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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

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A comforting dish featuring juicy meatballs smothered in rich gravy, served alongside creamy garlic herb mashed potatoes.

Ingredients

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup onion, finely chopped
  • 1 egg
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 pounds potatoes (Yukon Gold recommended)
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Prepare the Meatballs
  2. In a large bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire sauce, salt, and pepper.
  3. Mix until just combined; avoid overmixing to maintain tenderness.
  4. Form the mixture into golf ball-sized meatballs, about 1 inch in diameter.
  5. Cook the Meatballs
  6. Heat olive oil in a large skillet over medium heat.
  7. Add meatballs in batches; avoid overcrowding. Cook for about 6-8 minutes, turning to brown on all sides.
  8. Remove meatballs and set aside; keep warm.
  9. Make the Gravy
  10. In the same skillet, whisk in flour until golden brown, about 1 minute.
  11. Slowly pour in beef broth, whisking continuously to avoid lumps.
  12. Add garlic powder and onion powder; simmer for about 5 minutes until thickened.
  13. Return the meatballs to the gravy, cover, and simmer to heat through, about 5 more minutes.
  14. Prepare the Mashed Potatoes
  15. While the meatballs cook, peel and chop the potatoes into even chunks.
  16. Boil potatoes in salted water until tender, about 15-20 minutes.
  17. Drain the potatoes and return to the pot; add butter, milk, minced garlic, salt, and pepper.
  18. Mash until creamy and smooth; stir in parsley.

Notes

Prevent overcooking the meatballs to avoid dryness; taste as you go while preparing gravy and mashed potatoes.