Can I make Salisbury Steak Meatballs without an oven?

Yes. Brown the meatballs on the stove first, then move them straight into the pressure cooker to finish. They will still come out rich and flavorful.

Can I make them gluten-free?

Yes. Swap the panko breadcrumbs for gluten-free crumbs or crushed nuts. The texture changes a little, but the flavor still works.

How long should I natural release the pressure cooker?

About 10 minutes works well. That gentle release keeps Salisbury Steak Meatballs tender and gives the sauce time to settle.

Can I use ground turkey or chicken?

You can. The result will taste leaner, so add a little more fat or olive oil to protect the juiciness.

Do I have to use mushrooms?

No. Mushrooms add earthiness, but the gravy still tastes rich without them.

How do I keep the mashed potatoes creamy when reheating?

Add a splash of warm milk or a small pat of butter while reheating. That brings the softness back fast.

Easy Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

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Juicy Salisbury Steak Meatballs simmer in a rich, savory gravy and get served over creamy garlic herb mashed potatoes for a deeply comforting dinner that tastes like classic homestyle cooking.

Author: Irma
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner

Ingredients

Scale

For the meatballs

1 1/2 pounds ground beef, preferably 80/20
3/4 cup panko breadcrumbs
1/2 large brown onion, grated
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to finish
1 teaspoon fresh cracked black pepper, plus more to finish
2 teaspoons dried mustard
2 tablespoons Worcestershire sauce
1 1/2 tablespoons A.1. Original Steak Sauce
1 egg, lightly beaten

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Instructions

Set the oven to 400°F. Prepare a baking sheet with parchment paper or a light coating of grease so the meatballs release easily.
In a large bowl, combine the ground beef, panko, grated onion, minced garlic, garlic powder, salt, pepper, dried mustard, Worcestershire sauce, A.1. Steak Sauce, and egg. Mix only until the ingredients look evenly distributed.
Shape the mixture into meatballs about 1 1/2 inches across. Try to keep them similar in size so they cook evenly.
Place the meatballs on the prepared baking sheet, leaving a little space between each one.
Bake for 18 to 20 minutes, or until the meatballs are browned and mostly cooked through.
While the meatballs bake, place the potatoes in a pot of salted water. Bring them to a boil and cook until they feel tender when pierced with a fork, usually 15 to 20 minutes.
Drain the potatoes very well, then mash them with butter, garlic, fresh herbs, and warm milk until smooth and creamy. Season with salt and pepper to taste.
For the gravy, melt butter in the pressure cooker and add the onions, mushrooms, and garlic. Cook until the vegetables soften and smell fragrant.
Stir in the beef base, dried mustard, thyme or oregano, black pepper, Worcestershire sauce, A.1. Steak Sauce, and beef stock. Mix well so the flavors blend into the liquid.
Whisk in the flour until the gravy begins to thicken.
Add the baked meatballs to the pressure cooker and spoon some gravy over the top so they start soaking up flavor.
Lock the lid in place and cook on high pressure for 8 minutes. Once the cooking time ends, allow the pressure to release naturally for 10 minutes before opening the cooker.
Serve the Salisbury Steak Meatballs hot over the garlic herb mashed potatoes, then spoon plenty of gravy on top.

Notes

Preparing the mashed potatoes ahead of time makes this meal easier on a busy night.
Store the meatballs and potatoes separately for the best texture when reheating.
Add a splash of broth or milk during reheating if the gravy or potatoes need loosening.

Find it online: https://irmacooks.com/easy-salisbury-steak-meatballs/