Salisbury Steak Meatballs with Rich Mushroom Gravy

Salisbury Steak Meatballs with Rich Mushroom Gravy are pure comfort food in bite-sized form. I love how these tender, savory meatballs soak up the deep, flavorful mushroom gravy, making every bite hearty and satisfying. It’s a cozy, nostalgic dish that feels like a classic dinner made even better.

Why You’ll Love This Recipe

I like this recipe because it delivers all the flavors of traditional Salisbury steak with less effort and faster cooking time. The meatballs stay juicy, the mushroom gravy is rich and comforting, and everything comes together in one pan. It’s perfect for family dinners, meal prep, or whenever I want a warm, stick-to-your-ribs meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef

• Breadcrumbs

• Egg

• Onion, finely minced

• Garlic, minced

• Worcestershire sauce

• Salt

• Black pepper

For the mushroom gravy:

• Mushrooms, sliced

• Butter

• Olive oil

• All-purpose flour

• Beef broth

• Worcestershire sauce

• Onion powder

• Garlic powder

• Salt

• Black pepper

Directions

1. I start by mixing the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper until just combined.

2. I roll the mixture into evenly sized meatballs.

3. I heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, then remove them and set aside.

4. In the same skillet, I add butter and sauté the mushrooms until browned and tender.

5. I sprinkle flour over the mushrooms and stir until it forms a paste.

6. I slowly pour in the beef broth, stirring constantly to avoid lumps.

7. I add Worcestershire sauce, onion powder, garlic powder, salt, and pepper, then let the gravy simmer until thickened.

8. I return the meatballs to the skillet, cover, and simmer for 10–15 minutes until the meatballs are cooked through and coated in gravy.

Servings and timing

This recipe serves about 4–6 people and takes roughly 40 minutes from start to finish. It’s ideal for a comforting dinner without spending all evening in the kitchen.

Variations

 I’ve added a splash of cream or sour cream to the gravy for extra richness. When I want more vegetables, I stir in peas or caramelized onions.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs gently on the stove or in the microwave, adding a splash of broth if the gravy thickens too much.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, I bake them at 400°F (200°C) for about 15–18 minutes, then finish them in the gravy.

What mushrooms work best for the gravy?

I like cremini or button mushrooms, but any mushroom I enjoy works well here.

Can I make this ahead of time?

Absolutely. I often make it a day ahead—the flavors deepen and taste even better the next day.

What should I serve with Salisbury steak meatballs?

I usually serve them over mashed potatoes, rice, egg noodles, or with roasted vegetables.

Can I freeze this dish?

Yes, I freeze the cooked meatballs and gravy together for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

Salisbury Steak Meatballs with Rich Mushroom Gravy are one of my favorite comfort meals when I want something warm, filling, and nostalgic. I love how the tender meatballs and savory gravy come together so effortlessly into a dish that feels like home. Whether I’m cooking for family or stocking the freezer with leftovers, this recipe always delivers cozy, satisfying flavor.