On one of those chilly evenings when the world feels a little too much, I found myself drawn to the kitchen, needing something that felt like a warm hug. That’s when I turned to a recipe that always brings me back to my childhood—the classic Salisbury steak, but with a fun little twist. As I rolled the ground beef into perfect little balls and started mashing potatoes with garlic and herbs, something shifted. The rhythmic motion of cooking, the familiar scents filling my kitchen, it all just melted away the day’s stress. It reminded me so much of family dinners where every meal was sprinkled with laughter and love. For me, making these Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes isn’t just about putting food on the table; it’s about finding a moment of peace, reconnecting with cherished memories, and truly savoring the simple joy of creating something wholesome.
Why You’ll Love This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes Recipe
Seriously, this recipe is a winner for so many reasons!
- It’s pure comfort food heaven in a bowl.
- So surprisingly easy to whip up, even on a busy weeknight.
- The flavor combo of savory meatballs, rich gravy, and punchy garlic herb potatoes is just *chef’s kiss*.
- It brings back all those warm, fuzzy memories of family dinners from when you were a kid.
- It’s a hearty, satisfying meal that leaves everyone feeling happy and full.
- Plus, it’s a fantastic way to slow down and enjoy the simple act of creating something delicious.
Gather Your Ingredients for Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Let’s get everything ready! Having all your ingredients prepped makes the whole cooking process flow so much smoother, trust me. Just take a look at this list and gather everything up:
For the Meatballs:
- 1 1/2 lbs ground beef
- 1/2 cup panko bread crumbs
- 1/2 onion, shredded
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 large egg
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Whipped Potatoes:
- 3 lbs potatoes (Russet or Yukon Gold are great!), peeled and cubed
- 2 tablespoons butter
- 2/3 cup milk
- Salt, to taste
For the Gravy:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons flour
- 1 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Step-by-Step Guide to Making Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Alright, let’s get cooking! The best part about making this Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is that each step feels super doable and rewarding. Don’t rush it; enjoy the process!
Preparing the Meatballs
First things first, get that oven preheated to 400°F. Then, grab a baking sheet and pop a baking rack on it. This helps the meatballs get nice and even a little crispy all around. Now, in a big bowl, gently mix up your ground beef, panko bread crumbs, that shredded onion (it adds SO much moisture!), ketchup, Worcestershire sauce, the egg, parsley, salt, and pepper. Try not to overmix it – a gentle fork mix is best to keep them nice and tender. Roll the mixture into balls, about 1.5 inches across, and place them on your prepared baking rack. If you don’t have a rack, parchment paper on the baking sheet works too, but remember to flip them halfway through!
For more tips on baked meatballs, check this out!
Bake these little guys for about 25-30 minutes, or until they’re cooked through. The best way to know for sure? Use a meat thermometer – you want to see it hit around 160°F.
Creating the Garlic Herb Mashed Potatoes
While those meatballs are doing their thing, let’s tackle the potatoes. Dump your peeled and cubed potatoes into a big pot and cover them with water, about an inch above them. Bring it all to a boil, then turn it down to medium and let them cook until they’re super tender when you poke them with a fork – usually 15-20 minutes. Once they’re soft, drain them well! Now, get them into your stand mixer bowl with the whip attachment, or just use a hand mixer in a big bowl. Toss in the butter and start whipping on low. Slowly add the milk, then crank up the speed to high until they’re wonderfully smooth and creamy. Scrape down the sides as needed. If they seem a little too thick, just add a splash more milk. Season generously with salt to your liking.
Crafting the Savory Gravy
In a saucepan, melt your 2 tablespoons of butter over medium heat. Toss in the chopped onion and let it soften up until it looks translucent and smells amazing. Now, sprinkle in the flour and whisk it around with the onions for about a minute to make a little roux – this is what thickens our gravy. Slowly whisk in the beef broth, ketchup, and that essential Worcestershire sauce. Keep whisking as it starts to bubble and thicken. Season it with salt and pepper until it tastes just right. If it seems a bit too thin, you can totally whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to make a quick slurry, then stir that bad boy into the gravy until it’s thickened up to perfection. Looking for more Salisbury steak ideas?
