Salisbury Steak Meatballs

Ingredients for Salisbury Steak Meatballs

I always use 80/20 ground beef for this recipe because the extra fat keeps the meatballs juicy and tender. My go-to method is soaking the breadcrumbs in milk for a few minutes before mixing, which ensures they stay soft.

For the Meatballs

• 1 pound Ground Beef
• 1 cup Breadcrumbs
• 1/4 cup Milk
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 Egg
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Dried Parsley
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder

For the Gravy

• 2 tablespoons Butter (for the roux)
• 1/4 cup All-Purpose Flour – I recommend whisking this slowly into the butter to prevent lumps.
• 2 cups Beef Broth
• 1 tablespoon Soy Sauce
• 1 tablespoon Dijon Mustard

For the Mashed Potatoes

• 2 pounds Potatoes (peeled and chopped) – Russets are my preference for fluffiness.
• 2 cloves Garlic (minced)
• 4 tablespoons Butter
• 1/2 cup Milk
• 2 tablespoons Fresh Parsley (chopped)

Step-by-Step Instructions

I recommend getting the potatoes started first since they take the longest time to cook.

Step 1: Preheat your oven to 400°F. In a large bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, parsley, onion powder, and garlic powder. Mix just until combined.

Step 2: Shape the mixture into 1.5-inch meatballs and place them on a lined baking sheet. Bake for about 20 minutes until they are browned and cooked through.

Step 3: While the meatballs bake, add the chopped potatoes to a pot of salted boiling water. Cook for 15 to 20 minutes until they are tender when pierced with a fork.

Step 4: Drain the potatoes well and return them to the pot. Add the minced garlic, butter, and milk. Mash everything together until smooth and creamy, then stir in the fresh parsley.

Step 5: In a skillet over medium heat, melt the butter for the gravy. Whisk in the flour and cook for about 1 minute until it turns light brown. Gradually whisk in the beef broth, soy sauce, and Dijon mustard. Stir constantly until the gravy thickicks.

Step 6: Add the baked meatballs directly into the gravy. Simmer for a few minutes so the meatballs soak up the flavor. Serve hot over the mashed potatoes.

What to Serve with Salisbury Steak Meatballs

This rich dish pairs perfectly with sides that add freshness or texture. Here are some of my favorite pairings:

Green Beans: Fresh green beans sautéed with a little garlic add a bright crunch that cuts through the rich gravy. Try our recipe.

Garden Salad: A crisp salad with a tangy vinaigrette provides a refreshing balance to the creamy mashed potatoes.

Crusty Bread: A warm loaf is perfect for mopping up every last bit of the savory gravy.

Roasted Vegetables: For a nutritious boost, serve this with our for extra color and fiber.

Storage & Serving Tips

Store any leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. I recommend keeping the mashed potatoes in a separate container to maintain their texture.

Reheat the meatballs gently in a skillet over low heat to keep them tender. You can also freeze the cooked meatballs in the gravy for up to 3 months for a quick meal later.

FAQs

Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes

Juicy baked meatballs made with ground beef and seasonings, simmered in a savory beef gravy and served with creamy garlic herb mashed potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 590

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound Ground Beef
• 1 cup Breadcrumbs
• 1/4 cup Milk
• 1 medium Onion finely chopped
• 2 cloves Garlic minced
• 1 Egg
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Dried Parsley
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 tablespoons Butter for gravy
• 1/4 cup All-Purpose Flour
• 2 cups Beef Broth
• 1 tablespoon Soy Sauce
• 1 tablespoon Dijon Mustard
• 2 pounds Potatoes peeled and chopped
• 2 cloves Garlic minced for potatoes
• 4 tablespoons Butter for potatoes
• 1/2 cup Milk for potatoes
• 2 tablespoons Fresh Parsley chopped

Equipment

• Mixing bowl
• Baking sheet
• Pot
• Skillet

Method

 

1. Preheat your oven to 400°F. In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, parsley, onion powder, and garlic powder. Mix thoroughly.
2. Shape into 1.5-inch meatballs and place on a lined baking sheet. Bake for about 20 minutes or until cooked through and browned.
3. While meatballs bake, boil salted water, add potatoes, and cook for 15-20 minutes until tender.
4. Drain potatoes, return to pot, and add minced garlic, butter, and milk. Mash until smooth, then stir in parsley.
5. In a skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Whisk in beef broth, soy sauce, and mustard. Stir until thickened.
6. Add baked meatballs to the gravy, stirring gently to coat. Simmer for a few minutes on low heat. Serve mashed potatoes with meatballs on top, garnished with parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.