Salisbury steak meets comfort in meatball form with rich garlic herb mashed potatoes on the side. The meatballs are savory and tender from ground beef, breadcrumbs, and Worcestershire sauce, with a mild garlic and onion backbone. The mashed potatoes are creamy and buttery, brightened with fresh parsley and a touch of minced garlic. This is an easy, homey meal that cooks mostly hands-on at the start and finishes in the oven while you mash potatoes. Serve with a green vegetable or a simple salad for a full weeknight dinner, or try it with Easy Creamy Herb Chicken with Mashed Potatoes for another comforting option.
Why You’ll Love This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
- Big, familiar flavors: beef, Worcestershire, garlic, and butter combine for classic comfort food.
- Simple steps: mix, brown, bake meatballs and boil potatoes — no complex techniques.
- Hands-off baking finish: oven time frees you to make the mashed potatoes.
- Creamy mash that holds up: heavy cream and butter make a smooth, rich base.
- Family-friendly: mild seasonings and soft textures appeal to both kids and adults.
- Economical: uses pantry basics and one pound of ground beef for hearty servings.
- Flexible plating: serve on the potatoes, beside them, or with gravy if you like.
What Is Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes?
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes takes the flavors of classic Salisbury steak — beefy, savory, and slightly tangy from Worcestershire — and turns them into small, easy-to-eat meatballs. The meatballs are seared to form a brown crust, then finished in the oven so they stay juicy inside. The mashed potatoes are velvety thanks to heavy cream and butter, with garlic and fresh parsley for brightness. Overall, the dish is warm, filling, and ideal for weeknight dinners, casual family meals, or a cozy weekend plate.
Ingredients for Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Garlic Herb Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt to taste
To Serve
- Serve meatballs on a bed of garlic herb mashed potatoes.
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground beef: use 80/20 for more flavor, or 90/10 for lower fat. Ground turkey or chicken can work but change the flavor and texture slightly.
- Breadcrumbs: plain or panko both work; panko gives lighter meatballs. For gluten-free, use GF breadcrumbs.
- Onion and garlic flavor: if you prefer fresh onion over powder, add 1/2 teaspoon extra finely minced onion to the mix. Do not add more than listed ingredients without adjusting the texture.
- Heavy cream: substitute half-and-half for a lighter mash, but the result will be less rich.
- Butter: use a salted or unsalted butter; adjust added salt if using salted butter.
- Olive oil: any neutral oil (canola, vegetable) will sear the meatballs fine.
- Salt and pepper: season to taste, start modest and adjust after tasting the mashed potatoes.
Step-by-Step Instructions
Step 1 – Preheat and prep
- Preheat oven to 400°F (200°C).
- Prepare potatoes by peeling and cutting into even 1–2 inch cubes so they cook in about 15 minutes.
Step 2 – Mix the meatball base
- In a bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 egg, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
- Mix gently until combined; form into even meatballs, about 1.5–2 inches each.
- Visual cue: the mixture should hold together without being overworked.
Step 3 – Brown the meatballs
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Brown the meatballs on all sides, turning carefully so each side gets color but the interior is not overcooked.
- Visual cue: a deep golden crust forms on each side in about 2–3 minutes per side.
Step 4 – Bake to finish
- Transfer browned meatballs to a baking dish and bake in the oven for 20 minutes.
- Pro cue: use an oven-safe skillet to skip a transfer — the meatballs should reach a safe internal temperature of 160°F (71°C) for beef.
Step 5 – Cook the potatoes and mash
- While meatballs bake, place 2 pounds peeled and cubed potatoes in salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to the pot.
- Add 1/2 cup heavy cream, 1/4 cup butter, 2 cloves minced garlic, 2 tablespoons chopped parsley, and salt to taste. Mash until smooth and creamy.
- Visual cue: mash while hot so butter melts fully and cream blends evenly.
Step 6 – Plate and serve
- Spoon a bed of garlic herb mashed potatoes onto plates and arrange the hot meatballs on top or to the side.
- Serve immediately while hot.
Pro Tips for Success
- Don’t overmix meat: mix until ingredients are just combined to keep meatballs tender.
- Even sizes: make meatballs the same size so they cook evenly in the skillet and oven.
- Browning matters: get a good sear in the skillet for flavor and to help hold shape during baking.
- Salt the potatoes in the boiling water for better-tasting mash.
- Mash while hot: potatoes absorb cream and butter best when hot for the smoothest texture.
- Test one meatball: slice one open to check doneness before serving the batch.
- Rest meatballs briefly: let them sit 3–5 minutes after baking to let juices redistribute.
Flavor Variations
- Optional: Brown gravy finish — warm a jarred or homemade brown gravy and spoon over meatballs for a classic feel.
- Optional: Cheesy mash — stir in 1/2 cup shredded cheddar to the potatoes for a richer mash.
- Optional: Herb boost — add 1 tablespoon chopped chives or rosemary to the potatoes for extra herb flavor.
- Optional: Spicy kick — mix 1/4 teaspoon cayenne or red pepper flakes into the meat mixture for heat.
- Optional: Garlic-forward — swap garlic powder for 1 clove fresh minced garlic in the meat mix for a stronger garlic note.
Serving Suggestions
- Green vegetable: serve with steamed green beans or roasted broccoli for nutrition and color.
- Salad: a crisp mixed green salad with a light vinaigrette cuts through the richness.
- Bread: crusty rolls or buttered bread soak up any juices and make the meal more filling.
- Family-style: serve meatballs in a shallow platter over the mashed potatoes for communal dining.
- Leftovers: slice meatballs and serve inside a sandwich or over rice for a quick lunch.
