes or egg noodles and garnish with fresh parsley if desired.

Notes

Meatballs don't have to be perfect! They can be made ahead of time and stored in the fridge for up to 3 days. Store leftovers in an airtight container.