Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
These Salisbury Steak Meatballs are swimming in rich onion gravy and served over fluffy garlic herb mashed potatoes, making them a comforting and easy weeknight dinner.
Ingredients
For the Meatballs
- 1 lb ground beef Use 85–90% lean for juicy meatballs.
- 0.5 cup breadcrumbs Help keep the meatballs soft and tender.
- 1 large egg Acts as a binding agent.
- 1 medium onion, finely chopped Adds flavor.
- 2 cloves garlic, minced Enhances aroma and taste.
- 2 tablespoons Worcestershire sauce Adds depth of flavor.
- 1 teaspoon salt For seasoning.
- 0.5 teaspoon black pepper For seasoning.
- 1 teaspoon dried thyme Adds herbal flavor.
For the Gravy
- 2 tablespoons olive oil For sautéing onions.
- 1 large onion, sliced For flavor in gravy.
- 2 cloves garlic, minced Enhances the gravy taste.
- 2 cups beef broth Base of the gravy.
- 1 tablespoon Worcestershire sauce For extra flavor.
- 2 tablespoons cornstarch mixed with 2 tablespoons water To thicken the gravy.
- to taste Salt and pepper For seasoning.
For the Mashed Potatoes
- 2 lbs potatoes, peeled and chopped Selected for fluffiness, such as russet.
- 4 cloves garlic, minced For flavor in mashed potatoes.
- 0.5 cup milk For creaminess.
- 4 tablespoons butter Adds richness.
- 1 teaspoon salt For seasoning.
- 0.5 teaspoon black pepper For seasoning.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and thyme. Mix until just combined.
- Roll mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
Cooking the Meatballs
- Bake meatballs for about 20 minutes, until browned and cooked through.
Making the Gravy
- In a large skillet, heat olive oil over medium heat, add sliced onion and minced garlic, and sauté until soft and lightly golden for about 6–8 minutes.
- Add beef broth and Worcestershire sauce, bringing to a gentle simmer.
- Whisk cornstarch and water together until smooth, then drizzle into the simmering broth while stirring, allowing gravy to thicken.
- Season with salt and pepper to taste.
Preparing the Mashed Potatoes
- In a large pot, cover chopped potatoes and minced garlic with cold water, then bring to a boil. Salt the water if desired.
- Boil until potatoes are very tender, about 12–15 minutes. Drain and return potatoes to the pot.
- Add milk and butter, then mash until smooth and creamy.
- Stir in salt, black pepper, and chopped parsley.
Serving
- Transfer meatballs into the skillet with gravy, allowing them to simmer for a few minutes to combine flavors.
- Serve meatballs over the garlic herb mashed potatoes, drenching with additional gravy.
Notes
For meal prep, this dish can be made ahead and reheated beautifully. Leftovers can be refrigerated for up to 4 days or frozen (without mashed potatoes) for 2 months.