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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Juicy, savory meatballs simmered in a rich onion gravy served over creamy garlic herb mashed potatoes. The ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lbs ground beef 85/15 lean
  • 0.5 cup breadcrumbs panko or plain
  • 0.25 cup milk
  • 1 egg large
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil for frying
Onion Gravy
  • 1 yellow onion large, sliced
  • 2 tbsp butter unsalted
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tsp Dijon mustard
Mashed Potatoes
  • 2 lbs potatoes Yukon Gold or Russet, peeled/cubed
  • 0.5 cup butter unsalted
  • 0.5 cup heavy cream warmed
  • 1 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Large Pot
  • Mixing bowls
  • Potato Masher

Method
 

  1. In a bowl, mix breadcrumbs and milk; let sit for 5 minutes. Add beef, egg, garlic, Worcestershire, ketchup, and seasonings. Mix gently and form into meatballs.
  2. Heat oil in a skillet over medium-high heat. Sear meatballs on all sides until browned (about 5 mins). Remove and set aside.
  3. Boil potatoes in salted water until fork-tender (15-20 mins). Drain.
  4. In the skillet, melt butter and cook onions until caramelized (8-10 mins). Stir in flour and cook for 1 minute.
  5. Whisk in beef broth, mustard, and Worcestershire sauce. Simmer until slightly thickened.
  6. Return meatballs to the gravy. Cover and simmer on low for 10-12 minutes until cooked through.
  7. Mash potatoes with butter, warm cream, and herbs. Season to taste.
  8. Serve meatballs and gravy over the mashed potatoes. Garnish with parsley.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.