There are some meals that just wrap you up in a warm hug, aren’t there? This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is exactly that kind of dish for my family. You know, I still remember the first time I made Salisbury steak for my kids. It was one of those gloomy, rainy Saturdays, and I was on a mission to recreate a dish my mom used to whip up. I decided to give it a fun little twist – turning it into meatballs! It made dinner so much easier to serve and way more exciting for the little ones. The kitchen filled with the most amazing smell of sautéed onions and herbs, and when I finally plated those savory meatballs next to creamy, dreamy garlic herb mashed potatoes, my children absolutely lit up. It was one of those moments that just reinforces how powerful comforting food is for bringing everyone together. As an RD, PhD, and Founder of a nutrition analysis company, I’m always looking for ways to make wholesome meals both delicious and accessible, and this recipe truly delivers!
Why You’ll Love These Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Trust me, this recipe is a total winner. Here’s why it’s going to become a star in your meal rotation:
- Super Easy to Make: Turning classic Salisbury steak into meatballs makes weeknight dinners a breeze! Everything comes together faster than you think.
- Kid-Approved Flavor: These savory meatballs and creamy garlic herb mashed potatoes are a surefire hit with even the pickiest eaters. It’s pure comfort food they’ll gobble up.
- Hearty and Satisfying: It’s the kind of meal that really fills you up and makes everyone feel happy and taken care of. Perfect for those chilly evenings!
- Delicious Pairing: The rich, savory gravy over tender meatballs alongside those fluffy, garlicky potatoes? It’s a match made in comfort food heaven.
Ingredients for Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Getting these delicious Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes on the table is totally doable with these ingredients. It all breaks down nicely into three parts: the meatballs themselves, the fluffy potatoes, and that yummy gravy.
For the Meatballs:
- 1 1/2 lbs ground beef
- 1/2 cup panko bread crumbs
- 1/2 cup onion, shredded
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 large egg
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Whipped Potatoes:
- 3 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 2 tablespoons butter
- 2/3 cup milk
- Salt, to taste
For the Gravy:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons flour
- 1 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
How to Make Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Alright, let’s get this comforting meal on the table! Making these Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is totally manageable, even on a busy night. I like to get the oven preheating first, so it’s ready to go. And trust me, a little patience with the mashed potatoes makes all the difference! For some extra tips on making potatoes shine, you can check out great mashed potato recipes.
Preparing the Meatballs
First things first, let’s get those meatballs ready for baking. Preheat your oven to 400°F (200°C). You can line a baking sheet with parchment paper or use a baking rack set on a sheet. In a big bowl, gently mix up the ground beef, panko bread crumbs, shredded onion, ketchup, Worcestershire sauce, egg, chopped parsley, salt, and pepper. I always use a fork to mix – it really helps keep the meat tender! Then, just roll the mixture into uniform balls and pop them onto your prepared baking sheet or rack. Bake for about 25-30 minutes, or until they’re cooked through. A meat thermometer should read 160°F (71°C) for perfect and safe meatballs.
Making the Garlic Herb Mashed Potatoes
While the meatballs are going, let’s tackle those glorious potatoes. Toss your peeled and cubed potatoes into a big pot. Cover them with water by about an inch, salt it generously, and bring it to a boil. Then, let them simmer until they’re super fork-tender, which usually takes about 15-20 minutes. Now, drain them really well – no watery potatoes allowed! Put those hot potatoes into your stand mixer bowl (or a big bowl if you’re using a hand mixer). Add the butter and start whipping on low, slowly adding the milk. Once the milk’s in, crank it up to high and whip until they’re smooth and creamy. Scrape down the sides as you go, don’t miss any of that deliciousness! Add a bit more milk if you want them even creamier. Give them a taste and season with salt until they’re just right.
Crafting the Savory Gravy
Now for that luscious gravy! Grab a saucepan and melt the 2 tablespoons of butter over medium heat. Toss in the chopped onion and sauté those until they’re soft and see-through. Sprinkle the flour over the onions and whisk it all together to make a nice, smooth roux. Pour in the beef broth, ketchup, and Worcestershire sauce, whisking constantly until everything is combined and starts to thicken. Give it a taste and add salt and pepper if you think it needs it. If your gravy isn’t as thick as you like, just whisk 1 tablespoon of cornstarch with 2 tablespoons of water to make a smooth slurry, then stir it into the gravy until it thickens up nicely.
Assembling and Serving Your Meal
Almost there! Once the meatballs are baked, carefully add them right into the gravy. Give them a gentle toss to coat them all over. To serve, spoon generous portions of your fluffy Garlic Herb Mashed Potatoes onto plates. Top that with a nice helping of the saucy meatballs, and finish it all off with a sprinkle of fresh parsley. Dinner is served!
