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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes - Tasty

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

This recipe adapts the classic Salisbury steak into tender meatballs served with creamy garlic herb mashed potatoes. It offers a comforting, hearty meal reminiscent of traditional dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 554
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 1/2 lbs ground beef
  • 1/2 cup panko bread crumbs
  • 1 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
Whipped Potatoes
  • 3 lbs potatoes Russet potatoes or Yukon Gold, peeled and cubed
  • 2 tablespoons butter
  • 2/3 cup milk
  • 1 salt to taste
Gravy
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 tablespoons flour
  • 1 1/4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon fresh parsley chopped

Equipment

  • Baking sheet with rack
  • Large pot
  • Stand mixer or hand mixer
  • Saucepan

Method
 

  1. Preheat the oven to 400F and prepare a baking sheet with a baking rack. You can bake directly onto a parchment-lined baking sheet, but you must flip the meatballs halfway through cooking.
  2. Mix all meatball ingredients in a large bowl. Use a fork to mix to keep the meat tender. Roll the mixture into balls and place them on the rack.
  3. Bake the meatballs for 25 to 30 minutes, or until they reach a safe internal temperature. Check the temperature with a meat thermometer.
  4. Place the peeled and cubed potatoes in a large pot and cover with water, adding about one inch of water above the potatoes. Bring the water to a boil, then reduce the heat to medium. Cook until the potatoes are fork tender, about 15 to 20 minutes.
  5. Drain the potatoes and put them in a stand mixer bowl with the whip attachment, or a large bowl if using a hand mixer.
  6. Add the butter and start whipping on low speed. Slowly add the milk. Once the milk is incorporated, increase the speed to high and whip until the potatoes are smooth. Stop the machine to scrape the sides of the bowl as needed. Add more milk if the potatoes seem too stiff.
  7. Season the potatoes with salt to your taste.
  8. Melt the butter in a saucepan over medium heat and add the chopped onions. Sauté the onions until they are soft and translucent.
  9. Sprinkle the flour over the onions and whisk to make a roux. Add the beef broth, ketchup, and Worcestershire sauce, continuing to whisk. Season with salt and pepper as needed. If the gravy needs more thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then whisk the slurry into the gravy until it thickens.
  10. When the meatballs are cooked, add them to the gravy and toss to coat them completely.
  11. Spoon the mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with fresh parsley before serving.

Nutrition

Calories: 554kcalCarbohydrates: 53gProtein: 28gFat: 25gSaturated Fat: 10gCholesterol: 115mgSodium: 693mgPotassium: 1492mgFiber: 6gSugar: 7gVitamin A: 268IUVitamin C: 49mgCalcium: 124mgIron: 5mg

Notes

Metric ingredient amounts are estimates based on rounding from a third-party calculator. We have not tested the recipe using metric measurements for verification.

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