
Comforting Salisbury steak style meatballs simmered in a rich gravy and served with creamy garlic herb mashed potatoes for a hearty family dinner.

My family reaction when I first served this was immediate. My partner declared it better than restaurant comfort food and my daughter asked for seconds as if discovering a new favorite. Over the years I have adjusted seasoning and technique so the meatballs stay soft and the gravy remains smooth. I love that it travels well and that every bite reminds us of home.
My favorite aspect is how forgiving the method is. I have scaled this up for gatherings and the flavor deepens slightly when reheated. Once my neighbor took a container to a weekend picnic and reported it was the heartiest comfort food of the event. The balance of the tangy mustard in the gravy and the buttered garlic potatoes remains the most commented on detail at family meals.
Cool leftovers to room temperature then transfer to airtight containers. Refrigerate up to three days. For longer storage freeze in a single layer on a tray then transfer frozen meatballs to a freezer bag with gravy sealed, up to three months. Reheat from frozen in a covered skillet over low heat until warmed through or thaw overnight and reheat gently in the oven at 325 degrees F until hot. Reheat mashed potatoes with a splash of milk to restore creaminess and stir well before serving.
If you need a gluten free option replace the breadcrumbs with gluten free breadcrumbs or crushed gluten free crackers and use a gluten free flour for the gravy such as a 1 to 1 gluten free blend. To reduce dairy use olive oil in place of butter and a plant based milk for the mash. For lower sodium use reduced sodium broth and skip the added salt until final tasting. To make the meatballs leaner swap half the beef for ground turkey but expect a lighter flavor and slightly drier texture.
Serve meatballs spooned over a generous scoop of garlic herb mashed potatoes and top with chopped fresh parsley for color. A simple green salad with a bright vinaigrette cuts through the richness. For a holiday table add roasted carrots or glazed green beans and warm dinner rolls to soak up extra gravy. For weeknight dinners pair with steamed green peas for a classic comfort combination.
Salisbury steak was developed in the United States in the 19th century as a ground beef dish shaped and cooked with savory seasonings. It became popular as an affordable and satisfying main dish. By turning the mixture into small meatballs I combined the Salisbury tradition with global meatball techniques found in many cuisines. The gravy in this dish borrows from classic brown sauce methods while Dijon mustard and soy sauce reflect a fusion of flavors that deepen the savory profile.
In winter add roasted root vegetables alongside the plato. During spring and summer swap parsley for a mix of fresh chives and basil in the mash for brightness. For autumn and holiday meals add a splash of red wine to the gravy while simmering for additional warmth and depth. You can also fold roasted garlic into the mash instead of raw minced garlic for a sweeter, mellow profile when storing the mash for later.
Form meatballs and freeze raw on a tray to pop into the oven later. Make the gravy in advance and store in the refrigerator then reheat and add cooked meatballs for a quick finish. Potatoes can be boiled and mashed and stored in single serve containers; add a small sealed compartment of butter and a splash of milk to refresh texture when reheating. Label containers with date and contents to manage rotation and quality.
At the end of the day this dish is about warmth and simplicity. It is forgiving, adaptable and always brings people together around the table. Try it once and then tweak the seasonings to make it your family classic.
Do not overmix the meat mixture to avoid dense meatballs. Mix until ingredients are evenly distributed.
Use a ricer for the creamiest mashed potatoes or a potato masher for more rustic texture.
If gravy is lumpy whisk in a cold water slurry of one teaspoon flour and a tablespoon water then simmer to smooth.
This nourishing salisbury steak meatballs with garlic herb mashed potatoes recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes you can prepare meatballs a day ahead and keep them refrigerated. Reheat gently in the gravy before serving.
Freeze meatballs on a tray then transfer to a bag. They keep up to three months. Thaw overnight before reheating for best texture.
This Salisbury Steak Meatballs With Garlic Herb Mashed Potatoes recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 degrees F. In a large bowl combine ground beef breadcrumbs milk chopped onion minced garlic egg Worcestershire sauce salt black pepper dried parsley onion powder and garlic powder. Mix gently until just combined without compacting the meat.
Shape mixture into meatballs about 1.5 inch in diameter and place on a parchment lined rimmed baking sheet. Bake for about 20 minutes until cooked through and internal temperature reads 160 degrees F.
Place peeled chopped potatoes in a large pot of salted water and bring to a boil. Cook 15 to 20 minutes until tender then drain and return to the saucepan to evaporate excess moisture.
Add minced garlic butter and milk to the hot potatoes and mash until smooth. Stir in chopped fresh parsley and season with salt and pepper to taste. Keep warm.
In a frying pan cook flour over medium heat about one minute. Gradually whisk in beef broth to avoid lumps then stir in soy sauce and Dijon mustard. Simmer about five minutes until slightly thickened and season with salt and pepper.
Add baked meatballs to the gravy and simmer two to three minutes to heat through and coat. Serve meatballs spooned over garlic herb mashed potatoes and garnish with chopped parsley.
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