Name: Salisbury Meatballs and Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: For the Meatballs:; 1 lb ground beef (or a mix of beef and pork); 1/2 cup breadcrumbs; 1 egg; 1/4 cup milk; 1 tbsp Worcestershire sauce; 1 tsp onion powder; 1 tsp garlic powder; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped (optional); For the Gravy:; 2 tbsp butter or oil; 1 large onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard (optional); Salt and pepper, to taste; For the Mashed Potatoes:; 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped; 4 tbsp butter; 1/2 cup milk or cream; Salt and pepper, to taste; 1 clove garlic, minced (optional)

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Why You’ll Love This Recipe

This recipe transforms a traditional comfort food into an easy-to-make, one-pan favorite. The meatballs are juicy and tender, and the savory gravy is full of umami flavor from caramelized onions and a splash of Worcestershire sauce. It’s also a great make-ahead meal that reheats beautifully, making it ideal for weeknight dinners or special gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

Ground beef (or a mix of beef and pork)
Breadcrumbs
Egg
Milk
Worcestershire sauce
Onion powder
Garlic powder
Salt and pepper
Fresh parsley (optional)

For the Gravy:

Butter or oil
Onion, thinly sliced
Garlic, minced
Flour (for thickening)
Beef broth
Worcestershire sauce
Dijon mustard (optional)
Salt and pepper to taste

For the Mashed Potatoes:

Potatoes (Yukon Gold or Russet)
Butter
Milk or cream
Salt and pepper
Garlic (optional)

Directions

Make the mashed potatoes:
Peel and chop potatoes. Boil in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, salt, and pepper. Keep warm.
Prepare the meatballs:
In a large bowl, mix ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Form into 1.5-inch meatballs.
Brown the meatballs:
In a large skillet over medium heat, add a bit of oil and brown the meatballs on all sides (they don’t need to cook through fully). Remove and set aside.
Make the gravy:
In the same skillet, melt butter and sauté sliced onions until golden and soft, about 10 minutes. Add garlic and cook 1 more minute.
Sprinkle flour over the onions and stir to combine. Cook for 1–2 minutes to eliminate raw flour taste.
Gradually whisk in beef broth, then add Worcestershire sauce and Dijon mustard. Bring to a simmer and cook until thickened.
Return meatballs to the pan, cover, and simmer in the gravy for 10–12 minutes, or until cooked through.
Serve the Salisbury meatballs over a bed of mashed potatoes, spooning plenty of onion gravy on top. Garnish with parsley if desired.

Servings and timing

This recipe serves 4–5 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Use ground turkey or chicken for a leaner option.
Add mushrooms to the gravy for extra umami flavor.
Make it gluten-free by using gluten-free breadcrumbs and flour.
Stir a bit of sour cream into the mashed potatoes for a tangy, creamy twist.
Serve with green beans or roasted carrots for a complete meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a covered skillet over medium-low heat or microwave in 1-minute intervals until hot. Add a splash of broth or milk to loosen the gravy if needed. This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I bake the meatballs instead of frying?

Yes, bake at 400°F (200°C) for 15–20 minutes, then transfer to the gravy to simmer.

What’s the best type of potato for mashed potatoes?

Yukon Golds offer a creamy texture, while Russets are fluffier—either works well.

Can I make this dish ahead of time?

Yes, both the meatballs and mashed potatoes can be made a day in advance and reheated together.

Is it okay to freeze the meatballs?

Yes, freeze them cooked or uncooked. If uncooked, freeze on a tray before transferring to a bag. Cooked meatballs can be frozen with the gravy.

Can I use store-bought gravy?

You can, but homemade gravy adds much more flavor and freshness.

What can I serve with this dish?

Try steamed green beans, glazed carrots, or a simple salad to balance the richness.

How do I prevent lumpy mashed potatoes?

Use warm milk and mash while the potatoes are still hot. Avoid over-mashing to prevent gumminess.

Can I use cornstarch instead of flour for the gravy?

Yes, mix cornstarch with a bit of cold water to form a slurry, then stir it into the simmering broth to thicken.

What type of onion is best for the gravy?

Yellow or sweet onions caramelize well and provide a rich flavor base.

Can I make this in a slow cooker?

Yes, brown the meatballs and onions first, then transfer everything to a slow cooker and cook on low for 4–5 hours.

Conclusion

Salisbury Meatballs and Mashed Potatoes is a classic comfort food meal that’s both satisfying and easy to prepare. With juicy meatballs, creamy potatoes, and a deeply flavorful onion gravy, it’s a dish that delivers warmth and nostalgia in every bite. Whether you’re cooking for your family or meal prepping for the week, this recipe is bound to become a go-to favorite.

Salisbury Meatballs and Mashed Potatoes