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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Tender beef meatballs seared and simmered in a rich mushroom onion gravy, served over creamy garlic herb mashed potatoes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef 80/20 blend preferred
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 8 oz cremini mushrooms thickly sliced
  • 1 large yellow onion thinly sliced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 2 lbs Russet potatoes peeled and quartered
  • 4 cloves garlic minced
  • 1/3 cup heavy cream warmed
  • 4 tbsp salted butter softened, for potatoes
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Cast Iron Skillet
  • Mixing bowls
  • Large Pot for Potatoes
  • Potato Masher

Method
 

  1. Mix the ground beef, panko, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Form into one-inch meatballs.
  2. Sear the meatballs in olive oil over medium-high heat until browned on all sides, then remove to a plate.
  3. Cook the mushrooms and onions in the same skillet with butter until softened. Stir in the flour and cook for one minute.
  4. Whisk in the beef broth, scraping up browned bits. Simmer until thickened, return meatballs to the pan, and cook for 10 minutes.
  5. Boil the potatoes until tender. Drain and mash with warm heavy cream, softened butter, minced garlic, and fresh parsley. Serve the meatballs and gravy over the potatoes.

Notes

  • Do not overmix the ground beef, or the meatballs will become tough.
  • Warm your heavy cream before adding it to the potatoes to keep them hot and smooth.