This dish features tender meatballs made from ground beef, mixed with tasty seasonings, all smothered in a rich, creamy gravy. It’s served alongside fluffy mashed potatoes that scream comfort food!
What’s not to love? Mixing juicy meatballs and buttery mashed potatoes is like a warm hug for your tummy. I always make a little extra gravy—because who doesn’t love extra saucy goodness?
Key Ingredients & Substitutions
Ground Beef: I recommend using 80% lean ground beef for the best flavor and juiciness. If you’re looking for a leaner alternative, ground turkey or chicken works well, though they may be less flavorful.
Breadcrumbs: Traditional breadcrumbs help bind the meatballs while adding texture. If you need a gluten-free option, almond flour or gluten-free breadcrumbs are perfect substitutes!
Mushrooms: Sliced button mushrooms are what I used, but feel free to explore other varieties like cremini or shiitake for richer flavor. If you’re not a mushroom fan, try adding finely chopped bell peppers for a different twist.
Potatoes: Yukon Gold potatoes create creamy and buttery mashed potatoes. You can also use Russet potatoes if that’s what you have, but Yukon Golds give a bit more flavor.
Milk and Sour Cream: Whole milk adds creaminess, but you can swap in any milk you have at home. For a dairy-free version, almond or oat milk works nicely. The sour cream adds richness; if you’re avoiding dairy, you could use a plant-based yogurt.
How Can I Ensure My Meatballs Stay Moist and Flavorful?
Keeping meatballs juicy comes down to a few key techniques. First, be gentle when mixing the ingredients; over-mixing can make them tough. Also, make sure to use a bit of moisture, like milk or egg, to help bind the mixture.
- Heat your skillet and add oil before adding meatballs. This helps them create a nice crust while sealing in juices.
- Avoid crowding the pan. Give them enough space to brown evenly. If your skillet isn’t large, fry in batches.
- As they cook, baste them with the gravy. It infuses flavor and keeps them moist!
What’s the Best Way to Create Smooth, Creamy Mashed Potatoes?
To achieve the perfect mashed potatoes, start by boiling the potatoes in salted water. This elevates their flavor. After boiling, make sure to drain them well to avoid watery mash.
- Use warm milk when adding to the potatoes; this helps blend smoothly into the mixture.
- For an ultra-creamy texture, use a potato ricer instead of a masher, or blend using a hand mixer.
- Don’t forget to season well with salt and pepper. Taste as you go for perfect seasoning!
This classic dish is sure to warm your heart and fill your belly! Enjoy cooking!
Classic Salisbury Meatballs with Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Salisbury Meatballs and Gravy:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil (for frying)
For the Mushroom Gravy:
- 2 tbsp butter
- 8 oz (225g) mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
For the Creamy Mashed Potatoes:
- 2 lbs (about 900g) Yukon Gold potatoes, peeled and quartered
- 4 tbsp butter
- 1/2 cup whole milk (warm)
- 1/4 cup sour cream (optional for extra creaminess)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This classic dish will take about 30 minutes of prep and cooking time. It’s perfect for a cozy night in or a fulfilling family dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, finely chopped onion, egg, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until everything is well combined, but don’t overmix; we want tender meatballs!
2. Shape the Meatballs:
Shape the mixture into 12-14 meatballs of equal size for even cooking.
3. Cook the Meatballs:
In a large skillet, heat the vegetable oil over medium heat. Add the meatballs to the skillet and cook, turning them occasionally, until they are browned on all sides and cooked through, around 10-12 minutes. Once done, remove the meatballs from the skillet and set aside.
4. Make the Mushroom Gravy:
In the same skillet, add the butter and let it melt. Add the sliced mushrooms and sauté them until they osmotically release moisture and start to brown, about 5 minutes.
5. Thicken the Gravy:
Sprinkle the flour over the mushrooms and stir to coat them. Cook for an additional 1-2 minutes to get rid of the raw flour taste. Then, gradually whisk in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens, about 4-5 minutes.
6. Combine Meatballs and Gravy:
Return the meatballs to the skillet with the gravy. Spoon some gravy over the meatballs and simmer on low for 5 minutes to allow the flavors to meld together.
7. Make the Creamy Mashed Potatoes:
In a separate pot, place the peeled and quartered Yukon Gold potatoes and cover them with cold, salted water. Bring the pot to a boil and cook the potatoes until they are tender, about 15-20 minutes. Use a fork to check tenderness.
8. Mash the Potatoes:
Drain the potatoes well and return them to the pot. Add the butter, warm milk, and the optional sour cream. Mash the potatoes until they reach your desired level of creaminess. Season with salt and freshly ground black pepper to taste.
9. Serve:
Plate a generous scoop of creamy mashed potatoes, and top them with a few Salisbury meatballs and a generous drizzle of mushroom gravy. Feel free to garnish with chopped fresh parsley for a lovely touch!
Enjoy this hearty and comforting classic meal!
Frequently Asked Questions (FAQ)
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative to ground beef. Just keep in mind that turkey tends to be drier, so you might want to add a bit more moisture, like an extra splash of milk or some finely chopped vegetables.
Can I Make the Gravy Without Mushrooms?
Yes! If you’re not a fan of mushrooms, you can skip them entirely and use caramelized onions or even add some sautéed bell peppers for flavor. You could also use a pre-made gravy for quicker prep!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove or in the microwave, adding a splash of water or broth to keep the meatballs and gravy moist.
Can I Freeze the Meatballs and Gravy?
Definitely! You can freeze cooked meatballs and gravy in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and then warm on the stove or in the microwave until heated through.
