Let’s Chat About Why Salisbury Steak Meatballs Are a Thing I Make—A Lot

I’m going to admit something right out of the gate: Salisbury steak meatballs with mushroom gravy is probably the most “accidentally fancy but secretly lazy” dinner I can make. The first time I cooked this recipe, I managed to burn the gravy just a little (rookie move), but nobody noticed because they were all too busy shoveling meatballs into their faces. There’s something about that brown, cozy goodness...

Actually, my cousin started gushing about real Salisbury steak (the sliced kind), and I decided, why not just ball it up? Meatballs make everything more fun—maybe it’s a nostalgia thing, or just the fact that they look like they should come on a cocktail stick, but don’t worry, they won’t. Unless you want them to. Who am I to judge?

Why You’ll Love This (or…when I reach for it)

I make this when I want all the feels of a comforting dinner without the, y’know, scary retro vibes of the TV dinners my granny ate.
My family goes crazy for this because you get the meatball experience but with actual richness and not some sad, plain tomato sauce. (Though, confession: I have poured boring jar sauce over meatballs more than once—don’t judge me.)
It’s easy to sneak in extra mushrooms or even onions and nobody complains (well, except my nephew, but give him a roll and he comes around)

Also—I once forgot to add salt entirely and, unbelievably, my brother-in-law still came back for seconds, so it must be forgiving. Or he’s got no tastebuds.

What You’ll Need (with a few switcheroos)

500g (about 1 lb) ground beef (sometimes I half-and-half it with ground turkey when I’m feeling healthy-ish; it works, but beef’s just juicier)
1 small onion, finely chopped (or a big handful of store-bought crispy onions—don’t tell anyone I said this)
½ cup breadcrumbs (panko, regular, or, once in a pinch, crushed saltines!)
1 large egg
2 tablespoon ketchup (my grandmother argued for Heinz, but honestly anything red and sticky works fine)
1 tablespoon Worcestershire sauce
Salt and pepper (I rarely measure but let’s say half a teaspoon each?)
1 tablespoon oil (for frying; canola, olive, whatever’s in reach)
2 cups mushrooms, sliced (button or cremini—portabella would probably be lush, but I always forget to buy them)
2 tablespoon butter
2 tablespoon flour (plain/all-purpose; if you want gluten free, cornstarch will do in a pinch—just mix it with a tiny bit of water first)
2 cups beef broth (or veggie, or even chicken stock powder dissolved in water—hey, nobody’s perfect)

Here’s How You Do It (with all my fumbles and shortcuts)

In a big old mixing bowl, toss together your beef, onion, breadcrumbs, egg, ketchup, Worcestershire, and some salt and pepper. I use my hands because, well, it’s faster, but use a spoon if you’re squeamish. Don’t overthink it—just mix until it looks like, you know, meatball stuff.
Roll into around 18–20-ish walnut-sized balls. Or bigger if you’re feeling wild. Don’t worry if they’re not all the same size—I never get them perfect either.
Heat oil in the biggest frying pan you have (nonstick, cast iron, whatever’s handy). Brown the meatballs in batches, about 5–6 minutes per batch, turning so they don’t stick. If they turn a little too dark, no sweat; that’s just “deep flavor,” right?
Remove the meatballs (I use a slotted spoon, but tongs work if you’re careful). This is where I usually sneak a taste, just to “check.”
Add butter to the same pan. Toss in your mushrooms. Cook until they’re soft and golden brown, and don’t rush this, otherwise they just steam. Five, maybe eight minutes?
Stir in your flour (sometimes it clumps—just keep stirring, it sorts itself out). Cook out the raw flour taste for a couple of minutes, then sloooowly pour in the beef broth, stirring the whole time. The first time I made this, the gravy was lumpy but nobody cared. Smooth is great, but tasty is better.
Pop the meatballs back in, under a gentle simmer. Cover (with a lid, foil, even a baking sheet—I’ve gotten creative). Let them cook together for another 10–15 minutes so everyone in the pan gets to know each other.
Taste, adjust seasoning. I always add more pepper at the end. Turn off heat, let it sit a minute because it is nuclear hot.

