Print

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

Print Recipe

A cozy, hearty dish that combines the nostalgic flavors of Salisbury steak with the comforting appeal of creamy mashed potatoes. Perfect for chilly evenings, family dinners, or any time you’re craving a satisfying and flavorful meal.

Ingredients

Scale

For the Meatballs:

  • 1 ½ lbs ground beef (80/20)

  • 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)

  • 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

Instructions

  • In a large mixing bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes until the mixture is soft.

  • Add ground beef, egg, grated onion, garlic, Worcestershire sauce, mustard, salt, pepper, and parsley. Mix until just combined.

  • Shape the mixture into 1 ½-inch meatballs and place on a parchment-lined baking sheet. Chill in the fridge for 10–15 minutes.

  • Heat oil in a skillet over medium heat. Brown the meatballs in batches on all sides (they don’t need to be fully cooked through). Remove and set aside.

  • In the same skillet, melt butter and add sliced onions. Cook until soft, about 5 minutes.

  • Add mushrooms and cook another 5–7 minutes until golden brown.

  • Sprinkle flour over the mixture and stir to coat. Cook for 1–2 minutes.

  • Gradually whisk in beef broth to avoid lumps. Stir in Worcestershire sauce and thyme. Simmer for 5 minutes until thickened.

  • Return meatballs to the skillet. Cover and simmer on low heat for 15 minutes until fully cooked and tender.

  • While meatballs simmer, boil potatoes in salted water until tender (15–20 minutes).

  • Drain and mash potatoes with butter. Stir in milk and optional sour cream or cream cheese. Season with salt and pepper.

  • To serve, spoon mashed potatoes onto plates, top with meatballs and plenty of gravy.

Notes

  • For added richness, combine ground beef with ground pork or veal.

  • You can bake the meatballs at 400°F for 15–18 minutes if you prefer not to pan-fry.

  • Gravy can be made ahead and stored for up to 3 days.

  • For a gluten-free version, use gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.

  • Cauliflower mash can be used as a low-carb substitute for potatoes.

Find it online: https://cookingworthy.com/salisbury-meatballs-and-mashed-potatoes-recipe-a-comfort-food-classic-for-any-season/