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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs smothered in a silky mushroom onion gravy and served over fluffy garlic herb mashed potatoes. Ground beef meatballs seared then simmered until tender, with a rich, thick mushroom gravy for classic comfort food flavor.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
Gravy
  • 2 tbsp butter
  • 1 onion
  • 8 oz mushrooms
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • 0.25 tsp pepper
Garlic Herb Mashed Potatoes
  • 2 lb Yukon gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 3 roasted garlic
  • 2 tbsp fresh chives
  • 0.5 tsp salt
  • 0.25 tsp pepper

Equipment

  • 1 cast iron skillet

Method
 

Make and sear the meatballs
  1. In a mixing bowl, combine ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly blended. 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, then set aside. Look for deep brown edges before transferring.
Cook the garlic herb mashed potatoes
  1. Boil Yukon gold potatoes until tender, then drain and mash. Add butter, warm cream, roasted garlic, fresh chives, salt, and pepper and mix until fluffy, keeping warm.
Simmer the mushroom onion gravy
  1. In the same meatball skillet, melt butter and cook sliced onion and mushrooms for 5 minutes until golden. Stir until the vegetables look softened and browned.
  2. Sprinkle flour over the onion-mushroom mixture and cook for 1 minute. Whisk to eliminate raw flour smell, then keep the mixture bubbling.
  3. Whisk in beef broth, Worcestershire, and Dijon mustard, stirring until smooth. Continue cooking at a gentle simmer for 4–5 minutes until the gravy thickens.
  4. Return the meatballs to the skillet and simmer 8–10 minutes until cooked through. The sauce should coat the meatballs and look glossy.
Serve
  1. Spoon garlic herb mashed potatoes onto plates and top with Salisbury steak meatballs and mushroom gravy. Serve hot so the gravy stays silky over the fluffy mash.

Notes

Pro tip: Brown the meatballs first for better flavor, and simmer the gravy until it thickens enough to lightly coat the back of a spoon. Refrigerate leftovers up to 3 days in a covered container; reheat gently on the stove. Freezing is yes for the cooked meatballs and gravy (up to 2 months), but potatoes may become grainier—consider freezing gravy/meatballs separately. For a lighter option, use reduced-fat cream (or half-and-half) for the mashed potatoes.