Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes Recipe

Introduction

Salisbury steak meatballs nestled in a savory mushroom gravy offer a comforting and flavorful meal. Paired with creamy garlic herb mashed potatoes, this dish makes for an indulgent dinner perfect for any night of the week.

Ingredients

• For the Meatballs: 1 ½ pounds ground beef (80/20), ¾ cup panko breadcrumbs, ½ large brown onion (grated), 2 cloves garlic (minced), 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon fresh cracked black pepper (plus more for topping), 2 teaspoons dried mustard, 2 tablespoons Worcestershire sauce, 1 ½ tablespoons A.1. Original Steak Sauce, 1 egg (slightly beaten), 2 tablespoons extra virgin olive oil
• For the Gravy: 2 tablespoons butter, ½ large brown onion (thinly sliced), 9 ounces mushrooms (thinly sliced), 4 garlic cloves (minced), 1 tablespoon Better Than Bouillon Roasted Beef Base, 2 teaspoons dried mustard, 1 teaspoon dried thyme or oregano, 1 teaspoon fresh cracked black pepper, 1 tablespoon Worcestershire sauce, 1 ½ tablespoons A.1. Original Steak Sauce, 2 cups beef stock (plus 2 tablespoons divided), 3 tablespoons all-purpose flour, chopped parsley for serving
• For the Potatoes: 3 pounds large Yukon gold potatoes (peeled and diced), large handful of kosher salt for boiling water, 1 cup butter (softened), 2 tablespoons fresh garlic, ¼ cup grated parmesan cheese, 2 tablespoons fresh parsley (chopped), ½ teaspoon garlic powder, ½ teaspoon freshly cracked pepper, ¼ teaspoon paprika, 1 cup half & half (warmed)

Instructions

1. Step 1: For the meatballs, place the breadcrumbs in a large bowl. Grate the onion over the panko so it soaks in, then mix through. Add the ground beef and remaining meatball ingredients. Mix well with your hands until thoroughly combined, being careful not to overmix.
2. Step 2: Shape the mixture into 16-18 meatballs, using an overfilled ice cream scoop for even sizing. Top each with additional black pepper.
3. Step 3: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 6-8 minutes. Remove and set aside. They will finish cooking in the gravy. Alternatively, bake meatballs at 375°F for 15 minutes with a drizzle of olive oil on top.
4. Step 4: For the gravy, melt butter in a skillet and cook sliced onion for 5 minutes. Add mushrooms and cook until browned, about 5 minutes more. Stir in garlic and cook for 1 minute. Add thyme or oregano, pepper, and dried mustard. Stir in bouillon base and beef broth, then bring to a boil. Add Worcestershire sauce and A.1. sauce.
5. Step 5: Make a slurry by mixing flour with the remaining 2 tablespoons of beef stock until smooth. Stir into the skillet. Return meatballs to skillet and simmer for 5 minutes, or until cooked through. Adjust salt if needed. Finish with chopped parsley and fresh black pepper.
6. Step 6: For the potatoes, place diced potatoes in a large pot and cover with cold water by 1 inch. Add a large handful of kosher salt until water tastes briny. Bring to a boil, then simmer until very tender, 30-35 minutes. Drain, rinse briefly with cool water to remove starch, and return to warm pot off heat to dry.
7. Step 7: Combine softened butter, minced garlic, parmesan, garlic powder, pepper, paprika, and parsley in a small bowl, mixing until smooth.
8. Step 8: Pass hot potatoes through a ricer or food mill into a large bowl. Add half the garlic butter and 2 teaspoons kosher salt, stirring until incorporated. Gradually add warm half & half in ½ cup increments, stirring after each until smooth. Add more half & half if needed. Season with fresh cracked black pepper to taste.
9. Step 9: Serve the meatballs and gravy over the garlic herb mashed potatoes, garnished with chopped parsley.

Tips & Variations

• Use fresh herbs like thyme or oregano in the gravy depending on your preference.
• For a richer mashed potato, substitute some half & half with heavy cream.
• Bake meatballs instead of pan-frying for a hands-off approach and less oil.
• Add a splash of red wine to the gravy for deeper flavor.

Storage

Store leftover meatballs and gravy in an airtight container in the refrigerator for up to 3 days. Mashed potatoes may be stored separately for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth or milk to loosen the gravy or potatoes if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat for the meatballs?

Yes, ground turkey or pork can be substituted, but keep in mind the flavor and fat content will vary, which may affect the juiciness and taste.

Is there a shortcut for making the mashed potatoes?

You can use pre-made mashed potatoes if you’re short on time, but adding fresh garlic butter and herbs will help replicate the homemade flavor.

