Salisbury Meatballs Mashed Potatoes: A Comfort Food Classic

Salisbury Meatballs with Mashed Potatoes: a comforting classic that’s about to become your new weeknight hero! Imagine sinking your fork into tender, savory meatballs, simmered in a rich, umami-packed gravy, all nestled on a cloud of creamy, dreamy mashed potatoes. Are you drooling yet? I know I am just thinking about it!

This dish isn’t just delicious; it’s steeped in history. While the exact origins are debated, the concept of ground meat patties simmered in gravy has roots in various cultures. Some believe it’s a variation of German Frikadellen or Swedish meatballs, adapted and popularized in America. Regardless of its precise lineage, Salisbury Meatballs with Mashed Potatoes quickly became a staple in households across the country, offering a hearty and satisfying meal that’s both budget-friendly and incredibly flavorful.

But what makes this dish so universally loved? It’s the perfect combination of textures and tastes. The juicy meatballs, the velvety gravy, and the fluffy mashed potatoes create a symphony of comfort in every bite. Plus, it’s incredibly versatile! You can customize the gravy with different herbs and spices, add vegetables to the meatballs, or even swap out the mashed potatoes for cauliflower mash for a healthier twist. Whether you’re looking for a quick and easy weeknight dinner or a comforting meal to share with loved ones, this recipe for Salisbury Meatballs with Mashed Potatoes is guaranteed to be a winner. Let’s get cooking!

Ingredients:

• For the Salisbury Meatballs:
• 2 lbs ground beef (80/20 blend recommended for flavor)
• 1 lb ground pork (adds moisture and richness)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup breadcrumbs (panko or Italian seasoned)
• 1/2 cup milk (or beef broth for extra flavor)
• 2 large eggs, lightly beaten
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil (for browning)
• For the Mushroom Gravy:
• 4 tablespoons butter
• 8 oz cremini mushrooms, sliced
• 1/2 cup all-purpose flour
• 4 cups beef broth
• 1/2 cup dry red wine (optional, but adds depth)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• For the Mashed Potatoes:
• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream
• 1/2 cup butter, softened
• 1/4 cup milk (or more, to reach desired consistency)
• Salt and freshly ground white pepper to taste
• Optional: 2 cloves garlic, minced (for garlic mashed potatoes)

Preparing the Salisbury Meatballs:

1. In a large bowl, combine the ground beef, ground pork, chopped onion, and minced garlic. Make sure everything is evenly distributed.
2. In a separate small bowl, whisk together the breadcrumbs, milk (or beef broth), eggs, Worcestershire sauce, Dijon mustard, thyme, rosemary, garlic powder, onion powder, salt, and pepper. This ensures the breadcrumbs are properly moistened and the spices are evenly distributed.
3. Pour the wet ingredients over the meat mixture. Gently mix everything together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
4. Shape the mixture into approximately 1.5-inch meatballs. You should get about 20-24 meatballs from this recipe.

Browning the Meatballs:

1. Heat the olive oil in a large skillet over medium-high heat. You want the skillet hot enough to get a good sear on the meatballs.
2. Working in batches (don’t overcrowd the pan!), brown the meatballs on all sides. This step is crucial for developing flavor and creating a nice crust. It doesn’t matter if they’re cooked through at this point; we’re just focusing on browning.
3. Remove the browned meatballs from the skillet and set them aside.

Making the Mushroom Gravy:

1. In the same skillet (don’t clean it!), melt the butter over medium heat. The browned bits left in the pan from the meatballs will add tons of flavor to the gravy.
2. Add the sliced mushrooms to the skillet and cook until they are softened and browned, about 5-7 minutes. Stir occasionally to prevent burning.
3. Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the gravy. Make sure the flour is fully incorporated and cooked through to avoid a floury taste.
4. Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. If you’re using red wine, add it now as well.
5. Add the Worcestershire sauce, Dijon mustard, thyme, rosemary, salt, and pepper. Bring the gravy to a simmer, stirring occasionally.
6. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the richer the flavor will become.

Combining Meatballs and Gravy:

1. Gently add the browned meatballs back to the skillet with the gravy.
2. Cover the skillet and simmer for 20-25 minutes, or until the meatballs are cooked through and the gravy has thickened further. Make sure the meatballs are heated through to an internal temperature of 160°F.
3. Taste the gravy and adjust the seasoning as needed. You may want to add more salt, pepper, or Worcestershire sauce to your liking.

