Classic Salisbury meatballs are a cozy dish made with juicy ground beef and tasty spices, all smothered in a rich gravy. Pair it with creamy mashed potatoes for the perfect comfort meal!
These meatballs are so good, they might just steal the spotlight! I love how easy it is to whip up this hearty dinner—just mix, shape, and let it simmer. Yum!
Key Ingredients & Substitutions
Ground Beef: For the best flavor, I recommend using 80% lean ground beef. This balance provides juiciness without too much fat. If you’re looking for a leaner option, ground turkey or chicken can be used, though it might result in a drier texture.
Breadcrumbs: Traditional breadcrumbs are great for binding the meatballs, but if you’re gluten-free, you can swap in crushed gluten-free crackers or oats. I sometimes use panko for a lighter texture that helps keep the meatballs tender.
Onion and Garlic: Fresh onion and garlic are key for flavor. If you’re short on time, you can use onion powder (1 tsp) and garlic powder (1/2 tsp) as substitutes. While they’re handy, fresh really brings out the best taste.
Beef Broth: Use low-sodium broth for better control over saltiness. If you’re vegetarian, vegetable broth works fine, though the flavor profile will be different. I find that adding a splash of soy sauce can mimic that meaty depth.
Potatoes: I love using russet potatoes for a fluffy mash, but Yukon gold potatoes are creamier and have a lovely buttery taste. You could also try cauliflower for a lighter, low-carb mash if you’re looking for an alternative!
How Can I Ensure My Meatballs Are Moist and Tender?
The secret to moist meatballs lies in your mixing and cooking techniques. Here’s how to keep them juicy:
- Soak the breadcrumbs in milk before mixing. This step helps to keep moisture in the meatballs.
- Mix the ingredients gently. Overmixing can lead to tough meatballs. Just combine until you can’t see dry spots.
- Don’t skip browning in oil. This step adds flavor and a nice crust. Just be sure not to cook them fully before adding them to the gravy.
- Simmer the meatballs gently in gravy. This slow cooking allows them to absorb flavors while also staying moist.
What’s the Best Way to Make Creamy Mashed Potatoes?
Creating the perfect creamy mashed potatoes is all about timing and technique. Here are my tips:
- Start with cold, salted water when boiling potatoes. This helps them cook evenly.
- Don’t overcook the potatoes to the point where they fall apart. Fork-tender is best.
- Always warm your milk before adding it—this helps keep the potatoes hot without cooling them down.
- Use a potato ricer for the smoothest texture, or a masher for a more rustic feel. I prefer a hand mixer for quick whipping; it makes them super creamy!
These tips and tricks will help you create delicious Salisbury meatballs with creamy mashed potatoes that everyone will love!
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1/2 cup bread crumbs
- 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 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
For the Creamy Mashed Potatoes:
- 2 lbs (900g) russet or Yukon gold potatoes, peeled and cut into chunks
- 1/2 cup whole milk (warm)
- 1/4 cup unsalted butter
- Salt and pepper to taste
Time Needed:
This delicious meal takes about 30 minutes to prepare and 20-25 minutes to cook, so you can have it ready in about 1 hour! It’s a satisfying dish that’s perfect for a cozy family dinner.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Start by soaking the bread crumbs in milk in a large mixing bowl for about 5 minutes. This helps add moisture to the meatballs. Then, add the ground beef, finely chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until everything is just combined—this is important to keep your meatballs tender! Shape the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter.
2. Cook the Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, browning them for about 3-4 minutes on each side until they’re nicely golden, but not fully cooked through. Once browned, remove the meatballs and set them aside for now.
3. Make the Gravy:
Using the same skillet, melt the butter over medium heat. Sprinkle in the flour and cook while whisking constantly for about 1-2 minutes until it’s lightly browned and bubbling. Gradually add the beef broth to the skillet while whisking to avoid any lumps. Stir in the Worcestershire sauce and season with salt and pepper to taste. Let the gravy simmer until it thickens, which should take about 4-5 minutes.
4. Simmer Meatballs in Gravy:
Now, return the browned meatballs to the skillet with the gravy. Reduce the heat to low and let them simmer gently for about 10-12 minutes, or until the meatballs are cooked through and have absorbed all those delicious flavors.
5. Prepare Creamy Mashed Potatoes:
While the meatballs are simmering, place your peeled and chopped potatoes in a large pot of salted water. Bring them to a boil and cook until they’re fork-tender, around 15-20 minutes. Drain the potatoes well and return them to the pot. Next, stir in the warm milk, butter, salt, and pepper, and mash until smooth and creamy. You can use a potato masher or a hand mixer depending on your preference!
6. Serve:
Now it’s time to plate up! Serve a generous scoop of creamy mashed potatoes on each plate. Top with several Salisbury meatballs and spoon some rich gravy over the top. If you like, sprinkle with chopped fresh parsley for a pop of color.
Enjoy your Classic Salisbury Meatballs with Creamy Mashed Potatoes—a comforting meal that’s sure to become a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Beef?
Yes, you can definitely use ground turkey for a leaner option! Just be aware that turkey tends to be drier than beef, so you may want to add a bit more moisture by increasing the amount of milk or adding a little grated cheese to your meatball mix to keep them juicy.
How Do I Store Leftover Meatballs and Mashed Potatoes?
Store any leftovers in airtight containers in the refrigerator. The meatballs and gravy will last for up to 3 days. The mashed potatoes can be stored in the same way, but they might thicken up. Just add a splash of milk when reheating to restore their creamy texture!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the meatballs and gravy in advance and store them in the fridge for up to 2 days. Just reheat gently on the stove and serve with freshly made mashed potatoes. This can save you time on busy nights!
What Can I Use Instead of Worcestershire Sauce?
If you’re out of Worcestershire sauce or need a substitute, try using soy sauce or a mix of soy sauce and apple cider vinegar for a similar tangy flavor. You can also use a splash of balsamic vinegar if you have it on hand for a sweet and savory twist!
These FAQs should help clarify common concerns while preparing your Classic Salisbury Meatballs with Creamy Mashed Potatoes!
