Salisbury Steak Meatballs

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy are a warm, homey meal that fills the kitchen with savory smell and comfort.

introduction — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy bring tender meatballs and a deep mushroom sauce together in one pot.
You can find the original recipe and helpful photos on the full recipe page here.

why make this recipe — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is easy to make and great for family dinners.
It uses simple ingredients and gives big flavor with little fuss.

how to make The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

The Best Salisbury Steak Meatballs with Rich Mushroom Gravy cooks low and slow to lock in juices.
Follow these main steps to build flavor and finish with a silky gravy.

• Make the panade: soak torn bread in milk until soft.
• Mix meatball ingredients gently and shape into 2-inch balls.
• Brown meatballs briefly, then transfer to slow cooker.
• Sauté mushrooms and shallots, add seasonings and broth.
• Slow cook on Low 4–5 hours, then thicken the sauce into gravy.

For another easy meatball and mushroom gravy idea, see a similar meatball and gravy recipe that pairs well with mashed potatoes.

Ingredients : — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

For the Meatballs:

• 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

For the Sauce and Add-ins:

• 12 ounces cremini (baby bella) mushrooms, sliced
• 2–3 medium shallots, thinly sliced
• 2 ½ cups beef broth or stock
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon brown sugar

For the Gravy:

• 4 tablespoons cornstarch
• ⅓ cup heavy cream (or milk)
• 1 tablespoon browning sauce (optional)
• Salt and pepper to taste

Directions — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

1. Make the Panade: combine torn bread and milk in a bowl. Press until soaked and let rest 5 minutes.
2. Prepare the Meatball Mixture: add ground beef and seasonings to a large bowl. Pour in soaked bread and egg. Mix gently until just combined.
3. Shape the Meatballs: scoop 3 tablespoons per meatball and roll into 2-inch balls with damp hands. Set aside.
4. Build the Flavor Base: lightly brown meatballs in a skillet (2–3 minutes per side) then move to slow cooker. Sauté mushrooms and shallots, add tomato paste and spices, then deglaze with beef broth. Pour over meatballs.
5. Slow Cook: cover and cook on Low for 4–5 hours, until meatballs reach 165°F.
6. Make the Gravy: remove meatballs. Bring cooking liquid to boil and add browning sauce if using. Whisk cornstarch and cream, pour in, and cook until thickened (5–6 minutes).
7. Combine and Serve: return meatballs to gravy and warm through. Adjust salt and pepper.

how to serve The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

How to serve The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is simple and classic.
Serve over mashed potatoes, egg noodles, or steamed rice to soak up the gravy.

Pair with a green vegetable or simple salad for balance. For a creamy mushroom idea to top steaks or sides, try this mushroom topping recipe that shows a similar method.

how to store The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

How to store The Best Salisbury Steak Meatballs with Rich Mushroom Gravy keeps them safe and tasty.
Cool completely, then place in airtight containers.

• Refrigerate up to 3–4 days.
• Freeze up to 3 months; thaw in fridge overnight and reheat gently.

tips to make The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

Tips to make The Best Salisbury Steak Meatballs with Rich Mushroom Gravy will help the dish turn out great.

• Do not overmix the meat; mix until combined to keep meatballs tender.
• Use the panade (bread + milk) to add moisture and softness.
• Brown meatballs for extra flavor, but you can skip to save time.
• Taste and adjust salt after gravy thickens, not before.
• If gravy gets too thick, thin with a splash of beef broth.

variation (if any) — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

Variation for The Best Salisbury Steak Meatballs with Rich Mushroom Gravy is easy to do.

• Swap ground beef for half pork for a milder flavor.
• Use red wine in the sauce for deeper taste.
• Add a splash of cream to the gravy for extra richness.
• Make mini meatballs and serve as party appetizers.

FAQs — The Best Salisbury Steak Meatballs with Rich Mushroom Gravy

Q: Can I make these meatballs without a slow cooker?
A: Yes. You can simmer the meatballs and sauce in a covered pot on low heat for 1–1.5 hours, stirring gently.

Q: How do I reheat leftovers without drying them out?
A: Reheat gently in a saucepan over low heat with a little extra broth. Cover and warm until hot.

Q: Where can I buy tools or pans for browning meatballs?
A: Buy it here

Q: Can I use a different thickener than cornstarch?
A: Yes. Mix 3 tablespoons of flour with a little water to make a slurry, then whisk into boiling sauce. Adjust for desired thickness.

Salisbury Steak Meatballs with Rich Mushroom Gravy

Tender meatballs combined with a rich mushroom sauce, perfect for family dinners and easy to prepare.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 420 kcal

Ingredients

  

For the Meatballs

• 1.5 pounds ground beef (80/20 or lean)
• 4 slices sandwich bread, torn into small pieces
• 0.5 cup milk
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 0.75 teaspoon garlic powder
• 1.25 teaspoon onion powder
• 2 teaspoons dried parsley
• 1 teaspoon beef bouillon powder
• 1 teaspoon mushroom powder (optional)
• 1 tablespoon ketchup
• 1 tablespoon Dijon mustard
• 1.5 tablespoons Worcestershire sauce
• 1 large egg

For the Sauce and Add-ins

• 12 ounces cremini (baby bella) mushrooms, sliced
• 2-3 medium shallots, thinly sliced
• 2.5 cups beef broth or stock
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 teaspoon brown sugar

For the Gravy

• 4 tablespoons cornstarch
• 0.33 cup heavy cream (or milk)
• 1 tablespoon browning sauce (optional)
• Salt and pepper to taste

Instructions

 

Preparation

• Combine torn bread and milk in a bowl. Press until soaked and let rest for 5 minutes.
• Add ground beef and seasonings to a large bowl. Pour in soaked bread and egg. Mix gently until just combined.
• Scoop 3 tablespoons per meatball and roll into 2-inch balls with damp hands. Set aside.

Cooking

• Lightly brown meatballs in a skillet (2–3 minutes per side) then move to slow cooker.
• Sauté mushrooms and shallots, add tomato paste and spices, then deglaze with beef broth. Pour over meatballs.
• Cover and cook on Low for 4–5 hours, until meatballs reach 165°F.

Making the Gravy

• Remove meatballs. Bring cooking liquid to boil and add browning sauce if using.
• Whisk cornstarch and cream, pour in, and cook until thickened (5–6 minutes).

Serving

• Return meatballs to gravy and warm through. Adjust salt and pepper.

Notes

Serve over mashed potatoes, egg noodles, or steamed rice to soak up the gravy. Pair with a green vegetable or simple salad for balance.

Keyword Comfort Food, meatballs, mushroom gravy, Salisbury Steak, Slow Cooker