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes Recipe

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★★★★★

4.6 from 64 reviews

A hearty and comforting recipe featuring juicy Salisbury steak meatballs simmered in a rich mushroom and onion gravy, served over creamy garlic herb mashed Yukon gold potatoes. This dish combines classic flavors with a homemade touch, perfect for a family dinner or special occasion.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatballs

• 1 ½ pounds ground beef (80/20)
• ¾ cup panko breadcrumbs
• ½ large brown onion, grated
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper, plus more for topping
• 2 teaspoons dried mustard
• 2 tablespoons Worcestershire sauce
• 1 ½ tablespoons A.1. Original Steak Sauce
• 1 egg, slightly beaten
• 2 tablespoons extra virgin olive oil

For the Gravy

• 2 tablespoons butter
• ½ large brown onion, thinly sliced
• 9 ounces mushrooms, thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon Better Than Bouillon Roasted Beef Base
• 2 teaspoons dried mustard
• 1 teaspoon dried thyme or oregano
• 1 teaspoon fresh cracked black pepper
• 1 tablespoon Worcestershire sauce
• 1 ½ tablespoons A.1. Original Steak Sauce
• 2 cups beef stock, plus 2 tablespoons divided
• 3 tablespoons all-purpose flour
• Chopped parsley for serving

For the Potatoes

• 3 pounds large Yukon gold potatoes, peeled and diced
• Large handful of kosher salt for boiling water
• 1 cup butter, softened
• 2 tablespoons fresh garlic, minced
• ¼ cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon garlic powder
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon paprika
• 1 cup half & half, warmed

Instructions

1. Prepare the Meatballs: Place the panko breadcrumbs in a large bowl and grate the half brown onion over them, allowing the moisture to soak in. Add the ground beef, minced garlic, garlic powder, kosher salt, 1 teaspoon cracked black pepper, dried mustard, Worcestershire sauce, A.1. Steak Sauce, and beaten egg. Mix thoroughly with your hands without overmixing to maintain tenderness. Form mixture into 16-18 evenly sized meatballs, topping each with a sprinkle of black pepper.
2. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove from skillet and set aside. Note that the meatballs will finish cooking in the gravy, so they may still be slightly raw inside. Alternatively, you can bake them in a 375°F oven for 15 minutes, drizzling olive oil on top before cooking.
3. Make the Gravy: In the same skillet, melt butter and add thinly sliced onion. Cook for 5 minutes until softened. Add mushrooms and cook another 5 minutes until they release moisture and begin to brown. Stir in minced garlic and cook for 1 minute more. Add dried thyme or oregano, dried mustard, fresh cracked black pepper, and tablespoon of the bouillon base. Pour in 2 cups beef stock and bring to a boil, then add Worcestershire sauce and A.1. Steak Sauce.
4. Thicken the Gravy: In a small bowl, combine the all-purpose flour with the remaining 2 tablespoons of beef stock to create a slurry. Stir this mixture thoroughly into the simmering gravy to thicken it.
5. Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Simmer gently for 5 minutes or until the meatballs are fully cooked through. Taste the gravy and adjust salt as necessary because the bouillon base can be very salty. Garnish with chopped parsley and fresh black pepper before serving.
6. Cook the Potatoes: Place the diced Yukon gold potatoes in a large pot and cover with cold water by one inch. Add a large handful of kosher salt until the water tastes briny, like the ocean. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender but not falling apart, approximately 30-35 minutes. Drain and rinse briefly with cool water to remove excess starch. Return potatoes to pot off the heat to dry.
7. Prepare Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, grated parmesan cheese, garlic powder, freshly cracked black pepper, paprika, and chopped parsley. Mix until smooth and homogeneous.
8. Mash the Potatoes: Pass the hot potatoes through a ricer or food mill into a large bowl to ensure smooth texture. Add half of the garlic herb butter and 2 teaspoons kosher salt, stirring until the butter is melted and fully incorporated. Gradually stir in warmed half & half in ½-cup increments, mixing after each addition until the potatoes are luscious and smooth. Add more half & half if needed to reach desired creaminess.
9. Serve: Plate the creamy garlic herb mashed potatoes and ladle the Salisbury steak meatballs with mushroom gravy over the top. Garnish with additional chopped parsley and fresh pepper if desired. Enjoy this comforting, flavorful meal warm.

Notes

• Do not overmix the meatball mixture to prevent tough meatballs.
• Grating the onion directly into the panko helps keep the meatballs moist.
• If preferred, the meatballs can be finished in the oven instead of the skillet for convenience.
• Beef bouillon base adds saltiness; adjust seasoning at the end to taste.
• Use a potato ricer or food mill to avoid gummy mashed potatoes.
• Warm the half & half before adding to mashed potatoes to keep them smooth.
• Extra virgin olive oil is used for browning meatballs to add flavor and prevent sticking.

Keywords: Salisbury steak, meatballs, garlic mashed potatoes, mushroom gravy, comfort food, homemade sauce