Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

Comfort food at its finest — that’s exactly what Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes delivers. Tender, juicy meatballs smothered in a rich, savory brown gravy and served alongside creamy, garlicky mashed potatoes. It’s a dish that feels both homely and indulgent, with classic flavors that never go out of style. The deep umami of the meatballs pairs beautifully with the buttery potatoes, while the herbs and garlic bring freshness and balance. I once tried substituting the cream in the potatoes with unsweetened oat milk, and they turned out surprisingly fluffy and flavorful. Whether you’re cooking for a cozy night in or impressing guests with a comforting meal, this recipe guarantees satisfaction with every forkful.

Why You’ll Love This Recipe

This recipe combines everything we love about classic comfort food — juicy meat, creamy potatoes, and a rich gravy — but with a refined twist. The meatballs are tender and flavorful, simmered in a luscious sauce that coats them perfectly. Paired with smooth, buttery mashed potatoes infused with garlic and herbs, it’s a dish that tastes like pure warmth and care.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground Beef
The base of the meatballs, ground beef provides richness and flavor. Choose a blend with a bit of fat (around 80/20) for the juiciest results.

Breadcrumbs
Help bind the meatballs and keep them moist. Panko breadcrumbs work best for a light texture.

Egg
Acts as a binder, holding the meatball mixture together without making it dense.

Onion
Finely grated onion adds moisture and a subtle sweetness that enhances the beef’s savory notes.

Garlic
Fresh garlic gives both the meatballs and mashed potatoes an aromatic depth that elevates the entire dish.

Worcestershire Sauce
Adds a deep umami and tangy undertone to the meatballs, echoing the flavor profile of traditional Salisbury steak.

Beef Broth
The foundation of the gravy — it gives body, flavor, and richness. Opt for low-sodium broth to better control salt levels.

Butter
Used generously for both the gravy and mashed potatoes, butter ensures a luscious, silky finish.

Flour
Helps thicken the gravy, creating that signature smooth texture.

Potatoes
Yukon Gold or Russet potatoes are perfect for mashing — creamy, soft, and absorbent enough to hold all the buttery flavor.

Heavy Cream or Milk
Adds richness and smoothness to the mashed potatoes. You can also use half-and-half for a lighter option.

Fresh Herbs (Parsley, Thyme, Chives)
These brighten the mashed potatoes and add freshness to the gravy, balancing the richness beautifully.

Salt and Black Pepper
Essential seasonings that bring out every other flavor in both the meatballs and potatoes.

Directions

1. In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
2. Shape the mixture into evenly sized meatballs, about 1½ inches in diameter.
3. Heat a large skillet over medium-high heat and add a drizzle of oil. Brown the meatballs on all sides until golden, then remove and set aside.
4. In the same skillet, melt butter, then whisk in flour to form a roux. Cook for about a minute until golden brown.
5. Slowly pour in beef broth, whisking constantly to prevent lumps. Let it simmer until thickened, then season with salt, pepper, and a dash of Worcestershire sauce.
6. Return the meatballs to the pan, cover, and simmer for 10–12 minutes until cooked through and tender.
7. Meanwhile, boil peeled potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, warm cream, minced garlic, and chopped herbs until smooth and fluffy.
8. Serve the meatballs over the garlic herb mashed potatoes, spooning generous amounts of gravy on top. Garnish with fresh parsley.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Servings: 4–5
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk to restore the sauce and potato texture. Avoid high heat, as it may cause the gravy to separate.

Variations and Customizations

Turkey or Chicken Meatballs
Swap ground beef for turkey or chicken for a lighter version with the same comforting appeal.

Mushroom Gravy Upgrade
Add sautéed mushrooms to the gravy for an extra layer of umami richness.

Cheesy Mashed Potatoes
Mix in shredded cheddar or Parmesan for a decadent twist on classic mash.

Herb Blend Options
Experiment with rosemary or sage in the mashed potatoes for a more aromatic flavor profile.

Vegetable Side Upgrade
Pair with roasted carrots, green beans, or peas for a well-rounded plate.

Make It Gluten-Free
Use gluten-free breadcrumbs and cornstarch instead of flour for the gravy.

Add a Splash of Red Wine
Deglaze the pan with red wine before adding broth to deepen the flavor of the sauce.

FAQs

Can I bake the meatballs instead of frying them?

Yes, bake at 400°F for 15–18 minutes, then simmer in the gravy until tender.

What kind of potatoes work best?

Yukon Golds give a buttery texture, while Russets create a fluffier mash.

Can I make the gravy in advance?

Absolutely — store it in the fridge for up to 3 days and reheat gently before serving.

Is it possible to make this dish dairy-free?

Yes, use plant-based butter and oat milk for creamy mashed potatoes without dairy.

How do I keep the meatballs tender?

Avoid overmixing and use a combination of breadcrumbs and egg for moisture retention.

Can I freeze Salisbury steak meatballs?

Yes, freeze cooked meatballs and gravy separately for up to 2 months. Thaw and reheat slowly.

What can I serve instead of mashed potatoes?

Try buttered noodles, rice, or cauliflower mash for a lower-carb option.

Can I add vegetables to the gravy?

Caramelized onions or mushrooms blend beautifully and add extra depth.

How do I thicken the gravy if it’s too thin?

Simmer longer or whisk in a small amount of cornstarch slurry.

Can I make this in a slow cooker?

Yes, brown the meatballs first, then cook on low for 4–5 hours with the gravy ingredients.

Conclusion

This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe transforms humble ingredients into an extraordinary comfort meal. The savory, tender meatballs paired with creamy, herbed potatoes and a silky gravy make every bite deeply satisfying. It’s the perfect dish for family dinners, cozy weekends, or when you simply crave something hearty and homemade. Once you make it, you’ll keep coming back to its timeless, comforting flavor.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!