Salisbury Meatballs and Mashed Potatoes Recipe: A Comfort Food Classic for Any Season

There’s nothing quite like a warm, hearty meal to bring comfort after a long day. Salisbury Meatballs and Mashed Potatoes is one of those dishes that wraps you in nostalgia with every bite. Perfect for cozy weeknight dinners, chilly autumn evenings, or a relaxed family Sunday meal, this recipe delivers on both flavor and satisfaction. Inspired by the classic Salisbury steak, these savory meatballs are bathed in a rich mushroom-onion gravy and served over creamy mashed potatoes, making it a guaranteed crowd-pleaser.

The idea for this dish came from a midweek craving for comfort food—something that felt like home, without taking hours to prepare. Combining the timeless flavors of Salisbury steak with the convenience and charm of meatballs brought new life to a traditional favorite. Whether you’re preparing it for a family gathering or meal-prepping for the week ahead, this dish offers flavor, warmth, and comfort in every mouthful.

Ingredients

For the Meatballs:

• 1 ½ lbs ground beef (80/20 for best flavor)

• ½ cup plain breadcrumbs

• 1 large egg

• ¼ cup whole milk

• 1 small onion, finely grated

• 2 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 tsp salt

• ½ tsp ground black pepper

• 2 tbsp fresh parsley, chopped (optional)

For the Gravy:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 large onion, thinly sliced

• 8 oz cremini or white mushrooms, sliced

• 2 tbsp all-purpose flour

• 2 cups beef broth (low sodium preferred)

• 1 tbsp Worcestershire sauce

• ½ tsp thyme (dried or fresh)

• Salt and pepper to taste

For the Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped

• ½ cup whole milk (more if needed)

• ¼ cup unsalted butter

• Salt and pepper to taste

• Optional: ¼ cup sour cream or cream cheese for extra creaminess

Instructions

Step 1: Prepare the Meatballs

1. In a large bowl, combine breadcrumbs and milk. Let it sit for 2–3 minutes to soften (this helps keep the meatballs tender).

2. Add the ground beef, egg, grated onion, garlic, Worcestershire sauce, mustard, salt, pepper, and parsley. Mix gently until just combined—don’t overmix, or the meatballs may become tough.

3. Shape the mixture into 1 ½-inch meatballs (about 18–20 total). Place them on a baking sheet lined with parchment or foil.

4. Optionally, chill the meatballs in the fridge for 10–15 minutes to help them hold their shape while cooking.

Step 2: Brown the Meatballs

1. Heat a large skillet over medium heat and add a tablespoon of oil.

2. In batches, brown the meatballs on all sides. They don’t need to be cooked through—just seared for flavor. Set aside on a plate once browned.

Step 3: Make the Gravy

1. In the same skillet, melt butter and add olive oil.

2. Sauté the onions until they start to soften, about 4–5 minutes.

3. Add the mushrooms and cook for another 5–7 minutes until browned and tender.

4. Sprinkle the flour over the onions and mushrooms. Stir well to coat and cook for 1–2 minutes.

5. Gradually add beef broth, whisking constantly to avoid lumps.

6. Stir in Worcestershire sauce and thyme. Bring to a simmer and cook until slightly thickened (about 5 minutes).

7. Return the meatballs to the skillet, cover, and simmer for 15 minutes or until the meatballs are cooked through and the gravy is rich and glossy.

Step 4: Prepare the Mashed Potatoes

1. While the meatballs are simmering, bring a large pot of salted water to a boil.

2. Add chopped potatoes and cook until fork-tender, about 15–20 minutes.

3. Drain and return potatoes to the pot. Add butter and mash until mostly smooth.

4. Stir in milk, adding more as needed to reach desired consistency.

5. Season with salt and pepper. For an extra creamy texture, fold in sour cream or cream cheese.

Serving Suggestions

To serve, scoop a generous portion of mashed potatoes onto each plate and top with several meatballs and a ladle of rich mushroom-onion gravy. Garnish with fresh parsley or a sprinkle of chives for color and freshness.

Pair this dish with:

• A crisp green salad dressed in vinaigrette

• Steamed green beans or roasted carrots

• A slice of crusty bread to mop up any leftover gravy

Make-Ahead and Storage Tips

One of the best things about this recipe is its versatility when it comes to meal prep:

• Make Ahead: You can form and refrigerate the meatballs up to 24 hours in advance. The gravy can also be made ahead and reheated gently.

• Freezing: Cooked meatballs and gravy freeze well. Store in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

• Leftovers: Store any leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stove, adding a splash of broth if needed to loosen the gravy.

Tips for Success

• Choose the Right Meat: Using a higher-fat ground beef (80/20) ensures juicy, flavorful meatballs. You can also mix in ground pork or veal for added richness.

• Grate the Onion: Grating the onion adds moisture and prevents large onion chunks in the meatballs.

• Low and Slow: Simmering the meatballs in the gravy ensures they soak up flavor and stay tender.

• Creamy Potatoes: Don’t skip the butter! It’s key to rich, flavorful mashed potatoes. Warming the milk before adding it helps absorb into the potatoes more smoothly.

Variations and Substitutions

This classic dish is highly adaptable to your preferences or dietary needs:

• Gluten-Free: Use gluten-free breadcrumbs and flour (or cornstarch for thickening).

• Low-Carb: Swap mashed potatoes for cauliflower mash or buttery sautéed cabbage.

• Dairy-Free: Substitute dairy milk and butter with plant-based alternatives like oat milk and vegan butter.

• Extra Veggies: Stir in some peas, spinach, or green beans into the gravy just before serving.

Why You’ll Love This Recipe

Salisbury meatballs take everything you love about a traditional comfort dish and package it into a modern, manageable format. It’s a perfect fusion of rustic charm and everyday convenience—easy enough for weeknights yet indulgent enough for a special dinner.

This dish brings people together. Whether you’re sharing a meal with family, comforting a friend, or just treating yourself after a long day, this hearty plate is sure to satisfy. The savory gravy, the tender meatballs, the creamy mash—it’s a trifecta of comfort that never fails to warm the soul.

Frequently Asked Questions

Can I bake the meatballs instead of pan-frying?
Yes, you can bake the meatballs at 400°F (200°C) for about 15–18 minutes or until browned and nearly cooked through. Then, finish them in the gravy.

Can I use ground turkey or chicken?
Absolutely! Just be aware that leaner meats may yield slightly drier meatballs, so consider adding an extra tablespoon of oil or using dark meat.

What type of mushrooms should I use?
Cremini mushrooms offer great flavor and a firmer texture, but white button mushrooms or even shiitake can work well, too.

How do I avoid lumpy gravy?
Ensure the flour is well incorporated and cooked

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before adding broth, and whisk continuously as you pour in the liquid.