Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
A comforting classic featuring juicy meatballs coated in rich gravy, served over creamy garlic herb mashed potatoes.
Ingredients
For the Meatballs
- 1 lb Ground beef (or turkey/chicken) Choose lean ground beef for moisture
- 1/2 cup Breadcrumbs (seasoned or plain) Seasoned breadcrumbs recommended for extra flavor
- 1/2 cup Finely chopped onion
- 2 cloves Minced garlic
- 1/4 cup Fresh parsley Chopped
- 1 tsp Salt
- 1 tsp Pepper
For the Gravy
- 2 Tbsp Butter For the gravy
- 2 Tbsp Flour For the roux
- 2 cups Beef broth (or vegetable broth)
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Soy sauce (optional)
For the Garlic Herb Mashed Potatoes
- 2 lbs Russet potatoes Peeled and cubed
- 1/2 cup Heavy cream (or milk)
- 4 Tbsp Butter For mashed potatoes
- 2 cloves Additional garlic For mashed potatoes
- 1/4 cup Fresh herbs (such as chives or dill) Chopped
- 1 tsp Salt
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, garlic, parsley, salt, and pepper. Mix with your hands until just combined.
- Shape the mixture into golf ball-sized meatballs and place on a parchment-lined baking sheet.
Cooking
- Bake the meatballs for about 20 minutes or until browned and cooked through.
- In a skillet, melt butter and whisk in flour. Cook until bubbly to create the roux.
- Gradually add beef broth, stirring until thickened. Add Worcestershire sauce, soy sauce, salt, and pepper to taste.
- Gently add baked meatballs to the gravy and let simmer on low heat.
- Boil potatoes until fork-tender. Drain and mash with cream, butter, garlic, salt, and herbs.
Serving
- Serve meatballs over the garlic herb mashed potatoes. Enjoy!
Notes
For variations, try adding sautéed mushrooms to the gravy or swap ground beef for lamb with mint for a Mediterranean twist. Make gluten-free using gluten-free breadcrumbs.