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Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes

There’s something wonderfully comforting about a skillet full of brown, savory meatballs simmered in gravy beside a mound of velvety mashed potatoes — a meal that feels like a warm kitchen on a rainy afternoon. This recipe leans on classic flavors and straightforward technique to deliver an old-fashioned dinner that’s both hearty and surprisingly elegant. For a buttery, garlic-forward potato that pairs perfectly, you might also enjoy this creamy garlic baby potatoes recipe guide which shares similar flavor notes.

Why make this recipe
If you’re tired of the same weeknight dinners and crave something homestyle yet a little elevated, this Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes is the answer: it’s simple to assemble, scales easily for guests or meal prep, and combines a rich, savory gravy with silky potatoes for total comfort-food satisfaction.

Ingredients

1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
2 tablespoons olive oil
4 large potatoes, peeled and cubed
1/2 cup heavy cream
2 tablespoons butter
2 teaspoons garlic powder
1 tablespoon fresh herbs (such as parsley or thyme), chopped

Step-by-Step Guide to Making Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes

Below is a clear, kitchen-tested walkthrough that expands each step for predictable, delicious results.

Prepare the meatball mixture
- In a large mixing bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, the finely chopped small onion, 2 cloves minced garlic, 1 egg, and salt and pepper to taste.
- Mix gently by hand or with a spatula until ingredients are evenly distributed — avoid overworking the meat to keep meatballs tender. Form the mixture into evenly sized meatballs (about 1 1/4 to 1 1/2 inches each works well for even cooking).
Brown the meatballs
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in a single layer without overcrowding (cook in batches if necessary).
- Brown on all sides, turning carefully with tongs or a spoon so they develop a deep, caramelized crust. This browning builds flavor for the gravy.
Simmer in broth and Worcestershire sauce
- Once browned, pour 2 cups beef broth and 1 tablespoon Worcestershire sauce into the skillet with the meatballs. The broth should come up partway on the meatballs; add a touch more if needed.
- Cover the skillet and reduce heat to low. Simmer gently for about 20 minutes, until meatballs are cooked through (internal temperature ~160°F / 71°C) and the sauce has developed flavor.
Cook and mash the potatoes
- While meatballs simmer, place 4 large peeled and cubed potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer until potatoes are tender when pierced with a fork (about 12–15 minutes depending on cube size).
- Drain the potatoes thoroughly and return them to the hot pot for a minute to evaporate residual water. Mash with a potato masher or ricer, then stir in 1/2 cup heavy cream, 2 tablespoons butter, 2 teaspoons garlic powder, and 1 tablespoon chopped fresh herbs (parsley or thyme). Season to taste with salt and pepper. For extra silkiness, heat the cream and butter before adding.
Finishing and serving
- If you prefer a thicker gravy, remove the meatballs once cooked and whisk a small slurry of cornstarch and cold water into the skillet, simmering until the sauce thickens to coating consistency. Return meatballs to the sauce to warm through.
- Plate a generous scoop of creamy garlic herb mashed potatoes and nestle 3–4 meatballs on top or alongside. Spoon the pan gravy over the meatballs and potatoes, garnish with extra chopped herbs, and serve immediately.

Best Way to Store Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes

Refrigerate in airtight containers within 2 hours of cooking; keep at about 40°F (4°C) or below. Store for 3–4 days.
For longer storage, freeze in a freezer-safe container at 0°F (-18°C); consume within 2–3 months for best quality.
To reheat: thaw in refrigerator overnight if frozen. Reheat gently on the stovetop over low heat with a splash of beef broth or cream to refresh the sauce and keep the meatballs moist; heat to 165°F (74°C) before serving.

Serving Suggestions for Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes

A crisp green salad with a tangy vinaigrette cuts through the richness and brightens the plate.
Steamed green beans, sautéed spinach, or roasted carrots make classic vegetable sides that pair well.
For a dinner party, serve with crusty bread to soak up extra gravy and a simple pickled cucumber salad to add acid and contrast.

Tips to Make Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes

Q: How do I keep the meatballs moist and tender?
A: Incorporate breadcrumbs and an egg into the meat mixture and avoid compacting the meat when forming balls; gentle handling prevents dense meatballs. Cook them in broth rather than dry heat to keep them moist.

Q: How can I make the mashed potatoes extra creamy?
A: Warm your cream and melt the butter before adding to the potatoes; ricing the potatoes produces the smoothest texture without overworking them.

Q: What if my gravy is thin?
A: Make a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and whisk it into simmering sauce a little at a time until it reaches the desired thickness.

Variations

Bullet-style substitution: Use ground turkey or a mix of ground beef and pork (50/50) for a slightly different flavor and texture while maintaining juiciness.
Paragraph-style twist: If you’re vegetarian, swap the meatballs for large, well-seasoned lentil-and-mushroom balls and use vegetable broth in place of beef broth. The mushrooms add an umami depth that helps the lentil balls stand in admirably for the meat version; finish the gravy with a touch of soy sauce or vegan Worcestershire to replicate that savory backbone.

FAQs

Q: Can I make the meatballs and potatoes ahead of time?
A: Yes — prepare both components earlier in the day and reheat gently before serving. Keep them stored separately so the potatoes don’t absorb too much gravy and become overly dense.

Q: What can I use instead of heavy cream in the potatoes?
A: You can use whole milk for a lighter option combined with a bit more butter, or for a dairy-free version, use full-fat coconut milk or warm unsweetened almond milk plus extra butter substitute. The texture will vary slightly.

Q: How do I know when the meatballs are done?
A: The safest check is an instant-read thermometer — they should reach 160°F (71°C). If you don’t have one, cut one open to ensure there’s no pink and juices run clear.

Will this freeze well?
Yes — freeze meatballs and sauce in airtight containers for up to 3 months; mashed potatoes freeze okay but can change texture slightly, so add a splash of milk or cream when reheating and whip to restore creaminess.

Conclusion

This Salisbury Steak Meatballs with Creamy Garlic Herb Mashed Potatoes recipe brings together nostalgic flavors with straightforward technique for reliably comforting dinners any night of the week. For a variation that keeps the same garlicky, herb-forward potato vibe but uses small roasted potatoes, check out this helpful guide on creamy garlic baby potatoes for inspiration: Salisbury Steak Meatballs – Jo Cooks. If you want another take on Salisbury-style meatballs with different gravy and seasoning notes, this recipe collection offers a nice comparison and additional tips: Salisbury Steak Meatballs – Herbs & Flour.