Salisbury Meatballs and Mashed Potatoes Recipe

Salisbury steak is a classic comfort food, typically made with seasoned ground beef and smothered in rich gravy. In this version, we’re making bite-sized Salisbury meatballs, which offer the same delicious flavors but with a fun and convenient twist. Pairing these savory meatballs with creamy mashed potatoes takes this meal to the next level, creating a hearty, satisfying dish that’s perfect for any night of the week.

Instructions

Step 1: Make the Meatballs

1. Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, dried parsley, salt, and black pepper. Mix until well combined but avoid overmixing, as this can make the meatballs tough.
2. Form the Meatballs: Roll the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 18-20 meatballs, depending on the size.
3. Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (don’t overcrowd the pan). Cook for about 5-7 minutes, turning occasionally, until browned on all sides. The meatballs don’t have to be fully cooked at this point as they will finish cooking in the gravy.
4. Remove and Set Aside: Once browned, transfer the meatballs to a plate and set aside while you prepare the gravy.

Step 2: Prepare the Gravy

1. Sauté the Onions: In the same skillet where you cooked the meatballs, add 2 tablespoons of butter and melt over medium heat. Add the thinly sliced onion and sauté for 3-4 minutes until soft and golden.
2. Make the Gravy: Add the beef broth, Worcestershire sauce, and ketchup to the onions. Stir everything together and bring the mixture to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
3. Thicken the Gravy: Slowly pour the cornstarch slurry (cornstarch mixed with water) into the simmering gravy, whisking constantly to avoid lumps. Cook the gravy for another 3-4 minutes, stirring frequently, until it thickens to your desired consistency.
4. Return the Meatballs: Gently place the browned meatballs back into the gravy. Lower the heat to a simmer and cook for another 10-12 minutes, turning the meatballs occasionally, until they are cooked through and the gravy has thickened further.
5. Taste and Adjust: Taste the gravy and adjust seasoning with salt and pepper if needed.

Step 3: Make the Mashed Potatoes

1. Boil the Potatoes: While the meatballs are simmering, place the peeled and chunked potatoes in a large saucepan. Add enough water to cover the potatoes, along with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and let the potatoes simmer for 15-20 minutes, or until they are fork-tender.
2. Drain and Mash: Once the potatoes are tender, drain them and return them to the saucepan. Mash the potatoes using a potato masher or an electric mixer until smooth.
3. Add Butter and Milk: Add the butter and half of the milk, then stir until fully incorporated. If the potatoes are too thick, add more milk, a little at a time, until you reach your desired creamy consistency.
4. Season to Taste: Season the mashed potatoes with salt and pepper. For a garlicky flavor, stir in some roasted or sautéed garlic at this stage.

Step 4: Combine and Serve

1. Plate the Dish: Spoon a generous portion of mashed potatoes onto each plate. Top with a few Salisbury meatballs, then drizzle with extra gravy.
2. Garnish: For extra flavor and presentation, garnish with chopped fresh parsley or a sprinkle of black pepper.

Tips for Perfect Meatballs

• Don’t Overmix: When combining the meatball ingredients, mix just until everything is combined. Overmixing can make the meatballs dense and tough.
• Uniform Size: Try to make the meatballs as evenly sized as possible so they cook evenly. Using a small ice cream scoop can help with this.
• Chill for Firmness: If your meat mixture feels too soft to form into meatballs, chill it in the refrigerator for 20-30 minutes. This will firm up the mixture and make it easier to handle.

Variations

• Turkey or Chicken Meatballs: For a lighter option, you can substitute ground turkey or chicken for the ground beef.
• Cheesy Mashed Potatoes: Stir in some shredded cheddar or Parmesan cheese into the mashed potatoes for an extra layer of flavor.
• Herbed Gravy: Add a pinch of thyme or rosemary to the gravy for a more herbaceous flavor.
• Vegetarian Option: Use plant-based meatballs and vegetable broth to make a vegetarian version of this dish.

Storage and Reheating

Storing Leftovers

• Refrigerator: Store leftover Salisbury meatballs and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days.
• Freezer: You can freeze the meatballs and gravy in an airtight container for up to 3 months. The mashed potatoes can also be frozen, but their texture may change slightly upon thawing.

Reheating

• Stovetop: Reheat the meatballs and gravy in a saucepan over low heat until warmed through. Add a splash of water or broth if the gravy is too thick.
• Microwave: Place the meatballs and mashed potatoes in a microwave-safe dish, cover loosely, and heat in 1-minute intervals until hot.

Nutritional Information

Each serving of Salisbury meatballs and mashed potatoes contains approximately:

• Calories: 600
• Protein: 30g
• Carbohydrates: 45g
• Fat: 32g
• Fiber: 4g
• Sodium: 850mg

Nutritional values may vary based on specific ingredients and portion sizes.

Conclusion

This Salisbury Meatballs and Mashed Potatoes recipe is the ultimate comfort food, combining tender, flavorful meatballs with rich gravy and creamy mashed potatoes. It’s a perfect meal for cozy nights or when you’re craving something hearty and satisfying. With its easy preparation and versatile options, this recipe will quickly become a family favorite. Enjoy!

Yield: 4

Salisbury Meatballs and Mashed Potatoes Recipe

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Salisbury steak is a classic comfort food, typically made with seasoned ground beef and smothered in rich gravy. In this version, we're making bite-sized Salisbury meatballs, which offer the same delicious flavors but with a fun and convenient twist. Pairing these savory meatballs with creamy mashed potatoes takes this meal to the next level, creating a hearty, satisfying dish that’s perfect for any night of the week.

Prep Time 20 minutes

Cook Time 30 minutes

Ingredients

• 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 ground beef, breadcrumbs, egg, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix well until evenly combined.
   Roll the mixture into 1-inch meatballs.
   Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them to brown all sides. Cook for about 7-8 minutes or until fully cooked through. Set aside.
   
2. Prepare the Gravy:
   In the same skillet, melt butter over medium heat.
   Add the sliced onions and cook until soft and golden brown, about 5 minutes.
   Stir in the flour and cook for 1 minute to remove the raw flour taste.
   Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard.
   Add thyme (if using) and season with salt and pepper. Simmer the gravy until it thickens, about 5-7 minutes.
   Return the meatballs to the skillet, coating them in the gravy. Simmer for another 5 minutes to heat through.
   
3. Make the Mashed Potatoes:
   Boil the peeled and cubed potatoes in salted water until tender, 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 potatoes until smooth and creamy.
   
4. Serve:
   Spoon the mashed potatoes onto plates and top with the Salisbury meatballs and gravy.
   Garnish with parsley if desired and serve immediately.

Notes

• Meatball Mix-Ins: For extra flavor, you can add grated Parmesan cheese or finely chopped herbs like parsley or thyme to the meatball mixture.
• Mashed Potatoes: Adjust the creaminess of the mashed potatoes by adding more or less milk and butter to taste.
• Make-Ahead: The meatballs and gravy can be made ahead and stored in the fridge for up to 3 days.