These Salisbury meatballs are simply comforting! They’re juicy, flavorful, and swim in a creamy sauce that pairs perfectly with fluffy mashed potatoes. Yum!
When I make this dish, I can’t help but go back for seconds. It’s such a cozy meal, and who can resist those smooth, buttery potatoes? Just spoon and enjoy! 😊
Key Ingredients & Substitutions
Ground Beef: I typically use a mix of beef and pork for more flavor, but you can stick with just ground beef if you prefer. If you’re looking for a healthier option, ground turkey works well too!
Breadcrumbs: Regular breadcrumbs are great, but if you have panko at hand, they’ll give the meatballs a lighter texture. Gluten-free breadcrumbs also work if you need to accommodate dietary restrictions.
Onion: I like using yellow onion for its sweetness, but you can substitute with shallots for a milder taste or even green onions for a fresh kick. If you’re short on time, onion powder can work in a pinch, but fresh is best.
Beef Broth: For a richer sauce, consider using low-sodium beef broth. Alternatively, vegetable broth can be a nice substitute if you want to make this dish meat-free.
How Do You Make Smooth and Fluffy Mashed Potatoes?
Making creamy mashed potatoes is all about using the right technique. The goal is to avoid lumps and get that perfect texture. Here’s how to do it:
- Start with even-sized chunks of potatoes to ensure they cook evenly.
- Boil them in salted water until tender; test with a fork.
- Drain well to avoid watery potatoes, then get them back in the pot to remove excess moisture over low heat.
- Add warm milk or cream and butter for creaminess. Warm liquid helps keep the potatoes fluffy!
- Use a potato masher or electric mixer to mash until smooth; be careful not to overmix, as this can make them gummy.
Feel free to mix in some garlic or herbs for extra flavor while mashing!
Easy Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Salisbury Sauce:
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
For the Creamy Mashed Potatoes:
- 2 lbs (900g) potatoes (Russet or Yukon Gold)
- 1/2 cup (120 ml) milk or cream, warmed
- 4 tbsp butter
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal takes about 30 minutes to prepare and cook. You’ll spend about 15 minutes making and frying the meatballs, and another 15 minutes for making the sauce and creamy mashed potatoes. It’s a great option for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, milk, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, salt, and pepper. Be gentle while mixing—just enough to combine everything without overworking the meat. This way, the meatballs will stay tender!
2. Shape Meatballs:
Using your hands, shape the mixture into 1.5-inch meatballs. You should get about 12 to 15 meatballs. Place them on a plate and set aside for now.
3. Cook Meatballs:
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs to the skillet in batches, being careful not to overcrowd them. Fry until they are browned on all sides and cooked through, around 8-10 minutes. Once done, remove the meatballs from the skillet and set them aside on a plate.
4. Make the Salisbury Sauce:
In the same skillet, melt the butter. Stir in the flour and cook for about 1 minute to make a roux. Gradually whisk in the beef broth, scraping up any delicious browned bits from the bottom of the skillet. Add in Worcestershire sauce, and let the sauce simmer until it thickens, about 5 minutes. Taste it and season with salt and pepper to your liking.
5. Combine Meatballs and Sauce:
Return the cooked meatballs back into the skillet with the sauce. Spoon the sauce over the meatballs and let them simmer for 5 minutes to let the flavors meld together.
6. Make the Mashed Potatoes:
While the meatballs are simmering, peel and cut the potatoes into equal chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring it to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes well.
7. Mash Potatoes:
Return the drained potatoes to the pot or place them in a warm bowl. Add the warmed milk or cream and butter. Using a potato masher or an electric mixer, mash until they are smooth and creamy. Season with salt and pepper to taste.
8. Serve:
On each plate, serve a generous scoop of creamy mashed potatoes and top them with the Salisbury meatballs and generous spoonfuls of the rich sauce. Enjoy your delicious and comforting meal while it’s hot!
This recipe creates a classic dish that’s hearty and satisfying, perfect for any night of the week. The combination of meatballs in a flavorful gravy served with creamy mashed potatoes will surely become a family favorite!
FAQ for Easy Salisbury Meatballs with Creamy Mashed Potatoes
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great alternative for a lighter option. Just be mindful that it may yield a slightly less juicy meatball due to lower fat content. Adding a little extra moisture, like a bit more milk, can help keep them tender!
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply substitute the regular breadcrumbs with gluten-free breadcrumbs, and ensure your Worcestershire sauce is gluten-free too. You can also use cornstarch instead of flour for the sauce as a thickening agent.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Shape them and place them on a baking sheet, then cover and refrigerate for up to 24 hours before cooking. You can also freeze them for up to 3 months; just make sure to thaw them overnight in the fridge before cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you can warm them gently on the stove with a little added broth to maintain the sauce’s consistency. Enjoy your second round of deliciousness!
