Winter nights call for something truly soul-warming and filling. You want a meal that feels like a big, warm hug after a long day. These Salisbury Steak Meatballs deliver rich, savory flavor in every single bite.
They are the perfect answer to those chilly evenings when you crave comfort. Your kitchen will smell amazing as the onions and mushrooms caramelize. This is a high-protein dinner that both kids and adults will absolutely love.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for your busy family. It combines juicy beef with a rich, velvety mushroom gravy. Unlike a traditional loaf, these meatballs cook through much faster.
You get all the flavors of a classic steak in a fun, bite-sized form. It is also very budget-friendly since it uses simple pantry staples. You can have a restaurant-quality meal on the table in under an hour.
Simple Cooking Steps
Making these Salisbury Steak Meatballs is much easier than you might think. You start by browning the meatballs to lock in all that delicious moisture. The same pan creates the base for your savory gravy.
Even beginner cooks can master this method with total confidence. The garlic herb potatoes mash up beautifully while the meatballs simmer. It is a streamlined process that minimizes your cleanup time.
Ingredients You’ll Need
These ingredients are mostly simple staples you likely already have in your kitchen.
- 1 lb ground beef (80/20 lean)
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 teaspoons Worcestershire sauce, divided
- 1/2 teaspoon onion powder
- 2 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup whole milk
- 1/4 cup unsalted butter, for potatoes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Place cubed potatoes in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- In a large bowl, combine ground beef, breadcrumbs, egg, 1 teaspoon Worcestershire sauce, onion powder, salt, and pepper.
- Form the meat mixture into 1.5-inch meatballs.
- Heat a large skillet over medium-high heat and brown the meatballs on all sides; remove meatballs from the pan and set aside.
- In the same skillet, melt 2 tablespoons butter and saute the sliced onions and mushrooms until browned and softened.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the beef stock and remaining 1 teaspoon Worcestershire sauce; simmer until the gravy thickens.
- Return the meatballs to the skillet, cover, and simmer for 10 minutes to reach an internal temperature of 160°F.
- Drain the cooked potatoes and mash with 1/4 cup butter, milk, minced garlic, parsley, and thyme until smooth and creamy.
- Plate the garlic herb mashed potatoes and top with the meatballs and a generous portion of mushroom gravy.
Best Ways to Enjoy It
Serve this meal warm while the gravy is still creamy and glossy. It looks beautiful when garnished with a little extra fresh parsley. A side of steamed green beans or roasted carrots adds a nice pop of color.
For a true comfort food night, serve this with a glass of red wine. It is a wonderful meal for a casual Sunday dinner with family. Just set the table and watch everyone dig in with a smile.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3-4 days. The flavors actually deepen and improve the next day! To reheat, simply use a microwave or a small saucepan on the stove.
If the gravy thickens too much, add a splash of beef stock. This recipe also freezes well for up to three months. Just thaw it in the fridge overnight before you plan to reheat it.
Recipe Tips for Best Results
- Use Yukon Gold potatoes for the creamiest texture possible.
- Do not overmix the meat or the meatballs will become tough.
- Brown the mushrooms thoroughly to develop a deep umami flavor.
- Whisk the beef stock in slowly to avoid any flour lumps.
- Keep the meatballs uniform in size so they cook evenly.
- Add a splash of heavy cream to the gravy for extra richness.
- Make the meatball mixture the night before to save time.
Easy Flavor Ideas
- Swap ground beef for ground turkey for a lighter option.
- Add a teaspoon of Dijon mustard to the gravy for a tangy kick.
- Use sweet potatoes instead of Yukon Golds for a fall twist.
- Stir in some sour cream at the end for a stroganoff style.
Quick Answers
Can I make these meatballs in the oven?
Yes, you can bake them at 400°F for about 15 minutes. However, searing them in the pan gives the best flavor for the gravy.
What if my gravy is too thin?
Simply let it simmer for a few extra minutes uncovered. The liquid will reduce and the sauce will thicken naturally as it cooks.
I hope this cozy meal brings as much warmth to your table as it does to mine. It truly is the perfect way to end a busy winter day with the people you love.
— Katie Wood
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
- 1 lb ground beef (80/20 lean)
- 1/4 cup panko breadcrumbs
- 1 large eg g
- 2 teaspoons Worcestershire sauce, divided
- 1/2 teaspoon onion powder
- 2 tablespoons unsalted butter
- 1 yellow onion , thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons all -purpose flour
- 2 cups beef stock
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic , minced
- 1/2 cup whole milk
- 1/4 cup unsalted butter, for potatoes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Place cubed potatoes in a large pot of salted water, bring to a boil, and cook for 15-20 minutes until fork-tender.
- In a large bowl, combine ground beef, breadcrumbs, egg, 1 teaspoon Worcestershire sauce, onion powder, salt, and pepper.
- Form the meat mixture into 1.5-inch meatballs.
- Heat a large skillet over medium-high heat and brown the meatballs on all sides; remove meatballs from the pan and set aside.
- In the same skillet, melt 2 tablespoons butter and saute the sliced onions and mushrooms until browned and softened.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the beef stock and remaining 1 teaspoon Worcestershire sauce; simmer until the gravy thickens.
- Return the meatballs to the skillet, cover, and simmer for 10 minutes to reach an internal temperature of 160°F.
- Drain the cooked potatoes and mash with 1/4 cup butter, milk, minced garlic, parsley, and thyme until smooth and creamy.
- Plate the garlic herb mashed potatoes and top with the meatballs and a generous portion of mushroom gravy.
