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Salisbury steak meatballs served with gravy and mashed potatoes

Salisbury Steak Meatballs with Mushroom Gravy

These Salisbury steak meatballs, smothered in a rich mushroom gravy, are comfort food that brings the family together, evoking warm memories of home-cooked meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef Leaner cuts will yield a healthier result.
  • ½ cup breadcrumbs Use fresh for better texture.
  • ¼ cup finely chopped onion Sweet onions work exceptionally well.
  • 1 large egg Acts as a binder.
  • 1 teaspoon Worcestershire sauce Adds depth.
  • 1 teaspoon garlic powder For aroma and flavor.
  • Salt and pepper To taste.
For the Mushroom Gravy
  • 2 tablespoons olive oil Preferably extra virgin for enhanced flavor.
  • 8 ounces mushrooms, sliced Use fresh, preferably cremini or button mushrooms.
  • 2 tablespoons all-purpose flour For thickening the gravy.
  • 1 cup beef broth A quality broth will elevate the flavor.
  • 1 tablespoon soy sauce Adds a savory umami kick.
  • 1 teaspoon dried thyme For an earthy aroma.
  • ½ cup heavy cream To create a rich and creamy gravy.

Method
 

Preparation
  1. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined; be careful not to overwork the meat.
  2. Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Remove from the skillet and set aside.
  2. In the same skillet, add sliced mushrooms and sauté for about 5 minutes or until they become golden brown.
  3. Sprinkle flour over the mushrooms and mix well, cooking for about a minute to eliminate any raw flour taste.
  4. Gradually whisk in the beef broth and soy sauce, bringing the mixture to a simmer. Stir occasionally until thickened, about 3-5 minutes.
  5. Return the meatballs to the skillet, cover, and simmer for an additional 10-15 minutes, ensuring the meatballs are cooked through.
  6. Finish by stirring in the heavy cream, incorporating it smoothly into the gravy. Allow it to simmer for another minute before serving.

Notes

Use leaner meats: Try ground turkey or chicken for a healthier meatball. Make it gluten-free: Substitute breadcrumbs with gluten-free alternatives. Add Cheese: Consider incorporating shredded cheese into the meatball mixture for added richness. Freezing: These meatballs freeze well. Place cooked meatballs in an airtight container and store for up to 3 months. Storage: Leftovers can be kept in the refrigerator for up to 4 days.