Description
Tender Salisbury Steak Meatballs simmer in savory onion gravy and are served over creamy garlic herb mashed potatoes for a comforting family dinner.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon neutral cooking oil, if needed
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup warm milk
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Salt to taste
Instructions
- Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil, reduce the heat, and cook for 15 to 20 minutes until fork-tender.
- Combine the ground beef, breadcrumbs, egg, grated onion, garlic, Worcestershire sauce, Dijon mustard, salt, and black pepper in a large bowl. Mix gently just until combined.
- Shape the beef mixture into evenly sized meatballs about 1 1/2 inches wide.
- Heat a large skillet over medium heat. Add oil if needed, then brown the meatballs in batches on several sides. Transfer them to a plate.
- Melt 2 tablespoons butter in the same skillet. Add the sliced onion and cook for 6 to 8 minutes until soft and lightly golden.
- Sprinkle the flour over the onions and stir for 1 minute. Gradually whisk in the beef broth until smooth.
- Stir in the Worcestershire sauce and dried thyme. Season the gravy with salt and black pepper to taste.
- Return the meatballs to the skillet. Spoon gravy over them and simmer gently for 10 to 15 minutes, or until the centers reach 160°F.
- Drain the potatoes well and return them to the warm pot.
- Add 4 tablespoons butter, warm milk, minced garlic, parsley, fresh thyme, and salt. Mash until smooth and creamy.
- Spoon the mashed potatoes onto plates. Top with the meatballs and plenty of onion gravy, then serve hot.
Notes
- Yukon gold potatoes create an especially creamy texture.
- Avoid overmixing the beef mixture because gentle mixing keeps the meatballs tender.
- Brown the meatballs in batches so they develop a flavorful crust.
- Add a splash of beef broth when reheating the gravy if it becomes too thick.
- Uncooked meatballs can be shaped and refrigerated for up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 710
- Sugar: 6
- Sodium: 980
- Fat: 39
- Saturated Fat: 18
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 53
- Fiber: 5
- Protein: 38
- Cholesterol: 155