Description
Savor the rich flavors of these mouthwatering Salisbury Steak Meatballs smothered in a hearty mushroom gravy. Juicy ground beef meatballs are seasoned with aromatic spices, sautéed to a perfect brown, and then simmered in a luscious gravy made from baby Bella mushrooms, caramelized onions, and a savory blend of Worcestershire, dijon mustard, and soy sauce. This comforting dish pairs beautifully with mashed potatoes or egg noodles, making it a classic family favorite that’s perfect for any dinner occasion.
Ingredients
Meatballs
- ¼ cup grated onions
- ⅔ 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 powder
- 1 large egg
- 2 tablespoons ketchup
- 1 ¼ pounds ground beef
- 1 tablespoon olive oil (plus more as needed)
Mushroom Gravy
- 3 tablespoons butter
- 6-8 medium baby Bella mushrooms, chopped
- ½ cup onion, sliced ¼-inch thick
- 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
Instructions
- Mix the Meatball Ingredients: In a medium bowl, combine grated onions, panko breadcrumbs, ¾ teaspoon kosher salt, garlic powder, onion powder, Worcestershire sauce, soy sauce, ground mustard powder, egg, and ketchup. Let this mixture rest for 5 minutes to allow the breadcrumbs to absorb excess onion liquid. Then, add the ground beef and gently mix until just combined to avoid tough meatballs. Divide the mixture into 18-22 equal meatballs, about 1 ½ tablespoons each.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer—work in batches if necessary to avoid overcrowding. Cook for 6-9 minutes, flipping halfway through to ensure even browning on all sides. The meatballs do not need to be fully cooked at this stage. Remove browned meatballs to a plate and add more oil if needed for remaining batches.
- Prepare the Mushroom Gravy: In the same skillet, melt 1 tablespoon of butter. Add chopped mushrooms and sauté until browned, about 3-4 minutes. Add sliced onions and cook for an additional 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add the remaining 2 tablespoons of butter and let melt. Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Simmer the Sauce: Gradually pour in the beef stock while stirring continuously to prevent lumps. Add Worcestershire sauce, dijon mustard, and soy sauce. Bring the mixture to a simmer and cook for 3 minutes, allowing the gravy to thicken slightly.
- Finish Cooking Meatballs in Gravy: Return the meatballs along with any juices on the plate back into the skillet. Simmer together for 4 minutes to cook the meatballs through and meld the flavors. If the gravy becomes too thick, add a splash of water to reach desired consistency. Adjust seasoning to taste.
- Serve: Serve the Salisbury steak meatballs and mushroom gravy piping hot over mashed potatoes or egg noodles for a classic, comforting meal.
Notes
- Use low sodium beef stock and soy sauce to control salt levels.
- Do not overmix the meat mixture to keep the meatballs tender.
- For best results, cook meatballs in batches to avoid overcrowding the pan and ensure even browning.
- Gravy consistency can be adjusted by adding water if it thickens too much.
- This dish pairs exceptionally well with creamy mashed potatoes or buttered egg noodles.
