Salisbury Steak Meatballs are everything you love about a classic diner dinner, just made easier and served over creamy garlic herb mashed potatoes. Juicy beef meatballs, a rich savory gravy, and silky mashed potatoes all come together in one satisfying meal that took me about an hour from start to finish. My kids cleaned their plates without a single complaint, which says everything.
This is the kind of dinner that feels like a Sunday meal even on a Wednesday night. The gravy is deeply savory with just a hint of mustard, and it coats every meatball beautifully. Salisbury Steak Meatballs bring that old-school comfort food flavor to your table without needing anything fancy. Trust me on this one!
Table of Contents
Ingredients for Salisbury Steak Meatballs
This recipe uses simple pantry staples and a few fresh ingredients you probably already have on hand. Here is what you need for Salisbury Steak Meatballs with garlic herb mashed potatoes:
For the meatballs:
- 1 lb ground beef – I recommend an 80/20 blend for the best flavor and moisture in the finished meatball
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 egg
- 2 tbsp Worcestershire sauce – In my experience, this is the ingredient that gives the meatballs that deep, savory Salisbury steak flavor so do not skip it
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried parsley
- 1 tsp onion powder
- 1 tsp garlic powder
For the gravy:
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
For the mashed potatoes:
- 2 lbs potatoes (peeled and chopped) – My preference is Yukon Gold for their naturally buttery texture that makes the smoothest mash
- 2 cloves garlic (minced)
- 4 tbsp butter
- 1/2 cup milk
- 2 tbsp fresh parsley (chopped) – Pro tip: stir the parsley in at the very end off the heat so it stays bright green and fresh-tasting
Step-by-Step Instructions
I recommend starting the mashed potatoes at the same time as the meatballs go into the oven so everything finishes around the same time. Here is how to make Salisbury Steak Meatballs from start to finish.
Step 1: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil.
Step 2: In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix until just combined. Do not overmix or the meatballs will come out dense and tough.
Step 3: Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet. You should get approximately 20 to 22 meatballs. Bake for about 20 minutes until browned on the outside and cooked through to an internal temperature of 165 degrees F.
Step 4: While the meatballs bake, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15 to 20 minutes until fork-tender. Drain, return to the pot, and add the minced garlic, butter, and milk. Mash until smooth and creamy. Stir in the fresh parsley off the heat and season with salt to taste.
Step 5: While the potatoes cook, make the gravy. In a medium skillet over medium heat, add a small knob of butter or drizzle of oil, then whisk in the flour and cook for about 1 minute, stirring constantly, until it smells slightly nutty. This cooks out the raw flour taste. Slowly whisk in the beef broth a little at a time to avoid lumps. Stir in the soy sauce and Dijon mustard. Cook, stirring frequently, until the gravy thickens to a pourable consistency, about 4 to 5 minutes.
Step 6: Add the baked meatballs to the gravy in the skillet. Stir gently to coat and simmer on low heat for 3 to 5 minutes so the meatballs absorb some of the gravy flavor.
Step 7: Spoon the mashed potatoes into bowls or onto plates and top generously with Salisbury Steak Meatballs and gravy. Garnish with a little extra fresh parsley if you like.
What to Serve with Salisbury Steak Meatballs
The best sides for Salisbury Steak Meatballs are ones that soak up that rich gravy or add a fresh contrast to the plate.
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Steamed Green Beans: A simple side of crisp green beans adds color and a fresh bite that cuts through the heaviness of the gravy. Steam them just enough so they still have a little snap. Our Easy Chicken Breast and Green Beans is another weeknight dinner that puts green beans to great use if you want a lighter meal option.
Roasted Carrots: Sweet roasted carrots pair naturally with savory beef gravy and add a pop of color to the plate. Toss with olive oil, salt, and a pinch of thyme before roasting at 400 degrees for about 20 minutes.
Dinner Rolls or Crusty Bread: Perfect for mopping up every last drop of that gravy from the plate. A warm roll on the side makes this dinner feel like a full comfort food spread. If you love bread-topped comfort dinners, our Red Lobster Biscuit Chicken Pot Pie uses a similar cozy approach.
