Salisbury steak meatballs with mushroom gravy is a comforting dish that delivers a burst of flavor in every bite. This hearty recipe combines tender meatballs made from ground beef, seasoned to perfection, and smothered in a rich mushroom gravy. Perfect for family dinners or meal prepping, this dish brings warmth and satisfaction to the table.
Why Make This Recipe
This recipe is not just about enjoying a delicious meal; it’s also about bringing joy to family and friends through home-cooked goodness. Salisbury steak meatballs are quick to prepare and cook, making them an ideal choice for busy weeknights. The combination of savory flavors, tender meat, and creamy gravy elevates any meal, turning an ordinary dinner into something special.
How to Make Salisbury Steak Meatballs with Mushroom Gravy
Making Salisbury steak meatballs with mushroom gravy is straightforward and rewarding. Follow these steps to create a comforting dish that everyone will love.
Ingredients
- 3/4 cup panko breadcrumbs (Note 1)
- 1/2 onion, peeled (brown/yellow)
- 500g / 1 lb beef mince (ground beef)
- 1 garlic clove, minced
- 1 egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 beef bouillon cube, crumbled (Note 2)
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard (OR 2 tsp dry mustard powder)
- 1 tbsp olive oil
- 2 tbsp / 30g unsalted butter
- 250 g / 8 oz mushrooms, sliced
- 1/4 tsp each cooking/kosher salt & pepper
- 2 garlic cloves, minced
- 2 cups beef stock (low sodium)
- 3 tbsp flour (all purpose / plain)
- 2 tbsp water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Mashed potato (or rice or pasta)
- Parsley, finely chopped (optional)
Directions
Meatballs:
- In a large bowl, combine the beef mince, panko breadcrumbs, minced onion, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard. Mix well until all ingredients are combined.
- Shape the mixture into meatballs, about the size of a golf ball.
Cooking:
3. Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides. Once cooked through, remove them from the skillet and set them aside.
4. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they’re soft. Stir in the minced garlic and cook for an additional minute.
5. Sprinkle in the flour and mix well to form a roux. Gradually pour in the beef stock, stirring constantly to avoid lumps.
6. Add water, dijon mustard, Worcestershire sauce, salt, and pepper. Bring the gravy to a simmer and let it thicken slightly.
7. Return the meatballs to the gravy. Coat them well and heat through.
How to Serve Salisbury Steak Meatballs
Serve the Salisbury steak meatballs over creamy mashed potatoes, rice, or pasta. Finish with a sprinkle of chopped parsley for added color and freshness.
How to Store Salisbury Steak Meatballs
Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or microwave. For long-term storage, you can freeze the meatballs and gravy in a freezer-safe container for up to two months.
Tips to Make Salisbury Steak Meatballs
- Ensure the meatballs are evenly sized for uniform cooking.
- You can substitute beef mince with ground turkey or chicken for a lighter option.
- For extra flavor, add herbs like thyme or rosemary to the meat mixture.
Variations
For a twist on this recipe, try adding different vegetables to the gravy, such as carrots or peas. If you enjoy spice, add a pinch of cayenne pepper to the meat mixture.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the meatballs in advance and store them in the fridge. Just heat them in the gravy before serving.
2. What can I use instead of panko breadcrumbs?
You can use regular breadcrumbs or even crushed crackers if you don’t have panko.
3. Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even pork can be used as alternatives to beef.
Enjoy making this delicious Salisbury steak meatballs with mushroom gravy and sharing it with your loved ones!
Salisbury Steak Meatballs with Mushroom Gravy
Ingredients
For the Meatballs
- ¾ cup panko breadcrumbs
- ½ piece onion, peeled (brown/yellow)
- 500 g / 1 lb beef mince (ground beef)
- 1 clove garlic, minced
- 1 piece egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 cube beef bouillon, crumbled Note: Crumbled beef bouillon cube
- ½ tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
For the Gravy
- 1 tbsp olive oil
- 2 tbsp / 30g unsalted butter
- 250 g / 8 oz mushrooms, sliced
- ¼ tsp cooking/kosher salt
- ¼ tsp pepper
- 2 cloves garlic, minced
- 2 cups beef stock (low sodium)
- 3 tbsp flour (all purpose / plain)
- 2 tbsp water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
To Serve
- Mashed potato (or rice or pasta)
- Parsley, finely chopped (optional)
Instructions
Meatballs Preparation
- In a large bowl, combine the beef mince, panko breadcrumbs, minced onion, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and dijon mustard. Mix well until all ingredients are combined.
- Shape the mixture into meatballs, about the size of a golf ball.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides. Once cooked through, remove them from the skillet and set them aside.
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they’re soft. Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and mix well to form a roux. Gradually pour in the beef stock, stirring constantly to avoid lumps.
- Add water, dijon mustard, Worcestershire sauce, salt, and pepper. Bring the gravy to a simmer and let it thicken slightly.
- Return the meatballs to the gravy. Coat them well and heat through.
