Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

This dish brings comfort and nostalgia with juicy meatballs in rich gravy, paired with creamy mashed potatoes infused with garlic and fresh herbs.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

For the Meatballs

1 lb ground beef Use lean ground beef for a healthier option.
1/2 cup onion, finely chopped
1/4 cup breadcrumbs Can substitute with crushed crackers or oats.
1 large egg
to taste Salt and pepper
1 teaspoon Worcestershire sauce Adds umami flavor.

For the Gravy

2 cups beef broth Can substitute with mushroom broth for a vegetarian option.
2 tablespoons flour Adjust for desired gravy thickness.
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup

For the Mashed Potatoes

4 large potatoes, peeled and cubed
1/4 cup milk Can adjust based on desired creaminess.
2 tablespoons butter Use unsalted for better control of seasoning.
2 cloves garlic, minced
2 tablespoons fresh herbs (e.g., parsley, thyme) Feel free to substitute with your favorite herbs.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, combine ground beef, chopped onion, breadcrumbs, egg, salt, pepper, and Worcestershire sauce. Mix well and form into meatballs.

Cooking

Place the meatballs on a baking sheet and bake for 25 minutes.
In a saucepan, heat beef broth over medium heat. Mix in flour to make a gravy, then add soy sauce, mustard, and ketchup. Simmer until thickened.
For the mashed potatoes, boil potatoes until tender. Drain and mash with milk, butter, minced garlic, and fresh herbs.

Serving

Serve the meatballs with gravy on top and a side of garlic herb mashed potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the meatballs and gravy together for up to three months.