Description

Juicy Salisbury Steak Meatballs simmered in rich brown gravy, served over creamy garlic herb mashed potatoes. This comforting, family-friendly meal comes together in under an hour and is perfect for Sunday dinner or a cozy weeknight treat.

Ingredients

Scale

1 lb ground beef (80/20)
1/2 lb ground pork
1/2 cup panko or regular breadcrumbs
1/4 cup milk
1 large egg
1/2 cup onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp Worcestershire sauce
Salt & pepper, to taste
2 tbsp butter
1/2 cup onion, thinly sliced
2 cloves garlic, minced
2 cups beef broth
2 tbsp flour
1 tbsp Worcestershire sauce (for gravy)
1 tsp Dijon mustard (optional)
Salt & pepper, to taste (for gravy)
2 lbs Yukon Gold potatoes
4 tbsp butter
1/2 cup milk or half-and-half
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped (optional)
Salt & pepper, to taste (for potatoes)

Instructions

In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, parsley, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
Form mixture into 1.5-inch meatballs (about 16-18). Heat a large skillet over medium-high, add a splash of oil, and brown meatballs on all sides for 6-7 minutes. Work in batches if needed. Transfer browned meatballs to a plate.
Peel and chop Yukon Gold potatoes into chunks. Add to a large pot, cover with cold water, and salt generously. Bring to a boil and simmer until fork-tender, 15-20 minutes.
In the same skillet used for meatballs, melt 2 tbsp butter. Add sliced onion and sauté until soft and golden, about 5 minutes. Add minced garlic and cook 1 minute. Sprinkle flour over onions and stir for 1 minute. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer until thickened, 3-5 minutes.
Return meatballs to skillet, nestle them into the gravy, and cover. Simmer gently for 10-12 minutes, until meatballs are cooked through and gravy is rich and glossy. Stir occasionally. Taste and adjust seasoning.
Drain potatoes and return to pot. Melt 4 tbsp butter in a small pan, add minced garlic, and sauté until fragrant, about 1 minute. Pour butter and garlic over potatoes. Add milk, chopped parsley, chives, salt, and pepper. Mash until creamy. Add more milk if needed for texture. Taste and adjust seasoning.
Serve mashed potatoes on plates, top with Salisbury Steak Meatballs, and spoon over plenty of gravy. Garnish with extra herbs if desired.

Notes

Don’t overmix the meatball mixture for tender meatballs. Sear meatballs for flavor, then finish cooking in gravy. Start potatoes in cold water for even cooking. Sauté garlic for mashed potatoes to mellow the flavor. Adjust seasoning at the end. For gluten-free, use GF breadcrumbs and cornstarch instead of flour. For dairy-free, use olive oil and almond milk in potatoes.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 4 meatballs pl
Calories: 520
Sugar: 3
Sodium: 950
Fat: 28
Saturated Fat: 13
Carbohydrates: 39
Fiber: 4
Protein: 26

Keywords: Salisbury steak, meatballs, mashed potatoes, comfort food, gravy, family dinner, garlic herb, easy recipe, beef, pork