I still remember Sunday dinners at my grandma’s house. The aroma alone was enough to make your stomach rumble. There was always a sense of warmth, laughter, and the promise of a truly delicious meal. And almost always, that meal involved her incredible Salisbury Meatballs and Mashed Potatoes. It was pure, unadulterated comfort food – a recipe passed down through generations. I’m thrilled to share this treasured family favorite with you. Get ready to recreate those cozy memories with this easy-to-follow guide to Salisbury Meatballs and Mashed Potatoes!
Why You’ll Love This Recipe
This isn’t your average meatball dish. Salisbury meatballs have a unique, savory-sweet flavor profile that elevates them beyond the standard Italian variety. They’re simmered in a rich, brown gravy that’s incredibly flavorful and wonderfully coats those fluffy mashed potatoes.
Here’s what makes this recipe a winner:
- Classic Comfort: This is nostalgic food at its best. It evokes feelings of warmth and family.
- Simple to Make: Don’t let the word “Salisbury” intimidate you. This recipe is surprisingly straightforward, even for beginner cooks.
- Big Flavor: The combination of Worcestershire sauce, onion, and ketchup creates a deeply satisfying and unique gravy.
- Customizable: We’ll give you lots of tips on how to tweak the recipe to your personal preferences.
- Crowd-Pleaser: Seriously, everyone loves meatballs and mashed potatoes!
The Ingredients You’ll Need
Let’s break down the ingredients. Don’t worry, you probably have most of them already!
For the Salisbury Meatballs:
- 1 pound ground beef (80/20 blend works well)
- 1/2 cup breadcrumbs (plain or Italian seasoned)
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Gravy:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce (yes, more!)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk (or more, to desired consistency)
- 4 tablespoons butter
- Salt and pepper to taste
Let’s Get Cooking: Step-by-Step Instructions
Ready to transform your kitchen into a haven of delicious smells? Let’s do this!
Making the Salisbury Meatballs:
- Combine Ingredients: In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Don’t overmix – this will make the meatballs tough. Just until everything is combined.
- Form the Meatballs: Roll the mixture into meatballs about 1 1/2 inches in diameter. You should get about 16-20 meatballs.
- Brown the Meatballs: In a large skillet over medium-high heat, melt a tablespoon of butter or oil. Add the meatballs and brown them on all sides. You don’t need to cook them through at this point; just get a nice sear. Remove the meatballs from the skillet and set aside.
Creating the Glorious Gravy:
- Make the Roux: Add the butter to the same skillet. Melt it over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (this is called a roux).
- Whisk in the Broth: Gradually whisk in the beef broth, making sure to break up any lumps. Continue whisking until the gravy thickens.
- Add the Flavor: Stir in the ketchup, brown sugar, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.
- Simmer the Meatballs: Return the browned meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the gravy has thickened further. Stir occasionally to prevent sticking.
Perfecting the Mashed Potatoes:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes well. Return them to the pot.
- Add Milk and Butter: Add the milk and butter. Use a potato masher or an electric mixer to mash the potatoes until they are smooth and creamy. Add more milk if needed to reach your desired consistency.
- Season: Season with salt and pepper to taste.
Tips, Variations, and Serving Suggestions
Here’s where you can personalize this classic dish!
- Meatball Mix-Ins: Add finely chopped bell peppers, mushrooms, or carrots to the meatball mixture for extra flavor and nutrients.
- Spice it Up: Add a pinch of red pepper flakes to the gravy for a little heat.
- Thicker Gravy: If you prefer a thicker gravy, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it into the gravy during the last few minutes of simmering.
- Substitute Ground Meat: Ground turkey or a mixture of beef and pork will work just as well.
- Herb Power: Add some fresh parsley or chives to the mashed potatoes for a pop of freshness.
- Serving Suggestions: These Salisbury Meatballs and Mashed Potatoes are fantastic on their own. Consider serving them with a side of steamed green beans, roasted Brussels sprouts, or a simple salad.
(Optional) Nutritional Information (Approximate, per serving – based on 4 servings)
- Calories: 550-650
- Protein: 35-45g
- Fat: 25-35g
- Carbohydrates: 40-50g
Time to Enjoy!
There you have it – a comforting and delicious recipe for Salisbury Meatballs and Mashed Potatoes that’s sure to become a family favorite. Don’t be afraid to put your own spin on it! The most important ingredient is love – and a little bit of Worcestershire sauce. So, gather your ingredients, roll up your sleeves, and get cooking. I guarantee this dish will bring a smile to your face and warm your soul. Enjoy!
