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Smashed Salisbury Steak Meatballs with Beer Mushroom Gravy

Classic comfort food gets a fun twist with these savory, brothy meatballs smothered in a rich mushroom gravy. Perfect for a cozy family dinner, this dish is easy to prepare and pairs beautifully with mashed potatoes, rice, or pasta.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Large mixing bowl
  • Measuring cups and spoons 
  • Regular 12” Camp Cast Iron Dutch Oven or 10" Deep Cast Iron Dutch Oven
  • Spatula or tongs
  • Whisk
  • Cutting board and knife
  • Parchment Paper and Trays or a 2nd Cutting Board Optional

Method
 

  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 meatballs and mushroom gravy over mashed potatoes, rice, or pasta. Garnish with chopped parsley if desired.

Notes

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.
Store the seared meatballs in a separate Dutch or other container as you sear in batches.