Smashed Salisbury Steak Meatballs with Mushroom Gravy (Double Batch)
Salisbury steak meatballs takes a classic comfort food and adds a fun twist. These savory, brothy meatball-sized Salisbury steaks smothered in a rich beer mushroom gravy and sure to tickle you right in your umami (oo·maa·mee)…now there’s a fun word.
This meal is perfect for a cozy family dinner and is easy to prepare in the home or in a camp cast iron Dutch oven in the great big outdoors. It’ll pair with many different sides…but best of all it pairs…rather tops beautifully on mashed potatoes, rice, or pasta.
Salisbury steak is an American dish with a fascinating history
Salisbury steak is an American dish with a fascinating history rooted in 19th-century nutrition science and the Civil War. It was invented by Dr. James Henry Salisbury (1823–1905), an American physician and chemist who believed that a diet rich in lean, minced beef could help treat digestive disorders and improve overall health. Salisbury served as a physician during the American Civil War and became convinced that stomach upsets suffered by the troops could be controlled with a diet of coffee and lean chopped beefsteak.
Dr. Salisbury’s original recipe called for lean beef, finely ground, formed into patties, and broiled or pan-cooked. He believed ground meat was easier to digest and more nutritious, especially for those with sensitive stomachs. The dish became known as “Salisbury steak” in his honor, and by the late 19th and early 20th centuries, it had spread from hospitals and health spas to hotels, restaurants, and eventually American home kitchens.
Salisbury was an early proponent of a low-carbohydrate diet for weight loss and his meat-heavier diet has been described by historians as an example of a fad diet. I’ll let you ponder that for a bit.
Salisbury believed vegetables and starchy foods produced poisonous substances in the digestive system which were responsible for heart disease, tumors, mental illness, and even tuberculosis. Ironically, Salisbury steak evolved from a health food into a classic comfort dish that is often bathed in mushroom gravy and served along sides like mashed potatoes or vegetables, the very foods Dr. Salisbury created the minced beef patty for as an alternative.
This was definitely true when I was a boy and enjoyed the popular 1980s version of the icon for all TV dinners: Salisbury Steak in a mushroom gravy (without any signs of mushrooms). I remember the sides were often corn, mashed potatoes, and a brownie cake. It was delicious…unless the gravy spilled over and into the cake compartment of the tin tray the meal came in.
The Salisbury Steak is and likely will remain a nostalgic favorite as an American cuisine.
Since we are preparing this meal in camp cast iron Dutch ovens and out in the wild, this recipe calls for a version of Salisbury steak that will work well in a stew. This approach makes it ideal for serving over a bowl of mashed potatoes or rice. If your outside meals are anything like mine, you’re likely sitting in a chair in front of a fire instead of a table.
I won’t be creating the common steak or patty from my ground beef Salisbury steak mixture. This recipe calls for meatballs that will have a slight flatness to them. We’ll brown them up on both sides to get that color and caramelization to really bring out that Umami flavor.
Here’s a word for you: Umami (oo·maa·mee).
As a registered nurse, I learned that the tongue has four basic areas that sense the tastes of bitter, sweet, sour, and salty. The nose plays a big role in the perceptions of taste as well.
Umami was identified in 1908 by Japanese scientist. Many have not heard of this fifth basic taste, alongside sweet, sour, salty, and bitter. Umami is described as how we taste savory, meaty, or a brothy flavor. It is responsible for the pleasant, lingering sensation in foods like aged cheeses, cured meats, tomatoes, and fermented foods.
We’re all aware of the fifth taste, umami but many aren’t able to put their tongue on what it is (Pun intended). Umami is not as black and white as salty or sweet. Umami is how we taste “mushrooms” or how we taste “cheese.” Knowledge of the fifth taste is increasing, but many people are still unfamiliar with the term umami, though they crave and experience the taste regularly.
A bit of trivia: the Japanese Chemist that discovered umami also had a hand in introducing the world’s first umami seasoning: monosodium glutamate (MSG).
What’s the Difference from a Hamburger Patty?
If you’re wondering about the differences are between a good, old fashioned hamburger patty and a Salisbury steak, I’ll try to clear it up for you.
Salisbury Steak
- Ingredients:
Made from ground beef mixed with binders and flavor enhancers such as breadcrumbs, eggs, onions, and seasonings (like Worcestershire sauce, garlic powder, and herbs). Sometimes includes a bit of pork or other fillers. - Texture:
Softer and more uniform due to the addition of eggs and breadcrumbs. Think of it like a meatloaf…but no…it’s not a meatloaf. - Shape:
Typically formed into oval-shaped patties. - Cooking Method:
Often pan-fried or baked, then simmered in a rich brown or mushroom gravy. - Serving Style:
Served with gravy and classic sides like mashed potatoes or noodles. - Flavor:
Savory, with a depth of flavor from added seasonings and gravy. - Origin:
Created by Dr. James Salisbury in the late 19th century as a health food.
