Hearty Meatball Dinner with Garlic Mashed Potatoes

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes – 1 Hearty Dish, 1 Classic Combo, Pure Comfort

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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes are everything you crave in a comforting, satisfying meal. Tender, juicy meatballs made from a savory ground beef blend are simmered in rich onion gravy and spooned generously over buttery mashed potatoes infused with roasted garlic and fresh herbs.

This dish channels the retro appeal of classic Salisbury steak but makes it modern and bite-sized. The meatballs cook faster than full steaks, soak up more sauce, and are perfect for layering over creamy mashed potatoes that melt in your mouth. Each bite is a warm hug on a plate—meaty, garlicky, herbaceous, and rich with flavor.

Perfect for chilly evenings, cozy weekends, or when you need a dinner that feels like home, this meal delivers comfort without complication.

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Ingredients Overview

Ground Beef:
Use 80/20 ground beef for juicy, tender meatballs. Leaner beef works but may be drier unless you add a bit of milk or extra egg yolk.

Breadcrumbs:
Helps bind the meatballs and keeps them moist. Use plain or seasoned breadcrumbs, or swap with crushed saltines or panko.

Egg:
Essential for binding the meatballs. One egg per pound of beef is ideal.

Worcestershire Sauce:
Brings deep, savory flavor to the meat mixture and gravy. Just a splash adds complexity.

Onion & Garlic:
Finely minced onion and garlic go into both the meatballs and the gravy. Sautéed onions add sweetness and richness to the sauce.

Beef Broth:
Forms the base of the gravy. Use low-sodium broth to control seasoning. Homemade or high-quality store-bought broth makes a big difference.

Flour or Cornstarch:
Used to thicken the gravy after the meatballs have simmered. A simple roux or slurry works well.

Butter & Herbs (for potatoes):
Use real butter, fresh garlic, and herbs like parsley, thyme, or chives to elevate the mashed potatoes from basic to restaurant-worthy.

Potatoes:
Russet or Yukon Gold potatoes are best. Russets are fluffy, while Yukon Golds offer a creamier texture. You can even use a mix.

Cream or Milk:
For rich mashed potatoes, whole milk, heavy cream, or even sour cream can be used. Warm before adding to avoid cooling the mash.

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Step-by-Step Instructions

1. Make the Mashed Potatoes:
Peel and cube 2 lbs of potatoes. Add to a pot of salted water and boil until fork-tender, about 15–20 minutes. While they cook, roast a head of garlic wrapped in foil at 400°F for 30–35 minutes, or sauté 4 minced garlic cloves in butter for a shortcut.

2. Mash and Season:
Drain the potatoes. Add ½ cup warm cream or milk, 4 tablespoons butter, the roasted or sautéed garlic, and salt to taste. Mash until smooth. Stir in chopped fresh herbs like parsley, chives, or thyme.

3. Prepare the Meatball Mixture:
In a bowl, combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon onion powder, 1 minced garlic clove, salt, and black pepper. Mix gently with your hands until just combined.

4. Form and Brown the Meatballs:
Roll into 1½-inch meatballs. Heat 1 tablespoon oil in a skillet over medium heat. Brown meatballs in batches, turning to sear all sides. Don’t worry about cooking them through—just get a good crust. Transfer to a plate.

5. Make the Gravy:
In the same skillet, melt 2 tablespoons butter. Add 1 sliced onion and cook until soft and golden, about 10 minutes. Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 2 cups beef broth and 1 tablespoon Worcestershire sauce. Simmer until thickened slightly.

6. Simmer the Meatballs:
Return the meatballs to the pan. Cover and simmer gently for 12–15 minutes until cooked through and the gravy has thickened. Stir occasionally to coat the meatballs in sauce.

7. Serve:
Scoop mashed potatoes onto plates or bowls. Top with meatballs and spoon over plenty of onion gravy. Garnish with extra herbs if desired.

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Tips, Variations & Substitutions

• Add Mushrooms: Sauté sliced mushrooms with the onions for even more umami depth.
• Lighten It Up: Use ground turkey or chicken, and swap mashed cauliflower for potatoes.
• Make It Creamy: Add a splash of cream or sour cream to the gravy for richness.
• Shortcut Mashed Potatoes: Use pre-made mashed potatoes if pressed for time—just mix in roasted garlic and herbs to customize.
• Gluten-Free Option: Use gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.
• Extra Flavor: Add a dash of soy sauce or Dijon mustard to the gravy for a savory twist.

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Serving Ideas & Occasions

This dish is perfect for a cozy family dinner, a hearty Sunday supper, or a make-ahead meal prep favorite. It’s comforting, budget-friendly, and delivers leftovers that taste even better the next day.

Pair with steamed green beans, roasted carrots, or sautéed spinach for a complete plate. A crisp green salad with tangy vinaigrette adds balance to the richness.

For drinks, a glass of red wine or cold apple cider complements the savory notes beautifully. Even a simple glass of sparkling water with lemon adds a nice refreshing contrast.

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Nutritional & Health Notes

Salisbury Steak Meatballs offer high-quality protein from the beef and essential nutrients like iron and B vitamins. You can reduce fat and calories by using lean meat and subbing cream with milk in the potatoes.

Roasted garlic offers a gentler flavor than raw and may be easier to digest. Adding herbs not only lifts the flavor but also adds small amounts of vitamins and antioxidants.

This dish is naturally filling and balanced when paired with a vegetable side, and the portions can be adjusted for various dietary needs.

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FAQs

1. Can I make the meatballs ahead of time?
Yes. Shape and refrigerate them up to 24 hours in advance. You can also freeze them raw or fully cooked for future use.

2. What’s the best way to reheat leftovers?
Reheat meatballs and mashed potatoes gently on the stove or in the microwave. Add a splash of broth or milk to loosen the gravy and mash as needed.

3. Can I use store-bought gravy?
You can, but homemade onion gravy is worth the effort. If using store-bought, sauté onions and stir them in for extra flavor.

4. How do I prevent dry meatballs?
Don’t overmix the meat and use enough fat—80/20 ground beef is ideal. Breadcrumbs and egg help retain moisture.

5. Can I bake the meatballs instead of pan-searing?
Yes. Bake at 400°F for 15–18 minutes, then transfer to the gravy to simmer and finish cooking.

6. What herbs go best in the mashed potatoes?
Parsley, chives, thyme, or rosemary all work well. Use fresh if possible for the best flavor.

7. Can I double the recipe for a crowd?
Absolutely. Just use a larger skillet or work in batches, and keep the potatoes warm in a slow cooker or covered dish.

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