Name: Salisbury-Style Meatballs with Mashed Potatoes and Gravy
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American comfort food
Ingredients: 500 g ground beef; ¼ cup breadcrumbs (Panko works well); 1 egg; ½ onion, grated or finely chopped; 1 garlic clove, grated; 1 tbsp Worcestershire sauce; ¼ cup ketchup; Salt and black pepper, to taste; Olive oil or other cooking oil, for frying; For the gravy: 2 tbsp butter; 1 large onion, sliced; 1 garlic clove, minced; 2 tbsp plain flour (or all‐purpose flour); 2 cups beef stock; 1 tbsp ketchup; 1 tbsp BBQ sauce (optional); Smoked paprika (optional); Salt & pepper to taste; For mashed potatoes: 5 large potatoes, peeled and boiled till tender; 4 tbsp butter; ½ cup milk (can use low‐fat); Salt & pepper to taste

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This comforting dish brings together juicy Salisbury-style meatballs, creamy mashed potatoes, and a rich, savory onion gravy. It’s the kind of hearty, satisfying meal that warms me from the inside out — perfect for cooler nights or when I want something nostalgic and deeply flavorful. Salisbury-Style Meatballs with Mashed Potatoes and Gravy

Why You’ll Love This Recipe

I love how this recipe takes a classic comfort food and makes it even better by serving it as meatballs instead of a meatloaf-style patty. The gravy is full of caramelized onions and deep, beefy flavor, while the mashed potatoes add the creamy element that ties it all together. It’s a balanced plate of texture and taste that feels indulgent without being too complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g ground beef
¼ cup breadcrumbs (Panko works well)
1 egg
½ onion, grated or finely chopped
1 garlic clove, grated
1 tbsp Worcestershire sauce
¼ cup ketchup
Salt and black pepper, to taste
Olive oil or other cooking oil, for frying

For the gravy:

2 tbsp butter
1 large onion, sliced
1 garlic clove, minced
2 tbsp plain flour (or all-purpose flour)
2 cups beef stock
1 tbsp ketchup
1 tbsp BBQ sauce (optional)
Smoked paprika (optional)
Salt & pepper to taste

For mashed potatoes:

5 large potatoes, peeled and boiled till tender
4 tbsp butter
½ cup milk (can use low-fat)
Salt & pepper to taste

Directions

I combine ground beef, breadcrumbs, egg, grated onion and garlic, Worcestershire sauce, ketchup, salt, and pepper in a large bowl. I mix just until combined.
I shape the mixture into meatballs, about 1 inch in size.
In a skillet over medium-high heat, I brown the meatballs in olive oil on all sides. Once browned, I remove them and set them aside.
Using the same skillet, I melt butter and add the sliced onion. I cook it until soft and translucent, then stir in the minced garlic.
I sprinkle flour over the onions and cook it for about a minute to get rid of the raw flour taste.
I slowly whisk in beef stock, stirring continuously until the gravy starts to thicken.
I stir in ketchup, BBQ sauce (if using), smoked paprika (if using), and season with salt and pepper.
I return the meatballs to the skillet, spoon some gravy over them, and let them simmer a few minutes so they soak up the flavor.
While the meatballs simmer, I mash the boiled potatoes and mix in butter, milk, salt, and pepper until smooth.
To serve, I plate the mashed potatoes, top them with meatballs, and pour over plenty of that rich gravy.

Servings and timing

Salisbury-Style Meatballs with Mashed Potatoes and Gravy

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

For a mushroom gravy twist, I sauté sliced mushrooms with the onions.
I like adding a touch of thyme or chopped parsley into the gravy for a fresh herbal note.
If I want to skip the BBQ flavor, I just leave out the BBQ sauce — it’s optional.
For a lower-carb version, I’ve tried serving the meatballs and gravy over cauliflower mash instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs and gravy gently in a pan over medium heat, adding a splash of beef stock or water if the gravy thickened too much. The mashed potatoes reheat best in the microwave with a little extra milk stirred in to bring back the creaminess.

FAQs

How do I keep the meatballs from falling apart?

I make sure the mixture is well combined and not too wet. The egg and breadcrumbs help bind everything, so I don’t skip them.

Can I make this dish ahead of time?

Yes, I often prepare the meatballs and gravy ahead and store them separately. Then I reheat everything when ready to serve, adding fresh mashed potatoes.

What if I don’t have beef stock?

I’ve used chicken or vegetable stock in a pinch. The flavor changes slightly but still turns out tasty. A stock cube dissolved in hot water also works.

Can I freeze the meatballs?

Absolutely. I let them cool completely, then freeze them in a container with some of the gravy. They reheat beautifully in a skillet or microwave.

What’s the best potato for mashing?

I prefer starchy potatoes like Russet or Yukon Gold. They mash up smooth and soak in the butter and milk perfectly.

Conclusion

This Salisbury-style meatball recipe is a staple in my comfort food lineup. It’s cozy, flavorful, and hits every note of satisfaction from the first bite to the last. Whether I’m cooking for my family or just want a homemade meal that feels like a hug, this dish delivers every time.