This recipe provides a practical method for preparing Salisbury steak meatballs served in a rich mushroom and onion gravy. It is a substantial main course that pairs effectively with various starch bases for a complete meal.

List of ingredients

1 1/4 pounds ground beef – preferably 90% lean for a balanced texture.
1/4 cup grated onions – adds moisture and flavor to the meat.
2/3 cup panko bread crumbs – used as a binder.
3/4 teaspoon kosher salt – essential for seasoning the beef.
1 teaspoon garlic powder – adds depth to the meatball mix.
1 teaspoon onion powder – complements the fresh grated onions.
2 teaspoons Worcestershire sauce – provides a savory, salty note.
2 teaspoons low sodium soy sauce – enhances the umami profile.
2 teaspoons ground mustard – adds a subtle tang.
1 large egg – acts as the primary binding agent.
2 tablespoons ketchup – contributes moisture and a hint of sweetness.
1 tablespoon olive oil – used for searing the meatballs.
3 tablespoons butter – used for sautéing and creating the roux.
6-8 medium baby Bella mushrooms, chopped – provides a rich, earthy flavor.
1/2 cup onion, sliced in 1/4-inch thickness – for caramelized texture in the gravy.
4-6 cloves garlic, minced – adds a sharp aromatic punch.
3 tablespoons all-purpose flour – used to thicken the gravy.
2 cups low sodium beef stock – the liquid base for the sauce.
2 teaspoons Worcestershire sauce – for additional seasoning in the gravy.
2 teaspoons dijon mustard – adds a refined acidity to the sauce.
2 teaspoons low sodium soy sauce – for color and saltiness in the gravy.

step-by-step instructions

Mix the Base: In a medium bowl, combine the grated onions, panko breadcrumbs, 3/4 teaspoon kosher salt, garlic powder, onion powder, 2 teaspoons Worcestershire sauce, 2 teaspoons soy sauce, ground mustard, egg, and ketchup. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the onion juices.
Incorporate Meat: Add the ground beef to the bowl and mix until just combined. Avoid overworking the meat to ensure the meatballs remain tender. Divide the mixture into 18-22 meatballs, each approximately 1 1/2 tablespoons in size.
Sear Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add meatballs in a single layer, cooking in batches if necessary. Brown each side for 6-9 minutes until golden; the centers do not need to be fully cooked at this stage. Remove meatballs to a plate.
Sauté Vegetables: Melt 1 tablespoon of butter in the same skillet. Add chopped mushrooms and cook for 3-4 minutes until brown. Add sliced onions and sauté for 3 minutes, then stir in the minced garlic for 30 seconds until fragrant.
Create the Roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Stir in the all-purpose flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
Build the Gravy: Gradually pour in the beef stock while stirring continuously to prevent lumps. Stir in the Worcestershire sauce, dijon mustard, and soy sauce. Simmer for 3 minutes or until the sauce thickens slightly.
Final Simmer: Return the browned meatballs and any accumulated juices to the skillet. Cook for 4 minutes until the meatballs are cooked through. Add a splash of water if the gravy becomes too thick. Taste and adjust seasonings before serving.

Pro Tips for Perfect Meatballs

Use a Cookie Scoop for Uniformity

Using a 1 1/2 tablespoon cookie scoop ensures that every meatball is the exact same size. This is critical because uniform meatballs cook at the same rate, preventing smaller ones from drying out while larger ones remain raw in the center.

Prevent Overworking the Meat Mixture

Mix the binders and seasonings first, then fold in the beef until just incorporated. Overworking the meat develops too much myosin, which can result in a tough, rubbery texture rather than a tender bite.

Keep Your Hands Moist During Rolling

To prevent the meat from sticking to your palms, keep a small bowl of water nearby. Lightly dip your fingers in water before rolling each ball, or apply a small amount of cooking spray to your hands for a smooth finish.

Ensure the Pan is Fully Preheated

Wait until the olive oil is shimmering before adding the meatballs. A hot pan creates an immediate sear, which locks in moisture and provides the brown crust necessary for a deep flavor profile.

