Description
This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe features juicy, flavorful beef meatballs baked to perfection and smothered in a rich onion and beef gravy, paired with creamy garlic-infused mashed potatoes seasoned with fresh parsley. A comforting and hearty meal perfect for any occasion.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
For the Gravy:
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and chopped
- 4 cloves garlic, minced
- 1/2 cup milk
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Meatball Mixture: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground beef, breadcrumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme. Mix gently until all ingredients are just incorporated to avoid tough meatballs.
- Shape and Bake Meatballs: Form the mixture into 1-inch meatballs and arrange them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes or until the meatballs are browned and fully cooked.
- Make the Gravy: While the meatballs bake, heat olive oil in a large skillet over medium heat. Add sliced onion and minced garlic, sautéing until the onions become translucent and fragrant.
- Add Broth and Thicken Gravy: Pour in the beef broth and Worcestershire sauce, then bring the mixture to a simmer. Gradually whisk in the cornstarch slurry, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
- Cook Potatoes and Garlic: In a large pot, combine chopped potatoes and minced garlic. Cover with cold water and bring to a boil over high heat. Cook until the potatoes are tender, about 15-20 minutes.
- Mash Potatoes: Drain the potatoes and garlic thoroughly and return them to the pot. Add milk and butter, then mash until smooth and creamy. Stir in salt, black pepper, and fresh chopped parsley for flavor.
- Combine Meatballs and Gravy: Add the baked meatballs into the skillet with the prepared gravy, gently tossing them to coat completely with the thick sauce.
- Serve: Plate a generous scoop of garlic herb mashed potatoes and top with several Salisbury steak meatballs, drizzling with extra gravy from the skillet for a comforting, hearty meal.
Notes
- For best flavor, use freshly minced garlic rather than pre-minced.
- If you prefer, substitute ground turkey or chicken for beef to lighten the dish.
- Adjust the thickness of the gravy by adding more or less cornstarch slurry as needed.
- Make sure not to overmix the meatball ingredients to keep them tender.
- Fresh parsley can be substituted with dried thyme or rosemary for a different herb flavor.
- Leftover meatballs and gravy can be refrigerated for up to 3 days or frozen for longer storage.
