Description
Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes: Juicy meatballs smothered in savory gravy paired with creamy mashed potatoes infused with garlic and herbs. Comforting, crowd-pleasing, and easy to make!
Ingredients
Scale
- 1 lb (454g) ground beef (80/20 lean-to-fat ratio)
- 1/2 cup (50g) breadcrumbs
- 1 large egg
- 1 small onion, finely diced (about 1/2 cup)
- 2 garlic cloves, minced
- 2 tbsp (30ml) Worcestershire sauce
- 1 tsp (5g) Dijon mustard
- 1 tsp (5g) salt
- 1/2 tsp (2g) black pepper
- 2 tbsp (28g) butter
- 8 oz (225g) mushrooms, sliced
- 1 small onion, finely diced
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) beef broth
- 1 tbsp (15ml) Worcestershire sauce
- 1/2 tsp (1g) dried thyme
- 2 lbs (900g) Yukon Gold potatoes
- 4 cloves garlic, peeled
- 1/3 cup (75g) butter
- 1/2 cup (120ml) whole milk, warmed
- 2 tbsp fresh herbs (parsley, chives, and thyme), finely chopped
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Meatballs In a large mixing bowl, combine ground beef, breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing. Using a cookie scoop or tablespoon, portion the mixture into 1.5-inch balls (about 16-20 meatballs) and place them on a plate. For even cooking, try to make all your meatballs roughly the same size.
- Step 2: Sear the MeatballsHeat a large, heavy skillet over medium-high heat and add 1 tablespoon of oil. When the oil is shimmering but not smoking, add half of the meatballs, leaving space between them. Sear for 2-3 minutes on each side until they develop a rich brown crust. Transfer to a plate and repeat with remaining meatballs. They’ll finish cooking in the gravy later, so don’t worry if they’re not completely cooked through.
- Step 3: Make the Mushroom GravyIn the same skillet, reduce heat to medium and add butter. Once melted, add mushrooms and onions, cooking until mushrooms are golden and onions are translucent, about 5-7 minutes. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in beef broth, stirring continuously to prevent lumps. Add Worcestershire sauce and thyme, then bring to a simmer.
- Step 4: Cook Meatballs in Gravy Return the meatballs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes until the meatballs are fully cooked (165°F/74°C internal temperature) and the gravy has thickened to coat the back of a spoon. Stir occasionally and add more broth if the gravy becomes too thick.
- Step 5: Prepare the Garlic Herb Mashed Potatoes While the meatballs simmer, peel and cut potatoes into 1-inch cubes. Place in a large pot with peeled whole garlic cloves and cover with cold water. Add 1 teaspoon salt, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender. Drain well and return to the hot pot for 30 seconds to evaporate excess moisture.
- Step 6: Finish the Dish Mash potatoes and garlic with a potato masher or ricer. Fold in butter until melted, then gradually add warm milk while stirring. Fold in chopped fresh herbs, then season with salt and pepper to taste. Serve the Salisbury Steak Meatballs over a generous portion of Garlic Herb Mashed Potatoes, spooning plenty of mushroom gravy over the top. Garnish with additional fresh herbs if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 560 calories
- Sugar: 3 grams
- Sodium: 920 mg
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 140 mg