Refining the Mushroom Gravy

Selecting the Best Mushrooms

While white button mushrooms work, baby Bella (cremini) mushrooms are recommended for this recipe. They offer a more intense, earthy flavor and a darker color that enhances the appearance of the gravy.

Caramelizing the Sliced Onions

Sautéing the onions for at least 3 minutes allows them to soften and release their natural sugars. This caramelization process adds a subtle sweetness that balances the saltiness of the soy and Worcestershire sauces.

Managing the Roux Consistency

The roux is created by cooking flour in butter to thicken the liquid. Ensure you stir the flour for a full minute to eliminate the raw grain taste, but do not let it brown too deeply or the gravy will lose its classic color.

Correcting Gravy Thickness

If the sauce becomes too thick during the final simmer, stir in a tablespoon of water or additional beef stock. This restores the glossy consistency and ensures the meatballs are well-coated without being bogged down by a paste-like sauce.

Best Side Dish Pairings

Creamy Mashed Potatoes

Mashed potatoes are the traditional accompaniment for Salisbury steak. The soft texture and neutral flavor of the potatoes absorb the rich mushroom gravy, making them an ideal base for the meatballs.

Buttered Egg Noodles

Wide egg noodles tossed in butter provide a slight chew and a rich flavor that complements the beef. They are an excellent alternative for those who prefer a pasta-based meal over potatoes.

Steamed White or Brown Rice

Fluffy rice serves as an efficient vehicle for the gravy. Brown rice adds a nutty flavor and more fiber, while white rice provides a clean palate that lets the savory notes of the mushroom sauce stand out.

Roasted Root Vegetables

Serving this dish with roasted carrots or parsnips adds a nutritional balance and a touch of sweetness. The roasting process mirrors the browning of the meatballs, creating a cohesive flavor profile across the plate.

Storage and Meal Prep

Refrigerating Leftovers

Store cooked meatballs and gravy in an airtight container in the refrigerator for up to 4 days. Ensure the gravy is completely cooled before sealing the lid to prevent condensation from thinning the sauce.

Freezing for Long-Term Storage

You can freeze the cooked meatballs and gravy together for up to 3 months. For best results, freeze them in a freezer-safe bag with as much air removed as possible to prevent freezer burn.

Proper Thawing Procedures

Thaw frozen portions in the refrigerator overnight for the safest and most consistent results. Avoid thawing at room temperature to prevent the growth of bacteria in the meat and sauce.

Best Reheating Methods

Reheating on the stovetop over low heat is the best way to maintain the texture of the gravy. If using a microwave, cover the dish and stir halfway through the heating process to ensure the meatballs are warmed evenly through the center.

Ingredient Substitutions

Using Ground Turkey or Chicken

For a leaner version, you can replace ground beef with ground turkey or chicken. Since these meats are drier, you may need to add one extra tablespoon of ketchup or a teaspoon of olive oil to the meat mixture to maintain moisture.

Gluten-Free Breadcrumb Alternatives

Replace panko with certified gluten-free breadcrumbs or almond flour. If using almond flour, be aware that the meatballs may be slightly softer and might require an extra minute of searing to firm up.

Replacing Soy Sauce

Coconut aminos can be used as a direct substitute for soy sauce for those avoiding soy. Coconut aminos are slightly sweeter, so you may want to add a pinch of extra salt to keep the savory balance.

Alternative Mustard Types

If dijon mustard is unavailable, whole grain mustard is a great substitute. It provides a similar tang but adds small seeds that create a textural contrast within the smooth gravy.

Common Cooking Challenges

Meatballs Falling Apart in the Pan

If meatballs crumble during searing, it is usually due to a lack of binder or over-mixing. Ensure the egg is fully incorporated and that you have allowed the panko to soak up the liquids before adding the meat.

Dealing with Lumpy Gravy

Lumps occur when flour is not fully integrated into the liquid. If the gravy is lumpy, use a whisk to stir vigorously over medium heat, or pass the sauce through a fine-mesh strainer before adding the meatballs back in.

