Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes offer a gourmet twist on a nostalgic comfort dish that’s both hearty and satisfying. What if we told you that Salisbury steak could be transformed into the ultimate comfort food with a twist? These Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes take the classic diner favorite and reinvent it into a bite-sized, flavor-packed dish perfect for weeknight dinners or family gatherings. Succulent meatballs drenched in savory mushroom gravy and nestled atop creamy, buttery mashed potatoes—pure bliss in every bite! This recipe features robust flavors, easy steps, and make-ahead potential, making it your new go-to for hearty meals. Let’s dive into the savory details!
Why You’ll Love This Recipe
- Ultimate Comfort Food: Tender beef meatballs with a nostalgic Salisbury steak flair.
- Rich Mushroom Gravy: Deep umami from mushrooms, bouillon, and A.1. sauce.
- Perfect Pairing: Creamy, garlic-infused mashed potatoes that elevate the entire dish.
- Weeknight Friendly: Simple prep with minimal cleanup.
- Freezer-Friendly: Excellent for meal prep or leftovers.
Ingredients
For the Meatballs
- 1 ½ lbs ground beef (80/20 blend)
- ¾ cup panko breadcrumbs
- ½ large brown onion, grated
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper (plus more for topping)
- 2 tsp dried mustard
- 2 tbsp Worcestershire sauce
- 1 ½ tbsp A.1. Original Steak Sauce
- 1 egg, slightly beaten
- 2 tbsp extra virgin olive oil
For the Gravy
- 2 tbsp butter
- ½ large brown onion, thinly sliced
- 9 oz mushrooms, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp Better Than Bouillon Roasted Beef Base
- 2 tsp dried mustard
- 1 tsp dried thyme or oregano
- 1 tsp freshly cracked black pepper
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp A.1. Original Steak Sauce
- 2 cups beef stock, plus 2 tbsp
- 3 tbsp all-purpose flour
- Chopped parsley for garnish
For the Mashed Potatoes
- 3 lbs Yukon gold potatoes, peeled and diced
- Kosher salt (for boiling water)
- 1 cup butter, softened
- 2 tbsp fresh garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ½ tsp garlic powder
- ½ tsp freshly cracked pepper
- ¼ tsp paprika
- 1 cup half & half, warmed
How to Make Salisbury Steak Meatballs
Meatballs
- In a large mixing bowl, moisten the panko by combining it with grated onion.
- Add garlic, seasonings, sauces, egg, and beef. Mix gently until combined.
- Roll into 16-18 meatballs using an overfilled ice cream scoop. Sprinkle with black pepper.
- Warm olive oil in a skillet over medium heat. Brown meatballs on all sides (6-8 minutes). Alternatively, bake at 375°F for 15 minutes.
- Set meatballs aside to finish cooking in the gravy.
Gravy
- Melt butter in the skillet. Add onions and cook for 5 minutes.
- Add mushrooms and cook until browned, about 5 more minutes.
- Stir in garlic, mustard, thyme, and pepper. Add bouillon base.
- Stir in 2 cups of beef stock, Worcestershire, and A.1. sauce. Bring to a boil.
- Mix flour with 2 tbsp of beef stock to form a slurry. Stir into skillet.
- Return meatballs, simmer for 5 minutes until cooked through. Adjust salt to taste.
- Garnish with parsley and cracked pepper.
Mashed Potatoes
- Boil diced potatoes in salted water until tender (30-35 minutes). Drain and dry.
- Combine softened butter, garlic, Parmesan, parsley, and seasonings.
- Rice hot potatoes into a bowl. Add garlic butter and 2 tsp salt.
- Slowly blend in warm half & half, stirring until the mixture is silky and lump-free.
- Adjust seasoning and serve hot.
Helpful Tips
- Don’t Overmix: Keeps meatballs tender.
- Use Hot Potatoes: Cold potatoes become gummy.
- Adjust Liquid: Add half & half gradually to control consistency.
- Double the Gravy: If you love extra sauce, double the gravy ingredients.
Substitutions and Variations
- Ground Turkey: For a lighter version.
- Gluten-Free: Use gluten-free panko and flour.
- Vegan Gravy: Substitute butter with plant-based and use mushroom broth.
- Cheesy Potatoes: Add cheddar for a richer mash.
