Ingredients
Scale
For the Salisbury Steak Meatballs:
- 1 lb ground beef (450 g)
- 1/2 cup breadcrumbs (60 g)
- 1 large egg
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon garlic powder (3 g)
- 1 teaspoon onion powder (3 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (2 g)
- 1 tablespoon olive oil (15 ml)
For the Brown Gravy:
- 2 tablespoons unsalted butter (28 g)
- 1 small onion, finely diced (100 g)
- 2 tablespoons all-purpose flour (16 g)
- 2 cups beef broth (480 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon Dijon mustard (5 g)
- Salt and pepper to taste
For the Garlic Herb Mashed Potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed (900 g)
- 4 tablespoons unsalted butter (57 g)
- 1/2 cup heavy cream or milk (120 ml)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the potatoes: Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.
- Make the meatballs: In a large bowl combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently and form into 16 meatballs.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Cook meatballs for 6–8 minutes, turning occasionally, until browned on all sides. Remove and set aside.
- Prepare the gravy: In the same skillet melt butter and cook onion until softened, about 4 minutes. Stir in flour and cook for 1 minute.
- Add liquids: Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer until slightly thickened.
- Finish the meatballs: Return meatballs to the skillet and simmer in the gravy for 10–12 minutes until fully cooked and coated in the rich sauce.
- Make the mashed potatoes: Drain the potatoes and return them to the pot. Add butter, cream, garlic, parsley, thyme, salt, and pepper. Mash until smooth and creamy.
- Assemble: Spoon the garlic herb mashed potatoes onto serving plates or bowls.
- Top with meatballs: Arrange the Salisbury steak meatballs over the mashed potatoes and spoon the gravy generously over the top.
- Garnish and serve: Sprinkle with fresh parsley and serve hot.
Notes
- Yukon Gold potatoes make the creamiest mashed potatoes.
- Avoid overmixing the meatball mixture to keep the meatballs tender.
- For extra flavor, add sautéed mushrooms to the gravy.
- Warm the beef broth before adding it to prevent lumps.
- Serve with green beans or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes