Salisbury Steak Meatballs Garlic (Printable Version)
# What You'll Need:
→ Meatball Ingredients
01 -
450 g ground beef (80/20 fat ratio)
02 -
225 g ground pork
03 -
60 g panko breadcrumbs
04 -
60 ml milk
05 -
1 large egg
06 -
75 g onion, finely chopped
07 -
2 tbsp fresh parsley, chopped
08 -
1 tbsp Worcestershire sauce
09 -
Salt and black pepper, to taste
→ Gravy Ingredients
10 -
28 g butter
11 -
75 g onion, thinly sliced
12 -
2 cloves garlic, minced
13 -
480 ml beef broth
14 -
16 g all-purpose flour
15 -
1 tbsp Worcestershire sauce
16 -
1 tsp Dijon mustard (optional)
17 -
Salt and black pepper, to taste
→ Garlic Herb Mashed Potatoes
18 -
900 g Yukon Gold potatoes
19 -
56 g butter
20 -
120 ml milk or half-and-half
21 -
3 cloves garlic, minced
22 -
2 tbsp fresh parsley, chopped
23 -
2 tbsp fresh chives, chopped (optional)
24 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Combine ground beef, ground pork, panko breadcrumbs softened with milk, egg, finely chopped onion, parsley, Worcestershire sauce, salt, and pepper in a large bowl. Gently mix until just combined without overworking the meat.
02 -
Shape mixture into 3.8 cm (1.5 inch) meatballs, about 16 to 18 pieces. Heat a large skillet over medium-high heat with a splash of oil. Brown meatballs on all sides for 6-7 minutes in batches without overcrowding. Transfer browned meatballs to a plate.
03 -
Peel (optional) and cut Yukon Gold potatoes into chunks. Add to a large pot, cover with cold salted water, bring to a boil, then simmer until tender, approximately 15-20 minutes.
04 -
In the same skillet, melt butter over medium heat. Add sliced onion and sauté 5 minutes until soft and golden. Add minced garlic and cook 1 minute more. Sprinkle flour over onions and stir constantly for 1 minute to form a roux. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3-5 minutes until gravy thickens.
05 -
Return meatballs to skillet nestled in the gravy. Cover and simmer gently for 10-12 minutes until fully cooked and gravy is rich. Stir occasionally and adjust seasoning as needed.
06 -
Drain potatoes and return to pot. In a small pan, melt butter and sauté minced garlic for 1 minute until fragrant. Pour butter-garlic mixture over potatoes along with milk, parsley, and chives. Mash until creamy, adjusting milk for desired texture. Season with salt and pepper to taste.
07 -
Plate a generous portion of mashed potatoes, top with Salisbury steak meatballs, and ladle gravy over. Garnish with extra fresh herbs if desired.
# Helpful Notes:
01 -
Avoid overmixing meatball ingredients to ensure tenderness. Searing meatballs before finishing them in gravy prevents toughness. Starting potatoes in cold water ensures even cooking. Sauté garlic for mashed potatoes to mellow harshness. Simmer gravy gently to maintain smooth texture.