Go Back
Salisbury Steak Meatballs with gravy served over garlic mashed potatoes on a white plate

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

A comforting dinner of juicy meatballs simmered in rich beef gravy and served over creamy garlic herb mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 clove garlic minced
  • 1 large egg
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 2 tablespoons butter for gravy
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Worcestershire sauce
  • 2 pounds Yukon Gold potatoes peeled and cut into chunks
  • 4 tablespoons butter for potatoes
  • 1/2 cup milk or cream for richness
  • 2 cloves garlic minced, for potatoes
  • 1/4 cup chopped fresh herbs parsley and chives

Equipment

  • Large skillet
  • Large pot
  • Mixing bowl

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, onion, one clove of garlic, egg, salt, and pepper. Mix gently just until combined.
  2. Shape the mixture into 1.5-inch meatballs. Heat the oil in a large skillet over medium heat. Brown the meatballs on all sides for about 5 to 6 minutes. Remove them from the skillet.
  3. In the same skillet, melt the butter. Whisk in the flour and cook for one minute. Slowly pour in the beef broth while whisking to prevent lumps.
  4. Stir in the Worcestershire sauce. Let the gravy bubble and thicken. Season with salt and pepper.
  5. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 10 to 15 minutes until cooked through.
  6. While the meatballs simmer, drain the cooked potatoes. Return them to the hot pot. Add butter, milk, minced garlic, and herbs. Mash until smooth.
  7. Serve the hot meatballs and gravy over the mashed potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.