Description
This comforting Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe offers tender, flavorful meatballs baked to perfection and smothered in a rich, savory gravy. Paired with creamy garlic-infused mashed potatoes brightened with fresh parsley, this classic dish delivers cozy, satisfying flavors perfect for a family meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Gravy
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Garlic Herb Mashed Potatoes
- 2 lbs potatoes, peeled and chopped
- 4 cloves garlic, minced
- ¼ cup butter
- ½ cup milk
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, minced garlic, egg, Worcestershire sauce, salt, black pepper, dried parsley, onion powder, and garlic powder. Mix thoroughly until all ingredients are well blended.
- Shape and Bake Meatballs: Form the mixture into meatballs about 1.5 inches in diameter. Place them evenly spaced on a baking sheet and bake in the preheated oven for about 20 minutes or until fully cooked through.
- Boil Potatoes: While meatballs bake, place peeled and chopped potatoes into a large saucepan, cover with water, and bring to a boil. Cook for 15-20 minutes or until potatoes are tender when pierced with a fork.
- Mash Potatoes with Garlic and Herbs: Drain the potatoes and return them to the saucepan. Add minced garlic, butter, and milk. Mash until smooth and creamy. Stir in chopped fresh parsley and season with salt and pepper to taste.
- Prepare Gravy: In a frying pan over medium heat, add the all-purpose flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the beef broth to prevent lumps, then add soy sauce and Dijon mustard. Season with salt and pepper and simmer the gravy for approximately 5 minutes until it thickens.
- Combine Meatballs and Gravy: Once baked, transfer the meatballs into the prepared gravy, coating them well to absorb the flavors.
- Serve: Plate the Salisbury steak meatballs generously covered in gravy alongside a hearty serving of garlic herb mashed potatoes. Enjoy warm.
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- For extra flavor, sauté the onions and garlic before mixing into the meatball mixture.
- Use a potato masher or electric mixer to achieve your preferred mashed potato texture.
- Reserve some chopped parsley to garnish the finished dish for color and freshness.
- Leftover meatballs and gravy can be refrigerated for up to 3 days or frozen for up to 1 month.
