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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs smothered in a dark, silky mushroom onion gravy, served over fluffy garlic herb mashed potatoes. Juicy ground beef meatballs are seared, then simmered in gravy until cooked through for classic comfort food.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.33 cup breadcrumbs
  • 1 egg
  • 2 tbsp Worcestershire
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt to taste
  • pepper to taste
Gravy
  • 2 tbsp butter
  • 1 onion sliced
  • 8 oz mushrooms sliced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tbsp Worcestershire
  • 1 tsp Dijon mustard
  • salt to taste
  • pepper to taste
Mashed Potatoes
  • 2 lb Yukon gold potatoes
  • 4 tbsp butter
  • 0.5 cup warm cream
  • 3 clove roasted garlic
  • 2 tbsp fresh chives
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. Mix ground beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper until evenly combined; then form into 1.5-inch balls. Arrange the meatballs so they brown evenly when seared.
  2. Sear the meatballs in a cast iron skillet over medium-high heat for 2–3 minutes per side until browned; then set aside. Use a visual cue of deep browning on all sides.
Cook the garlic herb mashed potatoes
  1. Boil Yukon gold potatoes until tender, then drain. The visual cue is a fork sliding in with little resistance.
  2. Mash the potatoes with butter, warm cream, roasted garlic, fresh chives, salt, and pepper until fluffy. Keep mashing until no lumps remain and the texture looks smooth and thick.
Make the mushroom onion gravy
  1. In the same meatball skillet, melt butter and cook onion and mushrooms for 5 minutes until golden. Look for softened onions and browned mushroom edges.
  2. Sprinkle flour into the skillet and cook for 1 minute. The visual cue is the flour no longer looking raw.
  3. Whisk in beef broth, Worcestershire, and Dijon mustard, then simmer for 4–5 minutes until gravy thickens. The visual cue is gravy that coats the back of a spoon.
  4. Return the meatballs to the gravy and simmer for 8–10 minutes until cooked through. The cue is meatballs that are no longer pink in the center.
Serve
  1. Serve the meatballs and mushroom onion gravy over the garlic herb mashed potatoes. The visual cue is dark, silky gravy poured so it pools slightly over the potatoes.

Notes

For the silkiest gravy, whisk the flour briefly after cooking so it forms a smooth base before adding beef broth, and keep the simmer gentle once thickened. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in a skillet over low heat with a splash of beef broth or cream to loosen the gravy. Freezing is yes: freeze meatballs and gravy up to 2 months, then thaw and reheat; thaw potatoes separately for best texture. For a lighter option, swap half the butter in the potatoes for extra-warm cream or use light cream while keeping the roasted garlic and chives.