Salisbury steak meatballs take me right back to my mother’s dinner table, where she’d serve those tender beef patties smothered in rich brown gravy. I decided to put my own spin on her classic by shaping them into meatballs instead, making them easier to serve and even more fun for the kids to eat. The savory gravy soaks into every bite, and when you pair them with creamy garlic herb mashed potatoes, you’ve got pure comfort on a plate.
Growing up in the Midwest, we knew how to make the most of ground beef. My grandmother taught me that Worcestershire sauce and a good beef broth are what transform simple ingredients into something that makes people come back for thirds. This recipe honors those lessons while making it accessible for busy weeknights. The smell of these meatballs in gravy brings my whole family to the kitchen asking when dinner will be ready. Let’s get cooking.
5 Reasons This Recipe Works Every Time
After years of making comfort food for my family, I’ve refined this recipe to be as foolproof as it is delicious. The combination of tender meatballs with savory gravy and creamy mashed potatoes hits every comfort food note perfectly.
What makes this Salisbury steak meatball recipe so reliable:
- Uses everyday pantry ingredients you probably already have
- Comes together in just 50 minutes, perfect for weeknight dinners
- Baking the meatballs keeps your hands free for other tasks
- The homemade gravy uses the same pan for easy cleanup
- Garlic herb mashed potatoes pair perfectly with the rich gravy
- Leftovers taste wonderful the next day
In my kitchen, this has become one of those recipes that works every single time without fail.
Key Players in This Recipe
Ground beef forms the base of your meatballs, and I always use 80/20 for the right balance of flavor and moisture without being too greasy.
Breadcrumbs soaked in milk create the most tender meatballs by keeping them from becoming dense. In my kitchen, I prefer this panade method that my mother taught me.
Worcestershire sauce brings that distinctive savory, slightly tangy flavor that makes Salisbury steak taste like Salisbury steak. Don’t skip this ingredient.
Onion powder and garlic powder build layers of savory flavor throughout the meatballs. I’ve found that using both fresh and powdered alliums gives the best depth.
Beef broth creates the foundation of your gravy, providing rich, meaty flavor. I always keep good quality beef broth on hand for recipes like this.
Dijon mustard adds a subtle tang and complexity to the gravy that makes it taste restaurant-quality. Just a teaspoon makes a noticeable difference.
Fresh garlic in the mashed potatoes brings bold, aromatic flavor that complements the savory meatballs beautifully. I always choose fresh garlic over powder for the potatoes.
Fresh parsley brightens both the mashed potatoes and the finished dish with its fresh, slightly peppery notes. A little fresh herb makes all the difference.
Betty’s Tested Technique
Step 1. Preheat your oven to 400°F. I’ve learned that a hot oven gives you nicely browned meatballs with a good texture.
Step 2. In a large mixing bowl, combine the breadcrumbs and milk, stirring to let the breadcrumbs absorb the liquid for about 2 minutes. This creates a panade that keeps your meatballs incredibly tender.
Step 3. Add the ground beef, finely chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder to the bowl. Betty always starts by mixing gently with her hands, just until combined, to avoid tough meatballs.
Step 4. Shape the mixture into meatballs roughly 1.5 inches in diameter, keeping them uniform so they cook evenly. Place on a lightly greased baking sheet.
Step 5. Bake for about 20 minutes until the meatballs are cooked through and reach 160°F internally. Through trial and error, I learned that baking is more hands-off than pan-frying.
Step 6. While the meatballs bake, start your mashed potatoes. Place the peeled and chopped potatoes in a large saucepan with enough water to cover them by an inch. Add a generous pinch of salt and bring to a boil. Cook for 15 to 20 minutes until fork-tender.
Step 7. For the gravy, place a frying pan over medium heat and add 2 tablespoons of flour. Toast the flour for about 1 minute, stirring constantly, until it smells nutty but hasn’t browned. The key I discovered is keeping it moving so it doesn’t burn.
Step 8. Gradually whisk in the beef broth, adding it slowly to prevent lumps from forming. I’ve found that patience here makes all the difference in getting a smooth gravy.
