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Juicy Salisbury Steak Meatballs with Rich Mushroom Gravy

A comforting dish of juicy meatballs made from ground beef, coated in a rich mushroom gravy that enhances every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground beef You can substitute with ground chicken or turkey.
  • 1/2 cup breadcrumbs Ready-made breadcrumbs can save prep time.
  • 1/4 cup onion, finely chopped Use pre-chopped onions for convenience.
  • 1 egg Regular egg or egg substitute can be used.
  • 1/4 cup milk Use whole milk or your preferred milk alternative.
  • 1 tsp Worcestershire sauce Ensure it is halal-certified.
  • to taste Salt and pepper Adjust according to personal preference.
Gravy Mixture
  • 1 cup mushrooms, sliced
  • 2 cups beef broth Use halal-certified broth.
  • 2 tbsp flour
  • 2 tbsp butter Or a halal alternative.

Method
 

Preparation
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, milk, Worcestershire sauce, salt, and pepper. Mix everything gently with your hands until fully incorporated. Avoid overmixing to keep your meatballs tender.
  2. Scoop out portions of the mixture and roll them into small, round meatballs, about the size of a golf ball (roughly 1-inch in diameter). Place them on a plate.
Cooking
  1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the meatballs to the skillet in a single layer (you may need to work in batches). Brown the meatballs on all sides, about 5-7 minutes. Once browned, remove them from the skillet and set them aside on a plate.
  2. In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they start to soften.
  3. Sprinkle the flour over the mushrooms, and stir well. Gradually pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Once the gravy has thickened slightly, carefully return the meatballs to the skillet. Cover and let them simmer in the gravy for an additional 10-15 minutes, ensuring they are cooked through (internal temperature should reach 160°F).
  5. Once done, taste the gravy and adjust flavor with salt or pepper as needed. Serve the meatballs over mashed potatoes or rice.

Notes

For the best flavor, serve immediately. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months. To rewarm, microwave or heat gently on the stovetop with a splash of beef broth.