Salisbury Steak Meatballs in Mushroom Gravy

By Lucy Parissi

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, Published Sep 11, 2026

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These Salisbury Steak Meatballs in a rich, savory mushroom gravy are the ultimate comfort food meal. Perfect for ladling over creamy mashed potatoes, egg noodles, or rice.

You will also love my classic Swedish Meatballs

We’re taking all the retro, savory goodness of traditional Salisbury steak patties – tender seasoned beef, rich Worcestershire and Dijon notes, and a glossy, dark mushroom and onion gravy – and transforming them into juicy, bite-sized meatballs!

Ready in about 40 minutes, this one-skillet dinner delivers deep, slow-simmered flavor that guarantees empty plates and happy bellies. Serve them piled high over creamy mashed potatoes or buttered egg noodles for the ultimate cozy comfort meal.

Here’s What You’ll Need

• Ground Meat: Lean ground beef (mince), around 85/15 or 80/20, gives the classic rich flavor. For an even more tender texture, use a 50/50 mix of ground beef and ground pork.
• Breadcrumbs and Cream: Soaking breadcrumbs in cream creates a panade, which binds the meat and traps moisture inside as the meatballs cook.
• Worcestershire Sauce and Dijon Mustard: Added to both the meat mixture and the gravy, this combination provides the iconic tangy, savory umami kick that defines Salisbury steak.
• Fresh Mushrooms and Shallots: Brown cremini (Baby Bella) or button mushrooms paired with thinly sliced shallots form the heart of the rich gravy.
• Beef Stock or Broth: Use a good-quality beef stock for a deep, dark gravy. Reduced-sodium beef broth lets you control the final salt level easily.

How to Make Salisbury Steak Meatballs

• Blitz the shallots in a food processor until finely minced. Add to a mixing bowl and stir in the minced garlic, breadcrumbs, egg and cream. Let the breadcrumbs soak up the moisture, then stir in the herbs, seasoning, mustard, tomato paste, Worcestershire and soy sauce.
• Add the ground beef and mix well using your hands so that the ingredients are well incorporated.
• Use a small cookie scoop to form the meatballs, then roll until perfectly round – you will have about 30 large meatballs or up to 55 smaller ones.

• Add the stock to a measuring jug and stir in the mustard, tomato paste, soy and Worcestershire sauce. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and brown them for 2 minutes per side or until golden. Use a slotted spoon to transfer them to a plate.

• Lower the heat and add a splash of oil if the skillet is dry. Add the shallots and mushrooms, season and cook over medium heat for 2–3 minutes. Stir in the minced garlic and add the butter.
• Once the butter is melted, add the flour and stir to make a paste (roux). Cook for a minute or so to get rid of the raw flour taste.
• Gradually add the beef stock to the pan, stirring constantly to incorporate it into the roux.

• Add the meatballs to the pan once all the stock has been added and the gravy is smooth. Simmer for about 10 minutes, stirring occasionally.
• Taste the gravy and adjust the seasoning. Garnish with the chopped parsley and serve with mashed potatoes or egg noodles.

Recipe Tips

Sear for flavor, finish in the gravy: Sear the meatballs over medium-high heat until golden brown on the outside. Don’t worry if they aren’t fully cooked through yet – once you build the gravy in the same pan, you’ll simmer the meatballs in the sauce for a few minutes to finish cooking.

Make ahead and freeze: These meatballs freeze brilliantly. Arrange the raw meatballs in a single layer on a lined baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer bag or airtight container and freeze for up to 3 months.

Cook meatballs from frozen: Brown the frozen meatballs as usual (they’ll need a couple of extra minutes to color), build the gravy, then simmer for an extra 8–10 minutes until cooked through and piping hot in the center – an internal temperature of 160°F (71°C). Add a splash more stock if the gravy reduces too much while they finish.

Recipe Variations

• Shortcut Version: Short on time? Skip the homemade roux and simmer the browned meatballs in good-quality store-bought (jarred) gravy instead. You can even use canned sliced mushrooms – just drain them and stir them into the gravy to warm through.
• Air Fryer Method: Want an even faster prep? Cook the rolled meatballs in your air fryer at 375°F (190°C) for 8–10 minutes until browned, then drop them into your stove-top gravy to finish simmering.
• Gluten-Free Option: Swap the panko for gluten-free breadcrumbs or rolled oats, use cornstarch (cornflour) to thicken the gravy instead of flour, swap the soy sauce for Tamari and make sure you Worcestershire sauce are gluten-free.
• Extra Veggies: Stir in green peas or finely chopped spinach right at the end of simmering for an added burst of color and nutrition.

Family Favorite Cozy Recipes

Looking for family-friendly dinners packed with flavor? Check out these favorites on Supergolden Bakes:

• Slow Cooker Roast Beef – Tender, melt-in-your-mouth beef with savory gravy, the Ultimate Sunday roast.
• Prefer your meatballs in tomato sauce? Try my classic Italian Meatballs recipe.
• Air Fryer Meatloaf – Juicy, quick-cooking meatloaf topped with a rich glaze.
• Slow Cooker Beef Stew and Dumplings – Hearty, warming, and effortless.

Did you enjoy this recipe? Please leave a comment and rate, it really helps others find it and gives me great feedback for future tweaks. Don’t forget to share your photos and tag me on tag me on  @Instagram or TikTok – I LOVE seeing what you’re cooking.

