Go Back
–+ servings
A bowl of Salisbury steak meatballs smothered in gravy, served over creamy garlic herb mashed potatoes and garnished with parsley.

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

This recipe combines savory Salisbury steak meatballs with creamy garlic herb mashed potatoes for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 554
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1.5 lbs ground beef
  • 1/2 cup panko bread crumbs
  • 1/2 onion shredded
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 large egg
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Whipped Potatoes
  • 3 lbs potatoes Russet potatoes or Yukon Gold, peeled and cubed
  • 2 tablespoons butter
  • 2/3 cup milk
  • salt to taste
Gravy
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 tablespoons flour
  • 1 1/4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • salt and pepper to taste
  • 1 tablespoon fresh parsley chopped

Equipment

  • Baking sheet
  • Baking rack
  • Large bowl
  • Meat thermometer
  • Large pot
  • Stand mixer
  • Handheld mixer
  • saucepan

Method
 

  1. Preheat oven to 400F and prepare a baking sheet with a baking rack. You can bake directly onto the baking sheet lined with parchment paper. If you do this, flip the meatballs halfway through cooking. Cooking time may need adjustment.
  2. To make the meatballs, mix all the ingredients in a large bowl. Use a fork to mix the meatballs to keep them tender. Roll into balls and place on the baking rack.
  3. Bake for approximately 25-30 minutes or until completely cooked through. Use a meat thermometer to check internal temperature.
  4. Add the peeled and cubed potatoes to a large pot and fill with water, covering the potatoes by about an inch. Bring to a boil, then lower heat to medium and cook until the potatoes are fork tender, about 15-20 minutes.
  5. Drain potatoes and place them in the bowl of a stand mixer fitted with a whip attachment, or in a large mixing bowl if using a handheld mixer.
  6. Add the butter and begin to whip on low speed, slowly adding the milk. Once the milk is added, increase speed and whip on high until the potatoes are smooth. Stop the machine and scrape the sides of the bowl as needed. Add more milk if needed.
  7. Season with salt to taste.
  8. In a saucepan, melt the butter over medium heat and add the onions. Sauté until the onions are soft and translucent.
  9. Sprinkle the onions with flour and whisk together to create a roux. Add the beef broth, ketchup, and Worcestershire sauce and continue whisking. Season with salt and pepper as needed. If the gravy does not thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the gravy and whisk until it thickens.
  10. When meatballs are cooked, add them to the gravy and toss to coat. Spoon mashed potatoes onto plates, top with meatballs and gravy, and sprinkle with parsley.

Nutrition

Calories: 554kcalCarbohydrates: 53gProtein: 28gFat: 25gSaturated Fat: 10gCholesterol: 115mgSodium: 693mgPotassium: 1492mgFiber: 6gSugar: 7gVitamin A: 268IUVitamin C: 49mgCalcium: 124mgIron: 5mg

Notes

Metric ingredient measurements are provided as a courtesy and are rounded. This recipe has not been tested with metric measurements.
Nutritional information is an estimate based on third-party calculations and may vary.

Tried this recipe?

Let us know how it was!