Salisbury Steak Meatballs Garlic

Nothing gets dinner on the table faster in my house than these Salisbury Steak Meatballs paired with the best garlic herb mashed potatoes. I started making this twist on the classic Salisbury steak years ago when the traditional oval patties felt a little plain. Turning them into juicy, tender meatballs and serving them alongside creamy garlic herb potatoes changed dinner for us. Last Friday, after a tough week, this meal brought the family around the table with smiles and full bellies. It’s the kind of comfort food that feels like a warm hug and makes everyone ask for seconds.

I’ve made this recipe more times than I can count. It never fails to impress whether I’m cooking for picky eaters or guests who usually turn up their noses. It’s my sure-fire “feel good” meal that always gets rave reviews.

Ingredients

For the Salisbury Steak Meatballs

• Ground beef: eighty twenty ratio for juicy flavor and fat content
• Ground pork: to keep the meatballs tender and help with moisture
• Panko breadcrumbs: because they stay lighter and give better texture
• Milk: softens the breadcrumbs to keep the meatballs from getting tough
• Egg: binds everything together so the meatballs hold their shape
• Onion: finely chopped to add a sweet and savory note, sauté first if you want even deeper flavor
• Fresh parsley: for brightness and herbaceous freshness
• Worcestershire sauce: adds that classic steakhouse umami
• Salt and plenty of black pepper: for seasoning and a little bite

For the Gravy

• Butter: for richness and sautéing
• Onion: sliced thin for sweetness in the gravy
• Garlic: minced to add depth and aroma
• Beef broth: preferably something flavorful like Better Than Bouillon
• Flour: to thicken the gravy, do not skip this step
• Worcestershire sauce: adds layers of flavor
• Dijon mustard: optional but gives a gentle tang
• Salt and black pepper: to taste

For the Garlic Herb Mashed Potatoes

• Yukon Gold potatoes: for creaminess and a naturally buttery flavor; leaving some skin on is fine if you like texture
• Real butter: because it makes the potatoes rich and silky
• Milk or half and half: for creaminess; sour cream works too if you have it on hand
• Garlic: sautéed in butter to mellow the sharpness and infuse the potatoes with flavor
• Fresh parsley and chives: chopped for herbiness and color
• Salt and pepper: to finish and balance the flavors

Step-by-Step Instructions

Make the Meatball Mixture:

In a large bowl combine the ground beef and pork with panko breadcrumbs soaked in milk, egg, finely chopped onion, parsley, Worcestershire sauce, salt, and pepper. Mix gently by hand until just combined to avoid tough meatballs.

Shape and Brown the Meatballs:

Form the mixture into roughly 1.5-inch meatballs, about sixteen to eighteen total. Heat a large skillet over medium-high heat and add a splash of oil. Brown the meatballs on all sides, about six to seven minutes, working in batches if needed so they don’t overcrowd the pan. Remove and set aside.

Start Cooking the Potatoes:

Peel if desired and chop Yukon Gold potatoes into even chunks. Place in a large pot, cover with cold water and salt generously. Bring to a boil and simmer until fork-tender, about fifteen to twenty minutes.

Make the Gravy:

Using the same skillet, melt butter over medium heat. Add the sliced onion and sauté until soft and golden, about five minutes. Add minced garlic and cook for about one minute until fragrant. Sprinkle flour over the onions and stir continuously for one minute to cook the flour. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Let the gravy simmer gently until thickened, about three to five minutes.

Finish Cooking the Meatballs:

Return the browned meatballs to the skillet, nestling them into the gravy. Cover and simmer gently for ten to twelve minutes until the meatballs are cooked through and the gravy is rich and glossy. Stir occasionally to coat the meatballs evenly. Taste and adjust seasoning as needed.

Finish the Garlic Herb Mashed Potatoes:

Drain the cooked potatoes and return them to the pot. In a small pan melt butter and sauté minced garlic until fragrant, about one minute. Pour the garlic butter over the potatoes, add milk, chopped parsley, chives, salt and pepper. Mash until creamy, adding more milk if needed for the right texture. Taste and adjust seasoning.

Serve:

Plate a generous scoop of garlic herb mashed potatoes, top with several Salisbury Steak Meatballs, and spoon over plenty of gravy. Garnish with extra parsley or chives if you like.

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I love how the fresh parsley and chives brighten the whole plate and add a pop of color. One of my best memories with this dish is serving it on a rainy Sunday when my family was gathered around laughing and digging in, the kind of meal that brings everyone together without fuss.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. Reheat meatballs with gravy gently in a skillet and mashed potatoes in the microwave or on the stovetop with a splash of milk to loosen them up. For longer storage, freeze meatballs with gravy in one container and mashed potatoes in another for up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

• If ground pork isn’t available, use all ground beef and add a little extra milk for tenderness.
• You can swap Yukon Gold potatoes for russets but expect a slightly drier texture.
• Use dried herbs in place of fresh but reduce quantity by half for best results.
• Dairy-free options work with olive oil instead of butter and almond milk or other non-dairy milks for the mashed potatoes.

Serving Suggestions

• This meal shines on its own but pairs well with steamed green beans or roasted carrots for color and crunch.
• Leftover mashed potatoes can become next-day potato pancakes if you mix them with an egg and fry until golden.
• For a brunch twist, toast leftover mashed potatoes in a skillet and top with a poached egg and reheated meatballs.

Cultural Context

Salisbury steak traces back to mid-19th-century America when it was popularized as a healthy, affordable alternative to steak. Reinventing it as meatballs makes the dish more playful and approachable while preserving the beloved flavors. Pairing it with garlic herb mashed potatoes elevates the homey comfort classic into something special enough for family dinners or guests.

Pro Tips

• Avoid overmixing the meatball mixture to keep the texture tender and juicy.
• Sear the meatballs instead of cooking them through so they get a flavorful crust and finish cooking in the gravy.
• Sauté the garlic before adding it to the mashed potatoes to mellow its bite and develop richer flavor.

Commonly Asked Questions

→ Can I use only ground beef for the meatballs?

Yes, all-beef meatballs work well. Using pork adds tenderness, but beef alone still yields juicy, flavorful bites. Adding a splash more milk helps keep the texture soft.

→ How do I prevent lumps in the gravy?

Whisk the broth in slowly over low heat to fully incorporate the flour mixture. If lumps form, continue whisking gently or strain before serving for smooth gravy.

→ Can the mashed potatoes be prepared ahead?

They can be made a day in advance and reheated with a bit of milk and butter to restore creaminess and flavor.

→ What are good substitutes for fresh parsley?

Dried parsley is a fine alternative—use half the amount. Fresh thyme or rosemary also provide nice herbal notes.

→ Is freezing this meal possible?

Yes, meatballs can be cooked and frozen alone or with gravy, and mashed potatoes freeze well. Add extra milk or butter when reheating to maintain creaminess.

→ Can I use different meats in the meatballs?

Ground turkey or a beef-turkey blend offers a lighter option while still providing good texture and flavor.