The Salisbury steak dish with the texture of meatballs! Tender and flavorful meatballs cooked with ground beef (mince) and flavored with garlic, Worcestershire sauce, ketchup, mustard, and bouillon cubes (which are better than salt!). Served in a gravy made with mushrooms. Ridiculously delicious!

Imagine savory, seasoned, juicy, and soft beef meatballs that are coated in a mushroom sauce that is wickedly delicious. Even though we utilize the exact same ingredients, these Salisbury steaks have an even more robust flavor than the traditional kind. Why? Because there is a much greater amount of exposed flesh on 22 meatballs compared to 5 big Salisbury steaks. More surface area, more flavor in the meat, and more flavor in the gravy, which is prepared in the same pan as the meatballs.

If you want your meatballs to be especially tender and flavorful, shred an onion over the breadcrumbs so the dry ingredients can soak up all the additional moisture. It makes the panko more pliable, which in turn makes the meatballs more juicy and tender. Also, you’ll need to do some extra prep work to sauté the onion if you use chopped onion. When it’s already grated, there’s no need for it!


Lean ground beef; I used ½ a pound.

½ pound.Of lean ground turkey.

½ Cup.Of minced onions.

⅓ Cup.Of seasoned bread crumbs.

A large beaten egg.

2 Tbsp.Of tomato paste.

1 Tbsp.Of black pepper.

1 Tbsp.Of Worcestershire Sauce.

1 Tbsp.Of red wine vinegar.

¼ Tsp.Of mustard powder.

Sliced mushrooms; I used 5 ounces.

1¼ Cup.Of beef broth.


1st Step

Prepare one ounce’s worth of the mushrooms by chopping them very coarsely. Put them to one side for now.

2nd Step

Now, add some olive oil to a pan and then throw in the onions. Cook them over low heat until they have become more tender. After that, split the onions that have been fried into two halves.

3rd Step

Mix together the ground beef, ground turkey, chopped mushrooms, bread crumbs, one egg, one tablespoon of tomato paste, one-quarter cup of beef broth, three halves of a teaspoon of salt, and three-quarters of a teaspoon of black pepper in a large bowl.

4th Step

In a low-sided bowl, use a blender to combine the flour and one cup of beef broth until the mixture is completely smooth. Combine the remaining onions, tomato paste, vinegar, Worcestershire sauce, red wine vinegar, and mustard powder in a mixing bowl. Mix well.

5th Step

Form the mixture into twenty tiny meatballs by hand, and then add the remaining oil to a skillet. Saute the meatballs in batches so that you don’t overcrowd the pan while you’re cooking them, and serve immediately.

6th Step

After browning one side, flip the meatballs over and continue to brown the other side. Include the remaining mushrooms, along with the salt and black pepper in the mix.

7th Step

After 20 minutes of cooking over medium heat, pour the sauce over the meatballs and continue to simmer. Cook on low for six to eight hours in the slow cooker.

8th Step

Serve on mashed potatoes, mashed cauliflower, or rice, if desired.