These quick and easy Salisbury Steak Meatballs with Mushroom Gravy are an American classic comfort food. With some modifications to make this meal quicker to prepare than the original recipe, this incredibly delicious dinner recipe is ready in about 30-minutes!
Meatballs are comfort food for most families and they are usually a food many kids will readily eat. These meatballs are delicate and tender and go great with the brown mushroom gravy. If you don’t care for mushrooms, leave them out and double the onions. This goes to say for the onions, too. If you prefer to leave out both the onions and mushrooms, you will still have a delicious brown gravy.
Ingredients For quick and easy Salisbury Steak Meatballs with mushroom gravy:
- Olive oil – for browning the meatballs
For the Meatballs:
- Breadcrumbs: Plain Italian, Panko or Gluten-Free – I use Panko as it’s what I have in my pantry. Others can be substituted 1:1.
- Milk or water – for soaking the breadcrumbs resulting in a moist, tender meatball
- Ground beef – I used 20% fat today but lean ground beef works well, too.
- Eggs – used as a binder for the meatballs
- Finely diced onions – finely chopped or grated so the meatballs can hold shape.
- Finely minced garlic
- Ketchup – optional. use your favorite variety and brand. I use the sugar-free version.
- Dry mustard – may be substituted with prepared mustard. See Note 1
- Worcestershire sauce – See Note 2.
- Kosher salt, fine – table salt may be substituted 1:1.
- Ground black pepper
For the gravy:
- Onion, chopped
- Mushrooms: Cremini, white, or baby Bella – sliced
- Unsalted Beef Cooking Stock
- Cornstarch – All-purpose flour may be substituted. See Note 3
- Salt and ground black pepper
- Chopped fresh parsley
- Fresh thyme, removed from the stems
Instructions for Making Quick and Easy Salisbury Steak Meatballs:
- If you’re serving the meatballs with mashed potatoes: fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel, and cube the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
- Prepare the Meatball Mix:
- Into a large bowl, add the breadcrumbs and milk (or water) and stir to combine. (step 1 Below)
- Next, add the salt and ground black pepper. (step 2 Below)
- Add the onions and garlic and stir to combine. (step 3 Below)
- Add the parsley and the ground mustard and mix. (step 4 Below)
- Add the ground beef, ketchup, and Worcestershire Sauce. Mix well with your hands. (step 5 Below)
- Shape into meatballs about 1-1/2 inches in size. (step 6 Below)
- Cook the Meatballs: Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat. Teflon works best with these delicate meatballs.
- Add the meatballs to the skillet. If you have a smaller skillet, you may need to cook in two smaller batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. (step 7 Below)
- Prepare the Gravy: Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. Move the meatballs around back into the full pan. (step 8 below)
- Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then add this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary. (step 9 below)
- Mash the Potatoes: If you’re serving with potatoes, they should be just about tender and ready to mash.
- Garnish with Fresh Herbs: Serve meatballs garnished with freshly chopped parsley or thyme.
- You may substitute 1/4 cup prepared whole grain, stone ground or Dijon mustard for the tablespoon of dry mustard powder.
- Worcestershire sauce makes beef taste beefier. It really amplifies the flavor. You can omit the Worcestershire sauce if you prefer.
- You may substitute cornstarch for the flour if you prefer. Cornstarch is Gluten-free
Serving Suggestions For quick and easy Salisbury Steak Meatballs:
- Plan on 4-5 meatballs per serving per person depending on how many ounces your meatballs weigh.
- Serve with mashed potatoes, creamy polenta, or hot buttered egg noodles.
- For vegetables, I recommend glazed carrots.
LOOKING FOR MORE MEATBALL RECIPES:
- Sweet & Sour Meatballs
- Norweigan Meatballs (Kjøttkaker )
- Bourbon Meatballs
- Buffalo Chicken Meatballs
- Mexican Albondigas
Salisbury Steak Meatballs with Mushroom Gravy
- 2 tbsp olive oil
For the Meatballs:
- 1 cup breadcrumbs , regular, Panko or GF
- 1/4 cup milk or water
- 1½ lb lean ground beef (or up to 20% fat)
- 1 eggs large
- 1/2 cup onion diced fine
- 1 tsp garlic minced, more or less to taste
- 1 tablespoon dry mustard [SEE NOTE 1]
- 1 tablespoon Ketchup optional
- 1 tbsp Worcestershire sauce SEE NOTE 2]
- 1 tsp Kosher salt
- 1 tsp ground black pepper
For the Gravy:
- 2 tbsp butter
- 1 Onion large, chopped
- 8 oz cremini mushrooms , sliced
- 1 tbsp Worcestershire sauce [See Note 2]
- 1 cup unsalted beef broth
- 2 tbsp cornstarch [See Note 3]
- salt and ground black pepper , to taste
- chopped fresh parsley
- fresh thyme
- If you’re serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
For the Meatballs:
- Into a large bowl, add the bread crumbs, milk (or water), egg, onions, ketchup, mustard powder, Worcestershire, salt, and ground black pepper. Mix well then add the ground beef and with clean hands mix the ground beef with the breadcrumb mixture.
- Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat.
- Shape meat mixture into 1-1/2 inch meatballs. Add the meatballs to a large Teflon coated skillet. If you have a smaller skillet, you may need to cook in batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides.
- Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside.
- Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent – about 3 minutes.
- Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find.
- Move the meatballs around back into the full pan. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken.If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then, while whisking, slowly drizzle this mixture directly to the sauce to thicken. Taste and adjust seasonings, if necessary.
- If you’re serving with potatoes, they should be just about tender and ready to mash.
- Serve meatballs garnished with fresh chopped parsley or thyme.
Salisbury Steak Meatballs with Mushroom Gravy Video
- You may substitute 1/4 cup prepared whole grain, stone ground or dijon mustard for the tablespoon of dry mustard powder.
- Worcestershire sauce makes beef taste beefier. It really amplifies the flavor. You can omit the Worcestershire sauce if you prefer.
- You may substitute cornstarch for the flour if you prefer. Cornstarch is Gluten-free.
53 thoughts on “Salisbury Steak Meatballs with Mushroom Gravy”
This was good and tasty! I think next time I will finish the meatballs in the oven as suggested.
The gravy in this recipe makes your tongue want to reach out and slap your eyebrows! I couldn’t stop eating it!
Yes! Meatballs! One of the ultimate comfort foods. This looks really delicious. Will try this soon.
This was yummy. My hard to please 12 year old said it was delicious, and she normally does not like gravy. The only problem I have is … how do you keep the meatballs round in shape while browning them? Mine turned out kind of square!
I’ll definitely be making this again. Thank you!
We could tighten up the mixture with some extra breadcrumbs but it will also make the meatballs a little denser when fully cooked.
Great Meatball, Family wants these added to our comfort food menu. Great job. Went with the Stoneground Mustard suggestion. Did not disappoint at all. Taking away several techniques that will complement some of my other recipes. ex. 1) mixing meatball ingredients before adding meat, (I usually dump all in on top of meat then mix). Your method has much better results. 2) butter sauté of onions and mushroom, then dusting with cornstarch, Absolutely excellent beef gravy. Deviations: I doubled the recipe but only had 3 eggs. Meatballs were still very moist and still held great shape. I added a table spoon of beef base to gravy. We served with amped up Mashed potatoes (5lbs) – 1 stick unsalted Butter, (heavy cream, sour cream (equal parts) and thinly sliced green-onions. We also served with green beans with my wife’s summer savory rue.
Will try the tai curry chicken meatballs next.
Thank you, Sam. I am so glad you liked them. I do also sometimes add the beef base to my gravy if I have some on hand. I think the beef base adds such a richness to the sauce. Your mashed potatoes sound delicious. We do amp them up like that from time to time, but with the luscious sauce, I wanted to try and save some calories there, just a personal preference.
I hope you enjoy the thai chicken meatballs. They are tasty, my daughter enjoys them.
Loved the meatballs. They were delicious.
Can you substitute onion powder for the onion?
Great question. You sure can. For every 1/2 cup of onion, substitute 1.5 teaspoons of onion powder. Of course, you can use more or less to taste but this would be a good starting point.
Although it took me a lot longer than 30 minutes to make, I’d definitely make this again. I’ve never been able to make a good gravy and this was perfect! Such yummy flavor and I agree the browned bits and oil from the meatballs add a special something. Keeper!
Just came across your recipe and can’t wait to try! Will definitely let you know how it comes out. Thanks for taking the time to put together such a great, easy to follow recipe and accompany with delicious looking photos!
I remember my Mom making us salisbury steaks for dinner when I was growing up! Ths recipe takes me back for sure! Soooo good!
Thank you for the memories ❤️
I love this recipe! It’s tasty, easy and I almost always have all the ingredients on hand. Although I do cheat on the meatballs, instead of cooking them in a pan on the stove top, I use a bacon drip pan and cook them in the oven @350-375 and they are perfect every time. They don’t fall apart and they aren’t as greasy, i feel like.
The abundance of grease would come from the type of meat you’re using from lean to 20% or 30% fat. Very lean beef will produce very little oil.
I do also bake meatballs sometimes as it’s just easier than tending to them in the pan. For this recipe though, I feel since we are making a pan sauce I want the browned bits and a little of the oil to build up the depth of flavor in the sauce since we are making it in the pan in just 30-minutes.
