Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes

Ingredients for Salisbury Steak Meatballs

I always use fresh breadcrumbs when I can because they create a better texture than the dried variety. The milk-soaked breadcrumbs keep these meatballs incredibly tender and juicy. For the beef, an 85/15 ground beef blend works best for the right balance of flavor and moisture.

For the meatballs (makes 16-18 meatballs):

• 1 lb ground beef (85/15 blend)
• ½ cup breadcrumbs (fresh or panko preferred)
• ¼ cup milk
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

For the gravy:

• 2 cups beef broth (low-sodium gives you better control)
• 2 tablespoons all-purpose flour
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the mashed potatoes:

• 2 lbs potatoes, peeled and chopped (Yukon Gold work beautifully)
• 4 cloves garlic, peeled
• ¼ cup butter
• ½ cup milk (warmed slightly for creamier results)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Step-by-Step Instructions

The key to perfect meatballs is not overmixing the meat mixture. Mix until just combined to keep them tender rather than tough.

Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix gently with your hands until just combined, about 30 seconds. Overmixing will make the meatballs tough.

Step 2: Shape the mixture into meatballs about 1.5 inches in diameter (roughly the size of a golf ball), making approximately 16-18 meatballs. Place them on a baking sheet with about an inch between each one. Bake for 20 minutes until they reach an internal temperature of 160°F and develop a golden-brown crust.

Step 3: While the meatballs bake, start your potatoes. Place chopped potatoes and whole garlic cloves in a large saucepan and cover with cold salted water (about 1 teaspoon salt). Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. The potatoes should break apart easily when pierced, and the garlic will become soft and mellow.

Step 4: Drain the potatoes and garlic thoroughly, then return them to the hot saucepan. Add butter and warmed milk. Mash until smooth and creamy. The cooked garlic cloves will mash right into the potatoes, creating incredible flavor without any harshness. Stir in chopped parsley, salt, and pepper. Keep warm while finishing the gravy.

Step 5: For the gravy, heat a dry frying pan over medium heat. Add flour and cook, stirring constantly, for about 1 minute until it turns light golden and smells slightly nutty. This is a dry roux that adds depth to the gravy. Gradually whisk in beef broth, adding it slowly to prevent lumps from forming. Add soy sauce and Dijon mustard, then simmer for 5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.

Step 6: Add the baked meatballs to the gravy, gently turning them to coat completely. Let them simmer together for 2-3 minutes so the flavors meld beautifully and the meatballs absorb some of that delicious gravy.

Perfect Pairings for Salisbury Steak Meatballs

These hearty meatballs pair beautifully with sides that add freshness and crunch to balance the rich gravy.

Steamed Green Beans: The crisp-tender texture and bright flavor cut through the richness of the gravy while adding essential nutrients and fiber to your plate.

Roasted Brussels Sprouts: Their caramelized edges and slightly nutty flavor provide wonderful contrast to the savory meatballs, plus they add a satisfying crunch.

Simple Garden Salad: A fresh mix of lettuce, tomatoes, and cucumbers with light vinaigrette brings refreshing acidity that cleanses your palate between bites.

Buttered Egg Noodles: If you want to skip the mashed potatoes, wide egg noodles soak up the gravy beautifully and create a more traditional Salisbury steak presentation.

Roasted Carrots: Their natural sweetness complements the savory meatballs while adding vibrant color and additional vitamins to round out the meal.

Keeping It Fresh and Delicious

Store leftover meatballs and gravy together in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. Keep the mashed potatoes in a separate container to maintain the best texture.

Reheat the meatballs gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of beef broth if the gravy has thickened too much during storage. For the potatoes, reheat in the microwave with a tablespoon of milk to restore their creamy texture.

These meatballs freeze beautifully for up to 3 months. Freeze them in individual portions with gravy for easy weeknight meals. Thaw overnight in the refrigerator before reheating on the stovetop.

FAQs

Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes

Savory Salisbury steak meatballs baked to perfection and served in rich gravy with creamy garlic herb mashed potatoes for a satisfying family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85/15 blend recommended
• 1/2 cup breadcrumbs fresh or panko
• 1/4 cup milk
• 1 medium onion finely chopped
• 1 clove garlic minced, for meatballs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt for meatballs
• 1/2 teaspoon black pepper for meatballs
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cups beef broth low-sodium preferred
• 2 tablespoons all-purpose flour
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 2 lbs potatoes peeled and chopped, Yukon Gold preferred
• 4 cloves garlic peeled, for mashed potatoes
• 1/4 cup butter
• 1/2 cup milk for mashed potatoes, warmed
• 1 tablespoon fresh parsley chopped
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Baking sheet
• Frying pan
• Potato masher
• Saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix gently with your hands until just combined, about 30 seconds.
2. Shape the mixture into meatballs about 1.5 inches in diameter, making approximately 16-18 meatballs. Place them on a baking sheet with about an inch between each one. Bake for 20 minutes until they reach an internal temperature of 160°F and develop a golden-brown crust.
3. While the meatballs bake, place chopped potatoes and whole garlic cloves in a large saucepan and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
4. Drain the potatoes and garlic thoroughly, then return them to the hot saucepan. Add butter and warmed milk. Mash until smooth and creamy. Stir in chopped parsley, salt, and pepper. Keep warm.
5. For the gravy, heat a dry frying pan over medium heat. Add flour and cook, stirring constantly, for about 1 minute until light golden. Gradually whisk in beef broth to prevent lumps. Add soy sauce and Dijon mustard, then simmer for 5 minutes until thickened.
6. Add the baked meatballs to the gravy, gently turning them to coat completely. Let them simmer together for 2-3 minutes. Serve the meatballs over garlic herb mashed potatoes.

Notes

For added flavor, sauté the onion and garlic before adding to the meatball mixture. Ground turkey or chicken can be substituted for a lighter option. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.