Description
Juicy Salisbury steak–style meatballs are simmered in rich onion gravy and served over creamy mashed potatoes. This family-friendly dinner is hearty, comforting, and way better than takeout. Perfect for weeknights or Sunday dinners.
Ingredients
Meatballs
2 pounds lean ground beef
1 cup Panko breadcrumbs
1 large egg
¼ cup ketchup
1 tablespoon coarse mustard
1 teaspoon onion powder
1 teaspoon seasoning salt
½ teaspoon black pepper
Olive oil (for pan frying)
Gravy
3 tablespoons butter
1 large yellow onion, thinly sliced
2 tablespoons all-purpose flour
3 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
½ teaspoon seasoning salt
2 tablespoons fresh parsley, chopped (for garnish)
Mashed Potatoes
2 pounds Russet or Yukon Gold potatoes, peeled and chopped
4 tablespoons butter
½ cup milk or cream, warmed
Salt & black pepper, to taste
Instructions
Make the Meatballs: In a large bowl, combine beef, breadcrumbs, egg, ketchup, mustard, onion powder, seasoning salt, and pepper. Mix until just combined. Shape into golf-ball-sized meatballs.
Heat olive oil in a skillet and brown the meatballs on all sides, about 5–6 minutes. Remove and set aside (they will finish cooking in the gravy).
Prepare the Gravy: In the same skillet, melt butter and sauté onions until soft and golden, about 8–10 minutes. Sprinkle flour over onions and stir well.
Slowly whisk in beef broth, Worcestershire, ketchup, and seasoning salt. Bring to a simmer until slightly thickened, about 5 minutes.
Return meatballs to the skillet. Cover and simmer on low for 15–20 minutes, until meatballs are cooked through. Garnish with parsley.
Make the Mashed Potatoes: While the meatballs simmer, boil potatoes in salted water until tender, 15–20 minutes. Drain, mash with butter and milk, then season with salt and pepper.
Serve: Spoon mashed potatoes onto plates, top with meatballs, and ladle over the onion gravy.
Notes
Swap beef for turkey or chicken for a lighter version (add a splash of milk to keep moist).
Add mushrooms to the onions for a mushroom gravy variation.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat gently with a splash of broth to loosen the gravy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop + Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 plate (3–4 meatballs with potatoes)
- Calories: 520
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 150 mg
Keywords: Salisbury steak meatballs, comfort food recipe, mashed potatoes, family dinner
