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Salisbury Meatballs and Mashed Potatoes Recipe

Salisbury Meatballs and Mashed Potatoes Recipe
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4.8 from 18 reviews

This Salisbury Meatballs and Mashed Potatoes recipe offers a classic, comforting meal featuring juicy, seasoned beef meatballs smothered in rich, savory gravy accompanied by creamy mashed potatoes. Perfect for family dinners or cozy nights in, this dish combines traditional flavors with easy-to-follow steps for a hearty and satisfying experience.

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
  • ¼ cup sour cream (optional, for extra creaminess)
  • Salt and pepper to taste

Instructions

  1. Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, milk, finely chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix well until the ingredients are evenly incorporated. Roll the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat and fry the meatballs in batches, turning occasionally to brown all sides. Cook them for about 7-8 minutes or until fully cooked through. Remove from skillet and set aside.
  2. Prepare the Gravy: Using the same skillet, melt butter over medium heat. Add the thinly sliced onions and sauté until soft and golden brown, approximately 5 minutes. Stir in the flour and cook for 1 minute to eliminate the raw flour flavor. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Add thyme if using and season with salt and pepper. Allow the gravy to simmer until it thickens, about 5-7 minutes. Return the meatballs to the skillet, coat them well with the gravy, and simmer for another 5 minutes to warm through.
  3. Make the Mashed Potatoes: Boil the peeled and cubed russet potatoes in salted water until they are tender and easily pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot. Add butter, milk, sour cream (if using), salt, and pepper. Mash the ingredients until the potatoes are smooth and creamy.
  4. Serve: Spoon the creamy mashed potatoes onto serving plates and top with Salisbury meatballs and their rich gravy. Optionally, garnish with fresh parsley for a touch of color and freshness. Serve immediately while hot for a comforting and hearty meal.

Notes

  • For a lower-fat version, use lean ground beef (90% lean) and reduce the amount of butter in the mashed potatoes.
  • Sour cream in the mashed potatoes is optional but adds extra creaminess and flavor.
  • Fresh thyme can be used instead of dried for a more vibrant herb flavor in the gravy.
  • If you prefer, meatballs can be baked in the oven at 375°F (190°C) for 20-25 minutes instead of frying.
  • Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Nutrition

Keywords: Salisbury meatballs, mashed potatoes, beef meatballs, comfort food, hearty dinner, classic American recipe, gravy, home cooking

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