Salisbury steak meatballs with mushroom gravy
User Reviews
5
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Servings
4 - 5 people
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Calories
381 kcal
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Course
Main Course
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Cuisine
American
Salisbury steak meatballs with mushroom gravy
Description
Salisbury steak meatballs with mushroom gravy combines ground beef blended with panko breadcrumbs that have absorbed grated onion, enhancing tenderness and moisture. The mixture includes garlic, ketchup, Dijon mustard, Worcestershire sauce, and crumbled beef bouillon cube for depth of flavor. After shaping and browning the meatballs, mushrooms are sautéed with garlic, salt, and pepper in butter, adding richness. Beef stock is added to create a flavorful gravy, which is thickened with a smooth slurry of flour, water, Dijon mustard, and Worcestershire sauce to achieve a velvety texture.
The cooking method involves browning meatballs while retaining a slightly raw interior, then finishing them in the mushroom gravy to thorough doneness and infusing flavor. The gravy’s balance of mustard and Worcestershire highlights the savory beef and mushrooms. This dish pairs well with mashed potatoes, rice, or pasta, absorbing the sauce and complementing the moist meatballs.
For best results, using panko breadcrumbs adds a lighter texture compared to traditional crumbs. Beef bouillon cubes contribute a richer flavor than just salt alone. Leftover meatballs can be refrigerated for up to four days or frozen. The gravy benefits from careful stirring during the thickening process to avoid lumps and achieve smooth consistency.
Ingredients
MEATBALLS
- 3/4 cup panko breadcrumbs (Note 1)
- 1/2 onion , peeled (brown/yellow)
- 500g / 1 lb ground beef beef mince is synonym
- 1 garlic minced, clove
- 1 egg
- 1 tbsp ketchup (or Aussie tomato sauce)
- 1 beef bouillon cube , crumbled (Note 2)
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard OR 2 tsp dry mustard powder
Cooking meatballs:
- 1 tbsp olive oil
Sautéed mushrooms:
- 2 tbsp / 30g butter unsalted
- 250 g / 8 oz mushrooms , sliced
- 1/4 tsp kosher salt each, cooking
- 1/4 tsp black pepper each, cooking
- 2 garlic minced, cloves
Gravy:
- 2 cups beef stock , low sodium
- 1/4 tsp kosher salt each, cooking
- 1/4 tsp black pepper each, cooking
Gravy thickener (slurry):
- 3 tbsp flour (all purpose / plain)
- 2 tbsp water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
Serving:
- potato or rice or pasta, mashed
- parsley , finely chopped (optional)
Instructions
Meatballs:
- Grated onion - Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
- Meatball mixture - Add remaining Meatball ingredients and mix well with your hands until thoroughly combined.
- Roll balls - Roll 20 to 22 balls (1 1/2 tablespoons of mixture). I use an ice cream scoop with lever, handy!
Cooking:
- Slurry - Mix ingredients in a bowl until smooth. We will use this to thicken the gravy (no lumpy gravy, yay!)
- Brown meatballs - Heat the oil in a large skillet over high heat. Cook meatballs, using tablespoons to roll (to minimise deforming) until browned on the outside but still raw inside. Remove onto a plate and set aside.
- Sauté mushrooms - Melt butter in the same skillet still on high. Cook mushrooms until they start to soften (~ 2 minutes). Add salt, pepper and the garlic, then cook for a further 2 minutes until the garlic is golden and mushrooms are soft.
- Make gravy - Add beef stock, salt, pepper and slurry, then stir to combine.
- Simmer meatballs - Once the liquid starts to simmer, add meatballs and any juices pooled on the plate. Adjust heat to medium so it's simmering gently and cook for 5 minutes until gravy is thickened and meatballs are cooked through.
- Serve over mash sprinkled with parsley if desired.
Notes
- Panko breadcrumbs keep the meatballs tender due to their larger flakes; if unavailable, use half a cup of regular breadcrumbs.
- Beef bouillon cubes provide deeper flavor than salt alone; alternatives include chicken or vegetable bouillon or 1.5 teaspoons salt.
- Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for longer keeping.
- Recipe yields about five servings excluding any sides such as mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381cal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 870mg | 36% |
| Potassium | 749mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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