Excess Grease in the Skillet

If using beef with a higher fat content, the pan may accumulate too much grease after searing. Carefully spoon out the excess fat before adding the butter for the gravy to prevent the final sauce from becoming oily.

Managing Overly Salty Sauce

Since soy sauce and beef stock both contain sodium, the gravy can sometimes become too salty. Dilute the sauce with a small amount of unsalted beef broth or water to balance the flavors.

Frequently Asked Questions

What is the best fat percentage for ground beef?

A 90% lean ground beef is ideal for this recipe. It provides enough fat for flavor and moisture without releasing excessive grease into the pan, which would interfere with the roux.

Can I bake the meatballs instead of frying them?

Yes, you can bake them at 400°F (200°C) for 12-15 minutes. However, pan-searing is preferred because it creates a crust that adds significant flavor to the subsequent gravy.

Do I need to cook the meatballs completely before adding them to the gravy?

No, the meatballs only need to be browned on the outside. They will finish cooking through during the final 4-minute simmer in the gravy, which helps them stay juicy.

Can I make this recipe in a slow cooker?

This recipe is designed for the stovetop to achieve proper searing and roux thickening. While you can simmer the final stage in a slow cooker, the initial browning of the meat and vegetables is essential for the flavor.

Salisbury Steak Meatballs with Savory Mushroom Gravy

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Author: lilycarter
Total Time: 55 minutes
Yield: 5 servings 1x
Diet: General

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Description

Mouthwatering and cozy Salisbury Steak Meatballs are a twist on the traditional recipe, featuring tender meatballs served in a hearty onion and mushroom gravy.

Ingredients

Scale

1/4 cup grated onions
2/3 cup panko bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
2 teaspoons low sodium soy sauce
2 teaspoons ground mustard
1 large egg
2 tablespoons ketchup
1 1/4 pounds ground beef
1 tablespoon olive oil (plus more)
3 tablespoons butter
6–8 medium baby Bella mushrooms, chopped
1/2 cup onion, sliced in 1/4-inch thickness
4–6 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups low sodium beef stock
2 teaspoons Worcestershire sauce
2 teaspoons dijon mustard
2 teaspoons low sodium soy sauce

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Instructions

Mix: In a medium bowl, combine the grated onions, panko breadcrumbs, 3/4 teaspoon kosher salt, and all the remaining ingredients except the ground beef and oil. Allow the mixture to stand for 5 minutes so that the excess liquid from the onions gets soaked up by the breadcrumbs. Then, add the meat and mix until *just* combined. Divide the meat mixture into 18-22 meatballs that are 1 1/2 tablespoons each.
Cook: Add the tablespoon of oil to a large skillet and let it heat through on medium-high heat. When hot, add the meatballs in a single layer, do this in batches if the pan is not large enough. Cook the meatballs for 6-9 minutes, flipping halfway through until all sides brown evenly, don’t worry if they aren’t cooked all the way through. Remove to a plate. Add additional oil and cook any remaining meatballs the same way.
Gravy: Add 1 tablespoon of butter to the skillet and allow it to melt. When melted, add the mushrooms and allow them to cook and brown, about 3-4 minutes. When brown, add the onions and saute for 3 minutes before adding in the garlic. Let the garlic cook for 30 seconds or until fragrant. Then add the remaining butter to the skillet and allow it to melt. When melted, add the flour and stir to combine. Allow the flour to cook for 1 minute, stirring constantly. Gradually pour in the beef stock with one hand while you stir with the other hand. Then, stir in the Worcestershire sauce, mustard, and soy sauce. Allow the sauce to cook and simmer, once simmering, let cook for 3 minutes or until it thickens just a bit. Then add the meatballs to the skillet (with any released juices that may have collected on the plate) and let cook for 4 minutes. If the gravy thickens too much, you can add a splash of water to thin it to your liking. Taste and adjust seasonings as desired. Serve meatballs and gravy over mashed potatoes or egg noodles!

Notes

Use a 1 1/2 tablespoon cookie scoop to ensure meatballs are consistent in size for even cooking. If the gravy becomes too thick, thin it with a splash of water or additional beef stock.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Beef
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 441 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 125 mg