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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. This comfort-food dinner turns classic Salisbury steak flavors into juicy 1.5-inch meatballs and hearty mashed potatoes.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef Use 80–90% lean for best browning and tenderness.
  • 0.33 cup breadcrumbs Plain breadcrumbs work well for binding.
  • 1 egg Helps hold the meatballs together.
  • 2 tbsp Worcestershire Adds savory depth to the meatballs.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt and pepper Season to taste; use as a combined ingredient.
Mushroom Onion Gravy
  • 2 tbsp butter
  • 1 onion sliced Slice thin so it cooks down and turns golden.
  • 8 oz mushrooms sliced Sliced mushrooms create the gravy body.
  • 2 tbsp flour Thickens the gravy.
  • 2 cup beef broth For a rich, savory sauce base.
  • 1 tbsp Worcestershire Boosts the classic Salisbury flavor.
  • 1 tsp Dijon mustard Rounds out the gravy with a mild tang.
  • 0.5 salt and pepper Season to taste; use as a combined ingredient.
Garlic Herb Mashed Potatoes
  • 2 lb Yukon gold potatoes boiled Boil until tender for a smooth mash.
  • 4 tbsp butter
  • 0.5 cup warm cream Warm it so the mash stays smooth.
  • 3 cloves roasted garlic Roast first for deeper, sweeter garlic flavor.
  • 2 tbsp fresh chives
  • 0.5 salt and pepper Season to taste; use as a combined ingredient.

Equipment

  • 1 cast iron skillet

Method
 

Form and sear the meatballs
  1. In a large bowl, mix the ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper until just combined. Form into 1.5-inch balls.
  2. Heat a cast iron skillet over medium-high heat and sear the meatballs 2–3 minutes per side until browned. Set the browned meatballs aside.
Make garlic herb mashed potatoes
  1. Warm the boiled Yukon gold potatoes with butter until they break down easily. Mash until smooth, then mix in warm cream, roasted garlic, fresh chives, salt, and pepper until fluffy; keep warm.
Cook the mushroom onion gravy
  1. In the same meatball skillet, melt butter and cook the sliced onion and sliced mushrooms for 5 minutes until golden. Stir occasionally so the mushrooms brown and release their juices.
  2. Sprinkle flour over the vegetables and cook 1 minute, then whisk in the beef broth, Worcestershire, and Dijon mustard. Keep whisking until no flour lumps remain.
  3. Simmer the gravy 4–5 minutes until thickened, then return the meatballs to the skillet. Simmer 8–10 minutes until the meatballs are cooked through.
Serve
  1. Spoon fluffy garlic herb mashed potatoes onto plates, then top with Salisbury steak meatballs and mushroom gravy. Serve hot.

Notes

Pro tip: Roast the garlic until soft and spreadable for the sweetest, mellow garlic flavor in the mash. Store leftovers in the refrigerator up to 3 days in a covered container; reheat gently on the stove or microwave until hot. Freezing is not recommended because mashed potatoes can become grainy after thawing. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasoning and cooking times.