Hamburger Patty
- Ingredients:
Primarily ground beef, seasoned simply with salt and pepper. Occasionally includes onions or garlic, but rarely any binders like eggs or breadcrumbs. Think of it like a ground up steak. - Texture:
Denser and more “meaty,” similar to a classic burger. - Shape:
Usually round and flat. - Cooking Method:
Typically grilled or pan-fried, sometimes broiled. - Serving Style:
Served on a bun with toppings (lettuce, tomato, cheese, etc.) or as a “hamburger steak” with simple sides. - Flavor:
Focuses on the natural taste of beef, with minimal additions. - Origin:
Evolved from Hamburg-style steaks brought by German immigrants to the U.S.
The Beer as an Ingredient
A porter or stout beer is a great choice as an ingredient in Salisbury steak with mushroom gravy for several reasons:
Rich, Malty Flavor:
Porter and stout beers are known for their deep, roasted malt flavors, which add complexity and richness to the gravy. These flavors complement the savory beef and earthy mushrooms, enhancing the overall taste of the dish.
Umami and Depth:
The roasted notes in these beers bring out the umami in both the meatballs and mushrooms, making the gravy more robust and satisfying and enhance the savoriness of the entire meal.
Balanced Bitterness:
Unlike lighter beers, porters and stouts have a gentle bitterness that helps balance the richness of the meat and gravy without overpowering the dish.
Color and Texture:
These dark beers contribute a beautiful, deep color to the gravy and help create a velvety texture, making the sauce look and taste more appealing.
Suggested Sides
- Creamy mashed potatoes
- White Rice
- Steamed broccoli
- Steamed green beans or peas
- Buttered egg noodles
- Roasted carrots
The Cast Iron
This recipe can be created in a deep 10-inch camp cast iron Dutch or in a regular 12-inch camp cast iron Dutch oven. If you use a 10-inch Dutch, you will need to sear more batches of meat balls than if you would using a 12-inch Dutch. No worries! The meatballs can be kept in another, separate Dutch just to keep warm as you sear all of the meatballs.
This recipe can be cooked very easily inside and in a 5 quart or a 7 quart cast iron Dutch oven on the stove top.
Start
When I cook meals in a camp cast iron Dutch oven, I like to have everything measured, mixed, and prepped. In this case, I want my meatballs made and smashed, my mushrooms sliced, my beer and broth mixed, and everything at the ready. I do all this before I light the fire.
The Fire
This recipe calls for searing, sauteing, and simmering. We’ll be using “bottom heat” only for this recipe and cooking in the 12-inch camp cast iron Dutch oven. Considering the 12-inch pot, heating calls for at least 24 charcoal briquettes. I always heat a few more than 24. Twenty-four charcoal briquettes under a 12-inch pot will cause some of the briquettes in the under the pot and in the middle to become crowded and suffocate.
For recipes like this one, I will often fill my charcoal chimney full, light the fire and lay out a large bed of hot briquettes that I can move my Dutch oven around over. Just like baking or roasting in a camp cast iron Dutch oven, I will turn the pot once in a while. You’ll find the oil in the pot will “flow” to the low side of the Dutch. The ground is never “level.”
Equipment & Utensils Needed
- Large mixing bowl
- Measuring cups and spoons
- Deep 10” or Regular 12” Camp Cast Iron Dutch Oven
- Spatula or tongs
- Whisk
- Cutting board and knife
- Optional: Parchment Paper and Trays or a 2nd Cutting Board
Ingredients
For the Meatballs:
- 2 lbs ground beef
- ½ cup breadcrumbs (plain or panko)
- ½ cup milk
- 2 eggs
- ½-1 onion, finely chopped (start with ½)
- 4 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dry Mustard Powder (or less / optional)
- ½ – 1 teaspoon pepper
- *Dash of salt (I would say salt to taste but you can’t taste this)
- Butter or Oil for searing
For the Mushroom Gravy:
- 4 tbsp butter
- ½ cup all-purpose flour
- 16 oz mushrooms, sliced
- 1 ½ cups beef broth (extra if the gravy gets too thick)
- 1 ½ cups beer (porter or stout)
- 1 tbsp Worcestershire sauce (or 2 tsp)
- *Salt and pepper, to taste (you can taste this)
This is a very easy to half recipe.
Directions
1. Prepare the Meatballs:
In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined. Shape into 1-2-inch meatballs. Flatten the meatballs slightly creating an oval with two flat sides (like little round, thick steaks)
2. Brown the Meatballs:
Heat a bit of butter in a 5-quart Dutch oven over medium heat. Add meatballs in batches, browning on both sides (2–3 minutes per side). Remove and set aside in another covered pot.
3. Make the Mushroom Gravy:
In the same Dutch oven, add mushrooms and cook until browned and tender, about 5 minutes. Sprinkle flour over mushrooms and stir constantly for 1 minute.
4. Add Liquids:
Gradually stir in beef broth and beer, whisking to avoid lumps. Bring to a simmer.
5. Simmer Meatballs:
Return meatballs to the pot. Cover and simmer for 10–15 minutes, or until meatballs are cooked through (internal temperature should reach 160°F/71°C).
