Savory Salisbury Steak Meatballs

Savory Salisbury Steak Meatballs 🍽️🥩

All the comfort of classic Salisbury steak—reimagined as juicy, fork-tender meatballs smothered in rich mushroom gravy.

🧾 Ingredients

Meatballs

• 1 lb (450 g) ground beef (80/20)

• ½ cup breadcrumbs or panko

• 1 small onion, finely grated

• 1 egg

• 2 cloves garlic, minced

• 1 Tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp salt

• ½ tsp black pepper

• 1 Tbsp oil (for browning)

Gravy

• 2 Tbsp butter

• 8 oz (225 g) mushrooms, sliced

• 2 Tbsp flour

• 2 cups beef broth

• 1 Tbsp Worcestershire sauce

• Optional: splash of cream for richness

👩‍🍳 Instructions

1. Make the meatballs
   In a bowl, gently mix all meatball ingredients (except oil). Form into golf-ball-size meatballs.

2. Brown
   Heat oil in a large skillet. Brown meatballs on all sides (don’t cook through). Remove and set aside.

3. Start the gravy
   In the same pan, melt butter. Add mushrooms and cook until browned and moisture evaporates.

4. Thicken
   Sprinkle flour over mushrooms, stir, and cook 1 minute.

5. Add liquid
   Slowly whisk in beef broth and Worcestershire. Simmer until thickened.

6. Finish cooking
   Return meatballs to the pan. Simmer 10–12 minutes until cooked through.

7. Optional richness
   Stir in cream if using. Taste and adjust seasoning.

🌟 Pro Tips

• Grated onion keeps meatballs juicy

• Don’t overmix the meat

• Let gravy simmer gently—boiling toughens meatballs

• Use low-sodium broth to control salt

🍽️ Serve With

• Mashed potatoes

• Egg noodles

• Rice

• Buttered green beans or peas

🔄 Easy Variations

• Turkey version: Use ground turkey + extra oil

• No mushrooms: Add caramelized onions instead

• Slow cooker: Brown first, then cook on low 4–5 hours

• Keto: Use almond flour and serve over cauliflower mash

If you’d like, I can also provide a one-pan baked version, meal-prep instructions, or a 1950s-style Salisbury gravy.