Salisbury Meatballs Mashed Potatoes: A Comfort Food Classic Recipe

Salisbury Meatballs Mashed Potatoes is a comforting dish that brings warmth and nostalgia to the dinner table. Growing up, I remember my family gathering around to enjoy this hearty meal, which combines tender meatballs with creamy mashed potatoes, creating a delightful harmony of flavors and textures. The origins of Salisbury steak can be traced back to the late 19th century, when Dr. James Salisbury promoted a meat-based diet for health benefits. Over the years, this dish has evolved, and the addition of meatballs has made it even more beloved.

People adore Salisbury Meatballs Mashed Potatoes not just for its rich taste but also for its convenience; it’s a one-pot meal that’s perfect for busy weeknights. The savory gravy enveloping the meatballs pairs beautifully with the fluffy mashed potatoes, making every bite a comforting experience. Whether you’re serving it for a family dinner or a cozy gathering with friends, this dish is sure to impress and satisfy. Join me as we dive into this delightful recipe that’s sure to become a staple in your home!

Ingredients:

• For the Meatballs:
• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• For the Gravy:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• For the Mashed Potatoes:
• 2 pounds russet potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup unsalted butter
• Salt and pepper to taste
• Optional: chopped chives for garnish

Preparing the Meatballs

1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, oregano, and thyme. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
2. Once the mixture is well combined, shape it into meatballs about 1 to 1.5 inches in diameter. You should get around 20 meatballs from this mixture. Place the meatballs on a baking sheet lined with parchment paper for easy cleanup.

Cooking the Meatballs

1. Preheat your oven to 400°F (200°C). While the oven is heating, you can prepare the gravy.
2. Once the oven is ready, bake the meatballs for 20-25 minutes, or until they are browned and cooked through. You can check for doneness by cutting one in half; it should no longer be pink in the center.

Preparing the Gravy

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
2. Once the onions are ready, add the beef broth, Worcestershire sauce, and soy sauce to the skillet. Stir to combine and bring the mixture to a simmer.
3. In a small bowl, mix the cornstarch with the water to create a slurry. Once the broth mixture is simmering, slowly whisk in the cornstarch slurry. This will help thicken the gravy. Continue to cook for another 2-3 minutes, stirring frequently, until the gravy has thickened to your desired consistency.
4. Season the gravy with salt and pepper to taste. If you want a richer flavor, you can add a splash more of Worcestershire sauce or soy sauce.

Preparing the Mashed Potatoes

1. While the meatballs are baking and the gravy is simmering, it’s time to prepare the mashed potatoes. Start by placing the peeled and cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender.
3. Once the potatoes are cooked, drain them in a colander and return them to the pot. This will help evaporate any excess moisture.
4. Add the milk and butter to the potatoes. Using a potato masher or a hand mixer, mash the potatoes until they reach your

   

   Conclusion:

   In wrapping up this delightful journey into the world of Salisbury meatballs and mashed potatoes, I can confidently say that this recipe is a must-try for anyone looking to elevate their dinner game. The combination of tender, flavorful meatballs smothered in a rich, savory gravy paired with creamy, buttery mashed potatoes creates a comforting meal that is sure to please both family and friends.

   For those looking to mix things up, consider serving these meatballs over a bed of rice or even with a side of roasted vegetables for a colorful plate. You can also experiment with different herbs and spices in the meatball mixture to suit your taste—perhaps a hint of garlic or a sprinkle of fresh parsley for added freshness.

   I wholeheartedly encourage you to give this recipe a go! It’s not just about the delicious flavors; it’s about the joy of cooking and sharing a meal with loved ones. Once you’ve tried it, I’d love to hear about your experience. Did you add your own twist? How did your family enjoy it? Share your thoughts and any variations you tried in the comments below. Let’s spread the love for Salisbury meatballs and mashed potatoes together! Happy cooking!

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   Salisbury Meatballs Mashed Potatoes: A Comfort Food Classic Recipe

   Enjoy a comforting classic with homemade meatballs served over creamy mashed potatoes and rich gravy. This hearty dish is perfect for family dinners and guaranteed to satisfy everyone at the table!

   Prep Time20 minutes

   Cook Time40 minutes

   Total Time60 minutes

   Category: Dinner

   Yield: 4 servings

   Save This Recipe

   Ingredients

   • 1 pound ground beef
   • 1/2 cup breadcrumbs
   • 1/4 cup grated Parmesan cheese
   • 1/4 cup chopped fresh parsley
   • 1 large egg
   • 2 cloves garlic, minced
   • 1 teaspoon onion powder
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon dried thyme
   • 2 tablespoons olive oil
   • 1 medium onion, finely chopped
   • 2 cups beef broth
   • 1 tablespoon Worcestershire sauce
   • 1 tablespoon soy sauce
   • 1 tablespoon cornstarch
   • 2 tablespoons water
   • 2 pounds russet potatoes, peeled and cubed
   • 1/2 cup milk
   • 1/4 cup unsalted butter
   • Optional: chopped chives for garnish

   Instructions

   1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, oregano, and thyme. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
   2. Shape the mixture into meatballs about 1 to 1.5 inches in diameter. You should get around 20 meatballs. Place them on a baking sheet lined with parchment paper.
   3. Preheat your oven to 400°F (200°C). While the oven is heating, prepare the gravy.
   4. Bake the meatballs for 20-25 minutes, or until browned and cooked through. Check for doneness by cutting one in half; it should no longer be pink in the center.
   5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent and fragrant.
   6. Add the beef broth, Worcestershire sauce, and soy sauce to the skillet. Stir to combine and bring to a simmer.
   7. In a small bowl, mix the cornstarch with water to create a slurry. Once the broth mixture is simmering, slowly whisk in the cornstarch slurry. Cook for another 2-3 minutes, stirring frequently, until thickened to your desired consistency.
   8. Season with salt and pepper to taste. For a richer flavor, add a splash more Worcestershire sauce or soy sauce.
   9. Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
   10. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 15-20 minutes, or until fork-tender.
   11. Drain the potatoes in a colander and return them to the pot to evaporate excess moisture.
   12. Add milk and butter to the potatoes. Mash until desired consistency is reached. Season with salt and pepper to taste. Garnish with chopped chives if desired.
   13. Serve by placing a scoop of mashed potatoes on each plate, topping with meatballs, and drizzling with gravy. Enjoy!

   Notes

   • Feel free to customize the meatballs with your favorite herbs or spices.
   • For a lighter version, you can substitute ground turkey or chicken for the beef.
   • Leftover meatballs and gravy can be stored in the refrigerator for up to 3 days.