These Salisbury Steak Meatballs with Gravy and Mashed Potatoes are a classic and a true comfort food. An incredibly delicious and easy dinner recipe!
Nothing screams comfort food to me more than meatballs and I would go as far as considering myself a meatball expert. I really am a sucker for a good meatball and I’ve never met a meatball I didn’t like. But these salisbury steak meatballs rank up there with my favorite meatballs of all time, which of course have to be my Romanian meatballs, but I may be biased here. However these meatballs have to be the most flavorful meatballs I’ve ever had, and that gravy is to kill for!
It’s amazing what you get when you mix some ground beef with some delicious condiments. I remember when I was in college and didn’t cook much, frozen dinners were my meal of choice often. Among them was salisbury steak with mac and cheese. Yep, I used to love it. So if you’ve never had salisbury steak before, it’s just ground beef with condiments but it’s shaped to resemble a steak and it’s usually served with gravy along with mashed potatoes or noodles.
But nothing beats homemade, right? The house smelled ridiculous as I was making these. I probably drove some neighbours nuts too! I got about 40 meatballs out of this recipe, which at first I thought was a lot, but then I wish I’d have doubled the recipe because they’re just too good. Oh well, I’ll just have to make them again and again.
I couldn’t resist popping a couple in my mouth after they were fried. If you want to go the healthier route with this recipe, you could bake the meatballs, I bake meatballs all the time and they turn out great, but there’s something to be said about making the gravy in those brown bits left in the skillet. That’s where all the flavor is my friends.
I chose to serve these meatballs with mashed potatoes because I haven’t had mashed potatoes in a while and to me nothing goes better with meatballs than mashed potatoes to soak up that incredible gravy.
- 1½ lb lean ground beef
- ½ cup breadcrumbs, I used Panko
- 1 egg
- ¼ cup ketchup
- ¼ cup coarse grain mustard
- 1 tbsp Worcestershire sauce
- 1 tsp seasoning salt
- ½ tsp pepper
- 1 tsp onion powder
- 2 tbsp olive oil (for frying)
- 2 tbsp butter
- 1 large onion, chopped
- 1 tbsp Worcestershire sauce
- 1 cup beef broth or chicken broth
- 2 tbsp cornstarch
- ½ tsp seasoning salt
- 1 tbsp ketchup
- parsley for garnish
- 5 large potatoes, peeled and chopped into 1 inch cubes
- 4 tbsp (1/2 stick) unsalted butter
- ¼ to ½ cup skim milk
- ¼ cup light cream cheese
- salt and pepper to taste
- Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 40 meatballs.
- Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
- To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet, and cook for about 3 to 5 minutes, sauce should thicken. If the sauce is too thick add a bit more beef broth. Taste for seasoning and adjust as necessary.
- When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.
- Peel the potatoes and cut them in 1 inch cubes. Boil them on medium heat until potatoes are tender, for about 20 minutes.
- Drain potatoes and in a medium bowl, add the potatoes, milk, butter, cream cheese and salt and pepper. Using a potato masher mash the potatoes until desired consistency. You may also use a hand mixer if you wish. Add additional milk as necessary.
- Serve meatballs over mashed potatoes.