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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes Recipe

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This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe offers a comforting, hearty meal with flavorful meatballs baked to perfection and smothered in a savory beef gravy, served alongside creamy, garlicky mashed Yukon Gold potatoes infused with fresh herbs.

Ingredients

Scale

Meatballs:

  • 1 lb ground beef (85/15 lean-to-fat ratio recommended)
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme

Gravy:

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups beef broth (low-sodium recommended)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch mixed with 2 tbsp water (slurry)

Garlic Herb Mashed Potatoes:

  • 2 lbs Yukon Gold potatoes, peeled and chopped
  • 4 cloves garlic, minced
  • 1/2 cup whole milk
  • 4 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prepare the meatball mixture: 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 gently with your hands until just combined to avoid tough meatballs.
  2. Shape and bake meatballs: Form the mixture into uniform 1-inch meatballs (about 20-24 total). Place them on a parchment-lined baking sheet spaced about 2 inches apart. Bake for 20 minutes until browned and cooked through to an internal temperature of 160°F.
  3. Cook potatoes and garlic: While the meatballs bake, put chopped potatoes and 4 cloves minced garlic in a large pot. Cover with cold water, bring to a boil, and cook for 15-18 minutes until the potatoes are tender and easily pierced with a fork.
  4. Make the gravy base: Heat olive oil in a large skillet over medium heat. Add sliced onion and 2 cloves minced garlic, sautéing for 5-7 minutes until translucent and fragrant.
  5. Simmer and thicken the gravy: Stir in beef broth and Worcestershire sauce, then bring to a simmer. Slowly whisk in the cornstarch slurry while stirring constantly to prevent lumps. Simmer for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
  6. Mash the potatoes: Drain potatoes and garlic thoroughly, return to the hot pot. Add milk and butter, mashing with a potato masher until smooth and creamy. Stir in salt, black pepper, and freshly chopped parsley for flavor.
  7. Combine meatballs with gravy: Add the baked meatballs to the skillet with gravy, gently toss them to coat evenly. Let simmer together for 2-3 minutes to meld flavors.
  8. Serve: Plate a generous scoop of garlic herb mashed potatoes and top with Salisbury steak meatballs, drizzling with extra gravy. Enjoy your comforting meal!

Notes

  • Meatballs can be made ahead of time and frozen for up to 2 months.
  • Store meatballs and mashed potatoes separately in airtight containers for up to 3 days to maintain freshness.
  • Mix meat mixture until just combined to keep the meatballs tender and juicy.
  • For a richer gravy, substitute half of the beef broth with red wine.
  • Use a potato masher instead of an electric mixer to avoid gummy mashed potatoes.

Keywords: Salisbury steak meatballs, garlic herb mashed potatoes, baked meatballs, beef gravy, comfort food, easy dinner

Find it online: https://busyrecipe.com/salisbury-steak-meatballs-with-garlic-herb-mashed-potatoes-recipe-2/