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
Very tasty. We have something similar in German cooking.
Thanks, Sophia. I’m so glad you enjoyed it! I will have to try some German meatballs now!
THese are so simple and so delicious.
Thanks, Kandi! So glad you liked it!!
This turned out amazing. I liked the quick cook time and the gravy was amazing. I served this over cauliflower mash.
Thanks, Wiley! So glad you enjoyed it!
Made the recipe as written and it came up delicious. I didn’t run into any troubles with the delicate meatballs but the secret weapon of this recipe is that delectable sauce. So glad I had mashed potatoes to soak up all that gravy!!
Thanks, Kameron! I’m so glad you enjoyed it.
Absolutely delicious. My husband complimented this meal so much AND my kids loved it! Winner, winner, meatball dinner!!!
If for no other reason, make this recipe for the sauce but the meatballs are awesome, too.
First time I tried this recipe. My family loved it. That sauce is wonderful. Thanks for sharing such wonderful recipes.
Thanks, Blaire. I hope you will continue to enjoy this dish. Thank you for the compliments – you have made my day. :)
There is delicious = so good with mashed potatoes, too.
Love, love, love this recipe! So full of flavor and the meatballs were soooo tender and delicious! Definitely a new favorite in our house. Thank you so much for sharing!
This is a favorite in ours as well. I’m so happy you enjoyed it and thank you for taking the time to come back and let me know. I love hearing from you!
Very tender and moist meatballs. The gravy has such a great flavor. I served this with pureed cauliflower and roasted carrots. What a perfect meal.
Loved this quick and easy recipe. It turned out so amazing and I followed the recipe to a T. Will recommend to friends, thank you for the recipe!
Good day! I simply want to give you a huge thumbs up for your
great information you have here on this post. I’ll be returning to your blog
for more soon.
I loved this recipe!
I have to admit, I cheated for time on the meatballs by using pre-made ones, but I can tell by looking at the recipe, those would be some amazing meatballs.
The gravy portion I followed to a T and it was delicious! It had a great earthy taste from the mushrooms, and was just a delicious beef gravy. I served the meatballs and gravy over my own garlic mashed potatoes with a side of long green beans. It was delicious and only took about 20 minutes to make since the meatballs were pre-made.
Sounds like the perfect solution for your busy family. Glad you enjoyed the sauce!
Looking forward to making these again. They were very tasty and I photographed my dish to share with Kitchen Dreaming because I was so proud of how nice it turned out and how easy this dish was to create. Thanks so much for a wonderful and tasty dish!!!
Thanks, Cindy. Your meatballs looked very tasty, too. I’m glad you and your family enjoyed them as well. ;)
This didn’t turn out for me at all. The meatballs didn’t stay together and stuck to the pan in the areas that I coated with olive oil. I was very frustrated that this didn’t turn out. There is no way someone actually followed these instructions and it came out like that picture. :(
Hi Shelley – I’m sorry these didn’t turn out well for you. I did, in fact, use this recipe and produce the photos you see pictured in the blog post. We ate this for dinner just after the photos were finished – and it was very tasty, moist and tender meatballs. When olive oil is used in a non-stick skillet, they should not have stuck at all. Did you perhaps use a stainless steel skillet without the non-stick coating? I will update the recipe to make sure that the use of a non-stick skillet is clear for others to follow. Thank you for your feedback on my recipe – I appreciate it. I’m really bummed these didn’t turn out well for you.
Hi, am looking forward to trying this, we love meatballs, except nobody likes mustard so much . I can’t see how many and what kind of mushrooms you are using. I’m going to browse the rest of your site now! Thanks, Kathy
Hi Kathy, I used an 8oz package of button (cremini) mushrooms. Baby Bella mushrooms work well too. I used dry mustard which I don’t taste the same was as prepared yellow mustard. But if you prefer, leave out the dry mustard and you should still be fine with all the other flavors going on. I hope you enjoy them.
My family could not stop eating these. So delicious. What a great way to get the finicky eater to eat an entire meal.
Thanks, Irvin! I’m so glad your family enjoyed these.
These were so tender. We are now addicted to Salisbury steak meatballs.
I tried to warn you! Meatballs are a gateway food!! :)
These were delicious. So glad I found your recipe!
Thank you, Louise. I’m so glad you liked it.
Thanks for the post. I tried these tonight and they were delicious. That’s a very active 30-minutes for this recipe but I will certainly return for more.
Thank you, Adriane. That means a lot to me.
Loved how easy this really was!!! Thank you so much for great recipes that get us in the kitchen but get us out fast too!
This was delicious!!!
Hi Cindy! You know with my hectic schedule I need recipes that are as tasty as they are quick to prepare.