Frequently Asked Questions
Can I make this dish ahead of time? Yes! Cook meatballs and gravy ahead and refrigerate. Reheat gently before serving.
What if I don’t have A.1. sauce? Use ketchup with a splash of vinegar or skip and increase Worcestershire.
Can I freeze the meatballs? Definitely. You can store the cooked meatballs in gravy in the freezer for up to 2 months.
Storage Instructions
- Refrigerate: Keep in airtight containers and chill for up to 4 days.
- Freeze: Portion and freeze for easy future meals.
- Reheat: Warm over low heat on stovetop or microwave.
Conclusion
You won’t want to miss these Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes—an irresistibly satisfying meal with a restaurant-quality feel. Perfectly seasoned meatballs, savory mushroom gravy, and velvety mashed potatoes combine for a family-favorite recipe you’ll return to again and again. Ready to elevate your dinner game? Give it a try, and don’t forget to share your thoughts or browse more comfort food favorites right here!
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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
- Total Time: 1 hour
- Yield: Serves 6
Description
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is a hearty, comfort food classic with a gourmet twist. Juicy beef meatballs are simmered in savory mushroom gravy and served over creamy garlic mashed potatoes—perfect for cozy dinners or family meals. Try it tonight and bring everyone to the table!
Ingredients
For the Meatballs:
1½ lbs ground beef (80/20)
¾ cup panko breadcrumbs
½ large brown onion, grated
2 cloves garlic, minced
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 tsp dried mustard
2 tbsp Worcestershire sauce
1½ tbsp A.1. Original Steak Sauce
1 egg, slightly beaten
2 tbsp extra virgin olive oil
For the Gravy:
2 tbsp butter
½ large brown onion, thinly sliced
9 oz mushrooms, thinly sliced
4 cloves garlic, minced
1 tbsp Better Than Bouillon Roasted Beef Base
2 tsp dried mustard
1 tsp dried thyme or oregano
1 tsp freshly cracked black pepper
1 tbsp Worcestershire sauce
1½ tbsp A.1. Original Steak Sauce
2 cups beef stock + 2 tbsp (for slurry)
3 tbsp all-purpose flour
Chopped parsley, for garnish
For the Mashed Potatoes:
3 lbs Yukon gold potatoes, peeled and diced
Kosher salt (for boiling water)
1 cup butter, softened
2 tbsp fresh garlic, minced
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
½ tsp garlic powder
½ tsp freshly cracked pepper
¼ tsp paprika
1 cup half & half, warmed
Instructions
Meatballs
- In a large mixing bowl, moisten the panko by combining it with grated onion.
- Add garlic, seasonings, sauces, egg, and beef. Mix gently until combined.
- Roll into 16-18 meatballs using an overfilled ice cream scoop. Sprinkle with black pepper.
- Warm olive oil in a skillet over medium heat. Brown meatballs on all sides (6-8 minutes). Alternatively, bake at 375°F for 15 minutes.
- Set meatballs aside to finish cooking in the gravy.
Gravy
- Melt butter in the skillet. Add onions and cook for 5 minutes.
- Add mushrooms and cook until browned, about 5 more minutes.
- Stir in garlic, mustard, thyme, and pepper. Add bouillon base.
- Stir in 2 cups of beef stock, Worcestershire, and A.1. sauce. Bring to a boil.
- Mix flour with 2 tbsp of beef stock to form a slurry. Stir into skillet.
- Return meatballs, simmer for 5 minutes until cooked through. Adjust salt to taste.
- Garnish with parsley and cracked pepper.
Mashed Potatoes
- Boil diced potatoes in salted water until tender (30-35 minutes). Drain and dry.
- Combine softened butter, garlic, Parmesan, parsley, and seasonings.
- Rice hot potatoes into a bowl. Add garlic butter and 2 tsp salt.
- Slowly blend in warm half & half, stirring until the mixture is silky and lump-free.
- Adjust seasoning and serve hot.
Notes
For a lighter version, substitute ground turkey. You can double the gravy if you prefer extra sauce. The mashed potatoes are also great with cheddar or cream cheese mixed in.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 675
- Sugar: 4g
- Sodium: 890mg
- Fat: 45g
- Protein: 30g
- Cholesterol: 135mg