Step 9. Stir in the soy sauce and Dijon mustard, then season with salt and pepper to taste. Let this simmer for about 5 minutes, stirring occasionally, until it thickens to coat the back of a spoon.
Step 10. Once your meatballs are done, add them directly to the gravy, spooning the sauce over them to coat well. My family prefers when I let them simmer together for a minute or two.
Step 11. Drain the cooked potatoes and return them to the pot. Add the minced garlic, butter, and milk. Mash until smooth and creamy, then stir in the chopped fresh parsley. Season with salt and pepper to taste.
Step 12. Serve the Salisbury steak meatballs over the garlic herb mashed potatoes with plenty of that rich gravy spooned on top. Garnish with extra fresh parsley if desired.
How to Store and Enjoy Later
I typically store the meatballs and gravy together in an airtight container in the refrigerator for up to 3 days. The mashed potatoes keep well separately for the same time. For the best texture, I reheat the meatballs and gravy on the stovetop over medium-low heat, adding a splash of beef broth if the gravy has thickened too much. The potatoes warm up nicely in the microwave with a tablespoon of milk stirred in.
Betty’s freezing method works well for this dish. The meatballs and gravy freeze beautifully for up to 2 months in a freezer-safe container. I let them thaw overnight in the fridge before reheating gently on the stovetop. The mashed potatoes are best made fresh, but they’ll freeze for about a month if needed.
For the best texture, I reheat everything slowly and gently. The meatballs stay tender, and the gravy comes back to its silky consistency with just a little extra liquid and gentle heat.
Building the Perfect Plate
Roasted green beans add a fresh, crisp element that balances the rich gravy perfectly. The bright color looks beautiful on the plate too.
Steamed broccoli brings nutrition and a slight crunch that contrasts wonderfully with the creamy potatoes. My family always appreciates having vegetables on the side.
A simple garden salad with vinaigrette cuts through the richness and adds freshness to your meal. I keep the dressing light so it doesn’t compete with the gravy.
Roasted carrots bring natural sweetness that complements the savory meatballs. The caramelized edges add another layer of flavor.
Crusty bread is wonderful for soaking up every bit of that delicious gravy. In my house, someone always reaches for extra bread with this meal.
Buttered egg noodles make a nice alternative to mashed potatoes if you want to switch things up. The noodles catch the gravy beautifully.
FAQs
Many home cooks find success with ground turkey, though I’d recommend using 93/7 to maintain enough moisture and flavor in the meatballs.
To prevent this issue, whisk constantly while adding the broth gradually. Betty’s solution is to add the liquid slowly and keep that whisk moving.
I recommend forming and baking the meatballs up to a day ahead, then storing them in the fridge. Make the gravy fresh when you’re ready to serve.
Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2 minutes to create a panade that will keep meatballs tender.
- Add ground beef, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix gently with hands just until combined, being careful not to overwork the meat.
- Shape mixture into meatballs roughly 1.5 inches in diameter, keeping them uniform in size. Place on prepared baking sheet.
- Bake for 20 minutes or until meatballs are cooked through and reach 160°F internally.
- While meatballs bake, place peeled and chopped potatoes in a large saucepan. Cover with water by 1 inch, add salt, and bring to a boil. Cook for 15 to 20 minutes until fork-tender.
- For the gravy, place a frying pan over medium heat. Add flour and toast for 1 minute, stirring constantly, until fragrant but not browned.
- Gradually whisk in beef broth, adding it slowly and stirring constantly to prevent lumps from forming.
- Stir in soy sauce and Dijon mustard. Season with salt and pepper to taste. Simmer for about 5 minutes, stirring occasionally, until gravy thickens enough to coat the back of a spoon.
- Once meatballs are cooked, add them to the gravy and spoon sauce over them to coat well. Let simmer together for 1 to 2 minutes.
- Drain cooked potatoes and return to pot. Add minced garlic, butter, and milk. Mash until smooth and creamy. Stir in chopped fresh parsley and season with salt and pepper to taste.
- Serve Salisbury steak meatballs over garlic herb mashed potatoes with generous spoonfuls of gravy. Garnish with additional fresh parsley if desired.
