Salisbury Steak Meatballs with Mushroom Gravy
Just like Salisbury steak, in meatball form! These juicy, flavorful meatballs are oven roasted until perfectly browned, and then simmered in a satiny, hearty mushroom gravy! Super easy to prepare and ready in a flash!
There’s so much flavor in these meatballs! I seasoned the meatballs just like Salisbury steaks – with onion, garlic, ketchup, and Dijon mustard. I also added A1 steak sauce to catapult the “steak flavor”. Panko and egg are added to keep the meatballs perfectly tender and juicy.
The mushroom gravy is beyond delicious! And it’s super simple to prepare. First, you sauté mushrooms until juicy. Then, you whip up a quick butter-flour roux as the thickener. Now just add broth, Worcestershire sauce, and tomato paste and let the magic happen! The gravy is rich, mushroomy, and irresistabe.
You can make these meatballs gluten-free too. Simply replace the panko bread crumbs wit gluten-free panko bread crumbs in meatballs. For the gravy, skip the step of making the butter-flour roux. After the sauté the mushrooms, keep them in the pan and add the broth tomato paste, and Worcestershire sauce. While that’s simmering, whisk together 1 tablespoon cornstarch and 2 tablespoons water. Add the cornstarch mixture to the simmering liquid and simmer for 2 to 3 minutes, until you reach a gravy-like consistency.
How should you serve your meatballs and gravy? This gravy is so finger-licking good, I recommend serving everything over noodles, rice, couscous, or mashed potatoes so you don’t miss a drop! And if you’re shooting for a gluten-free meal (instructions above), serve over rice, potatoes, or your favorite grain!
Salisbury Steak Meatballs with Mushroom Gravy
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon steak sauce, like A1
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
For the Mushroom Gravy
- 8 ounces mushrooms of choice, sliced (I used cremini, also called baby bella)
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- Chopped fresh parsley for serving, optional
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the beef, breadcrumbs, egg, steak sauce, ketchup, mustard, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 to 20 meatballs. Transfer the meatballs to the prepared pan and bake for 16 to 20 minutes, until cooked through (timing will depend on the size of your meatballs; cooked through is 160 degrees).
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft and releasing juice. Transfer the mushrooms to a plate, reserving the juice in the pan (if there is any).
- Melt the remaining 2 tablespoons of butter in the same pan over medium heat. When the butter has melted, whisk in the flour until smooth. Whisk in the beef broth, tomato paste, and Worcestershire sauce and bring to a simmer, whisking up any browned bits from the bottom of the pan. Simmer for 3 to 5 minutes, until thickened. Return the mushrooms to the pan with an accumulated juices on the plate.
- When the meatballs have finished baking, add them to the mushroom gravy. Cook for 1 minute to heat through.
- Top the meatballs with parsley (if using) and serve.