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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 offers a comforting and nostalgic Salisbury steak experience, reimagined as easy-to-eat meatballs served with creamy mashed potatoes and a savory gravy. It's a perfect weeknight meal for families looking for a flavorful and satisfying dish.
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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 1/2 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
  • Saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet with a baking rack. Alternatively, you can bake directly on a parchment-lined baking sheet, but be sure to flip the meatballs halfway through.
  2. In a large bowl, combine all the meatball ingredients. Mix gently with a fork to keep the meat tender. Roll the mixture into balls and place them on the prepared baking rack.
  3. Bake the meatballs for 25-30 minutes, or until they are cooked through. Use a meat thermometer to ensure the internal temperature reaches a safe level.
  4. While the meatballs bake, place the peeled and cubed potatoes in a large pot. Cover them with water by about an inch. Bring the water to a boil, then reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
  5. Drain the potatoes and transfer them to the bowl of a stand mixer fitted with a whip attachment (or use a hand mixer with a large mixing bowl). Add the butter and begin whipping on low speed. Gradually add the milk while continuing to whip. Increase the speed to high and whip until the potatoes are smooth. Scrape down the sides of the bowl as needed. Add more milk if you prefer a thinner consistency.
  6. Season the mashed potatoes with salt to your taste.
  7. For the gravy, melt the butter in a saucepan over medium heat. Add the chopped onion and sauté until it is soft and translucent.
  8. Sprinkle the flour over the onions and whisk to create a roux. Gradually whisk in the beef broth, ketchup, and Worcestershire sauce. Continue whisking until the gravy thickens. If it's too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then add it to the gravy and whisk until thickened. Season with salt and pepper to taste.
  9. Once the meatballs are cooked, add them to the gravy and toss to coat them evenly.
  10. To serve, spoon the mashed potatoes onto plates. Top with the sauced meatballs and sprinkle with fresh parsley.

Nutrition

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

Notes

This recipe was inspired by childhood memories of Salisbury steak, updated for easier serving and a more modern appeal. It's designed to bring comfort and connection to your dinner table.

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