Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Juicy ground beef meatballs simmered in a savory gravy, paired perfectly with creamy garlic herb mashed potatoes – pure comforting deliciousness in every bite.
Equipment
- 1 Pressure cooker for finishing meatballs and cooking gravy
- 1 Mixing bowl large
- 1 Baking sheet
Ingredients
Main Ingredients
- 1 ½ pounds ground beef 80/20 works best for juiciness
- ¾ cup panko breadcrumbs for bind and light texture
- ½ large brown onion grated
- 2 cloves garlic minced plus extra for mashed potatoes and gravy
- 1 teaspoon garlic powder adds a little extra garlic kick
- 1 teaspoon kosher salt plus extra to finish
- 1 teaspoon black pepper fresh cracked, plus extra to finish
- 2 teaspoons dried mustard brings subtle sharpness to meatballs
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons A.1. Original Steak Sauce
- 1 egg slightly beaten
Instructions
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or lightly grease it.
- Mix beef, panko, onion, garlic, garlic powder, salt, pepper, mustard, Worcestershire, A.1., and egg just until combined.
- Form into 1 ½-inch balls and place spaced out on baking sheet.
- Bake 18–20 minutes until browned and mostly cooked through.
- Boil peeled, cubed potatoes in salted water 15–20 minutes until tender. Drain well.
- Mash with butter, garlic, herbs, and milk until smooth. Season to taste.
- Sauté onions, mushrooms, garlic in butter in pressure cooker until tender.
- Add beef base, mustard, thyme/oregano, pepper, Worcestershire, A.1., and beef stock. Stir in flour to thicken.
- Add meatballs to cooker. Seal lid and cook on high pressure 8 minutes. Natural release for 10 minutes.
Notes
For added ease, prep mashed potatoes in advance. Store leftovers separately for best results when reheating!