Some Real Notes (Mishaps Included)

I swear this actually tastes even better reheated the next day. Maybe it’s just me, but something magical happens overnight (if there’s leftovers—rare).
If the gravy gets very thick, splash in extra broth or water. One time I dumped too much in, so then I left it to reduce. Win-win.
Forgotten to brown the meatballs properly? No biggie, just let them simmer a smidge longer in the sauce; they’ll still have flavor (because of the Worcestershire, I think).

Stuff I’ve Tried (Not All Winners...)

I once tried switching all the beef for turkey, and, actually, it does the trick, but you really want to amp up the ketchup and mushrooms.
Adding thyme or rosemary? Delicious, but I once tossed in dried Italian herbs and it felt weird—not awful, just kinda distracting.
No mushrooms? I’ve subbed in caramelized onions once, and the whole pan disappeared, so that’s proof.

Equipment? What You Actually Need (Plus Workarounds)

Large frying pan or sauté pan—cast iron if you want those cool brown bits
Mixing bowl (but I’ve used a salad bowl in a pinch—don’t overthink it)
Slotted spoon or tongs; if you’re short, just use a fork (“It’s all gravy,” as my uncle would say)
A lid for simmering, or cheat and use foil or a cookie sheet

Salisbury steak meatballs with mushroom gravy

Keeping & Storing (But Will It Last?)

In theory—airtight container in the fridge, up to three days. Honestly, in my house this stuff vanishes in 24 hours flat. Freezer friendly, too, but I always end up eating it first instead. (By the way, here's a freezing tip I liked.)

How I Serve It—Your Mileage May Vary

Over mashed potatoes is classic (see my favourite method here), but sometimes I switch to buttered egg noodles, or even crusty bread for dipping. My brother calls it “meatball poutine” if I throw on some cheese curds (Canadian roots showing, sorry not sorry). Serve with something green if you must 🙂

“If I’ve Learned Anything...” (My Pro Tips)

I once tried to rush the mushrooms—no. They really do need that time to caramelize. Otherwise you’re just eating hot fungus, and, trust me, not the same thing.
If the meatballs fall apart when frying, next time squeeze them together a bit more. But don’t stress—mine still taste great, even if they go a bit wobbly.
Let the pan cool for a minute after adding flour so you don’t get a burnt flavor. Learned that the hard way, ouch.

Random FAQs (People Actually Asked)

Can I use chicken instead of beef?
Sure, but they’ll be a little less rich—you’ll maybe want to add extra seasoning (or honestly maybe a splash of cream—don’t tell your diet).
Do I have to use fresh mushrooms?
I mean, canned isn’t my favorite, but if that’s all you’ve got—just drain and dry them off first, otherwise it’ll be mush city.
How do I keep my meatballs from falling apart?
Too much or too little breadcrumb and they go rogue, but also just give ’em a gentle squeeze when rolling—works wonders. Actually, I find refrigerating them before cooking helps, too, if you’ve got time.
Gluten-free options?
Easily—just swap the breadcrumbs for GF ones, and use cornstarch instead of flour for the gravy. On second thought, you can totally skip the bread altogether, but it changes the texture, so I’d just use oats or even crushed rice crackers.
My gravy turned lumpy—what now?
Just whisk the heck out of it, and if it’s still not smooth, pour it through a sieve. Or own it—my dad likes a bit of texture, anyway!

Last but not least, here’s a classic Salisbury steak recipe for when you want to see how the “real” thing’s done. But, honestly, I think the meatball version is more fun—less knife work, more couch time. You do you.

Salisbury steak meatballs with mushroom gravy

Let’s Chat About Why Salisbury Steak Meatballs Are a Thing I Make—A Lot

Why You’ll Love This (or…when I reach for it)

What You’ll Need (with a few switcheroos)

Here’s How You Do It (with all my fumbles and shortcuts)

Some Real Notes (Mishaps Included)

Stuff I’ve Tried (Not All Winners...)

Equipment? What You Actually Need (Plus Workarounds)

Keeping & Storing (But Will It Last?)

How I Serve It—Your Mileage May Vary

“If I’ve Learned Anything...” (My Pro Tips)

Random FAQs (People Actually Asked)

Salisbury Steak Meatballs with Mushroom Gravy

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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