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Juicy Salisbury Steak Meatballs smothered in brown mushroom gravy over creamy garlic mashed potatoes
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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 650kcal

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.