Description
A comforting and hearty meal featuring savory Salisbury meatballs simmered in a rich, caramelized onion gravy, served alongside creamy mashed potatoes. Perfect for a family dinner or cozy weeknight 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
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, minced onion, garlic, Worcestershire sauce, onion powder, salt, and black pepper. Mix gently with your hands or a fork until just combined, being careful not to overwork the mixture.
- Brown the Meatballs: Shape the mixture into golf ball-sized meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for about 5 to 6 minutes. Remove the browned meatballs and set them aside.
- Make the Onion Gravy: In the same skillet, melt the butter over medium-low heat. Add the thinly sliced onions and cook, stirring often, for 10 to 12 minutes until golden and caramelized. Sprinkle in the flour and stir constantly for 1 minute to cook the flour.
- Add Broth and Seasoning: Slowly whisk in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer. Season with salt and pepper to taste.
- Simmer Meatballs in Gravy: Return the browned meatballs to the skillet. Cover and let them simmer gently on low heat for 15 to 20 minutes until meatballs are cooked through and the gravy thickens.
- Prepare Mashed Potatoes: Meanwhile, boil peeled and cubed potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain well and mash with butter and milk, adding more milk as needed to reach desired creaminess. Optionally, stir in sour cream or cream cheese for extra richness. Season with salt to taste.
- Serve: Plate the creamy mashed potatoes and top with Salisbury meatballs and onion gravy. Enjoy immediately for a warm and satisfying meal.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Use a non-stick or well-seasoned skillet to prevent sticking while browning meatballs.
- Caramelizing onions slowly over medium-low heat brings out their natural sweetness essential for a rich gravy.
- Adjust the thickness of the gravy by adding more broth if it becomes too thick during simmering.
- For a lower-fat option, use lean ground beef (90% lean) and reduce butter in mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
