Salisbury Steak Meatballs {with Mushroom Gravy}
Prep time
Cook time
Total time
Serves: 4-6
For the meatballs...
  • 1 lb. ground beef
  • ½ cup finely diced onion
  • ¼ cup panko bread crumbs
  • 1 egg, lightly beaten
  • 1 Tbl. Worcestershire sauce
  • 3 Tbl. fresh parsley, minced
  • 1 Tbl. dried shallot and roasted garlic
  • (or 1 garlic clove & 1 shallot clove, minced)
  • ½ tsp. freshly cracked pepper
  • ½ tsp. kosher salt
  • 1 Tbl. butter, for pan frying
For the mushroom gravy...
  • 1 Tbl. butter
  • 8 oz. sliced mushrooms
  • 2 shallots, thinly sliced
  • 1 Tbl. fresh thyme leaves, minced
  • 2 Tbl. flour
  • 1½ - 2 cups beef broth
  • salt & freshly cracked pepper
For the meatballs...
  1. Combine ingredients and form into 1½-inch meatballs. Melt 1 Tbl. butter in a large skillet. Working in batches, sauté meatballs for 3-4 minutes turning until all sides are nicely browned. Remove from pan and reserve.
For the mushroom gravy...
  1. Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth ½ cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
  2. Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through, about 15 minutes
Recipe by Lemony Thyme at