Description
These Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes are the ultimate comfort food. Tender homemade beef meatballs are simmered in a rich onion gravy and served over creamy garlic herb mashed potatoes for a hearty, family-friendly dinner that’s perfect for busy weeknights or cozy Sunday meals.
Ingredients
Scale
For the Meatballs
- 1½ pounds ground beef
- ½ cup breadcrumbs
- 1 large egg
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Gravy
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
For the Garlic Herb Mashed Potatoes
- 2 pounds russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup warm milk
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Salt, to taste
Instructions
- Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork tender.
- While the potatoes cook, combine the ground beef, breadcrumbs, egg, grated onion, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper in a large bowl. Mix gently until just combined.
- Roll the mixture into 1½-inch meatballs.
- Heat a large skillet over medium heat with a little oil if needed. Brown the meatballs on all sides, working in batches. Remove and set aside.
- In the same skillet, melt the butter. Add the sliced onions and cook until softened and lightly caramelized.
- Sprinkle the flour over the onions and cook for 1 minute while stirring.
- Slowly whisk in the beef broth until smooth. Stir in the Worcestershire sauce and dried thyme.
- Return the meatballs to the skillet. Cover with the gravy and simmer for 10–15 minutes, until fully cooked and the gravy has thickened.
- Drain the potatoes and return them to the pot. Add butter, warm milk, garlic, parsley, thyme, and salt. Mash until smooth and creamy.
- Serve the garlic herb mashed potatoes topped with the Salisbury steak meatballs and plenty of rich onion gravy.
Notes
- Don’t overmix the meatball mixture or the meatballs may become tough.
- Browning the meatballs first adds extra flavor to the gravy.
- Warm the milk before adding it to the mashed potatoes for a creamier texture.
- Yukon Gold potatoes make extra creamy mashed potatoes, while russets produce a fluffier mash.
- Leftovers keep well for meal prep and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 625 kcal
- Sugar: 4 g
- Sodium: 790 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 155 mg