These Classic Salisbury Meatballs are juicy and packed with flavor, served alongside creamy mashed potatoes that’ll make you feel cozy inside. A true comfort food delight!
I love how easy it is to whip up these meatballs, and the mash? It’s like a warm hug on a plate. Perfect for any day when you need some extra love! ❤️
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for juicy meatballs. If you’re looking for a leaner option, ground turkey works well too, though it may be less flavorful.
Breadcrumbs: Regular breadcrumbs are great, but you can use panko for an extra crunch. If you’re gluten-free, try crushed gluten-free crackers or oats instead.
Milk: Whole milk gives the best creaminess, but you can substitute almond milk or any non-dairy milk if needed. Just make sure it’s unsweetened.
Potatoes: Yukon Gold or Russet work beautifully for mashed potatoes. You can swap them with sweet potatoes for a different flavor and added nutrients.
How Do You Ensure Perfectly Tender Meatballs?
The key to tender meatballs is not overmixing the meat. Combine the ingredients gently so they hold together but don’t become tough. Also, allow the breadcrumbs to soak in milk for a few minutes before mixing; it adds moisture.
- Mix the meat gently until just combined.
- Shape them into golf ball-sized meatballs for even cooking.
- Cook them in batches to avoid overcrowding which helps in browning.
What’s the Best Way to Make Creamy Mashed Potatoes?
To get the creamiest mashed potatoes, start with the right potatoes. Yukon Golds or Russets are ideal because they mash smoothly. Also, make sure to drain them well after boiling to avoid watery mash.
- Use warm milk and butter for adding to the potatoes; it helps keep them fluffy.
- Don’t over-mash, as it can turn them gummy. Use a potato masher or ricer for the best texture.
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs:
- 1 lb (450g) ground beef (preferably 80/20)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or butter (for frying)
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
For the Creamy Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and quartered
- 1/2 cup whole milk (warm)
- 4 tbsp unsalted butter
- Salt and pepper to taste
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare, plus an additional 15 minutes to cook. Total time is around 45 minutes. You’ll have tender meatballs simmered in a rich gravy, paired with creamy mashed potatoes that will make your meal feel extra special!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the breadcrumbs and milk. Let them sit for about 5 minutes to soften. Then, mix in the ground beef, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Be gentle when mixing; you want everything combined but don’t overmix it. This helps keep your meatballs tender and juicy!
2. Form Meatballs:
Once mixed, shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. Place them on a plate or tray. This makes it easier when you’re ready to cook them!
3. Cook Meatballs:
Heat olive oil or butter in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the skillet. Cook for about 4 minutes per side until they’re browned all over and cooked through. When done, remove the meatballs from the skillet and set them aside on a plate.
4. Make the Gravy:
In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it’s lightly browned, forming a roux. Gradually whisk in the beef broth and Worcestershire sauce. Keep stirring until the gravy thickens, which should take about 4-5 minutes. Season with salt and pepper to taste!
5. Combine Meatballs and Gravy:
Return the cooked meatballs to the skillet with the gravy. Let them simmer gently for 5 minutes to meld all the flavors together and ensure the meatballs are heated through.
6. Prepare Mashed Potatoes:
While the meatballs cook, place the peeled and quartered potatoes in a large pot. Cover them with cold water, sprinkle a pinch of salt, and bring to a boil. Cook the potatoes until tender (around 15-20 minutes), and then drain well.
7. Mash Potatoes:
Once drained, return the potatoes to the pot. Add the warm milk, butter, salt, and pepper. Mash until creamy and smooth to your liking—this is where you can decide if you want them chunkier or super smooth!
8. Serve:
To serve, plate a generous scoop of creamy mashed potatoes and top them with several Salisbury meatballs and that delicious, rich gravy. If you like, garnish with chopped fresh parsley for a pop of color!
Enjoy your Classic Salisbury Meatballs with Creamy Mashed Potatoes—warm, comforting, and utterly satisfying!
Frequently Asked Questions
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great alternative for a leaner option. Just keep in mind that it might result in a slightly different flavor and texture, but it will still be delicious!
How Do I Store Leftover Salisbury Meatballs?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or on the stovetop over low heat, adding a splash of broth or water if the gravy thickens too much.
Can I Make the Gravy Ahead of Time?
Yes! You can make the gravy ahead of time and store it in the fridge for up to 3 days. Just reheat on the stovetop before serving, and you can even add a bit more beef broth if it gets too thick.
What Can I Serve with These Meatballs Besides Mashed Potatoes?
These meatballs are versatile! They pair wonderfully with rice, egg noodles, or a side of steamed vegetables. You can also serve them on a bun for a tasty meatball sandwich!
