Salisbury Steak Meatballs Garlic

This Salisbury steak meatballs recipe paired with garlic herb mashed potatoes brings comfort food to the next level. The meatballs are juicy and flavorful with a rich gravy that perfectly soaks into every bite. The creamy mashed potatoes with a garlicky herb twist add the ideal balance, making it a satisfying meal for any night of the week.

This is one of my go-to dinners when I want something hearty but fuss-free. I made this for a family gathering once, and everyone asked for seconds—now it’s a regular request.

Ingredients

• Ground beef: one pound, the foundation for juicy meatballs choose fresh, preferably 80 percent lean for flavor without too much fat
• Breadcrumbs: half a cup help bind the meatballs and keep them tender
• Milk: quarter cup keeps the mixture moist
• Onion: one medium finely chopped adds sweetness and depth
• Garlic: one clove minced inside the meatballs, plus four cloves minced for the garlic herb potatoes
• Egg: large, acts as a binder
• Worcestershire sauce: two tablespoons brings umami complexity
• Salt: one teaspoon enhances all flavors
• Black pepper: half a teaspoon adds subtle heat
• Dried parsley: one teaspoon for herbaceous notes
• Onion powder: one teaspoon reinforces onion flavor
• Garlic powder: one teaspoon deepens garlic essence
• Beef broth: two cups forms the base of the rich gravy
• All-purpose flour: two tablespoons thickens the gravy
• Soy sauce: one tablespoon adds a savory edge
• Dijon mustard: one teaspoon brightens and balances the gravy
• Potatoes: two pounds peeled and chopped base of the mashed potatoes
• Butter: quarter cup adds creaminess and richness
• Milk: half a cup for smooth texture
• Fresh parsley: one tablespoon chopped adds a fresh herbal finish to the potatoes

Instructions

Preheat the Oven:

Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius to ensure it’s hot and ready when your meatballs are formed. This high temperature helps them brown nicely without drying out.

Prepare the Meatball Mixture:

In a large mixing bowl, thoroughly combine the ground beef, breadcrumbs, milk, finely chopped onion, minced garlic, egg, Worcestershire sauce, salt, black pepper, dried parsley, onion powder, and garlic powder. Use your hands for best results, but do not overwork the mixture or the meatballs will become dense. Mix just until evenly combined.

Shape and Bake the Meatballs:

Form the mixture into meatballs about one and a half inches in diameter for uniform cooking. Place them spaced out on a baking sheet lined with parchment for easy cleanup. Bake in the preheated oven for approximately twenty minutes until cooked through and browned on the outside.

Cook the Potatoes:

While the meatballs are baking, place the peeled and chopped potatoes into a large saucepan. Cover with water by about an inch and bring to a boil. Cook until the potatoes are tender and easily pierced with a fork, around fifteen to twenty minutes.

Mash the Potatoes with Garlic and Herbs:

Drain the potatoes well, then return them to the saucepan off the heat. Add minced garlic, butter, and milk. Mash using a potato masher or electric mixer until smooth and creamy. Finish by stirring in chopped fresh parsley, and season with salt and pepper to taste.

Make the Gravy:

In a frying pan over medium heat, add two tablespoons of flour. Stir and cook for about one minute to eliminate the raw flour taste. Slowly whisk in the beef broth, constantly stirring to avoid lumps. Mix in soy sauce and Dijon mustard. Season with salt and pepper. Simmer for about five minutes until it thickens into a rich gravy.

Combine Meatballs and Gravy:

Once the meatballs are baked, transfer them into the pan with the gravy. Gently stir to coat the meatballs evenly. Let them warm together for a few minutes so all the flavors meld.

Serve:

Dish out a generous scoop of garlic herb mashed potatoes on each plate, top with a few meatballs, and ladle extra gravy over everything. Garnish with a sprinkle of fresh parsley for color and brightness.

I always enjoy how the Worcestershire sauce enriches the meatballs. It adds just the right amount of complexity that brings back memories of Sunday family dinners where the kitchen felt warm and inviting.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. The gravy helps keep the meatballs moist. Reheat gently on the stove or in the microwave adding a splash of water or broth if needed to loosen the sauce.

Ingredient substitutions

If you prefer ground turkey or chicken, swap out the beef for a leaner protein but expect a lighter flavor profile. Use gluten-free breadcrumbs if you need to avoid gluten. Greek yogurt can replace some or all of the butter and milk in the mashed potatoes for a tangier twist and added creaminess.

Serving suggestions

Pair this meal with steamed green beans or a simple side salad to add freshness and balance. A crusty bread is also lovely to dip into the savory gravy.

This recipe balances rich flavors with comforting textures making it a perfect meal to share with loved ones anytime.

FAQs about Recipes

→ What type of beef works best for the meatballs?

Using ground beef with moderate fat content (around 80/20) ensures juicy and flavorful meatballs that hold together well.

→ How can I prevent the meatballs from falling apart during baking?

Incorporating breadcrumbs, egg, and milk into the mixture helps bind the meatballs, keeping them tender yet firm throughout cooking.

→ What gives the mashed potatoes their garlic herb flavor?

Fresh minced garlic, butter, and chopped parsley blended into the potatoes provide a rich, aromatic, and creamy herbaceous taste.

→ How do I achieve a smooth and lump-free gravy?

Gradually whisking the flour into the pan before adding beef broth prevents lumps, and continuous stirring ensures a thick, smooth sauce.

→ Can I prepare this dish ahead of time?

The meatballs and mashed potatoes can be made in advance and reheated gently, though the gravy is best prepared fresh for optimal consistency.