Homestyle Salisbury Steak Meatballs

Reimagine a classic American comfort food with these delightful Homestyle Salisbury Steak Meatballs with Mushroom Gravy! This dish takes all the beloved flavors of traditional Salisbury steak – savory seasoned beef, rich umami gravy, and tender mushrooms – and transforms them into convenient, bite-sized meatballs. Perfect for a cozy family dinner, a comforting weeknight meal, or even a hearty gathering, this recipe offers a delicious twist on a nostalgic favorite. Each meatball is packed with flavor, seared to perfection, and then lovingly simmered in a luscious, deeply savory mushroom gravy that begs to be spooned over mashed potatoes or egg noodles. It’s a truly satisfying and heartwarming meal that delivers big on flavor with every tender bite.

Ingredients:

For the Salisbury Meatballs:

• 1½ pounds ground beef (80/20 lean-to-fat ratio recommended)
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 large egg, lightly beaten
• ¼ cup finely chopped yellow onion (or 1 tbsp onion powder)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for searing)

For the Mushroom Gravy:

• 1 tablespoon olive oil (if needed, after searing meatballs)
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 8 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Optional: 1-2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare the Meatball Mixture:
   • In a large bowl, combine the ground beef, breadcrumbs, milk, beaten egg, finely chopped onion, minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Using your hands, gently mix until all ingredients are just combined. Be careful not to overmix, as this can lead to tough meatballs.
2. Form and Sear the Meatballs:
   • Roll the mixture into golf-ball-sized meatballs (about 1½-2 inches in diameter). You should get approximately 20-24 meatballs.
   • Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
   • Add the meatballs to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
   • Sear the meatballs for 3-5 minutes, turning occasionally, until nicely browned on all sides. They don’t need to be cooked through at this point.
   • Remove the browned meatballs from the skillet and set aside on a plate. Drain any excess grease from the pan, leaving about 1 tablespoon for the gravy.
3. Sauté Vegetables for Gravy:
   • If needed, add 1 tablespoon of olive oil to the same skillet along with 2 tablespoons of butter. Reduce the heat to medium.
   • Add the thinly sliced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the sliced mushrooms and cook for another 5-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
4. Make the Gravy Base:
   • Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and mushrooms.
   • Cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and creates a roux.
5. Simmer the Gravy:
   • Gradually whisk in the 2 cups of beef broth, ensuring no lumps form.
   • Stir in the remaining 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard.
   • Bring the gravy to a simmer, stirring continuously, until it begins to thicken.
6. Combine and Finish:
   • Return the seared meatballs to the skillet, nestling them into the simmering gravy.
   • Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and tender, and the gravy has thickened to your desired consistency.
   • Taste the gravy and adjust salt and pepper as needed.
   • Garnish with fresh chopped parsley, if desired.
7. Serve:
   • Serve the Homestyle Salisbury Steak Meatballs with Mushroom Gravy hot.

Tips, Variations, and Storage:

• Meat Mixture: For a slightly different texture, you can use a mix of ground beef and ground pork.
• Breadcrumbs: Panko breadcrumbs can be used for a lighter texture.
• Mushroom Type: Cremini mushrooms offer a deeper flavor than white button mushrooms, but either works well.
• Creamy Gravy: For a creamier gravy, stir in ¼ cup of heavy cream or sour cream at the very end, just before serving (do not boil after adding).
• Slow Cooker Option: After searing the meatballs and preparing the gravy up to step 5, you can transfer everything to a slow cooker. Cook on low for 3-4 hours or on high for 1.5-2 hours, until meatballs are cooked and tender.
• Freezing Meatballs: Uncooked meatballs can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook from frozen, increasing searing time slightly.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Pairings:

• Classic Comfort Sides: Mashed potatoes (the absolute best for soaking up gravy!), egg noodles, or white rice are traditional and perfect.
• Vegetables: Steamed green beans, roasted asparagus, or a simple side salad would balance the richness.
• Bread: A crusty dinner roll or garlic bread.
• Wine: A medium-bodied red wine such as a Merlot or a hearty Zinfandel.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Total Time: Approximately 1 hour – 1 hour 10 minutes
• Servings: 4-6
• Cuisine: American Comfort Food
• Effort Level: Medium