Go Back
Juicy Salisbury steak meatballs smothered in mushroom gravy over creamy mashed potatoes

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
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.