Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

I believe dinner should feel like a hug and an apology letter at the same time. Also: weeknights are for pretending you planned ahead. I made Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes on a Wednesday because the news was bleak and my freezer had shameful contents (leftovers? pizza? a jar of something) — this one felt like emotional triage and culinary therapy, not a recipe post. If you want the grown-up version of comfort food, fine. If you want to eat it standing up in the kitchen at 9 PM, also fine. Here’s the thing: I posted this recipe before (and then deleted the photo, cry-laughed, re-shot it), so yes, I have feelings about it and also an actual link to the exact dish because accountability.

The Absolute Face-Plant (and the smell that betrayed me)

I tried this once and it smelled like regret. Like, charred-on-the-outside, raw-in-the-middle kind of regret — you know, that hot-metal, onion-y smell that makes you check the smoke detector even though it wasn’t the smoke detector’s fault. I overmixed the meat (because I’m convinced mixing is how you prove love) and they turned into dense rocks. Also, I used the wrong pan and they made this awful metallic clink on the stovetop when I moved them — a sound that now haunts me. My partner asked if we were having meatloaf and I said no, we are having tiny towers of sadness. It was loud. I cried. Then I ate them anyway because survival instinct, and because sometimes the texture is less important than the gravy. But then I learned things. Slowly. Through trial, lots of butter, and one badly timed temper tantrum about breadcrumbs.

Why this version finally behaves (mostly)

Okay, so now I sort of trust this iteration. What changed? First: I stopped treating the meat like it owed me something — less is more when mixing. Also, baking the meatballs first (not pan-singeing them into oblivion) gave me even cooking and less drama. Adding garlic to the potatoes? Game-changer. The gravy got thicker without becoming gloopy because I learned to whisk, which is, frankly, a humble brag. Emotionally, I stopped expecting perfection and started wanting cozy. Practically, I timed potatoes and meatballs like a simmering crime scene and it worked. I still worry about over-salting (I always worry), but this recipe — these Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes — now walks into the kitchen with confidence, which is to say I’m 70% confident and 30% bracing for feedback. Also I stole one trick from a different steak recipe that made me feel clever: sometimes inspiration is theft, whatever.

Ingredients (brace yourself, you will be stunned by how many basics)

For the Meatballs:

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

For the Gravy:

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and chopped
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

I always say use what’s cheap and available — frozen peas are a good compromise if you need green, and extra butter is a life choice.

Cooking Unit Converter

If you’re eyeballing cups vs. grams or need Celsius to Fahrenheit because your oven is passive-aggressive, this little tool is the bridge between you and adulting:

How we put it together (but also how I think about timing and snacks)

• Preheat your oven to 400°F (200°C). In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme. Mix until just combined.
• Shape the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 20 minutes, or until browned and cooked through.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add sliced onion and garlic, sautéing until the onion is translucent.
• Stir in beef broth and Worcestershire sauce, bringing the mixture to a simmer. Slowly whisk in the cornstarch slurry and continue to simmer until the gravy thickens. Season with salt and pepper to taste.
• For the mashed potatoes, place chopped potatoes and garlic in a large pot. Cover with cold water and bring to a boil. Cook until potatoes are tender.
• Drain the potatoes and garlic, then return them to the pot. Add milk and butter, and mash until smooth. Stir in salt, black pepper, and fresh parsley.
• Add the cooked meatballs to the skillet with the gravy, gently tossing to coat.
• Serve the Salisbury Steak Meatballs over a generous scoop of garlic herb mashed potatoes, drizzling with extra gravy.

Also: while the oven is on, you can clean one thing. Or not. Multitasking is optional. If your potatoes finish early, keep them warm; if the meatballs finish early, snack. Timing is a suggestion. TIP: Keep a warm plate under the potatoes so they don’t sulk.

Who else has kids or pets or an existential crisis while making dinner?

Do you also find yourself answering emails with one hand and rescuing a falling spoon with the other? Did you burn the gravy once and then make it again because you’re nothing if not persistent? I assume we are all witnesses to small household disasters. Also, if you’re the person who always asks “can we add mushrooms?” — yes, but do it in the gravy and don’t tell me at 9 PM. If you need a sister recipe to soothe the soul and the grill, I have a favorite that’s more… butter-forward: garlic butter steak bites with parmesan cream sauce. And if you’re comparing this to meatloaf because that’s what relatives do, then maybe read this other one for the full dramatic effect: meatloaf with mashed potatoes and cheese recipe. We’ll argue in the comments (or in the kitchen).

Common questions (I’ve been asked these while mid-mash and mid-rant)

I have feelings about food that are probably disproportionate. Also I like butter, and sometimes I make this when I need to apologize to myself. If you try it, tell me if your gravy behaved or if your oven decided to be dramatic — I will respond as a human or a gif, whichever seems more appropriate. Also—

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

A comforting dish featuring juicy meatballs smothered in rich gravy, served on a bed of creamy garlic herb mashed potatoes.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

  

For the Meatballs

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

For the Gravy

• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch mixed with 2 tablespoons water To thicken gravy
• to taste Salt and pepper

For the Mashed Potatoes

• 2 lbs potatoes, peeled and chopped
• 4 cloves garlic, minced
• 1/2 cup milk
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme. Mix until just combined.
• Shape the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
• Bake for 20 minutes, or until browned and cooked through.

Making the Gravy

• Meanwhile, in a large skillet, heat olive oil over medium heat.
• Add sliced onion and garlic, sautéing until the onion is translucent.
• Stir in beef broth and Worcestershire sauce, bringing the mixture to a simmer.
• Slowly whisk in the cornstarch slurry and continue to simmer until the gravy thickens. Season with salt and pepper to taste.

Preparing Mashed Potatoes

• Place chopped potatoes and garlic in a large pot. Cover with cold water and bring to a boil.
• Cook until potatoes are tender.
• Drain the potatoes and garlic, then return them to the pot. Add milk and butter, and mash until smooth.
• Stir in salt, black pepper, and fresh parsley.

Combining and Serving

• Add the cooked meatballs to the skillet with the gravy, gently tossing to coat.
• Serve the Salisbury Steak Meatballs over a generous scoop of garlic herb mashed potatoes, drizzling with extra gravy.

Notes

Use what's cheap and available — frozen peas are a good compromise if you need green. Keep a warm plate under the potatoes so they don’t sulk.

Keyword Comfort Food, Garlic Herb, mashed potatoes, meatballs, Salisbury Steak