Effortless Salisbury Steak Meatballs with Rich Mushroom Gravy: A 25-Minute Comfort Classic
Craving a hearty, comforting meal that’s quick to prepare? These easy Salisbury steak meatballs are your answer! Combining savory beef with a luscious, homemade mushroom gravy, this dish comes together in just 25 minutes. It’s a perfect solution for busy weeknights, a crowd-pleasing addition to parties and potlucks, or simply a satisfying family dinner. Serve these delectable meatballs with creamy mashed potatoes, fluffy egg noodles, or a bed of warm rice for a truly wholesome experience that transports you back to cozy childhood memories.
Why This Recipe Works: A Bite-Sized Twist on Classic Comfort
Salisbury steak meatballs offer a delightful and convenient spin on the beloved classic Salisbury steak. Imagine all the rich, savory flavors of traditional Salisbury steak, but in perfectly portioned, easy-to-eat meatballs. This ingenious adaptation maintains the essence of the original dish, featuring succulent ground beef coated in an irresistible, rich mushroom gravy. In fact, these meatballs utilize almost all the same ingredients as the classic version; they’re simply shaped differently, transforming a familiar favorite into a versatile meal or appetizer.
There’s something truly special about Salisbury steak that evokes feelings of warmth, nostalgia, and pure comfort. It’s one of those timeless dishes that reminds us of home-cooked meals and simpler times. By shaping them into meatballs, we unlock a whole new world of possibilities. Not only do they cook faster, making them ideal for busy schedules, but their bite-sized nature also makes them incredibly versatile. They are perfectly suited for casual family dinners, elegant enough for a special gathering, and incredibly easy to serve at parties and potlucks. This recipe isn’t just about food; it’s about recreating those cherished, “warm fuzzy memories” in a fun, new format. Sometimes, the simplest modifications to classic recipes yield the most satisfying and enjoyable results, and these Salisbury steak meatballs are the perfect embodiment of that principle.
Gather Your Ingredients for This Mouthwatering Dish
Before diving into the cooking process, let’s ensure you have all the necessary ingredients to create these incredibly flavorful Salisbury Steak Meatballs and their accompanying rich mushroom gravy. For precise measurements and a comprehensive list of ingredients, please refer to the printable recipe card located at the conclusion of this post. Having everything prepped and ready will make your cooking experience seamless and enjoyable.
Ingredient Insights and Smart Substitutions
Understanding your ingredients is key to successful cooking. Here’s a closer look at what goes into our Salisbury Steak Meatballs and some helpful tips for substitutions:
For the Meatballs:
- Ground Beef: We recommend using either lean or medium ground beef (like an 80/20 blend). The fat content contributes significantly to the flavor and moisture of the meatballs, ensuring they remain tender and juicy. While 80/20 offers a great balance of flavor and not too much grease, a leaner blend like 90/10 will also work if you prefer, just be mindful it might be slightly less moist. For a lighter alternative, ground turkey can be substituted, but keep in mind that turkey is leaner and may result in a slightly different texture and flavor profile.
- Binders (Panko Breadcrumbs/Saltines): Panko breadcrumbs are excellent for creating light and tender meatballs, as they absorb moisture without making the mixture dense. Interestingly, crushed saltines are another fantastic option we often use as a binder in meatballs. Both provide the necessary structure to hold the meatballs together while cooking, preventing them from crumbling. Choose whichever you have on hand or prefer for a slightly different texture.
- Aromatics & Seasoning: Minced yellow onion, egg, milk, sea salt, black pepper, and garlic powder infuse the beef with essential flavors and help bind the mixture. The egg acts as a primary binder, while milk adds moisture.
For the Gravy:
- Butter: Salted butter is used to create a rich base for the gravy. If you opt for unsalted butter, remember to adjust the salt content of the gravy to your taste preferences. The butter also helps brown the onions and mushrooms, adding depth of flavor.
- Onion & Mushrooms: These form the aromatic heart of the gravy. We typically use cremini mushrooms (also known as baby bellas) for their earthy flavor and firm texture, which holds up well in the gravy. However, feel free to use your favorite variety of mushrooms, such as white button mushrooms or even a wild mushroom blend for a more complex taste. The minced onion cooks down to a sweet, savory base.
- Flour: All-purpose flour is crucial for creating a roux, which acts as the thickening agent for the gravy, giving it that classic luscious consistency.
- Beef Broth: This is the liquid base for our gravy, providing a robust, meaty flavor. If using low-sodium beef broth, you’ll want to taste and adjust the seasoning with salt as needed to achieve the perfect balance.
- Worcestershire Sauce: A splash of Worcestershire sauce is a secret weapon here! It adds a deep umami flavor and a subtle tang that elevates the richness of the gravy, making it truly irresistible. Don’t skip it if you can help it!
Having these insights will empower you to customize the recipe to your liking while still achieving delicious results!
