Salisbury Steak Meatballs
Enjoy juicy Salisbury steak meatballs served with creamy garlic herb mashed potatoes and savory gravy, perfect for a comforting family dinner.
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg large
- 1 tbsp Worcestershire sauce (non-alcoholic)
- to taste Salt
- to taste pepper
For the Gravy
- 2 cups beef broth
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water)
For the Garlic Herb Mashed Potatoes
- 2 lbs potatoes (peeled and cubed)
- 1/2 cup milk
- 2 tbsp butter
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh herbs (like parsley or chives)
- to taste Salt
- to taste pepper
Instructions
Prepare the Meatballs
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
Cook the Meatballs
- In a large skillet over medium heat, add a little oil. Once hot, add the meatballs. Cook for about 8-10 minutes, turning occasionally, until they are browned on all sides.
Make the Gravy
- In the same skillet, add the beef broth, ketchup, and soy sauce. Bring to a simmer.
- Stir in the cornstarch slurry and let it thicken for about 2-3 minutes. Return the meatballs to the skillet and let them simmer in the gravy for another 5 minutes.
Prepare the Mashed Potatoes
- While the meatballs are cooking, boil the cubed potatoes in salted water until tender (about 15 minutes).
- Drain and return potatoes to the pot. Add milk, butter, garlic, fresh herbs, salt, and pepper. Mash until creamy.
Serve
- Plate the garlic herb mashed potatoes and top with the Salisbury steak meatballs and gravy.
Notes
Do not overmix the meatball mixture to keep them tender. Customize gravy with sautéed mushrooms for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.