Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
There’s something incredibly comforting about a plate of Salisbury steak—juicy meat, rich mushroom gravy, and that nostalgic, hearty flavor that reminds you of home-cooked meals on chilly evenings. But when I first turned the classic dish into the Salisbury Steak Meatballs in Mushroom Gravy Recipe, it completely changed the game.
I still remember the night I created this Salisbury Steak Meatballs in Mushroom Gravy Recipe. It was a weeknight, and I was craving something hearty but easy—not quite the full effort of individual Salisbury steaks, but still with all that flavor. So, I rolled up the same delicious beef mixture into bite-sized meatballs, simmered them in creamy mushroom gravy, and served it over mashed potatoes.
The result? Heaven in a bowl. Tender, juicy meatballs soaking up all that savory gravy—it’s pure comfort food perfection.
This Salisbury Steak Meatballs in Mushroom Gravy Recipe has since become one of my go-to family dinners. It’s cozy, satisfying, and comes together easily, yet tastes like something you’d order at a classic diner. Whether you’re cooking for family, meal prepping, or hosting friends, this Salisbury Steak Meatballs in Mushroom Gravy Recipe is sure to impress.
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Ingredients for Salisbury Steak Meatballs in Mushroom Gravy Recipe
You’ll need just a handful of simple, wholesome ingredients to create this cozy, flavorful Salisbury Steak Meatballs in Mushroom Gravy Recipe.
For the Meatballs:
- 1 lb (450g) ground beef (80/20 for best flavor)
- ½ cup breadcrumbs (plain or seasoned)
- 1 egg
- ¼ cup milk
- 1 small onion, finely grated or minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
For the Mushroom Gravy:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz (225g) cremini or button mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth (low sodium)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- Optional: ¼ cup heavy cream for richness
Pro Tip: Using both butter and olive oil helps achieve the perfect balance of flavor and prevents burning while cooking the mushrooms.
Equipment You’ll Need
- Large mixing bowl
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Whisk
How to Prepare Salisbury Steak Meatballs in Mushroom Gravy Recipe
Here’s how to make this comforting dish, step-by-step. It’s simple, satisfying, and guaranteed to fill your home with that irresistible savory aroma.
Step 1: Prepare the Meatball Mixture
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, grated onion, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, pepper, and parsley.
- Mix gently using your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
- Roll into 1½-inch meatballs and place them on a plate or baking sheet.
Tip: Use a small cookie scoop for even-sized meatballs, so they cook uniformly.
Step 2: Brown the Meatballs
- Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
- Working in batches, brown the meatballs on all sides for about 5–6 minutes total.
- Remove and set aside on a plate. (They don’t need to be fully cooked yet; they’ll finish in the gravy.)
The browning step adds that rich, caramelized flavor—essential for classic Salisbury steak taste.
Step 3: Sauté the Mushrooms and Onions
- In the same skillet, melt 2 tablespoons of butter.
- Add the sliced mushrooms and cook for 4–5 minutes until browned and softened.
- Stir in the chopped onion and cook another 3 minutes, then add garlic and sauté for 30 seconds more.
Tip: Don’t overcrowd the pan when cooking mushrooms — it helps them brown instead of steam.
Step 4: Make the Gravy Base
- Sprinkle the flour over the mushroom mixture and stir well to coat.
- Cook for about 1 minute to remove the raw flour taste.
- Slowly whisk in beef broth, scraping up any browned bits from the bottom of the pan.
- Stir in Worcestershire sauce, Dijon mustard, thyme, and a pinch of salt and pepper.
Bring to a gentle simmer until the sauce thickens—about 3–5 minutes.
Step 5: Simmer the Meatballs in Gravy
- Return the browned meatballs to the skillet.
- Spoon some gravy over the top, cover, and simmer on low for 10–12 minutes, until the meatballs are cooked through (internal temp 160°F / 71°C).
- For a creamier sauce, stir in heavy cream during the last few minutes.
The gravy will become rich, velvety, and full of meaty flavor—perfect for spooning over mashed potatoes.
Step 6: Taste and Adjust
Before serving, taste the gravy and adjust seasoning with salt, pepper, or a touch more Worcestershire sauce for added depth.
How to Serve Salisbury Steak Meatballs in Mushroom Gravy Recipe
This Salisbury Steak Meatballs in Mushroom Gravy Recipe is a pure comfort food, and it pairs beautifully with a variety of sides.
Serving Ideas:
- Classic style: Serve over creamy mashed potatoes with a side of green beans.
- With noodles: Spoon over egg noodles or buttered pasta for a stroganoff-like twist.
- Low-carb option: Pair with mashed cauliflower or roasted vegetables.
- On rice: Perfect for soaking up all that mushroom gravy goodness.
