There’s something deeply satisfying about a plate of Salisbury meatballs served over buttery mashed potatoes. This dish blends the timeless appeal of classic Salisbury steak with the cozy heartiness of meatballs. It’s rich, savory, and drenched in a silky onion and mushroom gravy — perfect for cool evenings, family dinners, or when you just need a bit of comfort on a plate.
Whether you’re trying to recreate a nostalgic TV dinner vibe or want an easy weeknight meal with gourmet taste, this recipe delivers. With tender beef meatballs simmered in a deep, flavorful gravy and served over creamy mashed potatoes, every bite is hearty and satisfying. Read on for everything you need to make this comforting dish a regular part of your meal rotation.
Ingredients Overview: The Building Blocks of Flavor
For the Meatballs:
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Ground Beef (80/20 or 85/15): The fat content keeps the meatballs juicy. Too lean, and they’ll turn dry.
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Breadcrumbs: Act as a binder and help retain moisture. Plain or seasoned are both acceptable.
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Egg: Binds the ingredients together and adds richness.
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Worcestershire Sauce: Adds umami depth and that signature Salisbury flavor.
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Yellow Onion (grated): Infuses the meatballs with subtle sweetness and keeps them tender.
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Garlic (minced): Adds aromatic depth.
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Salt and Pepper: Basic but essential for flavor balance.
For the Gravy:
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Butter: Provides a rich base for the roux and enhances flavor.
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Flour: Thickens the sauce into a luscious gravy.
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Beef Broth: Forms the body of the gravy, bringing savory depth.
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Worcestershire Sauce: Doubles down on the umami profile of the meatballs.
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Mushrooms (optional): Add earthiness and texture.
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Onions (sliced): Caramelize gently in the gravy, contributing natural sweetness.
For the Mashed Potatoes:
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Yukon Gold Potatoes: Creamy and buttery without needing excessive dairy.
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Butter: Essential for flavor and richness.
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Heavy Cream or Milk: Adjusts the texture and adds creaminess.
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Salt: Enhances flavor.
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Pepper (optional): Adds a subtle kick.
Step-by-Step Instructions: From Kitchen to Table
1. Prepare the Meatballs
Start by mixing the meatball ingredients in a large bowl:
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Combine 1½ lbs of ground beef, ½ cup breadcrumbs, 1 egg, 1 grated small yellow onion, 2 teaspoons Worcestershire sauce, 2 minced garlic cloves, and 1½ teaspoons salt with ½ teaspoon pepper.
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Mix gently with your hands. Overmixing will make the meatballs tough.
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Roll into golf-ball sized portions and place them on a baking sheet or plate.
Tip: Lightly wet your hands with water to prevent sticking while forming the balls.
2. Brown the Meatballs
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In a large skillet over medium heat, add a tablespoon of oil.
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Brown the meatballs in batches, turning to get a crust on all sides (they don’t need to cook through — just develop color).
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Remove them from the pan and set aside.
3. Build the Gravy
In the same skillet:
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Add 2 tablespoons of butter. Once melted, toss in 1 thinly sliced onion. Cook for 6–8 minutes until soft and golden.
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Add sliced mushrooms (optional) and sauté for another 3–4 minutes.
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Sprinkle 2 tablespoons of flour over the onions and stir to form a roux. Cook for about 1 minute.
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Gradually pour in 2 cups of beef broth, whisking constantly to prevent lumps.
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Stir in 1 tablespoon Worcestershire sauce, then bring the mixture to a simmer.
4. Simmer the Meatballs
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Return the meatballs to the pan and cover.
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Simmer on low for 15–20 minutes until fully cooked and the gravy thickens to a silky texture.
5. Make the Mashed Potatoes
While the meatballs simmer:
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Peel and cut 2½ lbs of Yukon Gold potatoes into chunks.
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Boil in salted water until fork-tender (around 15 minutes).
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Drain and return to the pot.
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Mash with 4 tablespoons of butter and ½ cup of warm heavy cream (or milk) until smooth and creamy.
