Go Back
- 1 lb ground beef - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup onion, finely diced - 2 cloves garlic, minced - 1 egg - 1 tsp Worcestershire sauce - Salt and pepper to taste - 1 tbsp fresh parsley, chopped (plus more for garnish) - 1 cup mushrooms, sliced - 1 cup beef broth - 2 tbsp all-purpose flour - 1 tbsp unsalted butter - 1 tbsp olive oil - You can use ground turkey or chicken if you prefer lighter meat. - For gluten-free options, try gluten-free breadcrumbs. - If you need dairy-free, look for dairy-free cheese alternatives. - When choosing ground beef, look for lean cuts. This helps keep the meatballs moist. - Select mushrooms that are firm and dry. Fresh mushrooms add great flavor. - Always use fresh herbs. They make a big difference in taste and aroma. First, grab a large bowl. Add the ground beef, breadcrumbs, grated Parmesan cheese, diced onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and chopped parsley. Mix everything well with your hands. This step is very important. A good mix helps the meatballs hold together. You want each bite to be flavorful, with bits of onion and garlic throughout. Now, roll the meat mixture into balls. Aim for about 1.5 inches each. Place them on a baking sheet lined with parchment paper. You should make around 12 to 15 meatballs. Next, heat olive oil in a large skillet over medium heat. Add the meatballs in batches. Cook them for 5 to 7 minutes until they are brown on all sides. This browning adds great flavor to the meatballs. In the same skillet, melt butter over medium heat. Add sliced mushrooms and sauté for about 5 minutes. Stir them until they turn golden brown. To thicken the gravy, sprinkle flour over the mushrooms. Stir for 1 to 2 minutes. Gradually whisk in the beef broth. Make sure there are no lumps. Bring it to a simmer and cook for about 3 to 4 minutes until it thickens. Now, return the meatballs to the skillet. Cover them with the gravy and let them simmer for 10 to 15 minutes. This will ensure they are cooked through. Enjoy making this dish with the full recipe! To keep your meatballs moist, use a mix of beef and breadcrumbs. The breadcrumbs soak up moisture. This helps them stay juicy during cooking. You can also add a splash of milk for extra moisture. For even cooking, roll your meatballs to a uniform size, about 1.5 inches. Cook them in batches. This prevents crowding in the pan. Crowding can lead to steaming instead of browning. Always ensure your skillet is hot before adding the meatballs. This gives a nice crust. To boost the gravy flavor, add herbs like thyme and rosemary. A pinch of garlic powder also deepens the taste. You can even try a dash of soy sauce for umami. If your gravy is too thick, whisk in a little more beef broth. If it's too thin, let it simmer longer. The heat will help it thicken up nicely. Stir often to prevent sticking. Salisbury steak meatballs pair well with mashed potatoes or rice. Green beans or a simple salad make great sides, too. For a restaurant-style look, place the meatballs on a bed of creamy mashed potatoes. Drizzle the gravy over the top and sprinkle fresh parsley for color. It makes a lovely presentation that will impress your guests. You can find the full recipe for this delightful dish, so you can enjoy it tonight! {{image_2}} You can switch up the meat in this dish. Ground turkey offers a lighter feel. It keeps the flavors while being lower in fat. Ground pork adds a sweet touch and keeps meatballs juicy. For a vegetarian twist, use plant-based meat. These options can taste just as good as beef. Want to change the flavor? Try an Asian twist! Use soy sauce and sesame oil for a unique taste. You can add ginger for warmth. If you like heat, toss in some red pepper flakes. This adds a nice kick without being too spicy. How you serve these meatballs can change the meal. Serve them over rice for a hearty dish. The rice soaks up the gravy well. Mashed potatoes are another great choice. They pair perfectly with the rich mushroom gravy. You can also mix them into a casserole. Layer them with veggies and cheese for a warm bake. For the full recipe, check out the link! You can store leftover Salisbury steak meatballs for up to four days in the fridge. Make sure to place them in an airtight container. When reheating, use low heat to keep them moist. You can add a splash of beef broth to help with this. Stir occasionally to heat evenly and avoid burning. You can freeze these meatballs either before or after cooking. If freezing raw, form the meatballs, then place them on a baking sheet. Once frozen solid, transfer them to a freezer bag. When freezing cooked meatballs, let them cool first before packing. To thaw, place them in the fridge overnight. You can reheat them in a skillet or microwave. If reheating from frozen, add extra time to ensure they heat through. To prevent gravy separation, avoid overheating the gravy. Heat it gently and stir often. Use glass or BPA-free plastic containers for storage. These will help keep the meatballs fresh and tasty. If you want to keep the texture, store the gravy separately from the meatballs. To help meatballs stick, you need the right mix of binders. Use breadcrumbs and an egg. These ingredients add moisture and help hold everything together. - Combine 1/2 cup of breadcrumbs with 1 egg. - Use finely chopped onions to add moisture. - Mix well to ensure even distribution and binding. Yes, you can prepare these meatballs in advance. Make the meatballs and store them in the fridge for up to 24 hours. You can also freeze them for longer storage. - To freeze, place uncooked meatballs on a baking sheet. - Freeze until solid, then transfer to a bag. - Thaw in the fridge overnight before cooking. Salisbury steak meatballs pair well with many sides. Mashed potatoes bring comfort and soak up the gravy. Rice is another great option. - Try serving with steamed green beans or roasted broccoli for color. - A simple salad with mixed greens adds freshness. - Garlic bread is perfect for mopping up extra gravy. You can find the full recipe for Savory Salisbury Steak Meatballs with Mushroom Gravy [here](#). In this blog post, we explored the art of making Salisbury steak meatballs, from selecting fresh ingredients to crafting the perfect mushroom gravy. You learned about ingredient substitutes and handy tips for achieving great flavors and textures. Remember, choosing the right meat and herbs can make all the difference. Whether serving them over rice or mashed potatoes, these meatballs can impress anyone. With the right care in storage, you can enjoy them later too. Dive into this recipe and bring a warm, hearty meal to your table.

Salisbury Steak Meatballs with Mushroom Gravy

Indulge in the delicious comfort of savory Salisbury steak meatballs with mushroom gravy! This easy recipe combines tender meatballs with a rich, creamy gravy that’s perfect for family dinners. With simple ingredients like ground beef, mushrooms, and Parmesan, you'll have a hearty meal on the table in just 40 minutes. Don't miss out on transforming your dinner routine—click through for the full recipe and impress your loved ones!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup onion, finely diced

2 cloves garlic, minced

1 egg

1 tsp Worcestershire sauce

Salt and pepper to taste

1 tbsp fresh parsley, chopped (plus more for garnish)

1 cup mushrooms, sliced

1 cup beef broth

2 tbsp all-purpose flour

1 tbsp unsalted butter

1 tbsp olive oil

Instructions
 

Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, diced onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and parsley. Mix until well combined.

    Form meatballs: Roll the meat mixture into 1.5-inch meatballs and place them on a baking sheet lined with parchment paper. You should yield about 12-15 meatballs.

      Brown the meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, cooking for 5-7 minutes until browned on all sides. Remove from the skillet and set aside.

        Make the mushroom gravy: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5 minutes.

          Thicken the gravy: Sprinkle the flour over the mushrooms, stirring for 1-2 minutes. Gradually whisk in the beef broth, ensuring no lumps remain. Bring to a simmer and let cook for about 3-4 minutes until the gravy thickens.

            Combine and simmer: Return the meatballs to the skillet, cover them with the gravy, and let them simmer for about 10-15 minutes until cooked through.

              Serve: Adjust seasoning if necessary, and serve hot, garnished with additional chopped parsley.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings