These Classic Salisbury Meatballs are juicy and flavored just right, sitting in a rich, savory gravy. They pair perfectly with creamy mashed potatoes that are oh-so-smooth!
Honestly, who can resist meatballs and mashed potatoes? When I make this for dinner, my family can’t get enough! It’s a comforting meal that feels like a big hug on a plate.
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 ground beef for meatballs. The fat gives them great flavor and moisture. If you prefer leaner meat, 93/7 works too, but they might be a bit dryer.
Breadcrumbs: Breadcrumbs help bind the meatballs. If you have gluten-free needs, you can substitute with gluten-free breadcrumbs or crushed rice cakes.
Milk: Whole milk keeps the meatballs moist, but if you’re lactose intolerant, almond milk or oat milk can serve as a substitute in a pinch.
Potatoes: For mashed potatoes, Yukon Golds make a creamy mash. If you’re looking for something different, try using red potatoes for a slightly different texture and flavor.
Sour Cream/Cream Cheese: These are optional for creaminess in the mashed potatoes. You can also use Greek yogurt for a healthier twist that adds a tangy flavor.
How Do You Brown Meatballs Without Burning Them?
When cooking meatballs, the goal is to get a beautiful brown on the outside without overcooking. Here’s how to do it:
- Start with medium heat for even cooking.
- Add enough oil to coat the pan, preventing sticking.
- Don’t overcrowd the skillet; cook in batches if necessary to allow browning.
- Turn the meatballs gently using tongs after a few minutes. Wait until they’re browned before flipping to avoid breaking them.
This technique will ensure your meatballs are deliciously browned yet juicy inside!
How Can I Make the Creamiest Mashed Potatoes?
To achieve that dreamy, creamy texture in mashed potatoes:
- Use warm milk instead of cold; it integrates better.
- Mash potatoes while they’re still hot for the best texture.
- Be careful with mashing – over-mashing can make them gummy! A gentle approach is best.
- If you want creamier potatoes, start with less liquid and add more as needed.
These tips help make your mashed potatoes the star of the dish!
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs:
- 1 lb ground beef (preferably 80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Gravy:
- 2 cups beef broth
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For the Creamy Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 1/2 cup whole milk (warmed)
- 4 tablespoons unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 2 tablespoons sour cream or cream cheese for extra creaminess
How Much Time Will You Need?
This delicious meal takes about 30 minutes of preparation time, with an additional 30 minutes for cooking. Overall, you’ll need about 1 hour to have this comforting dish ready to serve!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix the breadcrumbs and milk together, allowing it to soak for about 5 minutes. Next, add the ground beef, egg, finely chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper to the soaked breadcrumbs. Gently mix everything together, being careful not to overwork the meat. Once combined, shape the mixture into 1.5-inch meatballs and set them aside on a plate.
2. Cook the Meatballs:
In a large skillet, heat the vegetable oil over medium heat. Add the meatballs in batches, browning them on all sides for about 6-8 minutes. They don’t need to be fully cooked through at this point. Once browned, carefully remove the meatballs and set them aside on a plate.
3. Make the Gravy:
Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a roux and is slightly golden. Gradually add the beef broth while whisking to avoid any lumps. Stir in the Worcestershire sauce, salt, and pepper, then bring the gravy to a gentle simmer.
4. Simmer Meatballs in Gravy:
Return the browned meatballs to the skillet, gently nestling them into the gravy. Cover the skillet and let it simmer on low heat for about 15-20 minutes until the meatballs are fully cooked and the gravy has thickened nicely.
5. Prepare the Mashed Potatoes:
While the meatballs are simmering, place the peeled and cut potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring the water to a boil over high heat. Lower the heat and let the potatoes simmer until they are fork-tender, around 15-20 minutes. Drain the potatoes and return them to a warm bowl. Mash them using a potato masher or hand mixer. Add the warm milk and butter to create a creamy consistency. Season with salt and pepper, and if you’d like, stir in sour cream or cream cheese for extra creaminess.
6. Serve:
To serve, take a generous scoop of the creamy mashed potatoes and place it on each plate. Top with several Salisbury meatballs and a generous amount of gravy. If you’d like, garnish with chopped fresh parsley or chives for a pop of color. Serve hot and enjoy this comforting classic!
Enjoy your comforting Classic Salisbury Meatballs with Creamy Mashed Potatoes!
FAQ for Classic Salisbury Meatballs with Creamy Mashed Potatoes
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative to beef. Just keep in mind that these meats may require a little more seasoning to enhance their flavor since they’re milder than beef.
How Can I Make the Gravy Without Flour?
If you’re looking to make a gluten-free version, you can replace the flour with cornstarch or arrowroot powder. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, and add it to the simmering gravy while whisking until it thickens.
Can I Prepare the Meatballs Ahead of Time?
Definitely! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. This not only saves time but also allows the flavors to meld together. You can also freeze them in a single layer and transfer them to a freezer bag for longer storage.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the meatballs and gravy together. To reheat, thaw in the fridge overnight and warm gently on the stovetop or microwave.
