Description
A comforting and easy dinner recipe featuring juicy Salisbury steak meatballs paired with creamy garlic herb mashed potatoes and rich gravy.
Ingredients
Scale
- 1.5 pounds ground beef (80/20)
- 1 small yellow onion, finely chopped (about 100g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons Worcestershire sauce
- 1 large egg
- ½ cup Italian seasoned breadcrumbs (60g)
- Salt and black pepper, to taste
- 2 tablespoons olive oil (30ml)
- 2 cups beef broth (480ml), low-sodium
- 2 tablespoons butter (28g)
- 3 tablespoons all-purpose flour (24g)
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- 2 pounds Yukon Gold potatoes (900g)
- 4 cloves garlic, minced (about 1 tablespoon)
- 4 tablespoons unsalted butter (56g)
- ¾ cup whole milk (180ml), warmed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped (optional)
- Salt and black pepper, to taste
Instructions
- Peel and cut Yukon Gold potatoes into roughly 1.5-inch chunks. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until fork-tender, about 15 minutes. Meanwhile, mince garlic and chop herbs.
- In a large mixing bowl, combine ground beef, finely chopped onion, minced garlic, Worcestershire sauce, egg, breadcrumbs, salt, and pepper. Mix gently until just combined.
- Heat olive oil in a large skillet over medium-high heat. Shape meat mixture into 1.5-inch meatballs. Brown meatballs in batches, turning occasionally, about 6-7 minutes total. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, whisk in flour and garlic powder to form a roux. Cook for 2 minutes until golden and fragrant.
- Slowly whisk in beef broth and Worcestershire sauce, scraping browned bits from the pan. Simmer until thickened, about 4-5 minutes. Adjust salt and pepper to taste.
- Return meatballs to skillet, nestle into gravy, cover, and simmer on low for 5 minutes to finish cooking and absorb flavors.
- Drain potatoes and return to pot. Add minced garlic, butter, and warmed milk. Mash until smooth and creamy. Stir in parsley and chives, then season with salt and pepper.
- Serve meatballs with a generous scoop of garlic herb mashed potatoes and spoon extra gravy over the top.
Notes
[‘Do not overmix the meat to keep meatballs tender.’, ‘Brown meatballs in batches to avoid steaming.’, ‘Save pan drippings for flavorful gravy.’, ‘Warm milk before adding to mashed potatoes to keep them fluffy.’, ‘Use fresh herbs for brightness.’, ‘Make meatballs and gravy ahead to save time.’, ‘Add sour cream or cream cheese for creamier mashed potatoes.’]
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (meatballs
- Calories: 460
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: Salisbury steak, meatballs, garlic herb mashed potatoes, comfort food, easy dinner, ground beef, gravy