Make-Ahead, Storage & Reheating
- Make-ahead: you can form meatballs and store them, covered, in the fridge for up to 24 hours before cooking.
- Potatoes: make mashed potatoes a day ahead and store in an airtight container. Rewarm gently with a splash of cream or milk.
- Refrigerator storage: cooked meatballs and mashed potatoes keep well for 3–4 days in the fridge in sealed containers.
- Reheating: reheat meatballs in a 350°F oven for 10–15 minutes covered, or microwave in short bursts. Reheat mashed potatoes on the stove over low heat with added cream or butter, stirring until smooth.
- Texture note: mashed potatoes may firm up in the fridge; they loosen with added hot cream and stirring.
Storage and Freezing Instructions
- Freeze cooked meatballs: cool completely, then freeze in a single layer on a tray for 1 hour before transferring to a freezer bag. Freeze up to 3 months.
- Freeze mashed potatoes: pack into freezer-safe containers leaving headspace. Use within 2 months for best texture.
- Thawing: thaw overnight in the fridge before reheating. Reheat meatballs in the oven and add a little sauce or water if they dry out. Reheat potatoes on the stove with added cream.
- If you prefer not to freeze potatoes: freezing can change the texture slightly — they may become grainy. In that case, freeze only the meatballs and make fresh mashed potatoes.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 620 | 30 g | 45 g | 35 g | 4 g | 560 mg
Estimates vary by brands and portions.
FAQ About Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Q: My meatballs fell apart while browning. What happened?
A: They likely lacked binding or were handled too roughly. Make sure to mix gently and include the egg and breadcrumbs as written.
Q: The mashed potatoes are too thick. How do I fix them?
A: Stir in warm heavy cream or a splash of hot water or milk a tablespoon at a time until you reach the desired consistency.
Q: Can I bake meatballs without browning first?
A: Yes, but browning adds flavor and helps the meatballs hold their shape. If rushed, you can bake directly for about 25–30 minutes.
Q: How do I know the meatballs are fully cooked?
A: For ground beef, they should reach an internal temperature of 160°F (71°C). Alternatively, cut one open to check there is no pink in the center.
Q: Can I make these dairy-free?
A: For dairy-free mashed potatoes, use a plant-based butter and a dairy-free cream substitute. Flavor will be slightly different but still good.
Q: Can I use instant mashed potatoes instead?
A: Yes, use instant mash as a shortcut and stir in butter, cream, garlic, and parsley to match the flavor profile.
TastyInspo Notes
- Finish with a pat of butter on the hot meatballs for a glossy look and richer taste.
- Sprinkle a few extra chopped parsley leaves right before serving for fresh color.
- Plate with a shallow pool of reserved pan juices or warmed gravy for shine and moisture.
- Use a ring mold to shape the mashed potatoes for a neat, restaurant-style presentation.
- For family meals, serve everything in a large casserole dish to keep food warm longer.
Troubleshooting
- Bland meatballs: increase Worcestershire sauce slightly and add more salt; taste the mix before forming.
- Dry meatballs: avoid overcooking and don’t overwork the meat. A little fat (80/20 beef) helps.
- Watery mash: drain potatoes well and return to the hot pot for a minute to let steam evaporate before mashing.
- Burned garlic: add garlic to the potatoes while mashing rather than frying it to avoid burnt flavor.
- Soggy breadcrumbs: measure breadcrumbs properly; if mixture seems wet, add a tablespoon more breadcrumbs to firm it.
Final Thoughts
This Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes recipe gives you a cozy, no-fuss dinner that feels homemade and satisfying. It’s easy to scale, simple to prep, and full of flavor — perfect for a weeknight or a casual weekend meal. The balance of tender meatballs and creamy garlic mashed potatoes makes it a reliable favorite.
Conclusion
For the original recipe source and a ready reference while you cook, see the full page for this dish at Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes. 
Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients
For the Meatballs
- 1 pound ground beef Use 80/20 for more flavor, or 90/10 for lower fat.
- 1/2 cup breadcrumbs Plain or panko both work; panko gives lighter meatballs.
- 1/4 cup onion, finely chopped Can use fresh onion instead of onion powder.
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder Swap for fresh minced garlic for a stronger flavor.
- 1 teaspoon onion powder
- Salt and pepper to taste Season modestly and adjust after tasting the mashed potatoes.
- 2 tablespoons olive oil Use canola or vegetable oil if preferred.
For the Garlic Herb Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream Substitute half-and-half for a lighter mash.
- 1/4 cup butter Use salted or unsalted.
- 2 cloves garlic, minced Add during mashing to avoid burnt flavor.
- 2 tablespoons fresh parsley, chopped
- Salt to taste Salt the water while boiling potatoes for better flavor.
Instructions
Preparation
- Preheat oven to 400°F (200°C). Prepare potatoes by peeling and cutting into even 1–2 inch cubes.
Mix the Meatball Base
- In a bowl, combine ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, onion powder, and salt and pepper. Mix gently until combined; form into even meatballs, about 1.5–2 inches each.
Brown the Meatballs
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for about 2–3 minutes per side until a golden crust forms.
Bake to Finish
- Transfer browned meatballs to a baking dish and bake for 20 minutes until they reach an internal temperature of 160°F (71°C).
Cook the Potatoes and Mash
- While meatballs bake, place cubed potatoes in salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to pot. Add heavy cream, butter, minced garlic, chopped parsley, and salt. Mash until smooth.
Plate and Serve
- Spoon mashed potatoes onto plates and arrange meatballs on top or beside. Serve immediately while hot.
