Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Why You’ll Love This Recipe

This recipe brings all the nostalgic flavors of Salisbury steak in a fun, bite-sized form. The meatballs are seasoned to perfection, pan-seared for a golden crust, and simmered in a savory gravy that’s full of depth. Paired with creamy garlic herb mashed potatoes, it’s the ultimate comfort food combo. It’s easy to prepare, incredibly satisfying, and great for both weeknight dinners and special family meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef
• Breadcrumbs
• Egg
• Worcestershire sauce
• Dijon mustard
• Garlic powder
• Onion powder
• Salt and black pepper
• Olive oil (for searing)

For the gravy:

• Butter
• Onion (finely chopped)
• Garlic (minced)
• All-purpose flour
• Beef broth
• Worcestershire sauce
• Dijon mustard
• Salt and pepper

For the garlic herb mashed potatoes:

• Russet or Yukon gold potatoes
• Garlic cloves (peeled)
• Butter
• Heavy cream or whole milk
• Fresh parsley and/or chives (chopped)
• Salt and pepper

Directions

To make the meatballs:

1. In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until just combined.
2. Roll into evenly sized meatballs.
3. Heat olive oil in a large skillet over medium heat. Sear the meatballs until browned on all sides (they don’t need to be fully cooked). Remove and set aside.

To make the gravy:
4. In the same skillet, melt butter. Add chopped onion and cook until soft and translucent.
5. Stir in minced garlic and cook for 1 minute.
6. Sprinkle in flour and whisk for 1–2 minutes to create a roux.
7. Slowly add beef broth while whisking until smooth. Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper.
8. Return the meatballs to the skillet, cover, and simmer for 10–15 minutes until cooked through and the gravy has thickened.

To make the mashed potatoes:
9. Peel and cube potatoes. Add them to a large pot with whole garlic cloves and cover with cold water. Add a pinch of salt.
10. Bring to a boil and cook until potatoes are fork-tender, about 15–20 minutes.
11. Drain and return to the pot. Add butter, cream or milk, salt, pepper, and herbs. Mash until smooth and creamy.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use ground turkey or chicken: For a lighter version of the meatballs.
• Add mushrooms to the gravy: For extra texture and savory flavor.
• Cheesy mashed potatoes: Stir in shredded cheddar or parmesan for extra richness.
• Make it gluten-free: Use gluten-free breadcrumbs and flour alternatives.
• Add heat: A pinch of cayenne or crushed red pepper flakes can spice up the meatballs.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat meatballs and gravy gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy thickens too much.
Mashed potatoes can be reheated in a microwave or on the stovetop with a bit of cream or milk stirred in to refresh their texture.

FAQs

Can I bake the meatballs instead of pan-searing?

Yes, bake them at 400°F (200°C) for about 15–20 minutes, then add them to the gravy.

What kind of potatoes are best for mashed potatoes?

Russet or Yukon Gold potatoes give the best creamy texture.

Can I make this dish ahead of time?

Absolutely. Prepare both the meatballs and mashed potatoes in advance and reheat before serving.

Is it possible to freeze the meatballs?

Yes, freeze the cooked meatballs and gravy in a sealed container for up to 2 months. Thaw and reheat on the stove.

How can I make the gravy richer?

Use a splash of cream or a pat of butter stirred in at the end for extra richness.

Can I add veggies to the meal?

Yes, serve with green beans, peas, or sautéed spinach for a complete meal.

What herbs work best in the mashed potatoes?

Fresh parsley, chives, thyme, or rosemary all pair beautifully with garlic and butter.

Can I use store-bought gravy?

Yes, but homemade gravy brings much more flavor to the dish.

How do I keep the meatballs from falling apart?

Don’t overmix the meat mixture and be sure to use an egg and breadcrumbs to bind them properly.

Can I use an alternative to cream in the potatoes?

Yes, whole milk or even a dairy-free alternative like oat milk can work well.

Conclusion

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is the kind of soul-warming comfort food that never goes out of style. With juicy, seasoned meatballs in a rich brown gravy paired with ultra-creamy mashed potatoes, every bite is pure satisfaction. It’s a classic, made easier and even more delicious—perfect for gatherings, weeknight dinners, or whenever you need a hearty, homemade meal.

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is a comforting and hearty dish that features tender beef meatballs in savory brown gravy served over creamy garlic herb mashed potatoes. It’s a classic dinner made easy and full of rich flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

1. 1. For the meatballs:
   2. 1.5 lbs ground beef
   3. 1/2 cup breadcrumbs
   4. 1 large egg
   5. 1 tablespoon Worcestershire sauce
   6. 1 teaspoon Dijon mustard
   7. 1/2 teaspoon garlic powder
   8. 1/2 teaspoon onion powder
   9. Salt and black pepper, to taste
   10. 1 tablespoon olive oil (for searing)

 

1. 1. For the gravy:
   2. 2 tablespoons butter
   3. 1/2 onion, finely chopped
   4. 2 cloves garlic, minced
   5. 2 tablespoons all-purpose flour
   6. 2 cups beef broth
   7. 1 tablespoon Worcestershire sauce
   8. 1 teaspoon Dijon mustard
   9. Salt and black pepper, to taste

 

1. For the mashed potatoes:
2. 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
3. 4 cloves garlic, peeled
4. 4 tablespoons butter
5. 1/2 cup heavy cream or whole milk
6. 2 tablespoons chopped fresh parsley or chives
7. Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Make the meatballs: In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper until just combined. Roll into evenly sized meatballs.

1. Heat olive oil in a large skillet over medium heat. Sear meatballs until browned on all sides (they don’t need to be fully cooked). Remove and set aside.
2. Make the gravy: In the same skillet, melt butter. Add chopped onion and cook until translucent. Add minced garlic and cook for 1 minute.
3. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually pour in beef broth while whisking until smooth.
4. Stir in Worcestershire sauce and Dijon mustard. Season with salt and pepper. Return meatballs to the skillet, cover, and simmer for 10–15 minutes until meatballs are cooked through and gravy has thickened.
5. Make the mashed potatoes: Add potatoes and garlic cloves to a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes.
6. Drain potatoes and return to pot. Add butter, cream or milk, herbs, salt, and pepper. Mash until smooth and creamy.
7. Serve meatballs and gravy over garlic herb mashed potatoes. Garnish with extra herbs if desired.

Notes

• Use ground turkey or chicken for a leaner meatball option.
• Add sautéed mushrooms to the gravy for extra umami flavor.
• Don’t overmix the meatball mixture to avoid toughness.
• Use cheddar or parmesan in mashed potatoes for a cheesy twist.
• To reheat, add a splash of broth or milk to restore moisture in the gravy and potatoes.

Nutrition

• Serving Size: 1 serving
• Calories: 680
• Sugar: 3g
• Sodium: 960mg
• Fat: 40g
• Saturated Fat: 18g
• Unsaturated Fat: 19g
• Trans Fat: 0.5g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 150mg