Go Back

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs smothered in a silky mushroom onion gravy served over fluffy garlic herb mashed potatoes. Tender ground beef meatballs are browned, then simmered until cooked through for a classic comfort food dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef Use 80–90% lean for best browning.
  • 0.333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt Add to taste; you’ll season both meatballs and gravy.
  • 0.5 black pepper Add to taste; you’ll season both meatballs and gravy.
Gravy
  • 2 tbsp butter
  • 1 onion sliced Slice and cook until golden.
  • 8 oz mushrooms sliced Use cremini or button mushrooms, sliced.
  • 2 tbsp flour For thickening the gravy.
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 0.5 salt
  • 0.5 black pepper
Garlic Herb Mashed Potatoes
  • 2 lb Yukon gold potatoes boiled
  • 4 tbsp butter
  • 0.5 cup warm cream Warm for smoother mashing.
  • 3 cloves roasted garlic
  • 2 tbsp fresh chives
  • 0.5 salt
  • 0.5 black pepper

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make and sear the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and black pepper, then form into 1.5-inch balls.
  2. Sear the meatballs in a hot skillet for 2–3 minutes per side until browned, then set aside.
Mash potatoes (keep warm)
  1. Mash the boiled Yukon gold potatoes with butter, warm cream, roasted garlic, fresh chives, salt, and black pepper until fluffy, then keep warm.
Cook onion-mushroom gravy
  1. In the same meatball skillet, melt butter and cook the onion and mushrooms for 5 minutes until golden.
  2. Sprinkle flour over the vegetables and cook for 1 minute, then whisk in beef broth, Worcestershire, and Dijon mustard.
  3. Simmer for 4–5 minutes until the gravy thickens, then return the meatballs and simmer for 8–10 minutes until cooked through.
Serve
  1. Spoon garlic herb mashed potatoes into bowls and top with Salisbury steak meatballs and mushroom onion gravy.

Notes

Pro tip: brown the meatballs in batches if needed so they sear instead of steam, which helps the gravy cling. Store leftovers covered in the fridge up to 3 days. Freezing is yes—freeze meatballs with gravy separately from potatoes for up to 2 months, then reheat and re-mash potatoes fresh if possible. For a lower-carb option, replace breadcrumbs in the meatballs with crushed pork rinds and use heavy cream or lactose-free cream for the mashed potatoes.