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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs smothered in a dark, silky mushroom onion gravy served over fluffy garlic herb mashed potatoes. Each tender ground beef meatball is seared, simmered in gravy, and finished just until cooked through 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: 620
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
  • 0.5 salt and pepper
Gravy
  • 2 tbsp butter
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • 0.5 salt and pepper
Mashed Potatoes
  • 2 lb Yukon gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 3 roasted garlic cloves
  • 2 tbsp fresh chives
  • 0.5 salt and pepper

Equipment

  • 1 cast iron skillet

Method
 

Make and sear the meatballs
  1. In a mixing bowl, combine ground beef with breadcrumbs, egg, Worcestershire, garlic powder, onion powder, and salt and pepper; form into 1.5-inch balls. Sear in a cast iron skillet over medium-high heat for 2–3 minutes per side until browned, then set aside.
Boil and mash the potatoes
  1. Boil Yukon gold potatoes until tender. Drain and mash with butter, warm cream, roasted garlic cloves, fresh chives, salt, and pepper until fluffy.
Cook the onions and mushrooms
  1. In the same meatball skillet, melt butter and cook onion sliced and mushrooms sliced for 5 minutes until golden.
Thicken the mushroom gravy
  1. Sprinkle in flour and cook for 1 minute, then whisk in beef broth, Worcestershire, and Dijon mustard. Simmer for 4–5 minutes until the gravy thickens and looks dark and silky.
Finish the meatballs in gravy
  1. Return the browned meatballs to the gravy and simmer for 8–10 minutes until cooked through. Keep the surface at a gentle simmer and look for no pink in the center.
Serve
  1. Spoon garlic herb mashed potatoes onto plates and top with meatballs and dark mushroom gravy. Serve immediately while the gravy is hot and glossy.

Notes

For the best texture, don’t overwork the meatball mixture—mix just until combined, then form evenly sized 1.5-inch balls. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of beef broth if needed. Freezing: meatballs and gravy freeze up to 2 months, but potatoes are best made fresh. If you want a lighter version, swap half the ground beef for extra-lean ground beef.