Name: The Best Salisbury Steak Meatballs with Rich Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the meatballs:; 1 lb ground beef (or a mix of beef ); 1/2 cup breadcrumbs; 1 egg; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper, to taste; 1–2 tbsp olive oil, for browning; For the mushroom gravy:; 2 tbsp butter; 8 oz mushrooms, sliced; 1 onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; Salt and black pepper, to taste; Fresh thyme or parsley, chopped (optional, for garnish)

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The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is the kind of meal that brings warmth and satisfaction to the table with every bite. These juicy, flavorful meatballs are simmered in a deeply savory mushroom gravy that’s perfect over mashed potatoes, rice, or egg noodles. It’s a cozy, comforting twist on a classic dish.

Why You’ll Love This Recipe

I love this recipe because it combines the nostalgic flavor of Salisbury steak with the tenderness and convenience of meatballs. The mushroom gravy is rich and velvety, and it clings to the meatballs in the most delicious way. It’s the ultimate comfort food—hearty, filling, and surprisingly easy to make. Whether I’m feeding a family or meal prepping for the week, this dish always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef (or a mix of beef )
Breadcrumbs
Egg
Worcestershire sauce
Dijon mustard
Garlic powder
Onion powder
Salt and black pepper
Olive oil (for browning)

For the mushroom gravy:

Butter
Mushrooms, sliced
Onion, thinly sliced
Garlic, minced
All-purpose flour
Beef broth
Worcestershire sauce
Dijon mustard
Salt and pepper
Fresh thyme or parsley, for garnish (optional)

Directions

In a large bowl, I mix together the ground meat, breadcrumbs, egg, Worcestershire, mustard, and seasonings until just combined.
I shape the mixture into meatballs (about 1½ inches each) and set them aside.
In a skillet, I heat olive oil over medium heat and brown the meatballs in batches, turning to get a golden crust on all sides. I remove them once browned and set aside.
In the same skillet, I melt butter and sauté the onions and mushrooms until soft and caramelized, about 8–10 minutes.
I stir in the garlic and cook for another minute. Then I sprinkle the flour over the mixture and stir well to coat.
I gradually pour in the beef broth while stirring, scraping up any browned bits from the pan. I add Worcestershire and mustard, then bring it to a simmer.
I return the meatballs to the skillet and simmer for 10–15 minutes, until they’re fully cooked and the gravy thickens.
I finish with salt and pepper to taste and garnish with chopped herbs if using. I serve it hot over mashed potatoes, rice, or noodles.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I use ground turkey or chicken for a lighter version.
I add a splash of heavy cream or sour cream to the gravy for extra richness.
Sometimes I toss in frozen peas during the last few minutes for a complete one-pan meal.
For a gluten-free option, I use almond flour and cornstarch instead of breadcrumbs and flour.
I add a pinch of smoked paprika or a dash of soy sauce for a deeper umami flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in a skillet or microwave until heated through, adding a splash of broth if the gravy thickens too much. This dish also freezes well—I freeze meatballs and gravy together and thaw overnight in the fridge before reheating.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, I bake them at 400°F (200°C) for about 15–18 minutes, then finish them in the gravy to soak up the flavor.

What’s the best type of mushroom to use?

I like using cremini or baby bella mushrooms for their rich flavor, but white button mushrooms work well too.

Can I make this dish ahead of time?

Absolutely. I often make it a day in advance—the flavors deepen overnight, making it even better the next day.

What can I serve this with?

I usually serve it over mashed potatoes, but it’s also great with rice, egg noodles, or even crusty bread to soak up the gravy.

Can I make this dairy-free?

Yes, I use oil instead of butter and make sure the broth and other ingredients are dairy-free. The flavor still comes through beautifully.

Conclusion

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is one of those timeless, comforting meals I keep coming back to. It’s easy enough for a weeknight but hearty and impressive enough for guests. The meatballs are juicy and tender, the gravy is rich and savory, and together, they create a dish that never fails to satisfy. Once I make it, it becomes a permanent favorite on my dinner menu.

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

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The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is a comforting, hearty dish featuring tender meatballs simmered in a deeply savory mushroom-onion gravy. It’s a cozy twist on a classic, perfect over mashed potatoes, noodles, or rice.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4–6
Category: Main
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

For the meatballs:
1 lb ground beef (or a mix of beef )
1/2 cup breadcrumbs
1 egg
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1–2 tbsp olive oil, for browning
For the mushroom gravy:
2 tbsp butter
8 oz mushrooms, sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
Salt and black pepper, to taste
Fresh thyme or parsley, chopped (optional, for garnish)

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Instructions

In a large bowl, combine ground meat, breadcrumbs, egg, Worcestershire, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Shape into 1½-inch meatballs and set aside.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to sear all sides. Remove and set aside.
In the same skillet, melt butter. Add mushrooms and onions and sauté until soft and golden, about 8–10 minutes.
Add garlic and cook for 1 more minute.
Sprinkle in flour and stir to coat. Gradually add beef broth, stirring and scraping up any brown bits from the bottom.
Stir in Worcestershire and Dijon mustard. Bring to a simmer.
Return meatballs to the skillet and simmer for 10–15 minutes, until fully cooked and gravy is thickened.
Season with salt and pepper to taste. Garnish with fresh herbs if desired. Serve hot over mashed potatoes, noodles, or rice.