How to Make Salisbury Steak Meatballs: Step-by-Step Perfection
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Making these Salisbury Steak Meatballs is a straightforward process, even for beginner cooks. Follow these detailed steps to create a truly memorable meal:
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Prepare the Meatball Mixture:
In a large mixing bowl, combine all the ingredients for the meatballs: ground beef, minced yellow onion, panko breadcrumbs, large egg, milk, sea salt, black pepper, and garlic powder. It’s important to mix everything thoroughly until just combined. Be careful not to overmix, as this can make the meatballs tough. Gentle handling ensures a tender result.
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Form the Meatballs:
Using a 3 Tablespoon cookie scoop is highly recommended for consistent sizing, which ensures even cooking. If you don’t have one, simply use your hands to roll the mixture into roughly uniform balls. Place the formed meatballs on a piece of parchment paper or a plate as you go.
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Cook the Meatballs:
Heat a large skillet over medium to medium-low heat. Cook the meatballs in batches to avoid overcrowding the pan, which can steam them instead of browning. Brown them on all sides until they are fully cooked through. Once each batch is cooked, transfer the meatballs to a plate and set them aside.
EXPERT TIP – To ensure your meatballs are safe to eat and perfectly cooked, use an instant-read thermometer. The internal temperature of the meatballs should reach 165°F (74°C). This ensures they are cooked through without being dry.
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Start the Gravy Base:
Drain most of the excess grease from the pan, leaving behind just a little for flavor. Over medium heat, melt the butter. Add the minced onion and cook until it softens, usually about 3-5 minutes. Make sure to scrape up any browned bits (known as “fond”) from the bottom of the pan; these bits are packed with flavor and will enrich your gravy. Next, add the sliced mushrooms and continue to cook for another 5 minutes, allowing them to release their moisture and develop a beautiful golden-brown color. Reduce the heat to medium-low.
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Build the Gravy:
Sprinkle the flour over the cooked onions and mushrooms. Stir continuously for about 1 minute, allowing the flour to cook out its raw taste and form a roux. Slowly pour in the beef broth while whisking constantly to prevent lumps. Add the Worcestershire sauce and continue to stir regularly until the gravy thickens to your desired consistency. This should take a few minutes.
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Combine and Serve:
Return the cooked meatballs to the skillet with the thickened gravy. Gently stir to coat the meatballs completely in the luscious sauce. Allow them to rewarm for a few minutes, spooning the gravy overtop for maximum flavor. Serve immediately and enjoy your homemade Salisbury Steak Meatballs!
Frequently Asked Questions & Expert Tips for Success
Here are some common questions and expert advice to help you master this Salisbury Steak Meatball recipe and make it your own:
Leftover Salisbury steak meatballs and gravy can be stored together in an airtight container. Place them in the refrigerator, where they will keep beautifully for up to 4 days. This makes them perfect for meal prepping or enjoying as leftovers throughout the week.
Absolutely! These meatballs are excellent for freezing, whether cooked or uncooked, with or without gravy. Here are a few options:
- Meatballs without gravy: To freeze just the meatballs, first flash freeze them on a baking sheet until solid. This prevents them from sticking together. Once frozen, transfer them to a gallon-sized freezer bag or an airtight container. They can be stored for up to 2 months. Thaw them in the refrigerator overnight before reheating and adding to freshly made gravy.
- Finished meal (meatballs with gravy): For maximum convenience, you can freeze the cooled, finished meal (meatballs smothered in gravy) in an airtight freezer-safe container for up to 2 months. To reheat, thaw the container in the refrigerator overnight. Then, gently reheat the entire mixture in a skillet over medium-low heat, stirring frequently, until warmed through. You may need to add a splash of beef broth or water if the gravy seems too thick after thawing.
Yes, you certainly can! While mushrooms add an incredible depth of flavor and texture to the gravy, if you or your family aren’t fond of them, feel free to omit them. The gravy will still be rich and delicious thanks to the other ingredients. You might consider adding a bit more onion or a pinch of dried thyme for extra flavor if desired.
Yes, using pre-cooked frozen meatballs is a fantastic time-saving shortcut! Simply prepare the mushroom gravy as directed. Once the gravy is ready and thickened, add the frozen meatballs directly to the skillet and cook them in the gravy over medium-low heat until they are thoroughly warmed through. This can significantly cut down on your prep and cook time, making it an even faster weeknight meal.
If your gravy is too thin, you can create a simple slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Slowly whisk this into the simmering gravy and continue to cook, stirring, until it thickens to your liking. If the gravy is too thick, simply whisk in a tablespoon or two of extra beef broth or water until it reaches the desired consistency.
Delightful Serving Suggestions to Complete Your Meal
These Salisbury steak meatballs are incredibly versatile and pair beautifully with a variety of classic side dishes. For a truly comforting and complete meal, we highly recommend serving them over a generous bed of:
- Creamy Mashed Potatoes: The smooth, buttery mashed potatoes are perfect for soaking up every drop of that rich mushroom gravy.
- Fluffy Egg Noodles: Tender egg noodles provide a wonderful textural contrast and absorb the savory sauce beautifully.
- Steamed Rice: For a lighter option, white or brown rice makes an excellent accompaniment.
