Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs with garlic herb mashed potatoes are the ultimate comfort food makeover I never knew I needed until one busy weeknight changed everything. Instead of dealing with traditional Salisbury steak patties that can dry out, these tender beef meatballs stay juicy and are easier to serve. They’re smothered in a rich mushroom gravy that makes every bite feel like a warm hug on a plate.

I’ll never forget the first time I rolled these meatballs instead of forming patties. My kids actually cheered at the dinner table because they loved the bite-sized format, and I loved how much faster they cooked. The creamy garlic herb mashed potatoes underneath soak up every drop of that savory mushroom gravy, creating layers of flavor that turn a simple Tuesday into something special. This Salisbury steak meatballs recipe has become my go-to when I want to serve something hearty without spending hours in the kitchen. The combination of seasoned ground beef, umami-rich gravy, and fluffy potatoes delivers serious comfort food vibes with way less stress than the classic version.

What You’ll Need for These Comfort-Loaded Meatballs

I always recommend using 85/15 ground beef for the perfect balance of flavor and moisture in these Salisbury steak meatballs. Leaner beef can make them dry, while fattier blends can be too greasy. Here’s everything you’ll need:

For the Meatballs:

• 1.5 lbs ground beef (85/15 lean)
• 1/2 cup panko breadcrumbs
• 1/2 cup milk
• 1/2 small onion, finely grated
• 1 large egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for browning

For the Mushroom Gravy:

• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced (baby bellas work great)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream or heavy cream

For the Garlic Herb Mashed Potatoes:

• 2.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Pro tip: Don’t skip grating the onion finely. It distributes moisture evenly throughout the meatballs and prevents chunks that can make them fall apart. I use a box grater and it takes just 30 seconds.

How I Make Perfect Salisbury Meatballs Every Time

I recommend reading through all the steps before starting so you can multitask like a pro. The mashed potatoes cook while the meatballs bake, making this surprisingly efficient. You’ll need an oven-safe skillet or Dutch oven since it goes from stovetop to oven and back to stovetop for the gravy.

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: In a large bowl, combine the ground beef, panko breadcrumbs, milk, grated onion, egg, Worcestershire sauce, salt, and pepper. Use your hands to mix gently until just combined, about 30 seconds. Overmixing activates the proteins too much and creates tough, dense meatballs. The mixture should look just barely incorporated.

Step 3: Roll the mixture into 12 to 15 evenly sized meatballs and place them on your prepared baking sheet. I wet my hands slightly between each one to prevent sticking. Each meatball should be about 2 inches in diameter.

Step 4: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 2 to 3 minutes per side. You’ll see a gorgeous caramelized crust forming. Work in batches if needed to avoid crowding, which creates steam instead of a sear.

Step 5: Transfer the skillet with browned meatballs to the preheated oven and bake for 10 to 12 minutes. They’re done when an instant-read thermometer reads 160°F in the center. Remove the meatballs from the skillet and set aside on a plate. Don’t wipe out the skillet because those browned bits add incredible flavor to the gravy.

Step 6: While the meatballs bake, start your garlic herb mashed potatoes. Place the cubed potatoes and peeled garlic cloves in a large pot and cover with cold salted water by about an inch. Starting with cold water helps them cook evenly. Bring to a boil over high heat, then reduce to medium and cook for 15 to 20 minutes. They’re ready when a fork slides through easily with no resistance.

Step 7: Drain the potatoes and garlic thoroughly in a colander. Return them to the hot pot and let them steam for about a minute to release excess moisture. This step prevents gummy mashed potatoes. Add the warmed milk, melted butter, chives, parsley, salt, and pepper. Mash with a potato masher until smooth and creamy, about 2 minutes. For extra fluffy results, use a potato ricer. Cover and keep warm.

Step 8: Make the mushroom gravy in the same skillet used for browning the meatballs. Melt the butter over medium heat. Add the sliced mushrooms and diced onion, cooking until softened and golden brown, about 5 to 7 minutes. You want the mushrooms to release their moisture and then start to caramelize. Add the minced garlic and cook for another minute until fragrant and aromatic.

Step 9: Sprinkle the flour over the mushroom mixture, stirring constantly with a wooden spoon for 1 minute. This cooks out the raw flour taste and creates a roux that will thicken your gravy beautifully. The mixture should look like wet sand.

Step 10: Gradually whisk in the beef broth and Worcestershire sauce, scraping up all those flavorful browned bits from the bottom of the pan. Bring to a simmer and cook, whisking occasionally, until the gravy has thickened enough to coat the back of a spoon, about 5 to 7 minutes. If it gets too thick, add a splash more broth.

Step 11: Reduce heat to low and stir in the sour cream or heavy cream until fully combined and smooth. The gravy should be velvety and rich. Return the cooked Salisbury steak meatballs to the skillet and gently toss to coat them completely in the mushroom gravy. Let them warm through for 2 to 3 minutes.

Step 12: To serve, spoon a generous amount of the garlic herb mashed potatoes onto each plate. Top with 2 to 3 Salisbury steak meatballs per person and ladle plenty of that incredible mushroom gravy over everything.

Best Sides to Serve with Salisbury Steak Meatballs

While the garlic herb mashed potatoes are already built in, adding a vegetable side creates a complete, balanced meal.

Steamed Green Beans: Their crisp texture and bright color contrast beautifully with the rich, savory gravy. A squeeze of lemon over the beans cuts through the richness perfectly.

Glazed Carrots: The natural sweetness of carrots complements the umami flavors in the Salisbury steak meatballs recipe. I like to glaze mine with butter and brown sugar for extra comfort food appeal.

Simple Garden Salad: A fresh salad with vinaigrette provides a light, acidic balance to the creamy potatoes and hearty meatballs. It’s especially nice if you’re serving this as a weekend dinner.

Roasted Brussels Sprouts: Their slightly bitter, caramelized flavor pairs wonderfully with the mushroom gravy. Toss them with balsamic vinegar for an extra flavor boost.

More Hearty Comfort Meals to Try

These Salisbury steak meatballs with garlic herb mashed potatoes fit perfectly into a lineup of comforting, family-friendly meals. For another crowd-pleasing option with rich, savory flavors, try the Slow Cooker Garlic Butter Beef Bites and Potatoes, which delivers tender beef in a luscious garlic butter sauce. The Dolly Parton’s 5-Ingredient Casserole is another fantastic choice when you want something satisfying without a long ingredient list.

When you’re craving more cozy dinner ideas, the Loaded Beef Bacon Cheeseburger Pasta brings together ground beef, bacon, and cheese in one delicious dish. For soup lovers, the Creamy Hamburger Potato Soup offers similar hearty comfort with a lighter presentation that still satisfies.

Storing and Reheating Your Leftovers

I recommend storing the meatballs, mushroom gravy, and mashed potatoes separately in airtight containers in the refrigerator. They’ll keep well for up to 3 days. Storing them separately prevents the potatoes from absorbing too much liquid and becoming soggy.

To reheat, warm the Salisbury steak meatballs and gravy together in a skillet over medium-low heat, stirring gently until heated through, about 5 to 7 minutes. Add a splash of beef broth if the gravy has thickened too much. Reheat the mashed potatoes in the microwave in 30-second intervals, stirring between each one, or warm them gently on the stovetop with a bit of extra milk or butter.

Pro tip: These meatballs freeze beautifully. Let them cool completely, then freeze in the gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The mashed potatoes are best enjoyed fresh, but you can freeze them separately if needed.

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