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These salisbury steak meatballs with mushroom gravy are classic comfort food, this incredibly delicious dinner recipe is ready in about 30 minutes !!

This Salisbury steak meatballs with mushroom gravy are tender and moist, not to mention flavorful. If your best recollection of a Salisbury steak is something that came from a frozen dinner, I urge you to give these a try! These taste nothing like that dense almost flavorless piece of meat, so please don’t judge this recipe based on that experience.


  • 2 tbsp olive oil

For the Meatballs:

  • 1 cup breadcrumbs, regular, Panko or GF
  • 1/4 cup milk or water
  • 1½ lb lean ground beef
  • 1 egg
  • 1/2 cup diced onions
  • ¼ cup (4 tbsp) ketchup
  • 1 tablespoon dry mustard [See Note 1]
  • 1 tbsp Worcestershire sauce [see Note 2]
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper

For the gravy:

  • 2 tbsp butter
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp Worcestershire sauce [See Note 2]
  • 1 cup unsalted beef broth
  • 2 tbsp cornstarch [See Note 3]
  • salt and ground black pepper, to taste

Optional garnish

  • chopped fresh parsley

  1. If you're serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. 
  2. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
For the Meatballs:
  1. Into a large bowl, add the bread crumbs, milk (or water), egg, onions, ketchup, mustard powder, Worcestershire, salt, and ground black pepper. Mix well then add the ground beef and with clean hands mix the ground beef with the breadcrumb mixture.
  2. Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat.
  3. Shape meat mixture into 1-1/2 inch meatballs. Add the meatballs to a large Teflon coated skillet. If you have a smaller skillet, you may need to cook in batches to avoid overcrowding the pan. Overcrowding leads to steaming rather than browning the meat. Brown the meatballs on all sides.
  4. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside.
  5. Add butter to the center of the skillet and melt completely. Add onions and mushrooms and cook until onion is soft and translucent - about 3 minutes. 
  6. Sprinkle the cornstarch over the onions and mushrooms, then stir to coat. I find this helps with clumping. Add the beef broth and stir to combine working out any lumps you find. 
  7. Move the meatballs around back into the full pan. Season the gravy with salt and pepper and bring to a full boil. Cornstarch needs to boil to activate thickening. After about 3 to 5 minutes, the sauce should begin to thicken.
  8. If the sauce becomes too thick add a bit more beef broth or water. If the sauce is too thin, mix another 1 tbsp of cornstarch into 1 tbsp of cold water and stir to combine. Then, while whisking, slowly drizzle this mixture directly to the sauce to thicken. 
  9. Taste and adjust seasonings, if necessary.
  10. If you're serving with potatoes, they should be just about tender and ready to mash. 
  11. Serve meatballs garnished with fresh chopped parsley or thyme.
  • You may substitute 1/4 cup prepared whole grain, stone ground or dijon mustard for the tablespoon of dry mustard powder.
  • Worcestershire sauce makes beef taste beefier. It really amplifies the flavor. You can omit the Worcestershire sauce if you prefer.
  • You may substitute cornstarch for the flour if you prefer. Cornstarch is Gluten-free.
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