Description
These Ultimate Salisbury Steak Meatballs with Mushroom Gravy offer a comforting, hearty meal featuring juicy ground beef meatballs simmered in a rich, savory mushroom gravy. Perfect for a satisfying dinner, this classic American dish pairs beautifully with mashed potatoes or egg noodles.
Ingredients
Scale
Meatball Ingredients
- 1 ½ pounds ground beef
- ¼ cup breadcrumbs
- 1 large egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Gravy Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix until just combined, being careful not to overwork the meat. Shape the mixture into 1½-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Brown them on all sides, about 5–7 minutes total. Once browned, remove the meatballs from the skillet and set them aside.
- Sauté Onions and Mushrooms: In the same skillet, melt unsalted butter. Add finely chopped onion and sauté until soft and translucent, about 3–4 minutes. Add the sliced mushrooms and cook until they release their moisture and become browned, approximately 6–8 minutes.
- Make the Gravy Base: Sprinkle the flour evenly over the mushrooms and stir well to coat them. Cook for 1 minute to eliminate the raw flour taste.
- Add Liquids and Seasonings: Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce, soy sauce, dried thyme, and season with salt and pepper to taste.
- Simmer the Meatballs in Gravy: Return the browned meatballs to the skillet, ensuring they are submerged in the gravy. Cover the skillet and let everything simmer gently for 10–12 minutes, or until the meatballs are cooked through and the gravy has thickened.
- Serve: Serve the meatballs hot, spooning mushroom gravy over them. They are delicious when paired with creamy mashed potatoes or buttered egg noodles.
Notes
- For extra richness, stir in a splash of heavy cream into the gravy just before serving.
- You can substitute ground turkey or chicken for a lighter version of this dish.
