Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes bring together two comfort food classics in one satisfying dish that’s ready in about an hour. I’ve been making this recipe for years, and it never fails to bring my family running to the dinner table.
There’s something magical about the way savory beef meatballs simmer in rich brown gravy while creamy mashed potatoes wait on the side. It reminds me of Sunday dinners at my grandma’s farm, where she’d serve up platters of hearty food that stuck to your ribs and warmed your soul. The kitchen would fill with the smell of onions caramelizing and potatoes boiling, and we’d all gather around her old wooden table, hungry and happy. She taught me that the best meals don’t need to be fancy – they just need to be made with good ingredients and a little love. This recipe captures that same spirit, transforming simple ground beef and potatoes into something truly special. Time to get our hands floury!
What Makes These Meatballs So Special
I’ve tested countless meatball recipes over the years, and these Salisbury steak meatballs stand out for their reliability and crowd-pleasing flavor. Here’s what makes this recipe a keeper:
- Uses pantry staples – Ground beef, breadcrumbs, potatoes, and basic seasonings you likely already have
- Comes together in about an hour – Perfect for busy weeknight dinners when you need something hearty fast
- Freezer-friendly convenience – Make a double batch and freeze half for those nights when cooking feels impossible
- Adapts easily to preferences – Swap ground beef for turkey or add mushrooms to the gravy
- Creates restaurant-quality results – That rich, savory gravy makes this feel like a special occasion meal
- Kid-approved comfort food – Even picky eaters love meatballs with mashed potatoes
After making this for family gatherings and weeknight dinners alike, I can promise you’ll reach for this recipe again and again.
Ingredient Spotlight
Ground beef forms the foundation of these Salisbury steak meatballs, and I always choose 80/20 ground beef for the perfect balance of flavor and moisture without excess grease.
Breadcrumbs act as a binder that keeps the meatballs tender rather than dense, absorbing moisture and creating that signature soft texture.
Worcestershire sauce adds that deep, umami-rich flavor that makes these taste like classic Salisbury steak, and I use it in both the meatballs and the gravy for consistency.
Beef broth creates the base for a rich, savory gravy that coats every meatball, and I’ve found that low-sodium broth gives you better control over the final seasoning.
Yukon Gold potatoes are my first choice for garlic herb mashed potatoes because they’re naturally creamy and buttery, requiring less added fat for perfect results.
Fresh garlic appears in all three components of this dish – the meatballs, gravy, and mashed potatoes – tying everything together with aromatic flavor.
Fresh parsley brightens the mashed potatoes with color and a subtle herbaceous note that cuts through the richness of the butter and gravy.
Cornstarch slurry thickens the gravy to that perfect consistency that clings to the meatballs without being gloppy or thin.
How to Make Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Step 1. I’ve learned that preheating the oven to 400°F before you start mixing ensures your meatballs go straight into a hot oven, creating a nice browned exterior while staying juicy inside.
Step 2. Betty’s tip: Mix the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and thyme until just combined – overmixing makes tough meatballs.
Step 3. After years of making these, I shape them into uniform 1-inch balls so they cook evenly, placing them on parchment-lined baking sheets with a bit of space between each one.
Step 4. Bake the meatballs for 20 minutes until they’re browned and cooked through, which frees you up to start the gravy and potatoes.
Step 5. While the meatballs bake, I heat olive oil in a large skillet and sauté the sliced onions and garlic until the onions turn translucent and fragrant, about 5 minutes.
Step 6. The key I discovered is adding the beef broth and Worcestershire sauce, then bringing it to a gentle simmer before whisking in the cornstarch slurry slowly to prevent lumps.
Step 7. For the garlic herb mashed potatoes, place the chopped potatoes and garlic in cold water, bring to a boil, and cook until fork-tender, about 15 to 20 minutes.
Step 8. I’ve found that draining the potatoes well and returning them to the warm pot, then adding warm milk and butter, creates the fluffiest mashed potatoes – mash until smooth and stir in salt, pepper, and fresh parsley.