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Salisbury Steak Meatballs in Mushroom Gravy

By Lucy Parissi | Supergolden Bakes

Comfort food doesn't get better than this! These juicy Salisbury Steak Meatballs are smothered in a rich, savory mushroom and onion gravy. Perfect for ladling over creamy mashed potatoes, egg noodles, or rice for the ultimate cozy weeknight meal.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

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Equipment

• Ninja Express Food Chopper
• Paring Knife
• Garlic Press
• Small Cookie Scoop
• Caraway 12 inch Pan
• Storage Containers
• Salt and Pepper Grinders

Ingredients

For the meatballs

• ▢ 2 large shallots , minced *See Note 1
• ▢ 2 cloves garlic , minced
• ▢ ½ cup (60g) panko breadcrumbs
• ▢ 1 large egg
• ▢ 2 tbsp cream , or more as needed
• ▢ 3 tbsp grated Parmesan
• ▢ 1 tsp mixed herbs or dried thyme
• ▢ 1 tsp salt
• ▢ ½ tsp ground pepper
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ 3 tsp Dijon mustard
• ▢ 2 tbsp tomato paste
• ▢ 1 cube beef bouillon , crumbled
• ▢ 1 tsp Worcestershire sauce
• ▢ 1 tsp low-sodium soy sauce
• ▢ 1 lb (500g) ground beef (= beef mince)

For the gravy

• ▢ 3 cups (650ml) low sodium beef stock or broth
• ▢ 2 tsp tomato paste or ketchup
• ▢ 2 tsp Dijon mustard
• ▢ 2 tsp Worcestershire sauce
• ▢ 1 tsp low-sodium soy sauce
• ▢ 2 tbsp olive oil
• ▢ 2 large shallots , sliced
• ▢ 2 cups (300g) mushrooms , sliced
• ▢ pinch of salt and pepper
• ▢ 2 cloves garlic , minced
• ▢ 3 tbsp unsalted butter
• ▢ 3 tbsp all-purpose flour (= plain flour)
• ▢ 2 tbsp chopped parsley , to garnish
• ▢ Salt and pepper , to taste

Instructions 

• Blitz the shallots in a food processor until finely minced. Add to a mixing bowl and stir in the minced garlic, breadcrumbs, egg and cream.
  2 large shallots, 2 cloves garlic, ½ cup (60g) panko breadcrumbs, 1 large egg, 2 tbsp cream
• Let the breadcrumbs soak up the moisture, then stir in the grated parmesan, herbs, seasoning, mustard, tomato paste, crumbled stock cube, Worcestershire and soy sauce.
  3 tbsp grated Parmesan, 1 tsp mixed herbs , 1 tsp salt, ½ tsp ground pepper, ½ tsp garlic powder, ½ tsp onion powder, 3 tsp Dijon mustard, 2 tbsp tomato paste, 1 cube beef bouillon , 1 tsp Worcestershire sauce, 1 tsp low-sodium soy sauce
• Add the ground beef and mix well using your hands so that the ingredients are well incorporated.
  1 lb (500g) ground beef
• Use a small cookie scoop to form the meatballs, then roll until perfectly round – you will have about 30 large meatballs or up to 55 smaller ones.
• Add the stock to a measuring jug and stir in the mustard, tomato paste, soy and Worcestershire sauce. Set aside.
  3 cups (650ml) low sodium beef stock , 2 tsp tomato paste, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, 1 tsp low-sodium soy sauce
• Heat the olive oil in a large skillet over medium-high heat. Add the meatballs, in batches if necessary, and brown them for 2 minutes per side or until golden. Use a slotted spoon to transfer them to a plate.
  2 tbsp olive oil
• Lower the heat and add a splash of oil if the skillet is dry. Add the shallots and mushrooms, season with salt and pepper and cook over medium heat for 2–3 minutes. Stir in the minced garlic and add the butter.
  2 large shallots, 2 cups (300g) mushrooms, pinch of salt and pepper, 2 cloves garlic, 3 tbsp unsalted butter
• Once the butter is melted, add the flour all at once and stir to make a paste (roux). Cook for a minute or so to get rid of the raw flour taste.
  3 tbsp all-purpose flour
• Gradually add the beef stock to the pan, stirring constantly to incorporate it into the roux.
• Add the meatballs to the pan once all the stock has been added and the sauce is smooth.
• Simmer for about 10 minutes, stirring occasionally. Taste the gravy and adjust the seasoning.
  Salt and pepper
• Garnish with the chopped parsley and serve with mashed potatoes or egg noodles.
  2 tbsp chopped parsley

Notes

Note 1: You can use half and onion instead of the shallots. Grate on a box grater or mince in a food processor.

Recipe Tips

1. Freeze ahead: These meatballs are brilliant for the freezer. To freeze them raw, arrange the meatballs in a single layer on a lined baking sheet, then freeze until solid (about 1–2 hours). Transfer to a freezer bag or airtight container and freeze for up to 3 months – freezing them apart first stops them clumping into one lump.
2. Cook from frozen: Brown the frozen meatballs in the skillet as usual (they’ll need a couple of extra minutes to color), build the gravy, then simmer for an extra 8–10 minutes until cooked through and piping hot in the center – an internal temperature of 160°F (71°C). Add a splash more stock if the gravy reduces too much while they finish.

Storing, Freezing & Reheating

1. 1. Refrigerator: Store leftover meatballs and gravy together in an airtight container in the fridge for up to 3 to 4 days.
   2. Freezer: Let the dish cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating/
   3. Reheating: Warm gently in a skillet over low heat, adding a big splash of beef broth or water as the gravy will have thickened in the fridge. Alternatively, microwave in 45-second bursts, stirring in between, until piping hot.

Nutrition

Calories: 478kcal | Carbohydrates: 24g | Protein: 36g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1112mg | Potassium: 999mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 110mg | Iron: 5mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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