Description
This hearty Salisbury Meatballs and Mashed Potatoes recipe combines juicy, flavorful meatballs baked to perfection with creamy, buttery mashed potatoes and a rich beef gravy. A comforting classic meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (optional)
Gravy
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- Salt, to taste
- Pepper, to taste
Mashed Potatoes
- 2 lbs potatoes (Yukon Gold or Russet)
- 1/4 cup milk
- 4 tablespoons butter
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, finely chopped onion, egg, garlic powder, salt, pepper, Worcestershire sauce, and chopped parsley if using. Mix gently but thoroughly to combine all ingredients without overworking the meat.
- Shape Meatballs: Form the mixture into 12 evenly sized meatballs and place them in a baking dish, ensuring they are spaced out for even cooking.
- Bake Meatballs: Place the baking dish in the preheated oven and bake for 20 minutes, or until the meatballs are cooked through and nicely browned on the outside.
- Boil Potatoes: While the meatballs bake, peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15 minutes, then drain thoroughly.
- Prepare Gravy Base: In a skillet over medium heat, warm the olive oil. Whisk in the flour and cook for about 1 minute until the mixture turns lightly browned, indicating the roux is ready.
- Make Gravy: Gradually whisk in the beef broth and soy sauce, stirring constantly to avoid lumps. Continue cooking until the gravy thickens. Season with onion powder, salt, and pepper to taste, then remove from heat.
- Mash Potatoes: Return the drained potatoes to the pot. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting seasoning as needed.
- Serve: Once the meatballs are baked, drizzle them with the prepared gravy. Serve the Salisbury meatballs alongside the creamy mashed potatoes, garnished with extra parsley if desired.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- For extra flavor, sauté the onions before adding them to the meatball mix.
- If you prefer a thicker gravy, let it simmer a bit longer until desired consistency is reached.
- Use Yukon Gold potatoes for creamier mashed potatoes, or Russet potatoes for a fluffier texture.
- Leftover meatballs and gravy can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Boiling, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe (approximately 3 meatballs with mashed potatoes and gravy)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Salisbury meatballs, mashed potatoes, beef meatballs, comfort food, homemade gravy, easy dinner recipe
