These classic Salisbury meatballs are juicy and smothered in a rich, creamy sauce. Paired with fluffy mashed potatoes, this dish is pure comfort food!
Who can resist tender meatballs on a cozy evening? I love making this when I want something hearty and satisfying. Plus, the mashed potatoes soak up all that yummy gravy—yummo!
Key Ingredients & Substitutions
Ground Beef: For the best flavor, 80% lean ground beef is ideal. If you want a healthier option, turkey or chicken can work, but they may be a bit drier. A blend of beef and pork is also delicious for added flavor.
Breadcrumbs: If you’re out of regular breadcrumbs, use crushed crackers or panko for a crunchier texture. Gluten-free breadcrumbs are a great substitute too, if needed.
Onion: While yellow onions are classic here, you can use shallots or even green onions for a milder taste. If you have onion powder, that can be a quick alternative, just adjust the amount to taste.
Potatoes: Yukon Gold is my favorite for creamy mashed potatoes, but Russet works well too. If you prefer a healthier twist, try cauliflower for a low-carb option!
How Do I Get Tender Meatballs and a Rich Sauce?
The secret to tender meatballs is not overmixing the meat mixture. After combining ingredients, mix just until everything is evenly distributed. Also, be sure to brown the meatballs gently to build flavor without overcooking them.
- Gently shape into balls and fry in pre-heated oil until brown on all sides.
- For the sauce, creating a roux is important. Cook the flour and butter until golden before adding broth to avoid a raw flour taste.
Let the meatballs simmer in the sauce for at least 10 minutes to absorb the flavors. That’s where the magic happens!
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 large egg
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Salisbury Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and pepper, to taste
For the Creamy Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/2 cup whole milk (warm)
- 1/4 cup heavy cream (optional, for extra creaminess)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare, plus an additional 15-20 minutes for cooking, totaling roughly 50 minutes. Perfect for a cozy dinner at home!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, soak the breadcrumbs in milk for about 5 minutes until softened. Add the ground beef, finely chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined; be careful not to overmix—this helps keep your meatballs tender.
2. Shape the Meatballs:
Form the mixture into meatballs about 1.5 inches in diameter. Place them on a plate or tray while you get ready to cook.
3. Cook the Meatballs:
In a large skillet, heat the vegetable oil over medium heat. Add the meatballs in batches, browning them on all sides for about 6-8 minutes. They don’t need to be fully cooked through. Once browned, remove them from the skillet and set aside.
4. Make the Salisbury Sauce:
Using the same skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes until the mixture is golden and bubbly, creating a roux.
5. Add the Broth:
Gradually whisk in the beef broth to avoid lumps. Stir in Worcestershire sauce and Dijon mustard, bringing it to a simmer. Let it cook until thickened, about 5 minutes. Season with salt and pepper to taste.
6. Simmer the Meatballs in Sauce:
Return the browned meatballs to the skillet with the sauce. Cover and simmer gently for 10-15 minutes until they’re cooked through and flavorful.
7. Prepare the Mashed Potatoes:
While the meatballs are simmering, place the peeled potato chunks in a large pot of salted water. Bring to a boil and cook until tender, approximately 15-20 minutes.
8. Mash the Potatoes:
Drain the potatoes well and return them to the pot or a large bowl. Add butter, warm milk, and heavy cream if you’re using it. Mash until smooth and creamy, then season with salt and pepper to taste.
9. Serve:
Serve the Salisbury meatballs hot, generously smothered in rich gravy, alongside a hearty portion of creamy mashed potatoes.
Enjoy your comforting Classic Salisbury Meatballs with Creamy Mashed Potatoes!
FAQ for Classic Salisbury Meatballs with Creamy Mashed Potatoes
Can I Use Ground Turkey Instead of Beef?
Yes, you can use ground turkey for a leaner option! Just keep in mind that turkey tends to be drier than beef, so you may want to add a little extra moisture—like an additional splash of milk or a bit of grated onion—to keep the meatballs tender.
How Do I Store Leftover Meatballs and Mashed Potatoes?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Both the meatballs and the mashed potatoes can be reheated in the microwave or on the stovetop with a bit of added milk to revive the potatoes’ creaminess.
Can I Freeze This Dish?
Absolutely! You can freeze the meatballs and gravy separately from the mashed potatoes. Just let them cool, then transfer to freezer-safe containers. They should be good for up to 3 months. To reheat, allow to thaw in the fridge overnight and then warm gently on the stovetop or in the microwave.
What Can I Use Instead of Dijon Mustard?
If you don’t have Dijon mustard, you can substitute it with yellow mustard or omit it entirely for a milder flavor. Just remember that the sauce might be a little less tangy without it, so taste as you go to adjust seasonings accordingly!
