Salisbury steak meatballs with garlic herb mashed potatoes brings back memories of a snowy night when I wanted something warm filling and nostalgic but with a little twist. I had a pound of ground beef defrosted and rather than making a full steak I thought—why not turn it into meatballs with that same savory mushroom-rich gravy? That decision turned into one of the most comforting meals I’ve ever made.

Since then it’s become my go-to dinner when I need something cozy that feels special but doesn’t take hours to prepare. Paired with creamy garlic mashed potatoes these meatballs soak up the gravy perfectly and always leave everyone around the table asking for seconds.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

For the Salisbury Steak Meatballs:
Ground beef – Juicy and flavorful base for the meatballs.
Breadcrumbs – Helps bind the meatballs and keep them tender.
Egg – Holds everything together while keeping the texture smooth.
Worcestershire sauce – Adds deep umami flavor.
Dijon mustard – Gives the meatballs a tangy kick.
Onion – Adds moisture and a savory note to the meat mixture.
Garlic – Builds flavor right into the base.
Salt and pepper – Essential for balanced seasoning.
For the Gravy:
Butter – Creates the rich base for the roux.
Flour – Thickens the gravy into the perfect consistency.
Beef broth – Deepens the meatiness of the sauce.
Worcestershire sauce – Boosts the umami in the gravy.
Dijon mustard – Adds subtle complexity.
Optional mushrooms – For extra flavor and texture.
For the Garlic Herb Mashed Potatoes:
Potatoes – Russet or Yukon Gold work best for a fluffy texture.
Butter – For rich creamy potatoes.
Heavy cream or milk – Makes them ultra-smooth and indulgent.
Garlic – Infused into the mash for bold flavor.
Parsley or chives – Adds freshness and color.
Salt and pepper – To bring out the flavor of the potatoes.

Tools You’ll Need

Mixing bowls – For combining and shaping the meatballs.
Large skillet or sauté pan – For browning the meatballs and simmering the gravy.
Medium saucepan – To boil and mash the potatoes.
Potato masher or hand mixer – Depending on how smooth you like your mash.
Whisk – To make sure the gravy is lump-free.
Tongs or spatula – For gently turning the meatballs as they cook.

Instructions

Step 1:

I begin by combining the ground beef with breadcrumbs egg onion garlic Worcestershire Dijon mustard salt and pepper in a bowl. I mix everything gently until just combined then I roll them into meatballs about 1 to 1.5 inches in size.

Step 2:

In a large skillet I heat a little oil over medium heat and brown the meatballs on all sides. I don’t worry about cooking them all the way through at this point because they’ll finish in the gravy. Once browned I remove them and set them aside.

Step 3:

In the same skillet I melt butter and whisk in flour to make a quick roux. I cook that for a minute to get rid of the raw flour taste then I slowly whisk in beef broth followed by Worcestershire and Dijon. I stir until the gravy thickens into a smooth rich sauce.

Step 4:

I return the meatballs to the pan nestling them into the gravy and letting them simmer gently for about 10 to 15 minutes until fully cooked through and soaked in flavor.

Step 5:

While the meatballs are simmering I boil the peeled and chopped potatoes in salted water until tender then I drain them and return them to the pot with butter cream garlic and seasoning. I mash them until smooth and fluffy.

Step 6:

I plate the mashed potatoes with a generous scoop of the meatballs and pour that luscious gravy over the top then I finish with a sprinkle of fresh herbs.

Tips

I always sauté the onion and garlic before mixing into the meatballs if I want a sweeter more mellow flavor.

For a shortcut I sometimes use pre-made mashed potatoes and just stir in fresh garlic butter and herbs.

If I’m serving a crowd I keep everything warm in the oven at 200°F until ready to plate.

You can make the meatballs ahead and freeze them then just reheat in fresh gravy when needed.

Ways to Serve

This dish is perfect with a side of steamed green beans or roasted carrots for a complete comfort meal.

Serve it in a bowl with crusty bread to soak up every bit of the gravy.

You can also serve it over egg noodles or rice if you’re out of potatoes.

Frequently Asked Questions

Can I make Salisbury Steak Meatballs ahead of time?

Yes both the meatballs and mashed potatoes can be made a day in advance and reheated just before serving.

What’s the best potato for Garlic Herb Mashed Potatoes?

Yukon Golds are creamy and buttery while Russets are fluffier—both work beautifully.

Can I freeze Salisbury Steak Meatballs with the gravy?

Yes the meatballs and gravy freeze well. Just cool completely and store in an airtight container.

Can I use ground turkey or chicken instead of beef?

Absolutely just adjust the seasoning and don’t overcook to keep them moist.

See You in the Kitchen

I hope you give this Salisbury steak meatballs with garlic herb mashed potatoes recipe a try because it’s the kind of meal that brings warmth and comfort to any table. Let me know how it turns out for you and don’t forget to save it for your next cozy night in.

Happy Cooking!