Tips for Perfect Salisbury Steak Meatballs
So, you want your Salisbury Steak Meatballs to be absolutely spot-on? I’ve learned a few tricks over the years that really make a difference. First off, for those meatballs, don’t overmix the ground beef! Seriously, just use a fork and combine the ingredients until they’re *just* mixed. Overworking the meat will make your meatballs tough instead of tender. And for the gravy, a good roux is key! Make sure you cook out that raw flour taste by letting it bubble gently with the butter and onions for a minute or two before adding your broth. Oh, and if your gravy isn’t quite as thick as you like, that little cornstarch slurry trick I mentioned is a lifesaver!
Ingredient Notes and Substitutions
This recipe is pretty forgiving, which is great for busy nights! If you don’t have ground beef on hand, ground turkey or even a mix of beef and pork works wonderfully for the meatballs. For the mashed potatoes, whole milk gives the creamiest results, but you can absolutely use half-and-half or even a richer non-dairy milk like oat milk if that’s what you have. If you need a gluten-free option for the gravy, just swap out the all-purpose flour for a gluten-free flour blend and make sure your Worcestershire sauce is gluten-free, as some brands contain it. It’s all about making it work for *your* kitchen!
Serving Suggestions for Your Meal
This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is such a hearty meal, but it pairs beautifully with a few simple additions! A light, crisp green salad with a tangy vinaigrette is always a good idea to cut through all that delicious richness. Or, if you want something warm, a simple bowl of black-eyed pea soup also works wonderfully. Steamed green beans or some quick sautéed asparagus are also fantastic, easy choices that add a nice pop of color and flavor.
Storage and Reheating
Got leftovers? Lucky you! Let your Salisbury Steak Meatballs and Garlic Herb Mashed Potatoes cool down completely before tucking them into an airtight container. They’ll hang out nicely in the fridge for about 3 to 4 days. When you’re ready to reheat, a quick zap in the microwave works, or you can gently warm them on the stovetop over low heat until they’re nice and hot. For the mashed potatoes, you might need to add a tiny splash of milk while warming to get them back to that creamy perfection. You can also freeze the unfrozen meatballs and gravy mixture for about 2-3 months, but the mashed potatoes are best fresh!
Frequently Asked Questions
Got questions about making these yummy Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes? I’ve got you covered!
Can I make the meatballs ahead of time?
Oh yes, absolutely! You can mix up the meatball ingredients and even roll them into balls a day in advance. Just store them covered in the fridge on a baking sheet or in a container. When you’re ready to cook, just pop them onto your baking sheet (they might need a few extra minutes if they’re super cold) and bake as usual. The gravy can also be made ahead and reheated!
What’s the best way to keep mashed potatoes warm?
The easiest way to keep mashed potatoes warm is to leave them in the pot they were made in, cover them tightly, and just let them sit off the heat. If you need them to stay warm for longer, you can pop the covered pot into a *very* low oven (around 170°F or 75°C). Just be sure to give them a good stir and maybe add a splash more milk before serving.
Can I use a different type of ground meat?
Definitely! While ground beef is classic, you can totally swap it out. Ground turkey makes a lighter version, and ground chicken works too. A mix of beef and pork is also delicious if you have that on hand. Just remember that leaner meats might cook a little faster, so keep an eye on them with your meat thermometer!
Nutritional Information
Alright, let’s talk about what you’re getting with this delicious plate of Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes. Just know these numbers are estimates, okay? They can totally wiggle around depending on the exact brands you use and how much extra gravy you pour on! But generally, a serving will give you somewhere around 554 calories, about 28g of protein to keep you full, 53g of carbs for energy, and around 25g of fat. It’s a hearty meal that really satisfies!
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack. You can bake directly onto the baking sheet lined with parchment paper. If you do this, flip the meatballs halfway through cooking. Cooking time may need to be adjusted.
- To make the meatballs, mix all the meatball ingredients in a large bowl. Use a fork to mix the ingredients to help keep the meat tender. Roll the mixture into balls and place them on the baking rack.
- Bake the meatballs for 25-30 minutes, or until cooked through. Use a meat thermometer to check the internal temperature.
- Add the peeled and cubed potatoes to a large pot. Fill with water, covering the potatoes by about an inch. Bring to a boil, then lower the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and place them in the bowl of a stand mixer fitted with a whip attachment, or in a large mixing bowl if using a hand mixer.
- Add the butter and begin to whip on low speed, slowly adding the milk. Once the milk is added, increase the speed and whip on high until the potatoes are smooth. Stop the mixer and scrape the sides of the bowl as needed to ensure all potatoes are whipped. Add more milk if needed.
- Season the mashed potatoes with salt to taste.
- In a saucepan, melt the butter over medium heat and add the chopped onions. Sauté until the onions are soft and translucent.
- Sprinkle the onions with flour and whisk together to create a roux. Add the beef broth, ketchup, and Worcestershire sauce, and continue whisking. Season with salt and pepper as needed. If the gravy does not thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the gravy and whisk until it thickens.
- When the meatballs are cooked, add them to the gravy and toss to coat. Spoon mashed potatoes onto plates, top with meatballs and gravy, and sprinkle with parsley.