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Season to taste with salt and pepper.
6. Serve It Up
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Spoon a generous scoop of mashed potatoes onto a plate or shallow bowl.
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Nestle 3–4 meatballs on top and drizzle with rich onion-mushroom gravy.
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Garnish with chopped parsley (optional) for color and freshness.
Tips, Variations, and Substitutions
Tips for Success:
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Use a gentle hand when mixing meatballs — overworking the mixture leads to a dense texture.
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Deglaze with beef broth to scrape up flavorful brown bits from the bottom of the pan when starting the gravy.
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Let the gravy simmer gently so it thickens without burning.
Easy Variations:
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Turkey or Chicken Meatballs: For a leaner version, substitute ground turkey or chicken. Use a splash of milk or extra egg to maintain moisture.
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Gluten-Free: Use gluten-free breadcrumbs and substitute flour with a GF blend or cornstarch slurry.
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Creamier Gravy: Add ¼ cup of sour cream or heavy cream to the gravy at the end for a stroganoff-style version.
Cultural Twists:
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Scandinavian-Inspired: Add a pinch of allspice and nutmeg to the meatballs.
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Southern Style: Serve over cheesy grits instead of mashed potatoes.
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German Influence: Incorporate Dijon mustard into the gravy for a tangy note.
Serving Ideas & Occasions
This dish fits beautifully into a variety of meals and moments:
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Weeknight Comfort: Quick enough for a weeknight, but hearty enough to satisfy everyone at the table.
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Meal Prep: The meatballs and gravy store well for up to 4 days, making them great for prepping ahead.
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Holiday Sidekick: This could be an alternative main course for smaller holiday gatherings, especially when served with green beans or roasted carrots.
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Rustic Dinner Parties: Serve family-style in a big dish with a side of crusty bread and a leafy salad.
Nutritional & Health Notes
While Salisbury meatballs with mashed potatoes lean toward the indulgent side, there are plenty of redeeming qualities:
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Balanced Macros: A well-rounded plate with protein (beef), carbohydrates (potatoes), and fats (gravy, butter).
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Vegetable Boost: Add mushrooms, onions, or even diced carrots to the gravy for added fiber and nutrients.
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Dairy-Free Option: Substitute butter with olive oil and use non-dairy milk for the mashed potatoes.
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Lean Version: Swap in ground turkey or lean beef and serve over cauliflower mash.
This meal is satisfying without being overly heavy, especially if paired with a fresh green vegetable.
Frequently Asked Questions (FAQs)
1. Can I freeze Salisbury meatballs?
Yes. Cooked meatballs and gravy freeze well. Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
2. Can I make this recipe ahead of time?
Absolutely. You can make the meatballs and gravy a day in advance. Store them in the fridge and reheat gently on the stove. Prepare the mashed potatoes fresh for best texture, but they can also be reheated with a splash of cream or milk.
3. What type of potatoes are best for mashing?
Yukon Gold potatoes are ideal — they’re naturally buttery and creamy. Russets are also good for a fluffier mash, while red potatoes can be used if you prefer a more rustic texture with skins.
4. Can I use store-bought gravy?
Technically yes, but homemade gravy gives this dish its signature depth. Store-bought gravy will lack the onion and mushroom complexity, but you can jazz it up by sautéing fresh onions and garlic before adding the gravy.
5. How do I keep the meatballs from falling apart?
Be sure to include enough binder — breadcrumbs and egg are essential. Also, don’t skip chilling the meatballs briefly before cooking, which helps them hold their shape.
6. What sides go well with this dish?
Steamed green beans, roasted carrots, sautéed spinach, or a crisp side salad all complement the richness of the meatballs and gravy. A hunk of crusty bread works wonders for soaking up every drop of sauce.
7. Can I make this in the slow cooker?
Yes. Brown the meatballs first, then add them with the onions, mushrooms, and broth mixture to the slow cooker. Cook on low for 4–5 hours. Thicken the gravy at the end by stirring in a cornstarch slurry.
