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Salisbury meatballs and mashed potatoes is the kind of recipe that brings me right back to my childhood table. This dish is rich and cozy yet approachable enough for a weeknight dinner or special enough for Sunday. Juicy beef meatballs simmer in a savory gravy and are served alongside buttery mashed potatoes for the ultimate comfort meal.
I made this the first winter we moved into our new house and it instantly set the tone for all our gatherings. My family insists on this every snowy weekend now because it’s warm and makes the whole house smell incredible.
Gather Your Ingredients
- Ground beef: 80% lean for great flavor and moisture but less grease; select good quality fresh beef for best taste
- Egg: helps hold the meatballs together, makes for a lighter texture; buy free-range if possible
- Milk: keeps the meatballs tender; whole milk adds creaminess
- Small onion: finely chopped, brings a subtle sweetness; yellow onion works well
- Garlic powder: deepens the meaty flavor; use fresh if you prefer
- Worcestershire sauce: adds umami complexity; seek out one with natural ingredients
- Salt and pepper: basic seasoning but crucial for balance; use fine sea salt and fresh cracked pepper
- Olive oil: for frying, gives a slight fruity note; choose extra virgin for best results
- Butter: for the gravy and potatoes, makes everything rich; opt for unsalted to control seasoning
- All-purpose flour: thickens the gravy; sift before using for smooth sauce
- Beef broth: forms the gravy base; low sodium lets you adjust salt
- Dijon mustard: brings a slight tang and depth; use good quality if you can
- Another small onion: thinly sliced, caramelizes for a sweet note in the gravy
- Russet potatoes: ideal for mashed potatoes because they are fluffy; find firm potatoes with unblemished skin
- Milk (again): for mashed potatoes; whole or two percent, both work
- Butter (again): for extra creamy potatoes; you want it at room temperature for smoothness
How to Make It
- Make the Meatballs:
- Combine ground beef with bread crumbs, egg, milk, finely chopped onion, garlic powder, Worcestershire, salt, and pepper in a large bowl. Mix by hand or with a spoon until just combined; avoid overmixing as this keeps the meatballs tender. Roll the mixture into one-inch balls. Try to make them the same size for even cooking. Heat olive oil in a skillet over medium heat. Add the meatballs in batches and brown each side, turning gently. Use tongs to keep their shape. Fry about seven to eight minutes or until fully done through. Transfer cooked meatballs to a plate and repeat.
- Prepare the Gravy:
- Keep the skillet with browned bits in the pan. Melt butter and add sliced onions. Cook over medium until soft and golden, for about five minutes. Stir often so they do not burn. Sprinkle flour over onions and stir continuously for one minute to lose the raw flour taste. Slowly pour in beef broth while whisking so no lumps form. Add Worcestershire, Dijon, and any herbs you like. Season with salt and pepper. Let everything simmer five to seven minutes until thick. Return meatballs to the pan, turning gently to coat with gravy. Simmer five minutes more to let flavors blend.
- Make the Mashed Potatoes:
- Boil peeled and cubed russet potatoes in a large pot with salted water until fork-tender, usually fifteen to twenty minutes. Drain and return to pot. Add butter, milk, salt, and pepper. Mash with a hand masher or mixer until smooth. Some small lumps are fine for rustic texture. For even creamier texture, use a ricer. Taste and adjust seasoning.
- Serve:
- Spoon creamy mashed potatoes onto each plate. Top with Salisbury meatballs and rich onion gravy. Sprinkle with chopped fresh parsley if you like. Serve immediately while everything is hot and the gravy is glossy.
To me the best part is always the silky mashed potatoes. Last Thanksgiving my daughter was in charge of mashing and she giggled over how fluffy they could get. We still talk about that dinner every time we cook these potatoes.
Flavor Boosters
You can use ground turkey or chicken instead of beef for a lighter version. Try Yukon Gold potatoes for a more buttery mash. Gluten-free flour works just as well in the gravy for those avoiding wheat.
Serving Suggestions
Serve with green peas, buttered carrots, or roasted broccoli for some color and crunch. If entertaining, present in a big serving dish with gravy on the side so everyone can spoon their own. This is a great make-ahead meal for busy weeknights or cozy Sunday suppers.
Creative Twists
Salisbury steak originated as an economical comfort meal in American households during the mid-1800s. Today it’s a nostalgic favorite and adapts easily for each family or season. In winter pair with rich gravies or sweet glazed carrots. In spring lighten with a salad or lemony green beans.
This dish is sure to become a highlight at your table. Serve it hot and witness old-fashioned comfort food bring everyone together.
Common Questions About This Recipe
- → How do I keep the meatballs tender?
Mix ground beef with breadcrumbs, egg, and milk to create a moist mixture. Avoid overworking the meat to keep them light and tender.
- → Can I make the mashed potatoes ahead?
Yes, prepare the mashed potatoes in advance and reheat with a splash of milk and extra butter to restore creaminess before serving.
- → Which onion is best for the gravy?
Yellow onions are ideal for their balance of sweetness and savory notes, enhancing the overall flavor of your gravy.
- → How can I thicken the gravy?
Use flour for structure, cooking it in butter first. Simmer until the desired consistency is reached, whisking to avoid lumps.
- → What sides go well with this meal?
Steamed green beans, peas, or roasted carrots complement the richness and complete your comforting plate.