Salisbury Meatballs and Mashed Potatoes
Salisbury Meatballs and Mashed Potatoes is the ultimate comfort food, blending juicy meatballs, rich gravy, and creamy mash. This hearty meatball dinner is easy, versatile, and budget-friendly.
Ingredients
For the Meatballs:
- 1 ½ lb 680g ground beef (80/20)
- ½ cup 60g breadcrumbs
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 1 large egg
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry mustard powder
For the Gravy:
- 1 medium onion thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups 480ml beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 ½ lb 1.1kg Yukon Gold or Russet potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup 120ml milk or cream
- Salt and pepper to taste
Instructions
Boil the Potatoes
- In a large pot of salted water, I boil 2 ½ lb potatoes for 15–20 minutes until fork-tender, then drain for this creamy mashed potato meal.
Mix the Meatballs
- In a bowl, I combine 1 ½ lb ground beef, ½ cup breadcrumbs, ¼ cup onion, 2 cloves garlic, 1 egg, 1 tbsp Worcestershire sauce, ½ tsp salt, ½ tsp pepper, and ½ tsp mustard powder, mixing gently to keep this gravy-smothered meatballs tender.
Form and Cook Meatballs
- I shape the mixture into golf ball-sized meatballs and sear in a skillet with oil over medium heat until browned, about 5–7 minutes, then set aside for this hearty meatball dinner.
Make the Gravy
- In the same skillet, I melt 2 tbsp butter, add 1 sliced onion, and cook for 8 minutes until caramelized. I stir in 2 tbsp flour for 1 minute, then whisk in 2 cups beef broth and 1 tbsp Worcestershire sauce, simmering for 5 minutes until thickened for this creamy mashed potato meal.
Simmer Meatballs
- I return the meatballs to the skillet, cover, and simmer for 10–12 minutes until cooked through, creating a rich gravy-smothered meatballs dish.
Mash the Potatoes
- I mash the potatoes with 4 tbsp butter, ½ cup warm milk or cream, salt, and pepper, adjusting for creamy texture in this creamy mashed potato meal.
Serve
- I spoon mashed potatoes onto plates, top with meatballs and gravy, and garnish with parsley for this Salisbury Meatballs and Mashed Potatoes.
Notes
- Use fresh breadcrumbs for tender meatballs.
- Avoid overmixing the meat mixture to keep the texture light.
- Warm milk before adding to mashed potatoes for the creamiest results.
- If gravy thickens too much while standing, whisk in a splash of broth.
- Meatballs and mashed potatoes can be made ahead and reheated gently