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Salisbury Steak Meatballs with Mushroom Gravy Recipe

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4.3 from 5 reviews

This Salisbury steak meatballs recipe features tender beef meatballs made with panko breadcrumbs and a flavorful blend of seasonings, simmered in a rich mushroom gravy. Served best over creamy mashed potatoes, rice, or pasta, it's a comforting and hearty meal perfect for family dinners.

Ingredients

Meatballs

  • 3/4 cup panko breadcrumbs
  • 1/2 brown/yellow onion, peeled
  • 500g / 1 lb beef mince (ground beef)
  • 1 garlic clove, minced
  • 1 egg
  • 1 tbsp ketchup (or Aussie tomato sauce)
  • 1 beef bouillon cube, crumbled
  • 1/2 tsp Worcestershire sauce
  • 3 tsp Dijon mustard OR 2 tsp dry mustard powder

Cooking Meatballs

  • 1 tbsp olive oil

Sautéed Mushrooms

  • 2 tbsp / 30g unsalted butter
  • 250g / 8 oz mushrooms, sliced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves, minced

Gravy

  • 2 cups low sodium beef stock
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Gravy Thickener (Slurry)

  • 3 tbsp all purpose/plain flour
  • 2 tbsp water
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce

Serving

  • Mashed potato (or rice or pasta)
  • Parsley, finely chopped (optional)

Instructions

  1. Grate the Onion and Prepare Breadcrumbs: Place the panko breadcrumbs in a large bowl. Using a standard box grater, grate the peeled onion directly over the panko so the juices soak in. Mix well to combine.
  2. Make the Meatball Mixture: Add the beef mince, minced garlic, egg, ketchup, crumbled beef bouillon cube, Worcestershire sauce, and Dijon mustard or dry mustard powder to the breadcrumb and onion mixture. Mix thoroughly with your hands until all ingredients are fully incorporated.
  3. Form the Meatballs: Roll the mixture into 20 to 22 meatballs, each about 1 1/2 tablespoons of mixture. Using an ice cream scooper with a lever can make this process easier and keep size consistent.
  4. Prepare the Gravy Slurry: In a small bowl, whisk together the flour, water, Dijon mustard, and Worcestershire sauce until smooth with no lumps. Set aside for thickening the gravy later.
  5. Brown the Meatballs: Heat the olive oil in a large skillet over high heat. Add the meatballs and cook, turning gently, until browned on the outside but still raw inside. Avoid overcrowding and use tablespoons to support rolling the meatballs to prevent deforming. Remove browned meatballs to a plate and set aside.
  6. Sauté the Mushrooms: In the same skillet, melt the butter over high heat. Add the sliced mushrooms and cook for about 2 minutes until they begin to soften. Add salt, pepper, and minced garlic, then continue cooking for another 2 minutes until the garlic is golden and mushrooms are tender.
  7. Make the Gravy: Pour in the beef stock along with salt and pepper. Stir in the prepared gravy slurry until well combined and the mixture is smooth.
  8. Simmer the Meatballs: Once the liquid starts to simmer, carefully add the browned meatballs along with any juices collected on the plate back into the skillet. Reduce the heat to medium and simmer gently for 5 minutes, or until the gravy thickens and the meatballs are cooked through.
  9. Serve: Serve the Salisbury steak meatballs and mushroom gravy hot over mashed potatoes, rice, or pasta. Garnish with finely chopped parsley if desired for a fresh touch.

Notes

  • Panko breadcrumbs have larger flakes than normal breadcrumbs, helping make meatballs more tender inside. If unavailable, substitute with 1/2 cup regular breadcrumbs.
  • Beef bouillon cubes add superior flavor compared to plain salt. Alternatives include chicken or vegetable bouillon cubes or stock powder. For salt substitution, use about 1.5 teaspoons salt.
  • Leftovers store well for 3 to 4 days in the refrigerator or can be frozen for longer storage.
  • Nutrition estimates exclude mashed potatoes or other serving bases.

Find it online: https://cozyplatter.com/salisbury-steak-meatballs-with-mushroom-gravy-recipe/