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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs smothered in a silky mushroom onion gravy, served over fluffy garlic herb mashed potatoes. Ground beef meatballs are seared, then simmered until cooked through and coated in rich, thickened gravy.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
Gravy
  • 2 tbsp butter
  • 1 onion
  • 8 oz mushrooms
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.25 tsp pepper
Garlic Herb Mashed Potatoes
  • 2 lb Yukon gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 3 roasted garlic
  • 2 tbsp fresh chives
  • 0.5 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 cast iron skillet

Method
 

Make and sear the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined, then form into 1.5-inch balls. The mixture should look cohesive with no dry breadcrumb pockets.
  2. Sear the meatballs in a cast iron skillet over medium-high heat for 2–3 minutes per side until browned, then set aside. You should see a deep golden crust on the outside.
Cook the garlic herb mashed potatoes
  1. Boil Yukon gold potatoes until tender, then drain and keep warm. The potatoes should mash easily when pressed.
  2. Mash potatoes with butter, warm cream, roasted garlic, fresh chives, salt, and pepper until fluffy. The texture should be smooth and creamy with no lumps.
Simmer the Salisbury gravy
  1. In the same meatball skillet, melt butter and cook onion and mushrooms over medium heat for 5 minutes until golden. Stir occasionally until the onions soften and the mushrooms brown.
  2. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute. It should look slightly pasty and fragrant without turning dark.
  3. Whisk in beef broth, Worcestershire, and Dijon mustard, scraping up browned bits from the pan. Bring the mixture to a bubbling simmer so it starts to thicken.
  4. Simmer for 4–5 minutes until the gravy thickens, then return the meatballs and simmer 8–10 minutes until cooked through. The meatballs should be hot in the center and the gravy should coat them.
Serve
  1. Serve meatballs and mushroom onion gravy over the garlic herb mashed potatoes. The gravy should pour thickly over the mash for a cohesive plate.

Notes

For tender meatballs, mix just until combined—overmixing can make them tough. Store leftover meatballs and gravy in the refrigerator for up to 3 days, reheating gently with a splash of broth or water to loosen the gravy; keep mashed potatoes separate to maintain texture. Freezing is best for the meatballs and gravy only (up to 2 months); thaw overnight in the fridge and reheat on the stovetop. For a lighter option, use reduced-fat cream and swap half the butter in the potatoes for olive oil spread while keeping the seasoning the same.