- As an appetizer: Serve with toothpicks and extra gravy for dipping at parties.
Pro Tip: Sprinkle freshly chopped parsley or thyme on top before serving for a burst of color and freshness.
Tips for the Best Salisbury Steak Meatballs in Mushroom Gravy Recipe
- Don’t overmix the meatball mixture: Overworking the meat will make them tough.
- Use milk and breadcrumbs: This combo (called a panade) keeps the meatballs juicy.
- Brown first: Searing locks in flavor and texture.
- Simmer gently: Overcooking can make the meatballs dry—low and slow is best.
- Balance the flavors: Worcestershire sauce adds umami and depth—don’t skip it!
- Make ahead: The meatballs and gravy can be made a day ahead and reheated for dinner.
Variations
This Salisbury Steak Meatballs in Mushroom Gravy Recipe is classic, but it’s also easy to tweak for your preferences.
1. Ground Turkey or Chicken Version
For a lighter option, substitute lean ground turkey or chicken. Just be sure to add extra moisture (like an extra tablespoon of milk) since poultry tends to be leaner.
2. Gluten-Free Version
Use gluten-free breadcrumbs and substitute cornstarch for flour when thickening the gravy.
3. Add Vegetables
Stir in frozen peas or sautéed carrots for a pop of color and texture.
4. Creamy Mushroom Gravy
Stir in ¼ cup heavy cream or sour cream for a richer, creamier sauce.
5. Smoky Flavor Twist
Add a splash of soy sauce or a dash of smoked paprika to give the gravy a deeper flavor.
6. Slow Cooker Method
Brown the meatballs first, then transfer to a slow cooker with the mushroom gravy ingredients. Cook on low for 5–6 hours or high for 3 hours until tender.
7. Mini Meatball Appetizers
Make smaller meatballs, simmer in the gravy, and serve as bite-sized appetizers with cocktail sticks.
Make-Ahead, Storage & Freezing Tips
This Salisbury Steak Meatballs in Mushroom Gravy Recipe is perfect for meal prep and leftovers—it actually tastes even better the next day!
To Store:
- Refrigerate in an airtight container for up to 4 days.
To Freeze:
- Freeze cooked meatballs with gravy in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge before reheating.
To Reheat:
- Warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much.
Bonus Tip: Double the recipe — one batch for dinner and one for the freezer!
FAQs
1. Can I use ground pork or a meat mix instead of beef?
Absolutely! A mix of beef and pork adds extra flavor and tenderness.
2. Can I bake the meatballs instead of frying them?
Yes! Bake at 400°F (200°C) for about 15–18 minutes, then add them to the gravy to finish cooking.
3. What can I substitute for Worcestershire sauce?
Try soy sauce mixed with a splash of balsamic vinegar—it gives a similar umami flavor.
4. Can I use canned mushrooms?
Fresh mushrooms are best for texture and flavor, but canned mushrooms work in a pinch.
5. How do I keep my meatballs from falling apart?
Make sure to include enough binder (breadcrumbs and egg) and chill the rolled meatballs for 10–15 minutes before cooking.
6. What sides go best with this dish?
Mashed potatoes, buttered egg noodles, roasted veggies, or even steamed rice are all perfect pairings for Salisbury Steak Meatballs in Mushroom Gravy Recipe.
7. Can I make this dairy-free?
Yes—use non-dairy milk in the meatballs and olive oil instead of butter in the gravy.
Nutrition Information (Approximate per Serving)
(Serves 4–6)
- Calories: 420
- Protein: 29g
- Carbohydrates: 16g
- Fat: 25g
- Fiber: 2g
- Sodium: 680mg
Nutrition will vary depending on specific ingredients and portion sizes.
Final Thoughts
This Salisbury Steak Meatballs in Mushroom Gravy Recipe is the ultimate comfort food—hearty, flavorful, and oh-so-satisfying. The tender beef meatballs soak up all that rich, velvety mushroom gravy, creating a dish that’s both nostalgic and timeless.
Salisbury Steak Meatballs in Mushroom Gravy Recipe is the perfect recipe for when you want something cozy yet easy—whether it’s a weeknight family dinner, a Sunday comfort meal, or even a freezer-friendly prep dish. The flavors are deep, savory, and comforting—everything you love about Salisbury steak, now in bite-sized form.
Serve it over mashed potatoes or egg noodles, grab a fork, and dig into a meal that feels like a warm hug in every bite.
Once you make it, it’s sure to become a family favorite—the kind of recipe you’ll find yourself making again and again.
So go ahead, roll up your sleeves, and whip up a batch of Salisbury Steak Meatballs in Mushroom Gravy Recipe—because comfort food doesn’t get much better than this.