Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Indulge in a comforting classic reimagined: tender Salisbury steak meatballs smothered in a rich, savory onion gravy, perfectly complemented by creamy garlic herb mashed potatoes. This hearty dish brings nostalgic flavors to your table with an elegant twist, perfect for a satisfying weeknight meal or a comforting weekend dinner.
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 10 minutes
Servings
4 generous servings
Keywords
Salisbury steak meatballsgarlic mashed potatoescomfort foodbeef recipehomemade gravyeasy dinnerfamily mealclassic American cuisineweeknight mealhearty dish
Why This Recipe Delivers
- A comforting classic made easy with flavorful meatballs.
- Rich, savory gravy elevates simple ground beef into a gourmet experience.
- Creamy garlic herb mashed potatoes are the perfect, aromatic accompaniment.
- An ideal family-friendly meal that satisfies hearty appetites.
- Combines two beloved dishes into one complete, delicious plate.
Ingredients
- FOR THE MEATBALLS:
- 450 g (1 lb) ground beef
- 60 g (1/2 cup) breadcrumbs
- 1 large egg
- 1 medium onion, finely chopped (about 150 g)
- 6 g (2 cloves) garlic, minced
- 30 ml (2 tablespoons) Worcestershire sauce
- 5 g (1 teaspoon) salt
- 2.5 g (1/2 teaspoon) black pepper
- 2 g (1 teaspoon) dried thyme
- FOR THE GRAVY:
- 30 ml (2 tablespoons) olive oil
- 1 medium onion, thinly sliced (about 150 g)
- 6 g (2 cloves) garlic, minced
- 470 ml (2 cups) beef broth
- 15 ml (1 tablespoon) Worcestershire sauce
- 18 g (2 tablespoons) cornstarch mixed with 30 ml (2 tablespoons) cold water (slurry)
- Salt and freshly ground black pepper to taste
- FOR THE MASHED POTATOES:
- 900 g (2 lbs) potatoes, peeled and chopped into 2.5 cm (1-inch) pieces
- 12 g (4 cloves) garlic, minced
- 120 ml (1/2 cup) whole milk, warmed
- 56 g (4 tablespoons) unsalted butter
- 5 g (1 teaspoon) salt
- 2.5 g (1/2 teaspoon) black pepper
- 8 g (2 tablespoons) fresh parsley, chopped
Instructions
- Preheat your oven to 200°C (400°F). This ensures a hot oven for even browning and thorough cooking of the meatballs.
- Prepare the meatball mixture. In a large mixing bowl, gently combine the ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, 30 ml (2 tablespoons) Worcestershire sauce, 5 g (1 teaspoon) salt, 2.5 g (1/2 teaspoon) black pepper, and 2 g (1 teaspoon) dried thyme. Mix just until all ingredients are incorporated; overmixing can lead to tough meatballs.
- Form the meatballs. Lightly dampen your hands and roll the meat mixture into 2.5 cm (1-inch) meatballs. Arrange them in a single layer on a baking sheet lined with parchment paper to prevent sticking and aid in cleanup.
- Bake the meatballs. Transfer the baking sheet to the preheated oven and bake for 20 minutes, or until the meatballs are browned on the outside and cooked through. Their internal temperature should reach 71°C (160°F).
- While the meatballs bake, begin preparing the gravy. In a large skillet or Dutch oven, heat 30 ml (2 tablespoons) olive oil over medium heat. Add the thinly sliced onion and minced garlic, then sauté, stirring occasionally, until the onion is translucent and softened, which usually takes about 5-7 minutes. This gentle caramelization builds the flavor base for your gravy.
- Build the gravy base. Pour in 470 ml (2 cups) of beef broth and 15 ml (1 tablespoon) of Worcestershire sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Thicken the gravy. Give the cornstarch slurry a quick whisk to ensure it's well mixed, then slowly whisk it into the simmering broth. Continue to simmer, stirring constantly, until the gravy visibly thickens to your desired consistency. Season the gravy generously with salt and freshly ground black pepper to taste.
- Prepare the mashed potatoes. While the gravy is simmering, place the chopped potatoes and minced garlic in a large pot. Cover them with cold water, ensuring the water level is about 2.5 cm (1 inch) above the potatoes. Bring the water to a rolling boil and cook until the potatoes are fork-tender, typically 15-20 minutes.
- Mash the potatoes. Carefully drain the cooked potatoes and garlic, then return them to the hot pot. Add the warmed milk and butter, then mash until smooth and creamy. Stir in 5 g (1 teaspoon) salt, 2.5 g (1/2 teaspoon) black pepper, and 8 g (2 tablespoons) fresh chopped parsley for vibrant flavor and color.
- Combine and serve. Gently add the cooked meatballs to the skillet with the rich, thickened gravy. Toss the meatballs carefully to ensure they are thoroughly coated. Serve the Salisbury Steak Meatballs immediately over generous scoops of the warm, garlic herb mashed potatoes, drizzling additional gravy over the top for an extra touch of decadence.
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Large skillet or Dutch oven
- Whisk
- Large pot
- Potato masher or ricer
- Measuring cups and spoons
- Sharp knife
- Cutting board
Essential Success Tips
- Avoid overmixing the meatball mixture; gentle handling keeps them tender. Mix just until combined, no more.
- For the best gravy consistency, ensure your cornstarch slurry is smooth before whisking it into the simmering broth. Whisking continuously helps prevent lumps.
- Use cold water to start boiling your potatoes; this allows them to cook more evenly from the outside in.
- Warming the milk for the mashed potatoes helps them absorb it better, resulting in a smoother, creamier texture without cooling down the potatoes.
- Adjust seasonings in both the gravy and mashed potatoes generously throughout the process; taste as you go to achieve perfect balance.
Professional Cooking Secrets
- To enhance the umami depth in the gravy, consider adding a splash of red wine or a teaspoon of mushroom powder (dried shiitake, ground) alongside the beef broth.
- For exceptionally tender meatballs, mix a tablespoon of milk or heavy cream into the ground beef mixture. The fat content contributes to a juicier result.
- To achieve restaurant-quality smooth mashed potatoes, pass the cooked potatoes and garlic through a ricer or food mill before adding the milk and butter. This removes any lumps and creates an incredibly airy texture.
Notes
- Leftover Salisbury Steak Meatballs and Mashed Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the gravy or potatoes.
- For a lighter alternative, you can substitute ground turkey for the ground beef in the meatballs, adjusting cooking time slightly.
- Vary the herbs in the mashed potatoes; fresh chives or dill would also be delicious additions.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare and bake the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator. Reheat them gently in the gravy on the stovetop, ensuring they are heated through.
What kind of potatoes are best for mashing?
Starchy potatoes like Russet (Idaho) or Yukon Gold are ideal for mashed potatoes. They break down easily and absorb butter and milk well, resulting in a creamy, fluffy texture.
How can I make the gravy thicker or thinner?
To thicken the gravy further, you can mix an additional teaspoon of cornstarch with a teaspoon of cold water and whisk it into the simmering gravy. To thin it out, simply stir in a bit more beef broth until your desired consistency is reached.
Nutrition Facts (Per Serving)
Per serving (estimated): Calories: 680, Protein: 45g, Fat: 40g, Carbs: 38g, Fiber: 4g, Sodium: 1100mg.
Allergy Information
Contains dairy, eggs, and gluten (from breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs and ensure your beef broth is gluten-free. For a dairy-free version, use a plant-based milk alternative and dairy-free butter.
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