Are you ready to enjoy a classic dish with a twist? My Salisbury Steak Meatballs with Herb Mash is packed with flavor and comfort. Imagine juicy meatballs made from a mix of ground beef and turkey, smothered in a rich gravy, paired with creamy herb-infused mashed potatoes. This recipe is simple, fun, and perfect for any day of the week. Let’s dive into making this delicious meal that everyone will love!
Why I Love This Recipe
- Flavorful Combination: The combination of ground beef and turkey makes these meatballs both savory and juicy, creating a delightful flavor profile that everyone will love.
- Comfort Food Classic: Salisbury steak is a beloved comfort food, and these meatballs served over creamy herbed mash take it to the next level of cozy satisfaction.
- Easy to Make: This recipe is simple and straightforward, making it perfect for weeknight dinners when you want something delicious without spending hours in the kitchen.
- Versatile Dish: Not only are these meatballs great with herbed mash, but they can also be served over rice or pasta, making them a versatile addition to your meal rotation.
Ingredients
Meatball Ingredients
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
To make the meatballs, I use a mix of ground beef and turkey. This blend gives great flavor and keeps the meatballs tender. The onion and garlic add a nice aroma. Breadcrumbs help bind the meat together, while the egg gives it structure. Worcestershire sauce and Dijon mustard add depth to the taste. Finally, I season with salt, pepper, parsley, and thyme for freshness.
Herb Mash Ingredients
- 2 lb (900g) russet potatoes, peeled and quartered
- 1/2 cup unsalted butter
- 1/2 cup milk (plus more if needed)
- 1/4 cup fresh chives, chopped
- Salt, to taste
For the herb mash, I start with russet potatoes. They mash well and have a nice creamy texture. I add butter and milk for richness. Chives bring a fresh taste that pairs perfectly with the meatballs. A pinch of salt enhances all the flavors. If you like it creamier, just add more milk until you reach your desired consistency.
Step-by-Step Instructions
Preparing the Meatball Mixture
First, gather your ingredients. In a large bowl, combine the ground beef and ground turkey. Add the finely chopped onion and minced garlic. Next, mix in the breadcrumbs, egg, Worcestershire sauce, and Dijon mustard. Season with salt and black pepper. You can mix with your hands or a spatula. I like using my hands. It helps me feel the texture.
Shaping and Browning the Meatballs
Now, it's time to shape the meatballs. Wet your hands to prevent sticking. Form the mixture into balls about the size of golf balls. You should have 18 to 20 meatballs. Place them on a baking sheet lined with parchment paper. Next, heat a large skillet over medium heat. Add a splash of olive oil. Carefully place the meatballs in the skillet. Brown them on all sides for about 5 to 7 minutes. Once they are golden, remove them from the skillet.
Preparing the Gravy
In the same skillet, pour in the beef broth. Use a wooden spoon to scrape up the brown bits. This adds great flavor! Stir in the sour cream, chopped parsley, and thyme. Season with salt and pepper. Bring the mixture to a gentle simmer over low heat.
Simmering the Meatballs
Return the browned meatballs to the skillet. Nestle them in the gravy. Cover the skillet and let them simmer for 10 to 12 minutes. Make sure they reach an internal temperature of 160°F (71°C). This way, they are fully cooked.
Cooking the Herb Mash
While the meatballs simmer, let's cook the potatoes. Place the quartered potatoes in a large pot. Fill it with water to cover the potatoes. Bring the water to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
Mashing the Potatoes
Drain the cooked potatoes. Return them to the pot. Add unsalted butter, milk, and chopped chives. Season with salt. Mash until smooth and creamy. If needed, add more milk for desired creaminess.
Serving the Dish
To serve, place a scoop of the herbed mashed potatoes on a plate. Top with several meatballs and ladle gravy over them. For a nice touch, garnish with fresh herbs. You can also serve green beans on the side for color and nutrition.
Tips & Tricks
Ingredient Substitutions
You can swap out ground beef or turkey for other meats. Try ground chicken or pork for a new taste. If you prefer a vegetarian option, consider using lentils or mushrooms. They can provide a nice texture and flavor. For a dairy-free herb mash, use almond milk and vegan butter. These options will still give you a creamy mash.
Cooking Techniques
To get the perfect meatball texture, don't overmix the meat. Mix just until everything blends. This keeps the meatballs tender. Also, use wet hands when shaping the meatballs. This prevents sticking and helps form smooth shapes. For creamy mashed potatoes, make sure to mash the potatoes while they are hot. Add butter and milk gradually. This way, you can control the creaminess.
