The Ultimate Salisbury Steak Meatballs with Garlic Herb Mash

Winter is finally here and your kitchen needs this comfort food right now.

There is nothing better than a big bowl of savory, saucy goodness. These juicy beef meatballs are swimming in a rich mushroom gravy. You get all the classic flavors without the fuss of huge patties.

Why You’ll Love This Recipe

This recipe is a total game-changer for your weeknight dinner routine. It takes a nostalgic classic and makes it feel modern and fun. The meatballs stay incredibly moist thanks to the panko and milk.

You get a double hit of garlic in the potatoes and the sauce. It is hearty, filling, and tastes like a restaurant-quality meal at home. Plus, the garlic herb mashed potatoes are the perfect pillow for that gravy.

How It Comes Together

Making these Salisbury Steak Meatballs is actually very simple and fast. You will boil the potatoes while you roll the meatballs. Everything for the sauce happens in one single skillet for easy cleanup.

Even if you are a beginner, you can master this gravy easily. The whisking technique ensures a silky smooth finish every single time. You will feel like a pro chef in just 60 minutes.

Ingredients You’ll Need

This dish uses simple pantry staples that deliver massive flavor impact.

• 1 lb ground beef (80/20 lean-to-fat ratio)
• 0.5 cup panko breadcrumbs
• 1 large egg, beaten
• 2 tbsp whole milk
• 2 tsp Worcestershire sauce, divided
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, smashed
• 6 tbsp unsalted butter, divided
• 0.5 cup whole milk, warmed
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 small yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• Kosher salt and black pepper to taste

Step-by-Step Directions

1. Place cubed potatoes and smashed garlic cloves in a large pot of salted cold water.
2. Bring to a boil and simmer for 15-20 minutes until fork-tender.
3. In a large mixing bowl, combine beef, breadcrumbs, egg, 2 tbsp milk, and 1 tsp Worcestershire sauce.
4. Add onion powder, garlic powder, 1 tsp salt, and 0.5 tsp black pepper to the meat.
5. Form the meat mixture into 16 uniform meatballs, approximately 1.5 inches in diameter.
6. Heat 1 tbsp butter in a large skillet over medium-high heat.
7. Sear meatballs until browned on all sides, then remove from pan and set aside.
8. In the same skillet, melt 2 tbsp butter and add sliced onions and mushrooms.
9. Sauté for 5-7 minutes until caramelized and smelling amazing.
10. Whisk in 2 tbsp flour and cook for 1 minute to remove raw flour taste.
11. Gradually whisk in beef broth, ketchup, mustard, and remaining 1 tsp Worcestershire sauce.
12. Return meatballs to the skillet and reduce heat to low.
13. Simmer for 10 minutes until the gravy has thickened and meatballs reach 160°F.
14. Drain potatoes and garlic; mash while adding 3 tbsp butter and 0.5 cup warm milk.
15. Fold fresh parsley and chives into the mashed potatoes and season well.
16. Serve 4 meatballs and a generous portion of gravy over the garlic herb mashed potatoes.

Best Ways to Enjoy It

Serve this dish piping hot for the ultimate cozy experience. I love adding a side of roasted green beans or honey-glazed carrots. The brightness of the vegetables cuts through the rich, buttery gravy perfectly.

This is a fantastic meal for a winter Sunday dinner with family. You could also pair it with a crisp glass of red wine. Don’t forget a piece of crusty bread to swipe up every drop.

Storage & Reheating

Leftovers of these Salisbury Steak Meatballs store beautifully in the fridge. Place them in an airtight container for up to three days. The gravy actually gets more flavorful overnight as the spices meld.

Reheat gently on the stove with a splash of beef broth. This keeps the sauce creamy and prevents the beef from drying out. You can also freeze the meatballs and gravy for a month.

Recipe Tips for Success

• Use 80/20 ground beef for the juiciest meatballs.
• Do not overmix the meat or the meatballs will become tough.
• Wet your hands slightly to keep the meat from sticking while rolling.
• Let the onions and mushrooms get dark brown for a deeper gravy.
• Always use warm milk when mashing potatoes for a silkier texture.
• Taste your gravy before adding extra salt at the very end.
• Use Yukon Gold potatoes because they are naturally buttery and creamy.

Ways to Switch It Up

• Swap the beef for ground turkey for a lighter version.
• Add a splash of heavy cream to the gravy for extra richness.
• Use dried thyme if you do not have fresh chives on hand.
• Try serving over egg noodles instead of mashed potatoes for variety.

FAQs

Can I make the meatballs in the oven?

Yes, you can bake them at 400°F for about 15 minutes. However, you will miss out on the seared flavor in the gravy. I recommend the skillet method for the best overall taste.

What if my gravy is too thin?

Just let it simmer for a few extra minutes without a lid. The liquid will evaporate and the sauce will thicken up naturally. You can also add a tiny bit more flour if needed.

Do I have to use Yukon Gold potatoes?

You can use Russet potatoes if that is what you have. Just know they will be fluffier rather than creamy and buttery. Both options are totally delicious with this mushroom gravy.

You are going to obsess over this rich, savory gravy!

— Jasmine

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 685

Ingredients Method

Ingredients

  

• 1 lb ground beef (80/20 lean-to-fat ratio)
• 0.5 cup panko breadcrumbs
• 1 large egg , beaten
• 2 tbsp whole milk
• 2 tsp Worcestershire sauce, divided
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic , smashed
• 6 tbsp unsalted butter, divided
• 0.5 cup whole milk, warmed
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 small yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 tbsp all -purpose flour
• 2 cups low -sodium beef broth
• 1 tbsp ketchu p
• 1 tsp Dijon mustard
• Kosher salt and black pepper to taste

Method

 

1. Place cubed potatoes and smashed garlic cloves in a large pot of salted cold water; bring to a boil and simmer for 15-20 minutes until fork-tender.
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, 2 tbsp milk, 1 tsp Worcestershire sauce, onion powder, garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
3. Form the meat mixture into 16 uniform meatballs, approximately 1.5 inches in diameter.
4. Heat 1 tbsp butter in a large skillet over medium-high heat; sear meatballs until browned on all sides (approximately 6-8 minutes), then remove from pan and set aside.
5. In the same skillet, melt 2 tbsp butter and add sliced onions and mushrooms; sauté for 5-7 minutes until caramelized.
6. Whisk in 2 tbsp flour and cook for 1 minute to remove raw flour taste, then gradually whisk in beef broth, ketchup, mustard, and remaining 1 tsp Worcestershire sauce.
7. Return meatballs to the skillet, reduce heat to low, and simmer for 10 minutes until the gravy has thickened and meatballs reach an internal temperature of 160°F.
8. While meatballs simmer, drain potatoes and garlic; mash thoroughly while incorporating remaining 3 tbsp butter and 0.5 cup warm milk.
9. Fold fresh parsley and chives into the mashed potatoes and season with salt and pepper.
10. Serve 4 meatballs and a generous portion of gravy over the garlic herb mashed potatoes.