Name: Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1/4 cup milk; 1 medium onion, finely chopped; 1 clove garlic, minced; 1 large egg; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried parsley; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 cups beef broth; 2 tablespoons all-purpose flour; 1 tablespoon soy sauce; 1 teaspoon Dijon mustard; 2 lbs potatoes, peeled and chopped; 4 cloves garlic, minced; 1/4 cup butter; 1/2 cup milk; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste

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Introduction

Salisbury steak meatballs paired with creamy garlic herb mashed potatoes make a comforting and satisfying meal perfect for any night of the week. This dish combines tender meatballs in a rich gravy with flavorful mashed potatoes, creating a classic American favorite with a homemade touch.

A white plate holds a base layer of creamy, pale yellow mashed potatoes with a slightly chunky texture. On top, six dark brown, glossy meatballs sit close together, glistening with a rich, thick sauce that also pools around the mashed potatoes. The meatballs are sprinkled with finely chopped green herbs for a fresh contrast, and some sauce drips down gently onto the mashed base. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 medium onion, finely chopped
1 clove garlic, minced
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups beef broth
2 tablespoons all-purpose flour
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2 lbs potatoes, peeled and chopped
4 cloves garlic, minced
1/4 cup butter
1/2 cup milk
1 tablespoon fresh parsley, chopped

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large mixing bowl, combine the ground beef, breadcrumbs, 1/4 cup milk, chopped onion, 1 clove minced garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix until all ingredients are evenly incorporated.
Step 3: Shape the mixture into meatballs about 1.5 inches in diameter. Place them on a baking sheet and bake for 20 minutes or until cooked through.
Step 4: While the meatballs bake, place the peeled and chopped potatoes in a large saucepan. Cover with water and bring to a boil. Cook until tender, about 15–20 minutes.
Step 5: Drain the potatoes and return them to the saucepan. Add the remaining minced garlic, butter, and 1/2 cup milk. Mash until smooth. Stir in fresh chopped parsley, and season with salt and pepper to taste.
Step 6: To make the gravy, heat a frying pan over medium heat and add the flour. Cook, stirring, for about a minute. Gradually whisk in beef broth while stirring constantly to prevent lumps. Add soy sauce and Dijon mustard. Season with salt and pepper and simmer until thickened, about 5 minutes.
Step 7: Add the baked meatballs to the gravy, ensuring they are well coated and heated through.
Step 8: Serve the Salisbury steak meatballs with a generous portion of the garlic herb mashed potatoes.

Tips & Variations

Use a mix of ground beef and ground pork for juicier meatballs.
For an extra creamy mash, add a splash of heavy cream instead of milk.
Top the dish with fresh herbs like thyme or rosemary for added aroma.
Substitute beef broth with vegetable broth for a lighter gravy.
To make ahead, bake the meatballs and prepare mashed potatoes in advance; reheat together in the gravy before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally to keep the meatballs moist and the gravy smooth. You can also freeze cooked meatballs and gravy separately for up to 2 months; thaw overnight in the fridge before reheating. Mashed potatoes freeze best when cooled completely and reheated with a splash of milk to restore creaminess.

How to Serve

A white plate holds a creamy, light yellow mashed potato base with a slightly chunky texture, spread evenly across the plate. On top, there are six shiny, browned meatballs, layered closely together, each coated with a glossy brown gravy that pools slightly around the mashed potatoes. The meatballs are garnished with finely chopped green parsley, scattered both on the meatballs and the mashed potato layer, adding a fresh contrast. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or oats, or omit them altogether, but keep in mind that breadcrumbs help bind and keep the meatballs tender.

What is the best type of potato for mashed potatoes?

Starchy potatoes like Russets or Yukon Golds work best as they become fluffy and creamy when mashed, creating a smooth texture that complements the dish well.