Salisbury Meatballs with Creamy Mashed Potatoes

This recipe for Salisbury Meatballs with Creamy Mashed Potatoes is the ultimate comfort food classic, reimagined. Instead of traditional patties, this dish features juicy, tender meatballs, pan-seared to perfection and simmered in a rich, savory mushroom and onion gravy. Served over a generous helping of fluffy, buttery mashed potatoes, it’s a hearty, satisfying, and deeply flavorful meal that the whole family will adore.

This one-pan gravy and meatball dish is perfect for a cozy weeknight dinner. It’s a nostalgic meal that’s surprisingly easy to make, delivering all the beloved flavors of Salisbury steak in a fun, modern format. Get ready for a new go-to dinner that feels like a warm hug in a bowl.

this recipe

Why You’ll Love This Recipe

• Ultimate Comfort Food: A hearty, nostalgic meal that’s perfect for a chilly evening.
• Rich & Savory Gravy: The mushroom and onion gravy is incredibly flavorful and perfect for smothering everything.
• Juicy, Tender Meatballs: A fun and delicious twist on the classic Salisbury steak patties.
• Family-Friendly: A guaranteed hit with both kids and adults.

Ingredients

For the Meatballs:

• 1.5 lbs Ground Beef (80/20 lean)
• 1/2 cup Panko Breadcrumbs
• 1/4 cup Milk
• 1 large Egg, lightly beaten
• 1/4 cup Yellow Onion, finely grated
• 2 cloves Garlic, minced
• 1 tablespoon Ketchup
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil, for searing

For the Mushroom Gravy:

• 8 oz Cremini Mushrooms, sliced
• 1 Yellow Onion, sliced
• 4 tablespoons Unsalted Butter
• 1/4 cup All-Purpose Flour
• 4 cups Beef Broth
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dijon Mustard

For the Mashed Potatoes:

• 2 lbs Russet or Yukon Gold Potatoes, peeled and quartered
• 1/2 cup Heavy Cream or Milk, warmed
• 4 tablespoons Unsalted Butter
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Make the Mashed Potatoes: Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and return to the pot. Mash the potatoes, then stir in the warm cream and butter until smooth. Season with salt and pepper to taste. Keep warm.
2. Form the Meatballs: In a large bowl, combine the breadcrumbs and milk and let them soak for 5 minutes. Add the ground beef, egg, grated onion, garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined. Do not overmix. Roll the mixture into 1.5-inch meatballs.
3. Sear the Meatballs: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove from the skillet and set aside.
4. Make the Gravy: In the same skillet, melt the butter over medium heat. Add the sliced onions and mushrooms and cook, stirring occasionally, until softened and browned, about 8-10 minutes.
5. Thicken the Gravy: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Slowly whisk in the beef broth until smooth. Stir in the Worcestershire sauce and Dijon mustard.
6. Simmer: Bring the gravy to a simmer. Return the seared meatballs to the skillet. Reduce the heat to low, cover, and let the meatballs simmer gently in the gravy for 15-20 minutes, or until cooked through.
7. Serve: Serve the Salisbury meatballs and gravy hot over the creamy mashed potatoes. Garnish with fresh parsley if desired.

Tips & Variations

• Pro Tip: Grating the onion for the meatballs (instead of dicing it) ensures it melts into the meat, adding moisture and flavor without a chunky texture.
• Meatball Variations: You can use a mix of ground beef and ground pork for even more tender meatballs. Ground turkey also works well.
• Creamy Gravy: For an extra-rich gravy, stir in 1/4 cup of heavy cream or sour cream at the very end.
• Add Herbs: Add 1 teaspoon of dried thyme to the gravy along with the flour for a more aromatic flavor.

Frequently Asked Questions (FAQ)

• Can I make this ahead of time?
  • Yes, the meatballs and gravy can be made up to 2 days in advance and stored in the refrigerator. The flavor will only get better. Reheat gently on the stovetop. The mashed potatoes are best made fresh.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Can I freeze this meal?
  • The meatballs and gravy freeze very well for up to 3 months. Mashed potatoes can sometimes become grainy when frozen, so they are best made fresh.

Serving Suggestions

• This dish is a complete meal on its own, but it’s wonderful served with a side of steamed green beans, peas, or a simple green salad to round it out.