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Salisbury Meatballs and Mashed Potatoes Recipe

Salisbury Meatballs and Mashed Potatoes Recipe
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★★★★★

5.2 from 7 reviews

This Salisbury Meatballs and Mashed Potatoes recipe features juicy, flavorful beef meatballs simmered in a rich onion and mustard gravy, served atop creamy mashed potatoes. It’s a comforting, classic meal perfect for family dinners or cozy nights in, combining tender meatballs with a savory sauce and smooth, buttery potatoes.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (80% lean)
  • ½ cup breadcrumbs
  • 1 egg
  • ¼ cup milk
  • 1 small onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 small onion, thinly sliced
  • ½ teaspoon thyme (optional)
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and cubed
  • ½ cup milk
  • ¼ cup butter
  • Salt and pepper to taste
  • ¼ cup sour cream (optional, for extra creaminess)

Instructions

  1. Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, finely chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and fry the meatballs in batches, turning them frequently to brown all sides, cooking for 7-8 minutes or until fully cooked through. Remove the meatballs from the skillet and set them aside.
  2. Prepare the Gravy: Using the same skillet, melt the butter over medium heat. Add the thinly sliced onions and cook until soft and golden brown, about 5 minutes. Stir in the all-purpose flour and cook for an additional minute to remove the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard until the mixture is smooth. Add thyme if using, then season with salt and pepper to taste. Simmer the gravy until it thickens, about 5-7 minutes. Return the meatballs to the skillet, coating them in the rich gravy, and simmer together for another 5 minutes to heat through and meld flavors.
  3. Make the Mashed Potatoes: While the meatballs and gravy cook, boil the peeled and cubed russet potatoes in salted water until tender, about 15-20 minutes. Drain the water and return the potatoes to the pot. Add butter, milk, sour cream if using, and season with salt and pepper. Mash until smooth and creamy, adjusting consistency with milk as needed.
  4. Serve: Spoon the creamy mashed potatoes onto plates and top with the Salisbury meatballs along with generous amounts of the savory gravy. Garnish with fresh parsley if desired and serve immediately for a comforting and delicious meal.

Notes

  • Ensure not to overmix the meatball mixture to keep them tender and juicy.
  • Use 80% lean ground beef for best flavor and moisture balance.
  • For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour alternative in the gravy.
  • Sour cream in mashed potatoes adds creaminess but can be omitted for a lighter dish.
  • Leftover gravy can be stored in the refrigerator for up to 3 days and thickened again with a bit of flour or cornstarch when reheated.

Nutrition

Keywords: Salisbury meatballs, mashed potatoes, beef meatballs, homemade gravy, comfort food, classic recipe, easy dinner

Find it online: https://foodbylina.com/salisbury-meatballs-and-mashed-potatoes-recipe/