Salisbury Steak Meatballs with Mushroom GGravy

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Salisbury Steak Meatballs with Mushroom GGravy

These tender and juicy Salisbury Steak Meatballs are simmered in a flavorful mushroom gravy and lightened up by using a mix of lean ground beef and ground turkey. This comforting dish is perfect for busy weeknights and can be made in under 30 minutes using the stovetop, Instant Pot, or slow cooker. Serve over mashed potatoes, noodles, or fluffy cauliflower mash for a hearty and family-approved meal.

Why You’ll Love This Recipe

  • A healthier twist on the classic Salisbury steak, lightened with ground turkey
  • Comforting, nutrient-rich ingredients and made without any alcohol
  • Great for meal prep; the leftovers freeze beautifully
  • Kid-friendly and perfect for a cozy dinner
  • Adaptable for gluten-free or low-carb diets

Ingredients

For the Meatballs:

  • 2 teaspoons olive oil, divided
  • 1/2 cup finely minced onion
  • 1/2 lb (225 g) lean ground beef (93% lean)
  • 1/2 lb (225 g) lean ground turkey (93% lean)
  • 1/3 cup whole wheat seasoned breadcrumbs (or use gluten-free breadcrumbs if needed)
  • 1 large egg, beaten
  • 1 tablespoon tomato paste
  • 1 tablespoon low-sodium beef broth (or water)
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper

For the Gravy:

  • 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon mustard powder
  • 8 oz (225 g) sliced mushrooms (button or cremini)
  • 2 cups low-sodium beef broth
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and black pepper, to taste

Instructions

Step 1: Prepare the Onions

  1. Heat 1 teaspoon of olive oil in a large deep skillet over medium heat.
  2. Add minced onions and sauté for 4-5 minutes until softened and translucent.
  3. Remove half of the onions and set aside for the gravy; leave the rest in the skillet.

Step 2: Make the Meatballs

  1. In a large mixing bowl, combine the cooked onions, ground beef, ground turkey, breadcrumbs, egg, tomato paste, broth, salt, and pepper.
  2. Mix until just combined; do not overwork the meat.
  3. Form into 20 equal-sized meatballs (about 1 ½ inches in diameter).

Step 3: Brown the Meatballs

  1. Add the remaining teaspoon of olive oil to the skillet over medium-high heat.
  2. Place the meatballs in the skillet and brown them for 5-7 minutes, turning gently to keep them intact.
  3. Once browned, transfer the meatballs to a plate and set aside.

Step 4: Cook the Mushrooms & Gravy

  1. In the same skillet, add the mushrooms and sauté with a pinch of salt and pepper for 3-4 minutes.
  2. In a separate bowl, whisk together the flour and 1/4 cup of the beef broth until smooth.
  3. Add the reserved onions, tomato paste, apple cider vinegar, Worcestershire sauce, mustard powder, and remaining broth. Whisk until combined.
  4. Pour the gravy mixture into the skillet with the mushrooms and stir to combine.

Step 5: Simmer the Meatballs

  1. Return the meatballs to the skillet, nestling them gently into the gravy.
  2. Bring to a low boil, then reduce heat and cover. Simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and the meatballs are fully cooked (internal temperature of 165°F/74°C).
  3. Taste and adjust seasoning with additional salt and pepper if needed.
  4. Garnish with chopped fresh parsley before serving.

Tips and Variations

  • Gluten-Free: Use gluten-free breadcrumbs and cornstarch instead of flour.
  • Dairy-Free: This recipe is naturally dairy-free.
  • Egg-Free: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Low-Carb: Swap breadcrumbs for crushed pork-free rinds or almond flour; serve with mashed cauliflower or zucchini noodles.

What to Serve with Salisbury Steak Meatballs

These meatballs are delicious served over mashed potatoes, egg noodles, or cauliflower mash for a lower-carb option. Pair with steamed broccoli, roasted asparagus, or simple sautéed spinach for a complete meal.

Meal Prep and Storage

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm in a skillet or microwave until heated through, adding a splash of broth if needed to loosen the gravy.

 

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