These classic Salisbury meatballs are tender and flavorful, swimming in a delicious brown gravy. Pair them with creamy mashed potatoes for the ultimate comfort meal!
Who wouldn’t want to dip their fork into a plate of meatballs and mashed potatoes? It’s like a warm hug on a chilly day! I love how easy it is to whip this up for dinner.
Key Ingredients & Substitutions
Ground Beef: I use ground beef for its rich flavor and juiciness. If you’re looking for a leaner option, ground turkey or chicken works too. Note that they will be less fatty, so they might need a bit more seasoning.
Bread Crumbs: Traditional breadcrumbs hold the meatballs together. If you don’t have any, crushed crackers or oat flour can serve as a substitute. Gluten-free breadcrumbs are also a great option if needed.
Onion: Chopped onion adds moisture and flavor. If you’re out, you can use onion powder instead, though you’ll miss some of the texture. For a milder flavor, shallots can also work.
Beef Broth: This is key for the gravy’s flavor. Vegetable or chicken broth can be used instead, especially if you want a lighter taste. Using low-sodium varieties allows you to control the saltiness better.
Potatoes: I prefer Yukon Gold potatoes for their creamy texture, but Russets are fine too. If you’re short on time, pre-made mashed potatoes can be a real time saver!
How Do You Make Meatballs That Won’t Fall Apart?
Creating meatballs that hold their shape can be tricky. Here’s how to ensure your meatballs stay together while cooking:
- Combine ingredients gently to avoid overmixing; this keeps them tender.
- Add breadcrumbs to absorb moisture and bind the mixture. The right amount is key!
- Don’t skip chilling the meat mixture for around 15-30 minutes before forming balls. This helps them hold their shape better.
- Brown meatballs gently rather than frying them hard. This technique keeps them juicy.
By following these tips, you’re sure to achieve perfect meatballs every time!
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs and Gravy:
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 1/2 tsp soy sauce (optional, for umami)
For the Creamy Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 1/2 cup whole milk (warmed)
- 4 tbsp unsalted butter
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and an additional 30 minutes for cooking. Altogether, you’re looking at about 1 hour to complete this delicious meal, making it perfect for a weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently using your hands or a spoon until everything is well combined, but be careful not to overmix.
2. Form Meatballs:
Using your hands, shape the mixture into 12 to 16 evenly sized meatballs. Place them on a plate, ready for cooking.
3. Cook Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the meatballs, making sure they are not overcrowded. Brown them on all sides, which should take about 5-7 minutes. Once browned, remove the meatballs from the skillet and set aside.
4. Make the Gravy:
In the same skillet where the meatballs were cooked, reduce the heat to medium-low. Whisk the flour into the remaining oil and drippings, creating a roux. Cook for about 1 minute until the roux is lightly browned. Gradually whisk in the beef broth, stirring constantly to avoid lumps. Then, add the ketchup, Dijon mustard, and soy sauce if desired. Let it simmer for about 5 minutes until the gravy thickens.
5. Combine Meatballs with Gravy:
Return the meatballs to the skillet with the gravy. Stir gently to coat them in the sauce. Cover the skillet and cook on low heat for another 10 minutes to ensure the meatballs are cooked through and to meld the flavors together.
6. Cook Potatoes:
While the meatballs are simmering, prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
7. Mash the Potatoes:
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk. Mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.
8. Serve:
To serve, place a generous portion of creamy mashed potatoes on a plate, top with the Salisbury meatballs, and drizzle with plenty of gravy. Enjoy your comforting meal hot!
This classic comfort food combo delivers rich, savory meatballs in smooth brown gravy alongside velvety mashed potatoes. It’s perfect for a cozy family dinner and is sure to satisfy everyone at the table!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great alternative if you prefer a leaner option. Just remember to season a bit more, as turkey can be milder in flavor than beef.
How Should I Store Leftover Salisbury Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove over low heat or in the microwave until heated through.
Can I Make This Recipe in Advance?
Yes! You can make both the meatballs and gravy ahead of time. Just cool them completely, store them in the fridge, and reheat on the stovetop when you’re ready to serve. The flavors will meld even more overnight!
How Can I Thicken the Gravy?
If your gravy is too thin, you can thicken it by mixing an additional tablespoon of flour with some cold water to create a slurry, then whisk it into the simmering gravy until it reaches your desired thickness. Alternatively, let it simmer longer to reduce it further.
