If you’re searching for a recipe that embodies comfort food at its finest, look no further than these tender Salisbury Steak Meatballs with Rich Mushroom Gravy. This dish is an all-time favorite that will make your family gather around the dinner table to savor every savory bite. The luscious meatballs, perfectly paired with a velvety mushroom gravy, offer a symphony of flavors and textures, making it an ideal dinner choice for any occasion. It’s not just about meals; it’s about sharing moments with loved ones, and this recipe brings warmth and happiness to your home.
One of the beauties of this Salisbury Steak Meatballs recipe is its simplicity. With ingredients that are likely already in your pantry, it’s both accessible and straightforward to prepare. The harmony of ground beef mixed with savory spices and a hint of umami from mushrooms and beef broth creates a delightful flavor profile that’s irresistible. And let’s talk about the sauce! The rich mushroom gravy not only elevates these meatballs, but it also serves as the perfect companion to mashed potatoes, noodles, or rice.
Not only is this dish packed with flavor, but it also offers nutritional value, particularly if you choose lean ground beef and fresh vegetables like mushrooms. Pair it with your favorite sides for a heartwarming meal that satisfies hunger and nourishes the soul. Dig into the details of this recipe below, and get ready to create a soon-to-be family favorite.
Why You’ll Love This Salisbury Steak Meatballs
- Comforting & Heartwarming: The combination of meatballs and rich gravy serves as the ultimate comfort food.
- Easy to Prepare: With straightforward ingredients and simple steps, this meal is perfect for any home cook.
- Flavorful: A wonderful mix of seasonings, including garlic, onion, and Worcestershire sauce, ensures every bite is bursting with flavor.
- Versatile: Serve with mashed potatoes, egg noodles, or rice for a customizable experience that suits everyone’s preference.
- Make-Ahead Friendly: Cook it in a slow cooker so you can set it and forget it, making it easy for busy days.
Preparation Phase & Tools to Use
Before diving into cooking, it’s essential to prepare your kitchen and gather your tools for this recipe. Start by ensuring your workspace is clean and organized. You’ll need a large mixing bowl for combining your meatball ingredients, as well as a skillet for browning them. A slow cooker is crucial for simmering the meatballs in their savory sauce, allowing them to become tender and infused with flavor.
Don’t skip the preparation of your ingredients – slice your cremini mushrooms and shallots in advance to save time while cooking. Measuring out each ingredient beforehand can make the process smoother and more enjoyable. If you have an extra moment, consider gathering utensils, such as a whisk for mixing and a spoon for stirring the gravy, to ensure your culinary experience is as seamless as possible. This preparation sets the stage for crafting a truly memorable meal.
Ingredients
- 1 ½ pounds ground beef (80/20 or lean)
- 4 slices sandwich bread, torn into small pieces
- ½ cup milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 1 ¼ teaspoons onion powder
- 2 teaspoons dried parsley
- 1 teaspoon beef bouillon powder
- 1 teaspoon mushroom powder (optional)
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 1 large egg
Instructions
Step 1: Make the Panade
To create succulent meatballs, begin by preparing a panade. In a medium bowl, combine the torn pieces of bread and milk. Press the bread down into the milk completely until it is saturated and softened. Allow it to rest for about 5 minutes. This soaking process helps bind the meatballs and ensures they turn out tender and juicy.
Step 2: Prepare the Meatball Mixture
Next, in a large bowl, add the ground beef along with the salt, pepper, garlic powder, onion powder, dried parsley, beef bouillon, optional mushroom powder, ketchup, Dijon mustard, Worcestershire sauce, and egg. Pour in the soaked bread mixture with any residual milk. With your hands or a spatula, mix the ingredients gently until just combined. Be careful not to overmix, as this can make the meatballs tough.
Step 3: Shape the Meatballs
Once your mixture is ready, portion about 3 tablespoons of the mixture into your hands and roll them into 2-inch balls. It’s helpful to wet your hands slightly to prevent sticking while shaping the meatballs. Place the formed meatballs on a plate while you prepare the sauce.
Step 4: Build the Flavor Base
In a skillet over medium heat, drizzle in some oil and add the meatballs to lightly brown their exterior. This is an optional step; however, browning contributes immensely to the overall flavor of the dish. Each side should cook for about 2–3 minutes until a nice sear develops. Once browned, transfer the meatballs into the slow cooker.
In the same skillet, add your sliced mushrooms and shallots. Sauté these for about 3 minutes until softened. Stir in the tomato paste, smoked paprika, dried thyme, rosemary, soy sauce, and brown sugar, cooking for an additional minute while scraping up the fond at the bottom of the pan to build a deep flavor base. Carefully pour in the beef broth, allowing it to come to a gentle simmer for 2 minutes before pouring over the meatballs in the slow cooker.
