Savor The Richness: Salisbury Meatballs & Mashed Potatoes (Print version)
Tender Salisbury meatballs simmered in mushroom onion gravy and spooned over creamy mashed potatoes.
# Ingredients:
For the mashed potatoes
01 -
2 lb (900 g) russet potatoes, peeled and cut into 1 1/2-inch chunks
02 -
1 1/2 teaspoons kosher salt, plus more for the water
03 -
4 tablespoons (56 g) unsalted butter
04 -
1/2 cup (120 ml) whole milk, warmed
05 -
1/4 cup (60 ml) sour cream
06 -
Black pepper, to taste
For the meatballs
07 -
1/2 cup (35 g) panko breadcrumbs
08 -
1/2 medium yellow onion, grated
09 -
1 lb (450 g) ground beef, 85 percent lean
10 -
1 large egg
11 -
2 cloves garlic, minced
12 -
1 tablespoon ketchup
13 -
2 teaspoons Worcestershire sauce
14 -
1 teaspoon Dijon mustard
15 -
3/4 teaspoon kosher salt
16 -
1/2 teaspoon black pepper
17 -
1 tablespoon olive oil
For the mushroom gravy
18 -
2 tablespoons (28 g) unsalted butter
19 -
8 oz (225 g) cremini mushrooms, sliced
20 -
1/2 medium yellow onion, thinly sliced
21 -
1 clove garlic, minced
22 -
2 cups (480 ml) low-sodium beef broth
23 -
2 tablespoons all-purpose flour
24 -
3 tablespoons cold water
25 -
1 teaspoon Worcestershire sauce
26 -
1 teaspoon Dijon mustard
27 -
1 tablespoon chopped parsley, for serving
# Instructions:
01 -
Place the potatoes in a pot and cover with cold water by 1 inch. Salt the water, bring to a boil, and simmer for 15-18 minutes until fork-tender.
02 -
Put panko in a bowl and grate the onion over it. Add beef, egg, garlic, ketchup, Worcestershire, Dijon, salt, and pepper. Mix gently until combined, then roll into 18-20 meatballs.
03 -
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs for 4-5 minutes, turning often. Transfer to a plate. They will finish cooking in the gravy.
04 -
Add butter to the same skillet. Cook mushrooms and sliced onion for 5-6 minutes until softened and browned. Add garlic and cook for 30 seconds.
05 -
Whisk flour, cold water, Worcestershire, and Dijon in a small bowl until smooth. Add beef broth to the skillet, then whisk in the slurry.
06 -
Return meatballs and any juices to the skillet. Simmer gently for 6-8 minutes until the gravy thickens and the meatballs reach 160°F in the center.
07 -
Drain potatoes well. Mash with butter, warm milk, sour cream, salt, and pepper. Spoon mashed potatoes onto plates and top with meatballs, gravy, and parsley.
# Good to know:
01 -
Cook ground beef meatballs to 160°F for food safety.
02 -
The gravy thickens as it rests. Loosen with broth if needed.
03 -
Best served hot, right after the potatoes are mashed.