Salisbury Meatballs and Mashed Potatoes Recipe
Enjoy a classic comfort dish with this Salisbury Meatballs and Mashed Potatoes recipe. Juicy meatballs are smothered in a savory gravy and served with creamy mashed potatoes, making it a satisfying meal for any occasion.
Equipment
- 1 large mixing bowl
- 1 baking dish
- 1 skillet
- 1 pot for boiling potatoes
- 1 potato masher or ricer
- 1 saucepan for gravy
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped onion
- 1 unit egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped optional
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 2 lbs potatoes (Yukon Gold or Russet)
- ¼ cup milk
- 4 tablespoons butter
- to taste unit salt
- to taste unit pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, chopped onion, egg, garlic powder, salt, pepper, Worcestershire sauce, and parsley if using. Mix until just combined.
- Shape the mixture into 12 meatballs and place them in a baking dish.
- Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and browned.
- Meanwhile, peel and cut the potatoes into chunks. Boil them in a pot of salted water until tender, about 15 minutes.
- In a skillet, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute until lightly browned.
- Gradually add beef broth and soy sauce, stirring constantly until the gravy thickens. Season with onion powder, salt, and pepper to taste.
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.
- Once the meatballs are done, drizzle them with the gravy, and serve alongside the mashed potatoes.
Notes
For a twist, add some sautéed mushrooms to the gravy.
This recipe works well with other meats like chicken or turkey for the meatballs.
Leftovers can be stored in the refrigerator for up to 3 days.