Step 5: Slow Cook
Cover the slow cooker with its lid, cooking on a Low setting for 4 to 5 hours. The meatballs will be ready when they reach an internal temperature of 165°F. As they slowly cook, the flavors meld, creating an aromatic and rich sauce that deepens in color.
Step 6: Make the Gravy
After cooking the meatballs, carefully remove them and place them aside. If your slow cooker insert is suitable for stovetop use, set it over medium heat; otherwise, transfer the cooking liquid to a saucepan. For added richness, incorporate the optional browning sauce and bring to a boil.
In a separate bowl, whisk together cornstarch and heavy cream until smooth. Gradually pour this mixture into the boiling sauce, whisking constantly to prevent clumping. Continue to cook for 5–6 minutes until the gravy thickens enough to coat the back of a spoon.
Step 7: Combine and Serve
Return the cooked meatballs to the thickened gravy, gently stirring to coat each one evenly. Taste the sauce and adjust the seasoning with salt and pepper if necessary. Serve warm over a generous helping of mashed potatoes, egg noodles, or steamed rice for the ultimate comforting meal.
Variations
- Protein: Substitute ground turkey or chicken for a lighter version of the meatballs.
- Vegetables: Add diced carrots or celery to the sautéed mixture for additional flavor and texture.
- Spices: Experiment with smoked paprika or Italian seasoning for a different flavor profile.
Cooking Notes
- For the best texture, do not overmix the meatball mixture; it should be just combined.
- If the gravy is too thick, add a splash of beef broth or water until the desired consistency is reached.
Serving Suggestions
- Pair these meatballs with mashed potatoes for ultimate comfort.
- Serve with egg noodles topped with extra gravy for a hearty meal.
Tips
- Make sure to let the meatballs cool completely before storing leftovers in an airtight container for up to 3 days.
- For meal prep, consider making a double batch and freezing half for a quick meal later.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 50 minutes
Nutritional Information
- Calories: 450
- Protein: 28g
- Sodium: 720mg
FAQs
What is Salisbury steak?
Salisbury steak is a dish made of ground beef that resembles a steak, often served with gravy and popular in American cuisine. It’s usually flavored with spices and served with various side dishes.
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even a mixture of meats based on your preference.
How do I store leftovers?
Allow the meatballs to cool completely, then store them in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing them.
Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and the sauce in advance and refrigerate or freeze them until you’re ready to cook.
Conclusion
This Salisbury Steak Meatballs recipe not only delivers on taste but also reignites memories of bustling family dinners. It’s a versatile, comforting dish that can be adapted to fit your dietary needs or taste preferences. Whether you serve it over mashed potatoes, egg noodles, or rice, you’ll feed the hunger and warmth that everyone desires. We encourage you to give this recipe a try and share any variations or experiences in the comments below. Your feedback could inspire others to create their own comfort meal!
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Savory Salisbury Steak Meatballs with Mushroom Gravy
- Total Time: 4 hours 50 minutes
- Yield: 4 servings 1x
Description
A comforting dish featuring tender meatballs in a rich mushroom gravy.
Ingredients
- 1 ½ pounds ground beef (80/20 or lean)
- 4 slices sandwich bread, torn into small pieces
- ½ cup milk
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 1 ¼ teaspoons onion powder
- 2 teaspoons dried parsley
- 1 teaspoon beef bouillon powder
- 1 teaspoon mushroom powder (optional)
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1 ½ tablespoons Worcestershire sauce
- 1 large egg
Instructions
- To create succulent meatballs, begin by preparing a panade. In a medium bowl, combine the torn pieces of bread and milk. Press the bread down into the milk completely until it is saturated and softened. Allow it to rest for about 5 minutes.
- Next, in a large bowl, add the ground beef along with the salt, pepper, garlic powder, onion powder, dried parsley, beef bouillon, optional mushroom powder, ketchup, Dijon mustard, Worcestershire sauce, and egg. Pour in the soaked bread mixture with any residual milk. Mix gently until just combined.
- Once your mixture is ready, portion about 3 tablespoons of the mixture into your hands and roll them into 2-inch balls.
- In a skillet over medium heat, drizzle in some oil and add the meatballs to lightly brown their exterior. Once browned, transfer the meatballs into the slow cooker. In the same skillet, add the sliced mushrooms and shallots and sauté for about 3 minutes until softened.
- Stir in the tomato paste, smoked paprika, dried thyme, rosemary, soy sauce, and brown sugar, cooking for an additional minute. Pour in the beef broth and allow it to come to a gentle simmer.
- Cover the slow cooker with its lid, cooking on a Low setting for 4 to 5 hours.
- Carefully remove the cooked meatballs and make the gravy, whisking together cornstarch and heavy cream until smooth, then gradually adding to the cooking liquid.
- Return the cooked meatballs to the thickened gravy and serve warm.
Notes
For the best texture, do not overmix the meatball mixture; it should be just combined.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 720 mg
- Protein: 28 g