To add a touch of freshness and balance to the richness of the dish, consider pairing it with a side of roasted vegetables like green beans, asparagus, carrots, or broccoli. A simple garden salad can also provide a refreshing counterpoint.
Planning to bring these to a party or potluck? They’re an absolute hit! After cooking, simply transfer the meatballs and gravy to a slow cooker set to the “warm” setting. This keeps them at the perfect temperature for transporting and serving. Offer toothpicks on the side, allowing guests to easily grab and enjoy these savory bites. For an extra touch of elegance and fresh flavor, optionally garnish the meatballs with a sprinkle of freshly chopped parsley just before serving. Enjoy!
Explore More Delicious Meatball Recipes
If you’re a fan of meatballs, you’re in for a treat! We have a wide array of meatball recipes that are sure to become family favorites. From savory to sweet and tangy, there’s a meatball dish for every occasion. Discover your next go-to recipe:
- Irresistible Sausage Balls
- Classic Swedish Meatballs
- Sweet & Savory Grape Jelly Meatballs
- Flavorful Bacon Cheeseburger Meatballs
- Light & Delicious Chicken Meatballs
I absolutely love to experiment in the kitchen, create new recipes, and share my cooking adventures with all of you! Remembering to check back for daily inspiration can be tough, which is why I offer a convenient newsletter every time a new recipe is published. Simply subscribe today and start receiving your free daily recipes directly to your inbox!
Salisbury Steak Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Meatballs
- 2 pounds ground beef 80/20
- 1 small yellow onion minced
- ½ cup panko breadcrumbs
- 1 large egg
- 2 Tablespoons milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Gravy
- ¼ cup salted butter 1/2 stick
- 1 medium yellow onion minced
- 12 ounces cremini mushrooms sliced
- ¼ cup all purpose flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
Things You’ll Need
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Large mixing bowl
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Large skillet
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3 tablespoon cookie scoop
Before You Begin
- Handling the Meat Mixture: If you find the meat mixture is sticking to your hands when rolling the meatballs, don’t worry! You can either spray your hands with a little cooking oil, or keep a small bowl of cold water next to you and wet your hands slightly between forming each meatball. This will prevent sticking and make the process much smoother.
- Uniform Size for Even Cooking: While it isn’t absolutely necessary to use a cookie scoop for forming the meatballs, we highly recommend it! Using a 3-tablespoon scoop helps ensure that all your meatballs are roughly the same size. This consistency is crucial for even cooking, preventing some meatballs from being overcooked while others are still underdone in the skillet.
- Seasoning Adjustments for Gravy: When preparing the gravy, if you choose to substitute with unsalted butter and low-sodium beef broth (which is a great option for controlling sodium intake), you will likely want to add some salt to taste at the end. Always taste the gravy as it simmers and adjust seasonings as needed.
- Mushroom Choice: We used cremini mushrooms for their earthy flavor and sturdy texture in this recipe, but feel free to experiment with your favorite variety! White button mushrooms are a classic, mild choice, or you could even try a mix of wild mushrooms for a more gourmet touch.
- Ground Beef vs. Ground Turkey: Lean or medium ground beef (like 80/20) both work wonderfully, providing juicy and flavorful meatballs. A mixture of the two can also be used. If you prefer a lighter alternative, ground turkey can be substituted. Just note that ground turkey tends to be leaner, so you might want to add an extra tablespoon of olive oil when browning to prevent them from drying out.
Instructions
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In a large bowl, add all the meatball ingredients. Mix well to fully combine, but avoid overmixing to keep the meatballs tender.
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Using a 3 Tablespoon cookie scoop (or your hands), form the meatballs into uniform sizes and set aside on a plate or parchment paper.
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In a large skillet over medium to medium-low heat, cook the meatballs in batches until fully browned and cooked through (165°F internal temperature). Remove and set aside.
The meatballs are considered done when they reach 165F on an instant read thermometer.
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Drain most of the grease from the pan, leaving a thin layer. Over medium heat, melt the butter and cook the minced onion until soft (about 3-5 minutes), scraping up any brown bits. Add the sliced mushrooms and cook for another 5 minutes, then lower the heat to medium-low.
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Add flour to the pan and cook for about 1 minute, stirring constantly to create a roux. Gradually whisk in the beef broth and Worcestershire sauce. Continue to stir regularly until the gravy thickens to your desired consistency. Return the cooked meatballs to the skillet to rewarm, spooning the rich gravy overtop. Serve immediately and enjoy!
Expert Tips & FAQs
- Storage: Store any leftover Salisbury Steak Meatballs and gravy in an air-tight container in the refrigerator for up to 4 days. This makes for convenient meal prep and quick re-heating later in the week.
- Freezing for Later: You have a couple of options for freezing. You can freeze the cooked meatballs without the gravy by flash freezing them on a baking sheet until solid, then transferring them to a gallon-size zip-top bag. Alternatively, you can freeze the entire cooled, finished meal (meatballs and gravy) in an airtight container for up to 2 months. Thaw frozen meals in the refrigerator overnight, then reheat gently in a skillet over medium-low heat, stirring often, adding a splash of broth if needed to loosen the gravy.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.