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Salisbury Steak Meatballs with Creamy Mushroom Gravy

Juicy Salisbury Steak Meatballs are draped in a velvety mushroom gravy, perfect for family gatherings and cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meatball Ingredients
  • 1 pound Ground beef
  • 1/2 cup Breadcrumbs
  • 1/4 cup Onion, finely chopped
  • 1 large Egg
  • 2 cloves Garlic, minced
  • 1 teaspoon Worcestershire sauce (Halal-certified)
  • to taste Salt
  • to taste Pepper
Gravy Ingredients
  • 1 can Cream of mushroom soup 10.5 oz
  • 1/2 cup Beef broth
  • 1 tablespoon Soy sauce
  • 1 tablespoon Cornstarch (optional, for thickening)
  • 1 tablespoon Olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the ground beef, breadcrumbs, finely chopped onions, minced garlic, egg, Worcestershire sauce, salt, and pepper. Mix until just combined.
  3. Shape the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
Cooking
  1. Bake the meatballs in the preheated oven for 20 minutes until browned and cooked through.
  2. While the meatballs are baking, heat olive oil in a saucepan over medium heat. Stir in the cream of mushroom soup, beef broth, and soy sauce, mixing until smooth.
  3. Once the meatballs are done, add them to the gravy. If thicker gravy is preferred, dissolve cornstarch in a little water and stir it in. Let it simmer for a few minutes until thickened and warm.
  4. Serve warm over cooked rice, mashed potatoes, or pasta. Garnish with fresh herbs if desired.

Notes

For a lighter dish, substitute half the ground beef with ground turkey or chicken. Customize with your favorite spices and always taste the gravy before serving to adjust seasoning as necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.