This meatballs recipe lands tender bites in rich gravy with a creamy mash on the side. It works for a quick night or a slow day. Try meatballs recipe crockpot for hands off ease. Crave a twist Try chicken meatballs recipe. Pick your side with healthy mashed potatoes recipe or vegan mashed potatoes recipe. Want bold flavor Use mashed potatoes recipe garlic or a simple mashed potatoes recipe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Salisbury Meatballs and Mashed Potatoes Recipe
- 3) Ingredients for Salisbury Meatballs and Mashed Potatoes
- 4) How to Make Salisbury Meatballs and Mashed Potatoes
- 5) Tips for Making Salisbury Meatballs and Mashed Potatoes
- 6) Making Salisbury Meatballs and Mashed Potatoes Ahead of Time
- 7) Storing Leftover Salisbury Meatballs and Mashed Potatoes
- 8) Try these main course recipes next
- 9) Salisbury Meatballs and Mashed Potatoes Recipe
- 10) Nutrition
1) Key Takeaways
I build this plate with soft meatballs and smooth potatoes. A brown onion gravy ties it all together. The steps stay clear and quick. The finish tastes cozy and rich.
We keep tools simple. One pan for sear and simmer. One pot for the mash. The flow moves fast. Clean up stays light.
For more flavor you can lean on garlic or herbs. For a hands off path you can try the crockpot version. For a lighter feel you can swap in chicken meatballs. I write as Nancy for Nancy Cooks on https://www.nancycooks.com.
2) Easy Salisbury Meatballs and Mashed Potatoes Recipe
I crave a calm meal that still hits big. This meatballs recipe brings that calm. This meatballs recipe sets the tone for a soft bite and a deep gravy. I start with beef that holds well. I add onion for sweet notes. The mash waits warm on the side and soaks up every drop.
Time stays friendly. The path works on a busy night. If the day runs long I lean on meatballs recipe crockpot and let the pot work. If I want a lighter plate I reach for chicken meatballs recipe and keep the same gravy.
For sides I go with greens or peas. For the mash I pick healthy mashed potatoes recipe or vegan mashed potatoes recipe when guests ask. Garlic fans love mashed potatoes recipe garlic. For purists I use a simple mashed potatoes recipe and keep the cream smooth.
3) Ingredients for Salisbury Meatballs and Mashed Potatoes
Ground beef fresh and cold so the mix holds shape and browns well
Breadcrumbs fine and dry so the meat stays tender and moist inside
Egg one large to bind the mix and keep each ball intact in the pan
Onion grated for soft texture and mild sweet bite in every forkful
Garlic minced for warmth that lifts the beef and fits the gravy
Dijon a small spoon adds gentle heat and depth that you feel
Worcestershire savory notes that round the gravy and boost color
Salt and pepper even pinches for balance from start to finish
Olive oil a thin coat in the pan to sear and leave fond for sauce
Beef broth warms into a glossy gravy that hugs each meatball
Butter and flour whisked into a light roux that sets the sauce
Russet potatoes peeled and cubed for a smooth and fluffy mash
Milk and sour cream warm and rich to give the mash soft body
Chives a clean finish on top that adds color and fresh bite
4) How to Make Salisbury Meatballs and Mashed Potatoes
Step one Mix beef breadcrumbs egg onion garlic mustard and sauce with light hands so the blend stays soft
Step two Shape small balls with even size for clean browning and steady cooking
Step three Sear in a wide pan with a thin coat of oil then set the meatballs aside on a warm plate
Step four For gravy melt butter stir in flour and whisk broth until smooth then return the meatballs and simmer
Step five Boil potatoes in salted water drain and mash with warm milk and sour cream until smooth
Step six Spoon mash into bowls top with meatballs and ladle on plenty of gravy then finish with chives
5) Tips for Making Salisbury Meatballs and Mashed Potatoes
Cold meat forms better and browns clean. Warm hands help shape fast. A light touch keeps the mix tender. A heavy hand packs it tight and turns the bite tough.
Let the pan heat until oil shimmers. That sear builds fond. Fond builds flavor. When you whisk the broth those brown bits melt and the gravy turns deep and glossy.
For timing help set the potatoes first then start the meatballs. Both land done at once. If the day asks for no fuss lean on meatballs recipe crockpot and let the simmer carry you.
6) Making Salisbury Meatballs and Mashed Potatoes Ahead of Time
I mix and shape in the morning and chill on a tray. The rest of the work moves fast at dinner. The chill helps each ball keep form and color when it hits heat.
The gravy holds well. I cool it and store it in a jar. When I reheat I splash a bit of broth to loosen the body. The shine comes right back and the taste stays round.
For guests with needs I plan swaps. Chicken meatballs recipe serves a lighter crowd. Vegan mashed potatoes recipe covers the dairy free plate. The base method stays the same and the table feels welcome.
7) Storing Leftover Salisbury Meatballs and Mashed Potatoes
I pack the meatballs with gravy in a tight box. I spoon the mash in a second box. The split keeps texture clean and stops the mash from drinking all the sauce.
Reheat the meatballs on low in a pan. If the sauce feels thick add small sips of broth and stir. For the mash add warm milk and fold until smooth again.
For lunch I press cold mash into small cakes and warm them in a skillet. I top with one meatball and a spoon of gravy. The plate looks new and still keeps the comfort of a true meatballs recipe.
8) Try these main course recipes next
9) Salisbury Meatballs and Mashed Potatoes Recipe
Salisbury Meatballs and Mashed Potatoes meatballs recipe
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 small onion grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
For the Gravy
- 2 cups beef broth
- 1 small onion thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp soy sauce optional
- 1/4 cup water if needed
For the Mashed Potatoes
- 4 large russet potatoes peeled and cubed
- 6 tbsp butter
- 3/4 cup milk warmed
- 1/4 cup sour cream
- 1 to 2 cloves garlic minced optional
- Salt and black pepper to taste
- Chopped chives optional
Instructions
For the Meatballs
- In a bowl mix beef breadcrumbs onion egg garlic powder mustard ketchup Worcestershire thyme pepper and salt until just combined
- Roll into meatballs about 1 to 1 1/4 inches across
- Warm olive oil in a wide skillet over medium
- Brown the meatballs on all sides then move them to a plate
For the Gravy
- In the same pan melt butter
- Add sliced onion and cook until golden
- Stir in flour and cook one minute to make a paste
- Whisk in beef broth a little at a time until smooth then season with pepper salt and soy sauce if using
- Nestle meatballs into the gravy
- Simmer gently until cooked through and the sauce thickens about 10 to 12 minutes
- Add a splash of water if the gravy gets too thick
For the Mashed Potatoes
- Boil potatoes in salted water until tender then drain well
- Mash with butter milk and sour cream until smooth
- Stir in garlic if you want the garlic mash
- Season with salt and black pepper
To Serve
- Spoon potatoes into warm bowls
- Top with meatballs and plenty of gravy
- Finish with chives
10) Nutrition
One bowl brings steady fuel. A fair share of protein sits in each serving. Potatoes give clean carbs and a soft texture. The gravy adds body and flavor. If you aim for a lighter path use lean beef or the chicken swap. If you track sodium adjust broth and salt to taste. The mix still reads rich and the bite stays kind.
For fiber add peas or a side salad. For more iron keep the beef and the onion base. For a plant plate go with the vegan mash and serve the gravy made with veggie stock. The plate stays warm and friendly and keeps the spirit of a home style meatballs recipe.
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