Flavor Enhancements
Want to boost the flavor? Add some smoked paprika or a dash of cayenne pepper. Fresh herbs like rosemary or oregano can also add depth. For sauces, consider a rich mushroom gravy or a tangy barbecue sauce. These can elevate the dish further. If you serve this with green beans or a fresh salad, it creates a balanced and colorful plate.
Pro Tips
- Use a meat thermometer: To ensure the meatballs are cooked perfectly, check the internal temperature. They should reach 160°F (71°C) for safe consumption.
- Keep hands wet while shaping: Wet hands prevent the meat mixture from sticking and make it easier to form perfectly round meatballs.
- Customize the herbs: Feel free to experiment with different herbs like rosemary or oregano for a unique twist on the flavor profile of the gravy.
- Make ahead for convenience: Prepare the meatballs and gravy in advance, then store them in the refrigerator. Reheat when ready to serve for an easy meal.
Variations
Spicy Salisbury Steak Meatballs
Add some heat to your meatballs for a fun twist. You can mix in red pepper flakes or diced jalapeños. This adds a nice kick without being too hot. You could also try a spicy sauce on top, like sriracha mixed with ketchup. This gives your dish a new layer of flavor.
Vegetarian or Vegan Versions
You can make these meatballs without meat. Use lentils or chickpeas instead of beef and turkey. For binding, use flaxseed meal mixed with water as an egg substitute. You can also add mushrooms for a meaty texture. This way, everyone can enjoy them.
Alternative Sauces and Mash Flavors
Change up the gravy for a new taste. A creamy mushroom sauce works great instead of the beef gravy. You can also try a pepper sauce for a bold flavor. For the mash, consider sweet potatoes or garlic mash. These options add a fun twist to your meal while keeping it delicious.
Storage Info
Refrigeration
To store leftover Salisbury steak meatballs and herb mash, follow these steps:
- Cool the dish: Let it sit at room temperature for about 30 minutes after cooking.
- Use airtight containers: Place the meatballs and mash in separate containers. This helps keep flavors fresh.
- Label and date: Write the date on each container for easy tracking.
Freezing
You can freeze the meatballs and mash for later use. Here’s how:
- Freeze meatballs: Place cooled meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag.
- Freeze herb mash: Portion the mash into small containers or bags. Make sure to leave space for expansion.
- Reheating: Thaw overnight in the fridge. Reheat meatballs in a skillet with some gravy. You can microwave the mash until hot.
Shelf Life
For the best taste and safety, keep these timeframes in mind:
- Refrigerated leftovers: Consume within 3 to 4 days.
- Frozen meatballs: Use within 3 months for optimal flavor.
- Frozen mash: Best enjoyed within 2 months for the best texture.
FAQs
How do I know when meatballs are fully cooked?
To check if meatballs are done, use a meat thermometer. The safe internal temperature is 160°F (71°C). Insert the thermometer into the center of a meatball. If it reads 160°F or higher, the meatballs are cooked. Always check a few meatballs to be sure. This step is key for food safety.
Can I make Salisbury steak meatballs ahead of time?
Yes, you can prepare the meatballs ahead. Form and brown them, then store them in the fridge for up to 24 hours. You can also freeze them for longer storage. Just thaw in the fridge before cooking. This makes meal prep easy and saves time on busy days.
What are good side dishes to serve with Salisbury steak meatballs?
For a balanced meal, pair the meatballs with vibrant sides. Steamed green beans or roasted carrots add color and nutrition. A fresh salad with mixed greens also works well. You can even add some crusty bread to soak up the gravy. These sides will make your meal more complete.
Are there any tips for making the gravy thicker?
To thicken gravy, use a simple method. Mix a tablespoon of cornstarch with water to create a slurry. Stir this into your gravy and let it simmer. This will help it become thicker. Another way is to let it cook longer to reduce the liquid. Adjust the thickness to your liking.
This post covered all you need for the perfect Salisbury steak meatballs and herb mash. We started with the right ingredients and moved to cooking methods. I shared tips to boost flavor and creative variations. Storing leftovers is simple, ensuring you can enjoy this dish again. Remember, cooking is fun! Experiment with spices and techniques to make the dish your own. Whether for family dinner or meal prep, these steps will guide you. Enjoy the process and the delicious results!
