Name: Salisbury Steak Meatballs in Rich Mushroom Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: For the Meatballs:; 1 lb ground beef (or ½ lb beef + ½ lb pork); ½ cup breadcrumbs; 1 egg; ¼ cup onion, grated; 2 teaspoons Worcestershire sauce; 2 cloves garlic, minced; Salt and pepper, to taste; For the Mushroom Gravy:; 2 tablespoons butter; 8 oz mushrooms (white or cremini), sliced; 2 tablespoons flour (or use cornstarch slurry for gluten-free); 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard (optional); Salt and pepper, to taste; Fresh thyme or parsley, chopped (for garnish)

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Salisbury steak meatballs in rich mushroom gravy are a cozy, flavorful dish that brings all the comfort of classic Salisbury steak in a bite-sized, meatball form. I love how these tender meatballs simmer in a savory gravy that’s full of deep, earthy mushroom flavor — it’s the ultimate comfort meal.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, affordable, and delivers serious flavor with simple ingredients. The meatballs are juicy and well-seasoned, and the mushroom gravy is velvety and satisfying. It’s a great dinner for any night of the week and pairs perfectly with mashed potatoes or egg noodles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef (or a mix of beef and pork)
Breadcrumbs
Egg
Onion, grated
Worcestershire sauce
Garlic, minced
Salt and pepper

For the mushroom gravy:

Mushrooms, sliced (white or cremini)
Butter
Flour
Beef broth
Worcestershire sauce
Dijon mustard (optional)
Salt and pepper
Fresh thyme or parsley (for garnish)

Directions

I mix all the meatball ingredients in a bowl and form them into 1½-inch balls.
I sear the meatballs in a skillet with a bit of oil until browned on all sides, then remove and set them aside.
In the same pan, I melt butter and sauté the mushrooms until browned and tender.
I sprinkle in flour and cook it for a minute, then slowly whisk in the beef broth.
I add Worcestershire sauce, Dijon mustard, salt, and pepper, and let the sauce simmer until slightly thickened.
I return the meatballs to the skillet and let them simmer in the gravy for 10–15 minutes until cooked through.
I garnish with fresh herbs and serve hot over mashed potatoes, rice, or noodles.

Servings and timing

This recipe serves 4 to 6. It takes about 20 minutes to prep and 30 minutes to cook.

Variations

Sometimes I add a splash of cream or sour cream to the gravy for a richer finish. For extra texture, I mix in chopped parsley and a dash of smoked paprika into the meatballs. I’ve also made it with ground turkey for a lighter version.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. They reheat well on the stovetop or in the microwave with a splash of broth to loosen the sauce. These also freeze beautifully — I thaw overnight before reheating gently.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes. I bake them at 400°F (200°C) for about 15–18 minutes, then simmer them in the gravy as usual.

What’s the best mushroom to use?

I usually go with cremini or baby bella mushrooms for extra flavor, but white button mushrooms work too.

Can I make this dish ahead of time?

Definitely. The flavors deepen as it sits, so it’s great for making a day in advance and reheating.

Is this gluten-free?

To make it gluten-free, I use gluten-free breadcrumbs and a cornstarch slurry instead of flour for thickening the gravy.

Can I freeze the leftovers?

Yes. I freeze the cooked meatballs and gravy in a sealed container for up to 2 months.

Conclusion

Salisbury steak meatballs in mushroom gravy are one of my favorite comfort foods — rich, savory, and satisfying. Whether I’m serving them over mashed potatoes or spooning them over buttered noodles, they always deliver hearty, homemade flavor with minimal fuss.