Glazed Peas: A handful of frozen peas warmed in a little butter and a pinch of sugar is a classic pairing with Salisbury steak and mashed potatoes. It takes about two minutes and adds sweetness to balance the savory gravy.
Simple Side Salad: A lightly dressed romaine or mixed green salad with red wine vinaigrette gives the plate some freshness and rounds out the meal without much extra work.
If you enjoy hearty meatball dinners, our Slow Cooker Salisbury Chicken Meatballs gives you a similar flavor profile with the ease of the crockpot. For more gravy-forward comfort food, the Garlic Parmesan Chicken Meatloaf and Dump and Bake Meatball Casserole are both reader favorites worth bookmarking. The Short Rib Ragu with Parmesan Mashed Potatoes is also a great next recipe if you love the meatball-over-mashed-potatoes concept but want something a little more special occasion.
How to Store and Reheat
Store leftover meatballs and gravy together in an airtight container in the refrigerator for up to 4 days. Store the mashed potatoes separately so they do not absorb all the gravy overnight. Both keep well and make excellent next-day leftovers.
To reheat the meatballs and gravy, warm gently in a skillet over low to medium heat with a splash of beef broth to loosen the sauce if it has thickened. Stir occasionally and heat until warmed through, about 5 minutes. Reheat the mashed potatoes in a small saucepan with a splash of milk over low heat, stirring until smooth and creamy again.
Pro tip: Salisbury Steak Meatballs freeze well without the mashed potatoes. Freeze the meatballs and gravy together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
FAQs
Can I make the meatballs ahead of time?
Yes. You can mix and shape the meatballs up to a day ahead and keep them covered in the refrigerator until ready to bake. The gravy can also be made ahead and stored separately, then combined when you are ready to serve.
Can I cook the meatballs on the stovetop instead of baking them?
You can. Brown them in a skillet over medium heat for about 3 to 4 minutes per side until browned and cooked through to 165 degrees F. Baking keeps them more uniform in shape and requires less hands-on attention, but either method works well.
My gravy turned out lumpy. How do I fix it?
Whisk vigorously while adding the broth, always adding it gradually rather than all at once. If lumps do form, use an immersion blender directly in the skillet or pour the gravy through a fine mesh strainer and return it to the pan before adding the meatballs.
Conclusion
Salisbury Steak Meatballs with garlic herb mashed potatoes is the kind of comforting dinner that brings the whole family to the table. It is straightforward to make, uses ingredients you likely already have, and delivers a plate that genuinely satisfies. Try it this week and see how fast it becomes a regular in your kitchen.
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil.
- In a large mixing bowl, combine the ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, dried parsley, onion powder, and garlic powder. Mix until just combined. Do not overmix.
- Shape the mixture into 1.5-inch meatballs and place on the prepared baking sheet. Bake for about 20 minutes until browned and cooked through to an internal temperature of 165 degrees F.
- While the meatballs bake, bring a large pot of salted water to a boil. Add the chopped potatoes and cook for 15 to 20 minutes until fork-tender. Drain and return to the pot. Add the minced garlic, butter, and milk. Mash until smooth and creamy. Stir in fresh parsley off the heat and season with salt to taste.
- While the potatoes cook, make the gravy. In a medium skillet over medium heat, add a small knob of butter or drizzle of oil, then whisk in the flour and cook for about 1 minute, stirring constantly, until it smells slightly nutty. Slowly whisk in the beef broth a little at a time to avoid lumps. Stir in the soy sauce and Dijon mustard. Cook, stirring frequently, until the gravy thickens, about 4 to 5 minutes.
- Add the baked meatballs to the gravy in the skillet. Stir gently to coat and simmer on low heat for 3 to 5 minutes.
- Spoon the mashed potatoes onto plates or into bowls and top generously with Salisbury Steak Meatballs and gravy. Garnish with fresh parsley if desired.
