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image of realistic top down mise en place shot showing fresh ground beef panko breadcrumbs egg onion garlic worcestershire sauce yukon gold potatoes butter beef broth arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

A comforting, modern twist on the classic Salisbury Steak, these juicy beef meatballs simmer in a rich mushroom gravy and are served over creamy garlic herb mashed potatoes. This 30-minute family-friendly dinner uses simple ingredients to create a deeply satisfying, nostalgic meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salisbury Steak Meatballs
  • 1.5 lbs ground beef 80/20 blend recommended
  • 1/2 cup panko breadcrumbs
  • 1/4 cup white onion finely grated
  • 1 egg large, slightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard or coarse grain mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly cracked
  • 1 tablespoon olive oil for searing
Mushroom Gravy
  • 2 tablespoons butter
  • 1 cup cremini mushrooms sliced
  • 1/4 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon beef bouillon crushed, optional
  • salt and pepper to taste
Garlic Herb Mashed Potatoes
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 1/2 cup whole milk or half & half
  • 3 tablespoons butter
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme leaves only
  • 1/4 cup Parmesan cheese grated
  • salt to taste

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Box Grater
  • Mixing bowl
  • - Whisk
  • Potato Masher

Method
 

  1. Phase 1: Creamy Garlic Herb Mashed Potatoes

  2. Peel and chop Yukon Gold potatoes into equal-sized chunks. Place in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer until fork-tender, about 15–20 minutes.
  3. While potatoes boil, melt butter in a small saucepan over low heat. Add minced garlic and fresh thyme. Infuse for 3–5 minutes, removing just as garlic becomes fragrant but before it browns.
  4. Drain potatoes thoroughly and return to hot pot. Add infused butter, warm milk (or half & half), and grated Parmesan. Mash until smooth and creamy. Season with salt and pepper. Cover to keep warm.

  5. Phase 2: The Salisbury Meatballs

  6. In a large bowl, combine ground beef, panko breadcrumbs, grated onion, egg, 1 tablespoon Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper. Gently mix with hands until just combined — do not overmix.
  7. Roll mixture into approximately 18 golf ball-sized meatballs, ensuring uniform size for even cooking.
  8. Heat olive oil in a large skillet over medium-high heat. Sear meatballs until deeply browned on all sides, working in batches if needed. Remove to a plate.

  9. Phase 3: The Rich Mushroom Gravy

  10. Reduce heat to medium. Add butter to same skillet. Sauté mushrooms and chopped onion until deeply browned and onions softened, about 5–7 minutes. Add minced garlic and cook 30 seconds more.
  11. Sprinkle flour over vegetables and stir well. Cook roux for 1 minute to remove raw flour taste.
  12. Slowly whisk in beef broth, scraping up browned bits from the bottom. Add remaining Worcestershire sauce and crushed bouillon (if using). Bring to a simmer.
  13. Gently return seared meatballs to gravy. Reduce heat to low, cover, and simmer 8–10 minutes until meatballs are cooked through and gravy has thickened.
  14. Serve mashed potatoes on plates, top with meatballs and generous spoonfuls of gravy. Garnish with fresh parsley if desired.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 24gFat: 34gSaturated Fat: 14gCholesterol: 115mgSodium: 820mgPotassium: 890mgFiber: 3gSugar: 4gVitamin A: 620IUVitamin C: 12mgCalcium: 18mgIron: 3.8mg

Notes

These meatballs freeze beautifully uncooked or cooked. Reheat gently on the stovetop with extra broth if needed. For a gluten-free version, use gluten-free panko and thicken gravy with cornstarch. Leftovers taste even better the next day as flavors deepen overnight.
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