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Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

A high-protein twist on a classic comfort dish, featuring lean beef meatballs in a savory mushroom gravy over creamy garlic herb mash.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g extra lean ground beef
  • 1 large egg
  • 0.5 cup breadcrumbs or panko
  • 0.25 cup low fat milk for meatballs
  • 2 tbsp Worcestershire sauce divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 10 ml olive oil for searing
  • 200 g mushrooms sliced
  • 1 small onion finely diced
  • 2 tbsp all-purpose flour for gravy
  • 500 ml beef bone broth
  • 1 kg potatoes peeled and cubed
  • 100 g low fat Greek yogurt for mash
  • 4 cloves garlic minced, divided

Equipment

  • large skillet
  • large pot
  • Potato masher
  • mixing bowl

Method
 

  1. Combine ground beef, egg, breadcrumbs, milk, 1 tbsp Worcestershire, and dried spices. Form into 20-25 meatballs.
  2. Sear meatballs in olive oil over medium-high heat until browned. Remove and set aside.
  3. In the same skillet, sauté onion and mushrooms in butter until golden. Stir in garlic and flour for 1 minute.
  4. Slowly whisk in bone broth and 1 tbsp Worcestershire. Simmer, then add meatballs back. Cover and cook 8-10 minutes.
  5. Boil potatoes until tender (15 mins). Drain and mash with Greek yogurt, milk, garlic, fresh parsley, and salt.
  6. Serve meatballs and gravy over the mashed potatoes.

Notes

Using beef bone broth adds a richer depth and increases protein. Store in airtight containers for up to 4 days. Swap potatoes for cauliflower mash for a lower-carb version.