Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury steak meatballs served with garlic herb mashed potatoes
Jump to Recipe

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
On an amber afternoon with leaves drifting like confetti, I pulled a steaming skillet from the oven and the whole kitchen smelled like Sunday dinner—warm, comforting, and perfectly fall. This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe has become a reader favorite for home bakers who love seasonal treats because it feels like a hug on a plate and is simple enough to make after a day of apple picking or pumpkin baking.

Why you’ll love this recipe

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes pairs tender, seasoned meatballs in a rich onion gravy with creamy mashed potatoes brightened by garlic and fresh herbs. It’s cozy, approachable for beginners, and easy to adapt for dietary needs. If you enjoy hearty skillet dinners, you might also like this air fryer garlic butter steak potato foil packets for another weeknight option.

Ingredients

Makes 4 servings

For the Salisbury steak meatballs

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp olive oil for searing

For the onion gravy

  • 1 tbsp butter
  • 1 medium onion, thinly sliced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • Salt and pepper to taste

For the garlic herb mashed potatoes

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic
  • 1/2 cup milk (or preferred milk alternative)
  • 3 tbsp butter
  • 2 tbsp chopped fresh parsley and chives
  • Salt and pepper to taste

If you love crispy potatoes, try them alongside these meatballs with this crispy air fryer smashed potatoes recipe for extra texture.

Step-by-step instructions

  1. Prep the potatoes first so they can simmer while you work on the meatballs. Place potatoes and garlic cloves in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15–20 minutes.
  2. While the potatoes cook, make the meatball mixture. In a bowl combine ground beef, diced onion, breadcrumbs, egg, minced garlic, Worcestershire sauce, Dijon, thyme, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 8 evenly sized oval meatballs (traditional Salisbury shape) or round meatballs if you prefer.
  4. Heat olive oil in a large skillet over medium-high heat. Add meatballs and sear until browned on all sides, about 3–4 minutes per side. Transfer meatballs to a plate.
  5. In the same skillet, reduce heat to medium and add butter. Sauté the sliced onion until soft and golden, 6–8 minutes. Stir in flour and cook for 1 minute to remove the raw taste.
  6. Gradually whisk in beef broth and Worcestershire sauce, scraping up browned bits from the pan. Bring to a simmer until the gravy thickens.
  7. Return meatballs to the skillet, spoon gravy over them, cover, and simmer for 10 minutes to cook through and meld flavors.
  8. Drain the potatoes and garlic, mash with milk, butter, herbs, salt, and pepper until creamy. Taste and adjust seasoning.
  9. Serve meatballs over a bed of garlic herb mashed potatoes and spoon extra onion gravy on top.

For a richer steak experience, consider the searing techniques used in this garlic butter ribeye steak guide to get a beautiful crust on your meatballs.

Tips for success

  • Don’t overmix the meat: handle just until combined to keep meatballs tender.
  • Use a thermometer: aim for an internal temperature of 160°F to ensure doneness without drying.
  • Browning is flavor: don’t skip searing; those brown bits create a savory gravy.
  • For extra flavor in the mashed potatoes, warm the milk and butter before mashing.
  • If your gravy is too thin, mix 1 tsp cornstarch with 2 tsp cold water and whisk in over low heat until it thickens.

If you’re making a full garlic-forward meal, these techniques pair well with my garlic herb chicken and garlic parmesan chicken potatoes skillet for menu inspiration.

Possible variations

  • Gluten-free: Swap breadcrumbs and flour for a gluten-free alternative like almond flour or gluten-free panko and use a gluten-free thickener for the gravy.
  • Vegetables: Stir roasted carrots or green beans into the gravy for extra color and nutrition.
  • Streusel topping (fun twist): For a savory take on streusel, combine panko, melted butter, grated Parmesan, and rosemary; sprinkle on top of meatballs before finishing under the broiler for a crisp topping.
  • Make-ahead: Form meatballs and freeze on a sheet tray, then transfer to a bag for quick dinners later.

Storage recommendations

  • Refrigerator: Store meatballs and mashed potatoes in separate airtight containers for up to 3–4 days.
  • Freezer: Freeze meatballs in gravy for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over low heat until warmed through. Mashed potatoes freeze well with a splash of milk added when reheating to refresh texture.
  • Reheating: Gently reheat in a covered skillet or oven at 350°F until heated through. Avoid microwave overheating to prevent dryness.

Conclusion

This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe is a beloved fall classic—comforting, simple, and perfect for sharing with family or friends. For a variation and deep dive into a similar savory meatball recipe, check out this detailed take on Salisbury Steak Meatballs – Herbs & Flour.

FAQs
Q: Can I make Salisbury steak meatballs ahead of time?
A: Yes—form the meatballs and store them raw in the refrigerator for up to 24 hours, or freeze them on a tray then transfer to a container for up to 3 months. Cook from frozen or thaw before cooking.

Q: What’s a good side for Salisbury steak meatballs besides mashed potatoes?
A: Steamed green beans, roasted carrots, or a crisp salad all pair nicely. For a heartier option, try buttered egg noodles.

Q: How do I keep mashed potatoes creamy when reheating?
A: Reheat gently with a splash of milk or cream and a pat of butter, stirring slowly over low heat to restore creaminess without making them gummy.

Q: Can I use turkey or chicken instead of beef?
A: Yes, ground turkey or chicken works well; you may need to add a little extra fat (like a tablespoon of oil) or breadcrumbs to maintain juiciness.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salisbury Steak Meatballs With Garlic Herb Mashed 2026 03 19 161010 819x1024 1

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: mateo
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A comforting dish featuring tender meatballs in onion gravy served over creamy garlic herb mashed potatoes, perfect for a cozy dinner.

Ingredients

  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp olive oil for searing
  • 1 tbsp butter
  • 1 medium onion, thinly sliced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic
  • 1/2 cup milk (or preferred milk alternative)
  • 3 tbsp butter
  • 2 tbsp chopped fresh parsley and chives
  • Salt and pepper to taste

Instructions

  1. Prep the potatoes first so they can simmer while you work on the meatballs. Place potatoes and garlic cloves in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15–20 minutes.
  2. While the potatoes cook, make the meatball mixture. In a bowl combine ground beef, diced onion, breadcrumbs, egg, minced garlic, Worcestershire sauce, Dijon, thyme, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 8 evenly sized oval meatballs or round meatballs if you prefer.
  4. Heat olive oil in a large skillet over medium-high heat. Add meatballs and sear until browned on all sides, about 3–4 minutes per side. Transfer meatballs to a plate.
  5. In the same skillet, reduce heat to medium and add butter. Sauté the sliced onion until soft and golden, 6–8 minutes. Stir in flour and cook for 1 minute to remove the raw taste.
  6. Gradually whisk in beef broth and Worcestershire sauce, scraping up browned bits from the pan. Bring to a simmer until the gravy thickens.
  7. Return meatballs to the skillet, spoon gravy over them, cover, and simmer for 10 minutes to cook through and meld flavors.
  8. Drain the potatoes and garlic, mash with milk, butter, herbs, salt, and pepper until creamy. Taste and adjust seasoning.
  9. Serve meatballs over a bed of garlic herb mashed potatoes and spoon extra onion gravy on top.

Notes

Don’t overmix the meat, use a thermometer for doneness, and don’t skip the searing for added flavor.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star