Description
Salisbury Steak Meatballs is a hearty, comforting dish made with ground beef meatballs simmered in a rich mushroom gravy. This one-pan recipe is easy to prepare and can be customized with ingredient substitutions for a healthier or gluten-free version.
Ingredients
Units
Scale
- 1 1/2 lbs ground beef (or ground turkey/chicken for a leaner option)
- 3/4 cup breadcrumbs (use gluten-free if preferred)
- 1/4 cup milk
- 1 large egg
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter (divided)
- 8 ounces mushrooms, sliced
- 1/2 onion, sliced
- 1 tablespoon flour (use cornstarch for gluten-free option)
- 2 cups beef broth (or chicken/vegetable broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder (or 1 teaspoon Dijon mustard)
- 1 teaspoon dried thyme
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix well using your hands.
- Shape mixture into 20 meatballs, about 1 ½ tablespoons each.
- In a large skillet, heat 1 tablespoon butter over medium heat. Add meatballs and cook until browned on all sides, about 10-12 minutes. Remove meatballs and set aside.
- In the same skillet, melt remaining 1 tablespoon butter. Add sliced mushrooms and onions, cooking until softened, about 5-7 minutes.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over the mushroom mixture, stirring to combine. Cook for 1-2 minutes to remove raw flour taste.
- Gradually whisk in beef broth, Worcestershire sauce, mustard powder, and thyme. Bring to a simmer and cook for 5-7 minutes until gravy thickens.
- Season with salt and pepper. Return meatballs to skillet and simmer for 5 minutes to reheat and blend flavors.
Notes
- To bake: Bake the meatballs at 375°F for 20-25 minutes before adding them to the gravy.
- Make ahead: Meatballs can be prepared and refrigerated for up to 24 hours before cooking.
- Freeze: Let the meatballs and gravy cool, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- If gravy is too thin, thicken with a slurry of cornstarch or flour. If too thick, add more broth, ¼ cup at a time.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg