Why You’ll Love This Recipe
Few dishes capture the essence of comfort quite like Salisbury steak — and when you turn it into tender, juicy meatballs served over creamy garlic herb mashed potatoes, you elevate it to something truly special. This dish delivers all the rich, savory flavors of traditional Salisbury steak in bite-sized form, bathed in a luscious onion gravy and paired with buttery, herby mashed potatoes that melt in your mouth. It’s hearty, elegant, and family-friendly — perfect for Sunday dinner or a cozy night in. I tried this recipe with a blend of beef and pork for extra juiciness, and the flavor was incredible. The combination of the tender meatballs, smooth potatoes, and that velvety brown gravy is simply irresistible — a true crowd-pleaser that feels like a warm hug on a plate.
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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes: A Comfort Food Classic Reimagined
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Halal
Description
Tender, juicy Salisbury steak-style meatballs smothered in a rich mushroom gravy and served over creamy garlic herb mashed potatoes for a comforting, hearty meal.
Ingredients
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp soy sauce
- 1/2 tsp dried thyme
- Garlic Herb Mashed Potatoes:
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup heavy cream or milk
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, mix ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Form into 1-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (they don’t need to be cooked through). Remove and set aside.
- In the same skillet, add butter and diced onion; sauté until translucent. Add mushrooms and cook until softened and browned.
- Stir in flour and cook for 1 minute. Slowly whisk in beef broth, soy sauce, and thyme. Bring to a simmer until thickened.
- Return the meatballs to the skillet and simmer in the gravy for 10–12 minutes, or until cooked through.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, cream, garlic, parsley, salt, and pepper until smooth and creamy.
- Serve the meatballs and mushroom gravy over the garlic herb mashed potatoes. Garnish with extra parsley if desired.
Notes
- For extra flavor, add a splash of red wine to the gravy.
- Use ground turkey or chicken for a lighter version.
- The mashed potatoes can be made ahead and reheated with a splash of milk.
- For a gluten-free option, use gluten-free breadcrumbs and flour.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ground beef: The foundation of your meatballs. Choose 80/20 ground beef for the perfect balance of flavor and tenderness. You can also mix in a bit of ground pork for extra richness.
Breadcrumbs: Help bind the mixture and maintain moisture. Use plain breadcrumbs or panko for a lighter texture.
Egg: Acts as the glue that holds the meatballs together while adding a little fluffiness.
Onion and garlic: Finely minced onion and garlic bring aromatic depth to the meatballs. Sautéing them briefly before mixing enhances their sweetness.
Worcestershire sauce: A classic ingredient in Salisbury steak — adds a deep umami flavor that defines the dish.
Beef broth: Serves as the base for the rich brown gravy that coats the meatballs beautifully.
Flour: Thickens the gravy and gives it that smooth, glossy finish.
Butter: Adds body and richness to both the gravy and mashed potatoes.
Potatoes: Use Yukon Gold or Russet potatoes for the creamiest mashed texture.
Heavy cream and milk: The combination creates a luxurious, smooth consistency for the mashed potatoes.
Garlic and herbs: Fresh garlic, parsley, and chives infuse the potatoes with savory aroma and freshness.
Salt and pepper: Simple but essential to bring out all the flavors in both the meatballs and the mashed potatoes.
When I first made this, I added a touch of Dijon mustard to the gravy — it introduced a subtle tang that perfectly balanced the richness.
Directions
Start by preparing the mashed potatoes. Peel and cube the potatoes, then boil in salted water until fork-tender (about 15 minutes). Drain and mash with butter, cream, milk, minced garlic, and chopped herbs. Season generously with salt and pepper, then cover to keep warm.
Next, make the meatballs. In a large bowl, combine ground beef, breadcrumbs, egg, sautéed onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined, being careful not to overwork the meat. Roll into 1 ½-inch balls.
Heat a large skillet over medium heat and melt some butter or oil. Brown the meatballs on all sides until golden, then remove and set aside.
In the same skillet, add a bit more butter, then whisk in flour to form a roux. Gradually add beef broth while whisking until smooth. Let it simmer until thickened. Stir in Worcestershire sauce and a splash of cream for richness. Return the meatballs to the skillet and simmer for 10 minutes, letting them soak up the flavorful gravy.
Serve the meatballs over generous scoops of garlic herb mashed potatoes. Spoon over extra gravy and garnish with fresh parsley. Each bite offers creamy potatoes, juicy meat, and a comforting, savory sauce — pure perfection.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or milk to loosen the gravy and mashed potatoes. This dish also freezes beautifully — store meatballs and mashed potatoes separately for best texture, and thaw overnight before reheating.
Variations and Customizations
Mushroom Gravy Version
Add sautéed mushrooms to the gravy for an earthy, umami boost.
Cheesy Mashed Potatoes
Stir in shredded cheddar or parmesan for a richer, more indulgent mash.
Turkey Salisbury Meatballs
Use ground turkey for a lighter version that still packs flavor.
Caramelized Onion Upgrade
Take extra time to caramelize the onions before adding the broth for a sweeter, deeper flavor.
Gluten-Free Option
Use gluten-free breadcrumbs and substitute flour with cornstarch in the gravy.
Spicy Twist
Add crushed red pepper flakes or cayenne to the meat mixture for a gentle kick.
Creamy Dijon Gravy
Whisk in a spoonful of Dijon mustard for tangy sophistication.
Garlic Butter Mash
Roast whole garlic cloves and mash them into the potatoes for a milder, sweeter flavor.
Herbed Meatballs
Mix in chopped rosemary, thyme, or basil for aromatic depth.
Mini Party Bites
Serve the meatballs with gravy over mashed potato scoops in small cups for elegant appetizers.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, bake them at 400°F (200°C) for 20 minutes, then add them to the gravy.
What’s the best type of potato for mashing?
Yukon Gold or Russet potatoes yield the creamiest, fluffiest mash.
Can I use milk instead of cream for the potatoes?
Yes, but the texture will be lighter and less rich.
How do I keep the gravy from becoming lumpy?
Whisk constantly when adding broth to the roux and add the liquid slowly.
Can I make the meatballs ahead of time?
Absolutely — cook them ahead, store in the fridge, and reheat in the gravy when ready to serve.
Can I use pre-made meatballs?
You can, though homemade offers better flavor and texture.
How do I thicken the gravy more?
Let it simmer longer or whisk in a teaspoon of flour mixed with water.
Can I freeze the mashed potatoes?
Yes, but add a little cream when reheating to restore their texture.
What vegetables pair well with this dish?
Steamed green beans, roasted carrots, or peas complement it beautifully.
Can I double the recipe for a crowd?
Definitely — just use a larger skillet and increase the gravy ingredients proportionally.
Conclusion
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is the ultimate comfort food meal — hearty, flavorful, and deeply satisfying. Every component works in harmony: the juicy, tender meatballs, the smooth and buttery potatoes, and the rich, savory gravy that ties it all together. It’s a dish that feels both nostalgic and elevated, perfect for family dinners or impressing guests with classic home-cooked warmth. Once you make it, you’ll find yourself returning to it again and again — a true modern comfort food masterpiece.
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