Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

I’ve been making Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes for years, and it’s become my go-to recipe when I need something hearty that doesn’t take all evening. This dish transforms classic Salisbury steak into perfectly portioned meatballs smothered in rich brown gravy, served alongside creamy mashed potatoes.

Last Tuesday, I had 30 minutes before my kids got home from soccer practice, and I needed dinner on the table fast. I threw together these savory meatballs while the potatoes boiled, and within 50 minutes, we were eating a restaurant-quality meal. The meatballs stayed juicy, the gravy had that deep umami flavor from the Worcestershire sauce, and the garlic herb mashed potatoes were fluffy and buttery. This comfort food hits every time, whether it’s a busy weeknight or Sunday dinner. My family requests these Salisbury steak meatballs at least twice a month because they’re filling, flavorful, and actually pretty simple to pull off.

Simple Ingredients You’ll Need

Pro tip: I always use 80/20 ground beef for these meatballs because the fat keeps them moist and flavorful. Leaner beef tends to dry out during cooking. For the mashed potatoes, russet or Yukon gold potatoes work best since they create that fluffy, creamy texture everyone loves.

For the Meatballs:

• 1 pound ground beef
• ½ cup breadcrumbs
• ¼ cup milk
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

For the Gravy:

• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

For the Mashed Potatoes:

• 2 pounds russet or Yukon gold potatoes, peeled and cubed
• ½ cup whole milk, warmed
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon dried herbs (parsley, thyme, or Italian seasoning)
• Salt and pepper to taste

How to Make This Recipe Step by Step

Step 1: In a large bowl, combine ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, parsley, onion powder, and garlic powder. Mix gently with your hands until just combined, about 30 seconds. Don’t overwork the meat or your meatballs will be dense.

Step 2: Shape the mixture into 16-18 meatballs, each about 1.5 inches in diameter. Use a small cookie scoop for even sizing if you have one. Place them on a plate while you heat your pan.

Step 3: Heat a large skillet over medium-high heat with a drizzle of oil. Brown the meatballs in batches, about 2-3 minutes per side until they develop a nice golden crust. They don’t need to be cooked through yet. Transfer to a plate.

Step 4: In the same skillet, sprinkle the flour and cook for 1 minute, stirring constantly to create a roux. Slowly whisk in the beef broth, scraping up any browned bits from the bottom. Add soy sauce and Dijon mustard. Bring to a simmer.

Step 5: Return the meatballs to the skillet with the gravy. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until the meatballs are cooked through (internal temperature of 160°F) and the gravy has thickened. Stir occasionally to prevent sticking.

Step 6: While the meatballs simmer, place the cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and cook for 15-18 minutes until fork-tender.

Step 7: Drain the potatoes completely and return them to the hot pot. Let them sit for 1 minute to steam off excess moisture. This step prevents watery mashed potatoes.

Step 8: In a small pan, melt the butter with minced garlic over low heat for 1-2 minutes until fragrant. Pour this over the potatoes along with warmed milk and dried herbs. Mash until smooth and creamy. Season with salt and pepper to taste.

Step 9: Serve the Salisbury steak meatballs over or alongside the garlic herb mashed potatoes. Spoon extra gravy over everything.

What to Serve With Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

These Salisbury steak meatballs pair beautifully with sides that add color and texture to your plate.

Roasted Green Beans: The crisp-tender beans with a slight char add a fresh, vegetal note that balances the rich gravy and creamy potatoes. Season with garlic and lemon for extra brightness.

Glazed Carrots: Sweet, buttery carrots complement the savory meatballs while adding a pop of color. The natural sweetness contrasts nicely with the umami-rich gravy.

Simple Garden Salad: A crisp salad with vinaigrette cuts through the richness of this comfort food. Use mixed greens, cucumber, and cherry tomatoes with a light lemon dressing.

Buttered Corn: Sweet corn kernels work as a simple, kid-friendly side that rounds out the meal. The best sides for Salisbury steak meatballs are vegetables that add freshness without competing with the main dish’s bold flavors.

More Hearty Beef Dinners to Complete Your Comfort Food Menu

These savory Salisbury Steak Meatballs with their rich mushroom gravy pair wonderfully with other satisfying beef dishes for those nights when only comfort food will do. For pasta lovers craving something equally indulgent, try the luscious Creamy Beef and Shells with its velvety tomato cream sauce, or the elegant Short Rib Ragu with its slow-braised, fall-apart-tender meat tossed with pasta.

When you want bold, exciting flavors beyond traditional comfort food, explore the Spicy Ground Beef Stir-Fry Bowl with its Asian-inspired kick, or the wholesome Ground Beef and Sweet Potato Skillet with Southwest seasonings. Both make excellent weeknight alternatives when you’re craving something hearty but want to change up your dinner routine.

Storing Your Leftovers

Store the meatballs and gravy together in an airtight container in the refrigerator for up to 3 days. Keep the mashed potatoes in a separate container. The meatballs actually taste better the next day as the flavors meld overnight.

When reheating, I recommend using the stovetop for best results. Place the meatballs and gravy in a skillet over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. Heat for 8-10 minutes until warmed through. Microwave the mashed potatoes in 30-second intervals, stirring between each, and add a tablespoon of milk to restore creaminess.

Pro tip: These Salisbury steak meatballs freeze beautifully for up to 3 months. Freeze the meatballs with gravy in a freezer-safe container, and freeze the mashed potatoes separately. Thaw overnight in the refrigerator before reheating. The gravy might separate slightly when frozen, but a quick stir while reheating brings it back together perfectly.

Common Questions About This Recipe

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