Salisbury Steak Meatballs in Mushroom Gravy

Salisbury Steak Meatballs in a rich brown gravy with sliced mushrooms and onions, garnished with chopped parsley. A metal spoon is partially visible in the dish.

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Salisbury Steak Meatballs in Mushroom Gravy

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 Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: Salisbury Steak Meatballs

Servings:

Calories: 478kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

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.
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. 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