Description

This classic Salisbury meatballs and mashed potatoes recipe features juicy, flavorful beef meatballs simmered in a rich onion and Worcestershire gravy, served alongside creamy, buttery mashed potatoes. Perfect for a comforting family dinner, these meatballs balance savory spices and a smooth, velvety sauce paired with fluffy potatoes for the ultimate hearty meal.

Ingredients

Scale

For the Meatballs

1 lb ground beef (80–85% lean)
½ cup breadcrumbs
1 egg
1 small onion, finely minced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil (for browning)

For the Gravy

2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste

For the Mashed Potatoes

2 lbs Yukon gold or russet potatoes, peeled and cubed
½ cup milk (or more, to desired consistency)
4 tablespoons butter
Salt, to taste
Optional: ¼ cup sour cream or cream cheese for extra creaminess

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Instructions

Mix and Shape Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, minced onion, garlic, Worcestershire sauce, onion powder, salt, and pepper. Mix gently just until all ingredients blend together without overmixing to keep meatballs tender.
Brown Meatballs: Roll the mixture into golf ball-sized meatballs. Heat olive oil in a large skillet over medium heat and brown the meatballs evenly on all sides, about 5-6 minutes total. Remove meatballs from skillet and set aside.
Caramelize Onions: In the same skillet, melt the butter and add sliced onions. Cook over medium-low heat for 10-12 minutes, stirring frequently until the onions turn golden brown and caramelized, developing a sweet, rich flavor.
Make Gravy: Sprinkle the flour over the caramelized onions and stir continuously for 1 minute to cook out the raw flour taste. Slowly whisk in beef broth and Worcestershire sauce, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and season with salt and pepper to taste.
Simmer Meatballs in Gravy: Return the browned meatballs to the skillet with the gravy. Cover and let simmer on low heat for 15-20 minutes, or until the meatballs are fully cooked through and the gravy has thickened to a rich consistency.
Prepare Mashed Potatoes: While the meatballs cook, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well, then mash with butter and milk until creamy. Add salt to taste and stir in sour cream or cream cheese if desired for extra richness and smoothness.
Serve: Plate the mashed potatoes and ladle the Salisbury meatballs and onion gravy over the top. Enjoy this hearty, comforting meal warm.

Notes

Do not overmix the meatball mixture to avoid dense meatballs; gentle mixing keeps them tender.
Browning meatballs before simmering creates a deeper flavor and helps them hold together better in the gravy.
Caramelizing onions slowly is key to developing the sweet onion flavor that enriches the gravy.
You can adjust the milk quantity in mashed potatoes to achieve your preferred creaminess.
For a gluten-free option, use gluten-free breadcrumbs and substitute all-purpose flour with cornstarch slurry in the gravy.