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Creamy Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes For Easy Dinners,

Creamy Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes for Easy Dinners

Creamy Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes pairs browned beef meatballs and glossy beef gravy with garlic and parsley mashed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 pound lean ground beef 96%, shaped into 1 1/2-inch meatballs
  • 1/3 cup plain breadcrumbs unseasoned
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce divided
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon neutral oil for searing
Garlic Herb Mashed Potatoes
  • 1 1/4 pounds russet potatoes peeled, 1-inch chunks
  • 3 cloves garlic smashed, for milk
  • 1/2 cup whole milk warmed
  • 2 tablespoons unsalted butter divided
  • 2 tablespoons fresh parsley chopped, divided
Gravy
  • 1/2 cup yellow onion finely diced
  • 1 tablespoon all-purpose flour for gravy
  • 2 cups low-sodium beef broth room temperature
  • 1 teaspoon Dijon mustard for gravy

Equipment

  • Large Pot
  • Small Saucepan
  • 12-Inch Skillet
  • Mixing bowl
  • Potato Masher
  • Instant-Read Thermometer

Method
 

Garlic Herb Mashed Potatoes
  1. Place the potato chunks and 1 teaspoon of the salt in a large pot. Cover with cold water, bring to a boil, and simmer for 12 to 15 minutes, until a fork slips through easily.
  2. While the potatoes cook, warm the milk, 1 tablespoon of the butter, and the smashed garlic in a small saucepan over low heat for 3 to 4 minutes. Do not let the milk boil.
  3. Drain the potatoes and return them to the warm pot for 1 minute. Mash with the garlic milk, 1 tablespoon of the parsley, and enough remaining salt to taste.
Meatballs and Gravy
  1. Mix the ground beef, breadcrumbs, egg, minced garlic, 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper until just combined. Shape into 16 meatballs.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Brown the meatballs in two batches for 2 to 3 minutes per side, then transfer them to a plate.
  3. Reduce the heat to medium. Melt the remaining butter in the skillet, add the onion, and cook for 2 to 3 minutes. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the beef broth, Dijon mustard, remaining Worcestershire sauce, remaining salt, and remaining pepper. Scrape up the browned bits and simmer for 3 to 4 minutes.
  5. Return the meatballs to the skillet, cover, and simmer for 8 to 10 minutes, until the centers reach 160°F and the gravy lightly coats a spoon.
  6. Spoon the mashed potatoes into bowls, top with the meatballs and gravy, and finish with the remaining parsley.

Notes

Store the meatballs and gravy separately from the mashed potatoes in airtight containers for up to 4 days. Reheat the meatballs gently in a skillet with a splash of broth, and loosen the potatoes with a tablespoon of milk. The meatballs and gravy freeze well for up to 2 months, but the potatoes may become slightly grainy after freezing. You can use 93% lean beef, though the meatballs will release more fat while browning.