Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
A comforting twist on classic Salisbury steak, this dish features savory meatballs with rich gravy served alongside creamy garlic herb mashed potatoes.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
For the Gravy
- 2 cups beef broth
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tbsp cornstarch mixed with 2 tablespoons water to thicken the gravy
For the Mashed Potatoes
- 2 lbs potatoes, peeled and chopped
- 1/2 cup milk
- 4 tbsp butter
- 2 cloves garlic, for boiling
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, one finely chopped onion, two minced garlic cloves, Worcestershire sauce, salt, black pepper, and thyme. Mix until just combined.
- Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Cooking
- Bake the meatballs for 20 minutes or until browned.
- In a skillet over medium heat, heat olive oil and sauté the sliced onion and remaining minced garlic until translucent.
- Stir in beef broth and Worcestershire sauce; bring to a simmer.
- Add cornstarch mixed with water to thicken the gravy.
- Boil chopped potatoes with remaining minced garlic until tender.
- Drain and mash the potatoes with milk, butter, salt, black pepper, and parsley.
- Combine the baked meatballs in the skillet with gravy to coat thoroughly.
Serving
- Serve over a generous scoop of garlic herb mashed potatoes.
Notes
Leftovers can be stored in airtight containers for up to three days or frozen for longer storage. Reheat gently with added moisture to maintain flavor.