Description
This comforting Salisbury Steak Meatballs with Mushroom Gravy recipe features juicy beef meatballs cooked in a rich and savory mushroom gravy. Perfect for a hearty family meal, these skillet-cooked meatballs combine classic flavors with easy stovetop cooking for a satisfying dinner that pairs beautifully with mashed potatoes, noodles, or rice.
Ingredients
Scale
For the Meatballs:
- 1 pound ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Make the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Mix gently until just combined, taking care not to overwork the meat, then form the mixture into 1 to 1.5-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs, cooking for 6 to 8 minutes while turning occasionally to brown all sides. The meatballs do not need to be cooked through at this stage. Remove meatballs from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and finely chopped onions. Sauté for 5 to 6 minutes until the vegetables are tender and browned, stirring occasionally.
- Create the Gravy Base: Sprinkle the flour over the mushrooms and onions and stir continuously for about 1 minute to cook out the raw flour taste and coat the vegetables.
- Add Liquids and Seasonings: Gradually whisk in the beef broth to prevent lumps, then stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the gravy slightly thickens.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, nestling them into the gravy. Simmer for an additional 10 to 12 minutes, or until the meatballs are fully cooked through and the sauce is rich and thickened.
- Serve: Serve the Salisbury steak meatballs hot, garnished with chopped parsley if desired. These pair excellently with mashed potatoes, egg noodles, or rice for a complete, comforting meal.
Notes
- Delicious served over mashed potatoes, egg noodles, or rice.
- Substitute ground turkey or chicken for a lighter version.
- For extra flavor, add a splash of red wine to the gravy when adding the broth.
