Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
This hearty dish features tender Salisbury steak-style meatballs in savory gravy, served with creamy garlic herb mashed potatoes for a satisfying comfort meal.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large, heavy-bottomed
- 1 Potato masher
- 1 Large pot for boiling potatoes
Ingredients
Ingredients
- 1 lb Ground beef 85% lean
- ½ cup Breadcrumbs
- 1 Large egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black pepper
- 1 tablespoon Olive oil for cooking
- 1 Small onion finely chopped
- 2 cloves Garlic minced
- 2 tablespoon All-purpose flour
- 2 cups Beef broth low sodium
- 1 tablespoon Tomato paste
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Butter
- 2 tablespoon Chopped parsley for garnish
- 2 lbs Russet potatoes peeled and cubed
- 3 cloves Garlic crushed
- ½ cup Milk warm
- 4 tablespoon Butter room temperature
- 1 tablespoon Chopped fresh parsley
- ½ teaspoon Salt to taste
- ¼ teaspoon Black pepper to taste
- ¼ cup Grated parmesan cheese optional
Instructions
Instructions
- In a large bowl, mix together ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper until well combined.
- Form mixture into small meatballs, about 1 inch in diameter.
- In a large skillet over medium heat, add olive oil and brown the meatballs on all sides. Remove and set aside.
- In the same skillet, add chopped onion and cook until softened. Add garlic and sauté an additional minute.
- Stir in flour and cook for 1-2 minutes. Gradually add beef broth while stirring to avoid lumps.
- Add tomato paste and Worcestershire sauce. Stir and bring to a simmer.
- Return meatballs to the skillet and simmer in the gravy for 15-20 minutes until cooked through and sauce thickens.
- Meanwhile, boil potatoes with garlic cloves until fork-tender. Drain and return to the pot.
- Mash potatoes with warm milk, butter, parsley, salt, pepper, and optional parmesan until smooth and creamy. Serve meatballs over mashed potatoes and top with fresh parsley.
Notes
You can make the meatballs ahead of time and freeze for up to 3 months. Thaw and reheat gently in gravy.