Bringing It All Together
Once your meatballs are beautifully baked and your gravy is rich and ready, it’s time for the grand finale! Gently add those cooked meatballs right into the gravy and give them a good toss so they’re all coated in that yummy sauce. To serve, spoon a generous heap of those fluffy garlic herb mashed potatoes onto each plate. Then, top them off with a few of those gorgeous meatballs swimming in gravy. Finish it all off with a sprinkle of fresh chopped parsley for a pop of color and freshness!
Tips for Perfect Salisbury Steak Meatballs
Want your Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes to be absolutely perfect every single time? Here are a few little tricks I always use:
- Don’t overmix the meatballs! Seriously, handle that meat mixture as little as possible. Just mix until everything is combined. Overworking it is the quickest way to tough meatballs, and nobody wants that.
- Shred your onion for the meatballs instead of chopping it fine. It melts right into the meat, adding moisture and flavor without big chunks. A box grater works like a charm!
- For super smooth potatoes, make sure they’re completely drained after boiling. Any excess water will make them watery instead of fluffy. And don’t be shy with the butter and milk – that’s where the creaminess comes from!
- Taste and adjust your gravy! Gravy is all about balance. Give it a little taste before you serve and add more salt, pepper, or even a tiny splash more Worcestershire if it needs a kick.
- If you’re looking for more tips on getting proteins just right, checking out how to make other recipes foolproof can really help with those general cooking skills!
Ingredient Notes and Substitutions
Sometimes you need to tweak a recipe, right? That’s totally okay! For these Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes, most of the ingredients are pretty straightforward, but here are a few things to keep in mind:
Ground Beef Fun
I usually go for an 80/20 ground beef blend because it has just the right amount of fat for flavor and tenderness. But if you’re feeling adventurous or need a change, you could totally swap it out for ground turkey or even a mix of beef and pork. Just remember that leaner meats might need a tiny bit more liquid to keep things moist.
Dairy-Free Dream
Need to skip the dairy? No problem! For the mashed potatoes, you can use a good quality unsweetened plant-based milk like almond or oat milk. And for the butter, a dairy-free butter substitute works perfectly fine. The flavor might change just a little bit, but it’ll still be delicious!
Onion Options
That shredded onion in the meatballs is a secret weapon for moisture! If you don’t have a grater handy or just don’t like shredding, you can mince about 1/4 cup of yellow onion very, very finely. It won’t release quite as much moisture directly into the meat, but it will still give you that essential onion flavor.
Serving Suggestions for Salisbury Steak Meatballs
This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes is already a wonderfully complete meal, but if you want to kick it up a notch, consider adding a simple side salad with a tangy vinaigrette to cut through the richness. Maybe some steamed green beans or peas would be lovely, too. And if you’re looking for more hearty dinner ideas, I’ve got plenty!
Storage and Reheating
Leftover Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes are a true gift! To store them, pop any extra goodness into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, you have great options. For the mashed potatoes and meatballs, gently warming them in a saucepan over low heat is fantastic – just add a splash of broth or milk if things look a little dry. If you’re in a rush, the microwave works too! Just cover them well to keep them from drying out. They’ll taste almost as good as the first time!
Frequently Asked Questions about Salisbury Steak Meatballs
Got questions about whipping up these delicious Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes? I’ve got you covered!
Can I make the meatballs ahead of time?
Oh, absolutely! You can totally mix up the meatball mixture and roll your meatballs a day in advance. Just store them in an airtight container in the fridge. You can even bake them ahead and then just reheat them gently in the gravy when you’re ready to serve. It’s a great way to get a head start!
What can I use instead of ground beef?
