Created on February 2nd, 2026 at 02:28 pm
A Ground Beef Dinner Built Around Rich Gravy, Tender Meatballs, and Creamy Mashed Potatoes
Mashed potato meals are defined by comfort, structure, and sauces that bring the plate together. This Salisbury steak meatballs with gravy recipe is designed specifically for that category, pairing seasoned ground beef meatballs with a smooth, savory brown gravy served over creamy mashed potatoes. Instead of full steak patties, this version uses meatballs to create a more flexible, spoon-friendly dinner that works well for family meals, leftovers, and reheating.
Salisbury-style flavors are familiar and widely loved because they rely on simple ingredients and balanced seasoning rather than bold or trendy elements. Beef, onion, and gravy form the foundation, while mashed potatoes provide a neutral base that absorbs flavor. This recipe keeps those expectations intact while adjusting the format for ease and consistency. Meatballs cook evenly, stay tender, and hold together well when served with gravy, making them ideal for mashed potato meals that need to feel cohesive and comforting.
The goal of this dish is not speed alone, but reliability. Each component is prepared in a way that supports the others. The meatballs are seasoned to stand up to the gravy without becoming salty, the gravy is smooth and pourable without being thin, and the mashed potatoes remain creamy enough to carry the sauce without becoming heavy.
Why Salisbury Steak Works So Well as Meatballs
Traditional Salisbury steak uses flat patties, which can sometimes dry out or break when reheated. Shaping the beef into meatballs solves those issues while preserving the classic flavor profile. Meatballs cook more evenly, retain moisture better, and allow more surface area for gravy coverage.
This format also makes the dish easier to serve. Meatballs portion naturally, reheat evenly, and work well for both plated dinners and family-style serving. For mashed potato meals, this flexibility is especially valuable.
Flavor Profile and Texture Expectations
The meatballs should be tender and well-seasoned, with clear beef flavor supported by onion and mild seasoning. They should not be dense or dry. Breadcrumbs and milk create a panade that keeps the texture soft while helping the meatballs hold their shape.
The gravy is smooth, savory, and lightly thickened. It should coat the meatballs and pool gently over the mashed potatoes without becoming gluey. Onion and beef broth create depth, while careful simmering ensures a balanced, comforting sauce.
Mashed potatoes serve as the foundation of the dish. They should be creamy and lightly seasoned, acting as a canvas for the gravy rather than competing with it.
When This Dish Fits Best
This recipe is ideal for dinners where comfort and familiarity are the priority. It works well for weeknight meals, colder weather, or anytime a complete, satisfying plate is needed. Because each component reheats well, it is also suitable for leftovers and planned meals.
As part of a ground beef recipes collection, this dish fits squarely into classic American comfort food, making it a reliable option for a broad audience.
Time Breakdown
Prep time: 30 minutes
Cook time: 35 minutes
Total time: About 1 hour 5 minutes
Ingredients
Salisbury Steak Meatballs
- 1 1/2 pounds ground beef
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
Brown Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Mashed Potatoes
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Notes
Ground beef with moderate fat content produces the best meatballs. Very lean beef can lead to dryness. Breadcrumbs and milk are essential for tenderness and should not be skipped. Worcestershire sauce adds classic Salisbury flavor without overpowering the beef.
Russet potatoes are preferred for mashed potatoes because they mash smoothly and absorb gravy well.
Kitchen Tools
• Large mixing bowl
• Measuring cups and spoons
• Large skillet
• Baking sheet or skillet for meatballs
• Large pot
• Potato masher
• Whisk
Step-by-Step Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, or prepare a large skillet for browning the meatballs.
- In a large bowl, combine breadcrumbs and milk and let sit for 1 to 2 minutes until softened.
- Add ground beef, egg, chopped onion, minced garlic, salt, black pepper, and Worcestershire sauce. Mix gently until just combined.
- Shape the mixture into evenly sized meatballs and place them on the prepared baking sheet.
- Drizzle lightly with olive oil and bake for 18 to 20 minutes, or until cooked through.
- While the meatballs cook, place the potatoes in a large pot, cover with cold water, and bring to a boil. Simmer until fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.
- In a skillet, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually whisk in beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce and onion powder.
- Simmer the gravy until thickened, then season with salt and pepper to taste.
- Add the cooked meatballs to the gravy and simmer gently for 5 minutes so they absorb flavor.
- Serve the meatballs and gravy over mashed potatoes.
Tips for Best Results
• Mix meatballs gently to avoid toughness.
• Simmer gravy slowly for a smooth texture.
• Mash potatoes while hot for best creaminess.
Serving Suggestions
Serve this dish with simple vegetables such as peas, green beans, or carrots for balance. The neutral sides complement the rich gravy and beef flavors without competing.
Storage and Reheating
Store leftovers in airtight containers for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of broth or milk to loosen the gravy if needed.
Nutrition Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Carbohydrates | 42 g |
| Protein | 34 g |
| Fat | 34 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 880 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Frequently Asked Questions
Why use meatballs instead of Salisbury steak patties?
Meatballs cook more evenly, retain moisture better, and are easier to portion and reheat while keeping the same flavor profile as classic Salisbury steak.
Can I make this dish ahead of time?
Yes. The meatballs, gravy, and mashed potatoes can all be prepared in advance and reheated gently before serving.
What type of ground beef works best?
Ground beef with moderate fat content provides the best balance of flavor and tenderness.
Does this recipe freeze well?
The meatballs and gravy freeze well. Mashed potatoes may change texture slightly, so freezing them separately is recommended.
Can I serve this without mashed potatoes?
Yes. The meatballs and gravy also pair well with rice, egg noodles, or buttered bread.
Mashed Potato Meals: Salisbury Steak Meatballs with Gravy
Equipment
- Large mixing bowl
- Baking sheet or skillet
- Large pot
- Skillet
- Whisk
Ingredients
Salisbury Steak Meatballs
- 1 1/2 lb ground beef
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
Brown Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
Mashed Potatoes
- 2 lb russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix breadcrumbs and milk, then combine with ground beef, egg, onion, garlic, salt, pepper, and Worcestershire sauce. Shape into meatballs.
- Bake meatballs at 400°F for 18 to 20 minutes until cooked through.
- Boil potatoes until tender, then mash with butter, milk, salt, and pepper.
- Make gravy by cooking butter and flour, whisking in beef broth, Worcestershire sauce, and seasoning.
- Add meatballs to gravy and simmer briefly, then serve over mashed potatoes.
Notes
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