6. Final Touches:
Season gravy with salt and pepper to taste. If gravy is too thick, add a splash of broth or beer; if too thin, simmer uncovered for a few more minutes.
7. Serve:
Serve meatballs and mushroom gravy over mashed potatoes, rice, or pasta. Garnish with chopped parsley if desired.
Storage Suggestions
- Refrigerate: Store meatballs and gravy in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Classic Beer Pairing:
As with the beer used in the gravy, the malty, roasted notes of a porter or stout are traditionally paired with beef dishes; they naturally enhance the flavors of red meat and hearty sauces.
Serving Suggestions
- Serve over mashed potatoes, rice, or pasta.
- Garnish with fresh parsley or chives for color and freshness.
- Add a side salad for a complete meal.
Cooking Tips
- Don’t overmix the meatball mixture to keep them tender.
- Sear meatballs in batches to avoid overcrowding the pan.
- *Don’t add too much salt to the meatballs; focus “salt to taste” by the gravy.
- Use a meat thermometer to ensure meatballs are fully cooked (160°F/71°C).
- When creating each of the meatballs, lay out a layer of parchment paper and oil the surface to keep the meatballs from sticking
- Have a 2nd piece of parchment paper to oil and cover the meatballs while you get everything else ready. This will provide a way to both cover the meatballs and to use another tray or cutting board to slightly “smash” each of the meatballs.
- This is a recipe that uses “bottom heat” only. Enough charcoal briquettes or fire embers to first sear the meatballs, sauté the mushrooms, then finish by letting the meal simmer and thicken.
Meatball “Smashing” Tips
You know how to create a 1-2 inch meatball. That’s pretty easy. Here’s how to make it extra easy.
- Consider using a rounded tablespoon measuring spoon. I’ll use it kind of like an ice cream scoop. Though the meat will not “roll” into a ball when scooping the meatloaf mixture, think of it as such with a ball of meat mixture rounded in a scoop of meat half the size of the tablespoon (essentially 2 tablespoons of meat mixture per meatball).
- On a tray or a cutting board, lay out a sheet of parchment paper. Add oil to the parchment paper and spread it over the surface of the parchment paper. Lay another piece of parchment paper on a 2nd tray or cutting board.
- Roll out all of the meatballs and set them on the first tray in a military-like formation.
- Once they are all rolled out, set the 2nd piece of oiled parchment paper oil-side down and over the meatballs. Set the 2nd tray or cutting board over the meatballs and press down a bit. The meatballs will “smash” and “squish” together but not “together.” Think of them like little, thick meat patties.
This works great because now you have a cover for your meatballs and they can rest while you prepare the rest of the ingredients. A larger dish towel over this will keep the flies off your beautiful, smashed meatballs.
Summary
Salisbury Steak Meatballs with Mushroom Gravy
This hearty comfort food recipe features tender beef meatballs simmered in a savory beer mushroom gravy, providing a deeply satisfying meal that appeals to everyone (the final dish has no alcohol). The preparation is straightforward, making it an excellent choice for creating in a camp cast iron Dutch oven in the great big outdoors or at home for busy folks. You can easily cook a half-batch in a smaller Dutch oven or create this larger recipe ensuring there’s enough for dinner and extra portions for meal prep or freezing for later.
The rich beer and mushroom gravy coats each meatball, delivering classic flavors reminiscent of traditional Salisbury steak. Serve these meatballs with sides like creamy mashed potatoes, fluffy rice, or egg noodles to create a complete, filling meal. This dish is especially convenient for weeknight dinners, as it holds up well when reheated and remains delicious after freezing, making it a practical solution for planning ahead.
Enjoy the perfect combination of ease, flavor, and versatility in an easy-to-create recipe.
Smashed Salisbury Steak Meatballs with Beer Mushroom Gravy
Ingredients
Equipment
Method
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined. Shape into 1-2-inch meatballs. Flatten the meatballs slightly creating an oval with two flat sides (like little round, thick steaks)
- Brown the Meatballs: Heat a bit of butter in a 5-quart Dutch oven over medium heat. Add meatballs in batches, browning on both sides (2–3 minutes per side). Remove and set aside in another covered pot.
- Make the Mushroom Gravy: In the same Dutch oven, add mushrooms and cook until browned and tender, about 5 minutes. Sprinkle flour over mushrooms and stir constantly for 1 minute.
- Add Liquids: Gradually stir in beef broth and beer, whisking to avoid lumps. Bring to a simmer.
- Simmer Meatballs: Return meatballs to the pot. Cover and simmer for 10–15 minutes, or until meatballs are cooked through (internal temperature should reach 160°F/71°C).
- Final Touches: Season gravy with salt and pepper to taste. If gravy is too thick, add a splash of broth or beer; if too thin, simmer uncovered for a few more minutes.
- Serve meatballs and mushroom gravy over mashed potatoes, rice, or pasta. Garnish with chopped parsley if desired.
Notes