If ground beef isn’t your thing, or you’re just switching things up, ground turkey or chicken work wonderfully. Sometimes I even do a mix of beef and pork for extra flavor! Just keep in mind that leaner meats might need a tiny bit more moisture, so don’t be afraid to add an extra splash of Worcestershire sauce or even a tablespoon of milk to the mix.
How do I make the gravy thicker?
If your gravy isn’t reaching that perfect, luscious thickness, don’t you worry! The easiest way is to make a cornstarch slurry. Just whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s smooth. Then, slowly stir that into your simmering gravy and whisk until it thickens right up. You can also cook it uncovered for a few extra minutes to let some of the liquid evaporate.
Can I freeze the mashed potatoes?
Mashed potatoes can be a little tricky to freeze because they can change texture once thawed. While you *can* freeze them, they might become a bit watery or grainy. It’s usually best to make the potatoes fresh when you’re ready to eat. That said, if you do freeze them, thaw them in the fridge and then whip them vigorously with a little extra milk and butter to try and revive that creamy texture.
How do I make this recipe more “garlicky”?
If you’re a garlic lover like me, you can easily amp up the garlic flavor! For the mashed potatoes, feel free to add an extra clove or two of minced garlic (or even roast a whole head of garlic first and mash it in!). You could also sauté a little extra minced garlic with the onion when you’re making the gravy for an extra punch of flavor. For more foolproof recipes, keep checking back!
Nutritional Estimate for Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Just a heads-up, this is a rough estimate, and your actual nutritional numbers might change a bit based on exactly what you use! This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe works out to be about:
- 554 calories
- 28g protein
- 53g carbohydrates
- 25g fat
It’s a hearty meal, for sure!
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack. You can also bake directly onto a baking sheet lined with parchment paper, but flip the meatballs halfway through and adjust cooking time.
- In a large bowl, mix all meatball ingredients. Use a fork to mix to keep the meat tender. Roll the mixture into balls and place them on the baking rack.
- Bake the meatballs for 25-30 minutes, or until cooked through. Use a meat thermometer to check the internal temperature.
- Add the peeled and cubed potatoes to a large pot. Cover with water by about an inch. Bring to a boil, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and place them in the bowl of a stand mixer fitted with a whip attachment (or use a hand mixer in a large bowl). Add the butter and whip on low speed, slowly adding the milk. Increase speed and whip on high until the potatoes are smooth. Scrape the sides as needed. Add more milk if necessary. Season with salt to taste.
- In a saucepan, melt the butter over medium heat and sauté the chopped onion until soft and translucent.
- Sprinkle the onions with flour and whisk to create a roux. Add the beef broth, ketchup, and Worcestershire sauce, whisking continuously. Season with salt and pepper. If the gravy needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then add it to the gravy and whisk until thickened.
- When the meatballs are cooked, add them to the gravy and toss to coat. Spoon mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with parsley.
Nutrition
Notes
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Mindfulness & Emotional Wellness Specialist
I never thought I’d leave my career as a corporate litigation attorney, but a panic attack in a courthouse bathroom changed everything. After struggling with emotional eating for over a decade—starting in college and getting worse through the stress of law school—I realized that no diet could fix what was really going on inside me.
My breakthrough came through mindfulness meditation training. Working with Jon Kabat-Zinn’s protocols, I discovered that my relationship with food reflected deeper patterns of anxiety and perfectionism that I’d been avoiding for years. That’s when I understood that sustainable eating changes require internal transformation, not just external rules.
Now I treat meal preparation as meditation practice. My “Mindful Kitchen” workshops help people transform ordinary cooking into opportunities for self-awareness and emotional healing. I’ve developed over 180 recipes designed for slow, mindful preparation—complex enough to keep you present, simple enough not to overwhelm your nervous system.
I believe food becomes medicine when we approach it with presence rather than reactivity. The kitchen can be our monastery if we choose to enter it with reverence.