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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs with garlic herb mashed potatoes covered in mushroom gravy on white plate
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A comforting classic reimagined into tender Salisbury steak meatballs simmered in rich mushroom gravy, served over creamy garlic herb mashed potatoes. Perfect cozy family meal.

Ingredients

Scale
  • 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
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 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
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground beef, panko breadcrumbs, milk, grated onion, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined, avoiding overmixing.
  3. Roll mixture into 12 to 15 meatballs and place on prepared baking sheet.
  4. Heat olive oil in large oven-safe skillet over medium-high heat. Brown meatballs on all sides, about 2 to 3 minutes per side. Work in batches if needed.
  5. Transfer skillet to preheated oven and bake for 10 to 12 minutes until cooked through to 160°F. Remove meatballs and set aside.
  6. While meatballs bake, place cubed potatoes and garlic cloves in large pot. Cover with cold salted water, bring to boil, and cook 15 to 20 minutes until fork-tender.
  7. Drain potatoes and garlic well. Return to hot pot and let steam for 1 minute. Add warmed milk, melted butter, chives, parsley, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.
  8. In same skillet used for meatballs, melt butter over medium heat. Add sliced mushrooms and diced onion, cooking until softened and browned, about 5 to 7 minutes. Add minced garlic and cook 1 minute.
  9. Sprinkle flour over mushroom mixture and cook, stirring constantly, for 1 minute.
  10. Gradually whisk in beef broth and Worcestershire sauce. Bring to simmer and cook, whisking occasionally, until gravy thickens, about 5 to 7 minutes.
  11. Reduce heat to low. Stir in sour cream or heavy cream until combined. Return cooked meatballs to skillet and gently toss to coat in gravy.
  12. Spoon generous amount of garlic herb mashed potatoes onto each plate. Top with Salisbury steak meatballs and ladle mushroom gravy over everything.

Notes

  • Do not overmix the meatball mixture to keep them tender. Mix just until combined.
  • Warming the milk before adding to potatoes helps them absorb liquid better and prevents gummy texture.
  • For extra smooth mash, use a potato ricer or food mill.
  • Store leftover meatballs, gravy, and potatoes separately in airtight containers for up to 3 days.

Nutrition

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