Step 9. Betty always finishes by gently adding the baked meatballs to the gravy, tossing them carefully to coat without breaking them apart.
Step 10. Serve the Salisbury steak meatballs over a generous scoop of those creamy garlic herb mashed potatoes with extra gravy drizzled over the top.
Keeping This Recipe Fresh
I typically store leftover Salisbury steak meatballs with garlic herb mashed potatoes in separate airtight containers in the refrigerator, where they’ll stay fresh for up to 3 days. The meatballs actually taste even better the next day as the flavors meld together in that savory gravy. Store the mashed potatoes separately since they can absorb moisture differently than the meatballs.
Betty’s freezing method works beautifully for this recipe – I freeze just the meatballs with gravy in freezer-safe containers for up to 2 months. Fresh mashed potatoes don’t freeze as well, so I recommend making them fresh when you’re ready to serve. Label your containers with the date and contents so you know exactly what you’re pulling out on busy nights.
For the best texture, I reheat the meatballs and gravy in a skillet over medium-low heat, adding a splash of beef broth if the gravy has thickened too much in the fridge. The mashed potatoes reheat nicely in the microwave with a tablespoon of milk stirred in, or you can warm them gently on the stovetop. Through trial and error, I learned that reheating in the oven at 350°F works well too – just cover everything with foil to prevent drying out, heating for about 20 minutes until warmed through.
Perfect Partners for Salisbury Steak Meatballs
- Steamed green beans with butter – Their crisp texture and fresh flavor cut through the richness of the gravy and mashed potatoes, plus they add a pop of color to your plate. If you’re looking for more ways to enjoy green beans, try my Lemon Garlic Butter Chicken with Green Beans.
- Simple side salad with vinaigrette – A light, acidic salad balances the hearty, savory nature of this dish and provides a refreshing contrast between bites.
- Roasted carrots with honey glaze – The natural sweetness of roasted carrots complements the savory beef and adds another layer of comfort to this already cozy meal. My Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots features a similar pairing that works beautifully.
- Buttery dinner rolls – Perfect for soaking up every last drop of that delicious gravy, and my family fights over who gets the last roll.
- Steamed broccoli with garlic – The slight bitterness and firm texture of broccoli pairs beautifully with the creamy potatoes while echoing the garlic theme throughout the meal. Check out my Broccoli Cheddar Chicken Pot Pie for another comforting broccoli dish.
- Roasted Brussels sprouts – Their caramelized edges and nutty flavor provide sophisticated contrast to the classic comfort food flavors, making this feel like a restaurant-quality dinner at home. For a hearty option, my Ground Beef and Brussels Sprouts makes an excellent complement.
FAQs
I recommend using 93/7 ground turkey for a leaner option, but add an extra tablespoon of olive oil to the mixture since turkey can dry out more easily than beef.
To prevent this issue, make sure not to skip the egg and breadcrumbs – they’re essential binders – and avoid over-handling the meat mixture, which can break down the proteins.
Many home cooks find success with preparing the meatballs up to 24 hours in advance, storing them uncooked in the refrigerator, then baking them fresh when ready to serve.
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme. Mix until just combined.
- Shape the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 20 minutes, or until browned and cooked through.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add sliced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in beef broth and Worcestershire sauce, bringing the mixture to a simmer. Slowly whisk in the cornstarch slurry and continue to simmer until the gravy thickens. Season with salt and pepper to taste.
- For the mashed potatoes, place chopped potatoes and garlic in a large pot. Cover with cold water and bring to a boil. Cook until potatoes are tender, about 15 to 20 minutes.
- Drain the potatoes and garlic, then return them to the pot. Add milk and butter, and mash until smooth. Stir in salt, black pepper, and fresh parsley.
- Add the cooked meatballs to the skillet with the gravy, gently tossing to coat.
- Serve the Salisbury Steak Meatballs over a generous scoop of garlic herb mashed potatoes, drizzling with extra gravy.
