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Salisbury Steak Meatballs with Garlic Herb Mash

Juicy, tender beef meatballs simmered in a rich, glossy onion gravy, served over ultra-creamy garlic herb mashed potatoes. A comforting twist on a classic diner meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 80/20 lean
  • 0.5 cup breadcrumbs panko or plain
  • 0.25 cup milk
  • 1 egg large
  • 1 tbsp Worcestershire sauce
  • 1 tbsp ketchup
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
Gravy
  • 1 onion yellow, sliced thinly
  • 2 cups beef broth low sodium
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp Worcestershire sauce
Garlic Herb Mash
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup butter unsalted
  • 0.5 cup heavy cream warm
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped

Equipment

  • Large Skillet
  • Large Pot
  • Potato Ricer or Masher
  • Mixing bowls

Method
 

  1. Boil potatoes in salted water for 15-20 mins until tender. Drain and mash.
  2. Sauté minced garlic and rosemary in butter until fragrant. Stir into mashed potatoes with warm cream. Season and set aside.
  3. In a bowl, mix breadcrumbs and milk. Let sit 5 mins. Add beef, egg, and seasonings. Mix gently and form into meatballs.
  4. Sear meatballs in a hot skillet with oil until browned (about 2-3 mins per side). Remove from pan.
  5. In the same pan, sauté sliced onions until caramelized.
  6. Add beef broth and Worcestershire sauce to onions. Bring to simmer.
  7. Stir in cornstarch slurry to thicken gravy.
  8. Return meatballs to pan. Simmer 10 mins until cooked through.
  9. Serve meatballs and gravy over the garlic herb mashed potatoes.

Notes

For extra glossy gravy, whisk in a pat of cold butter right before serving.