There’s something undeniably comforting about a plate of Salisbury steak meatballs paired with creamy garlic herb mashed potatoes. This recipe brings together juicy, flavorful meatballs in a savory gravy alongside buttery mashed potatoes infused with fresh herbs and garlic. It’s a classic comfort food dish that’s perfect for cozy dinners any night of the week.
Whether you’re cooking for family or friends, these Salisbury steak meatballs are sure to impress without requiring complicated ingredients or techniques. You’ll love how the rich flavors and textures come together to make a satisfying meal that feels both hearty and homemade.
Why You'll Love This Recipe
- Juicy, tender meatballs packed with savory herbs and spices.
- Rich brown gravy that adds deep flavor and moisture.
- Creamy mashed potatoes with fresh garlic and herbs for the perfect side.
- Comfort food that’s easy enough for weeknight dinners.
- Simple ingredients you likely already have on hand.
Ingredients
Gather these ingredients to make the Salisbury steak meatballs and the garlic herb mashed potatoes. The recipe serves 4 people.
- 1 pound ground beef (80/20 blend)
- 1/2 cup plain breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced, divided
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon soy sauce
- 1 pound Yukon gold potatoes, peeled and quartered
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
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Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 520 per serving
How to Make Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
- In a large bowl, combine ground beef, breadcrumbs, chopped onion, egg, 1 clove minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
- Form the mixture into 8 evenly sized meatballs, about 2 inches each. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, about 3 minutes per side. Remove meatballs and set aside on a plate.
- In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden, whisking constantly to form a roux.
- Gradually whisk in beef broth and soy sauce, bringing the mixture to a simmer. Cook until thickened, about 3-5 minutes.
- Return the meatballs to the skillet and spoon gravy over them. Reduce heat to low, cover, and simmer for 10 minutes until meatballs are cooked through.
- While the meatballs cook, place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15 minutes.
- Drain potatoes and return to pot. Mash with butter, milk, remaining minced garlic, parsley, thyme, salt, and pepper until smooth and creamy.
- Serve the Salisbury steak meatballs hot, smothered in gravy, alongside the garlic herb mashed potatoes. Garnish with extra parsley if desired.
Tips for the Best Results
- Don’t overmix the meatball mixture to keep them tender and juicy.
- Brown the meatballs well to develop rich flavor and a nice crust.
- Use Yukon gold potatoes for naturally creamy mashed potatoes.
- Adjust garlic and herbs in the mashed potatoes to your taste preference.
- Simmer meatballs gently in gravy to avoid drying out.
Storage and Reheating
Store leftover Salisbury steak meatballs and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
For longer storage, freeze the meatballs and gravy separately from the mashed potatoes for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for ground beef. Keep in mind turkey is leaner, so the meatballs may be less juicy. Adding a little extra olive oil or a splash of broth can help maintain moisture.
What can I use instead of breadcrumbs?
If you don’t have breadcrumbs, crushed crackers or oats can work as a binder. You can also use panko for a lighter texture or gluten-free breadcrumbs if needed.
How do I make the gravy thicker?
To thicken the gravy, continue simmering it uncovered until it reduces to your desired consistency. Alternatively, whisk in a little more flour mixed with cold water to avoid lumps.
Can I prepare this recipe ahead of time?
Absolutely! You can form the meatballs and refrigerate them overnight before cooking. The gravy and mashed potatoes can also be made ahead and gently reheated when ready to serve.