Preparing the Mashed Potatoes:

1. Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
2. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
3. Drain the potatoes well and return them to the pot.
4. If using, add the minced garlic to the pot with the potatoes.
5. Mash the potatoes with a potato masher or a ricer until they are smooth. A ricer will give you the smoothest, most lump-free mashed potatoes.
6. In a separate saucepan, heat the heavy cream and butter together until the butter is melted. Warming the cream and butter helps them incorporate more easily into the potatoes and prevents them from cooling down too much.
7. Slowly pour the warm cream and butter mixture into the mashed potatoes, mixing until smooth and creamy.
8. Add the milk (or more, if needed) to reach your desired consistency. Some people prefer thicker mashed potatoes, while others prefer them thinner.
9. Season with salt and white pepper to taste. White pepper is traditionally used in mashed potatoes for its subtle flavor and to avoid black specks.

Serving:

1. Spoon a generous serving of mashed potatoes onto each plate.
2. Top with several Salisbury meatballs and plenty of mushroom gravy.
3. Garnish with fresh parsley, if desired.

Tips for the Best Salisbury Meatballs and Mashed Potatoes:

Meatball Tips:

• Don’t overmix the meat mixture: Overmixing can lead to tough meatballs. Mix just until the ingredients are combined.
• Use a combination of ground beef and ground pork: This adds flavor and moisture to the meatballs.
• Brown the meatballs before simmering: This step is crucial for developing flavor and creating a nice crust.

Gravy Tips:

• Don’t skip the deglazing step: The browned bits left in the pan from the meatballs add tons of flavor to the gravy.
• Use good quality beef broth: This will make a big difference in the flavor of the gravy.
• Simmer the gravy for at least 10 minutes: This allows the flavors to meld together and the gravy to thicken.

Mashed Potato Tips:

• Use Yukon Gold potatoes: These potatoes are naturally creamy and flavorful.
• Don’t overcook the potatoes: Overcooked potatoes can become waterlogged and gluey.
• Warm the cream and butter before adding them to the potatoes: This helps them incorporate more easily and prevents the potatoes from cooling down too much.
• Use a ricer for the smoothest mashed potatoes: A ricer will give you the smoothest, most lump-free mashed potatoes.

Make Ahead Tips:

• Meatballs: The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before browning.
• Gravy: The gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Mashed Potatoes: Mashed potatoes are best served fresh, but they can be made up to a few hours ahead of time. Keep them warm in a slow cooker or in a heatproof bowl set over a pot of simmering water. Add a little extra milk or cream if they become too thick.

Conclusion:

And there you have it! These Salisbury Meatballs with Mashed Potatoes are truly a comforting and satisfying meal that deserves a spot in your regular dinner rotation. I know, I know, there are a million meatball recipes out there, but trust me, the rich, savory gravy combined with the perfectly seasoned meatballs and creamy mashed potatoes elevates this dish to a whole new level of deliciousness. It’s the kind of meal that brings everyone to the table with smiles, and that’s what cooking is all about, right?

But why is this particular recipe a must-try? Well, beyond the incredible flavor profile, it’s surprisingly simple to make. We’ve broken down each step to ensure even beginner cooks can achieve restaurant-quality results. Plus, it’s incredibly versatile! You can easily adapt the recipe to suit your own preferences and dietary needs.

Serving Suggestions and Variations:

Think of this recipe as a blank canvas for your culinary creativity! While the classic combination of Salisbury Meatballs and Mashed Potatoes is undeniably divine, there are countless ways to customize it.

* Vegetable Power: Add some steamed green beans, roasted broccoli, or a simple side salad to round out the meal and add some extra nutrients. A sprinkle of fresh parsley over the meatballs and potatoes adds a pop of color and freshness.
* Potato Perfection: Experiment with different types of potatoes for your mashed potatoes. Yukon Golds will give you a naturally buttery flavor, while Russets will create a fluffier texture. You can also add roasted garlic, chives, or even a swirl of pesto to the mashed potatoes for an extra layer of flavor. For a lighter option, try mashed cauliflower instead of potatoes.
* Gravy Goodness: If you prefer a thicker gravy, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. For a richer flavor, add a splash of red wine or Worcestershire sauce to the gravy.
* Meatball Mania: Feel free to substitute ground turkey or chicken for the ground beef in the meatballs. You can also add a pinch of red pepper flakes for a little heat. For a gluten-free option, use gluten-free breadcrumbs or almond flour in the meatball mixture.
* Leftover Love: These Salisbury Meatballs are even better the next day! Store them in an airtight container in the refrigerator and reheat them gently on the stovetop or in the microwave. Leftovers are also fantastic in meatball subs or served over rice or pasta.

I truly believe that this recipe for Salisbury Meatballs will become a family favorite. It’s comforting, flavorful, and easy to make – what more could you ask for?

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m confident that you’ll love this recipe as much as I do. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve tried this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!

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