Go Back
Salisbury Meatballs and Mashed Potatoes Recipe
Ben Carraoli

Salisbury Meatballs and Mashed Potatoes Recipe

I recently tried making Salisbury Meatballs and Mashed Potatoes at home, and I have to say—it was pure comfort food heaven! The combination of juicy meatballs, creamy mashed potatoes, and rich gravy instantly became a favorite in my household. I loved how simple ingredients transformed into something so flavorful.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g ground beef – I prefer fresh beef for better texture.
  • ¼ cup breadcrumbs Panko recommended – adds lightness and keeps meatballs tender.
  • 1 tbsp tomato ketchup – gives a hint of sweetness.
  • 1 tsp Worcestershire sauce – enhances the umami flavor.
  • ½ tsp salt – balance the taste.
  • 1 tsp ground black pepper – freshly ground is best.
  • 1 garlic clove grated – adds aromatic depth.
  • ½ onion grated – keeps meatballs moist.
  • 2 tbsp olive oil – for cooking the meatballs.
  • 2 tbsp butter – rich base for the sauce.
  • 1 large onion sliced – caramelizes for sweetness.
  • 1 garlic clove grated – intensifies flavor.
  • 2 cups of beef stock – forms the main body of the gravy.
  • 2 tbsp plain flour – thickens the sauce perfectly.
  • 1 tbsp tomato ketchup – for tanginess.
  • 1 tbsp BBQ sauce – adds a smoky note.
  • 1 tsp smoked paprika – subtle heat and depth.
  • ½ tsp freshly cracked black pepper – flavor enhancer.
  • 5 large potatoes peeled and boiled – creamy base for mash.
  • 4 tbsp salted butter – makes mash rich and velvety.
  • ½ cup milk low-fat or full cream – for smooth texture.
  • Salt and black pepper to taste

Method
 

  1. Combine all meatball ingredients (except olive oil) in a large bowl and mix thoroughly. Shape mixture into 1-inch meatballs for uniform cooking.
  2. Heat olive oil in a skillet over medium-high heat. Cook meatballs on all sides until browned, adding more oil if needed. Remove and set aside.
  3. In the same skillet, melt butter and sauté onions until soft and translucent. Add flour and garlic, cook for 1 minute, then whisk in beef stock until thickened.
  4. Stir in ketchup, BBQ sauce, smoked paprika, salt, and pepper. Return meatballs to the pan and let them coat in the sauce for a minute.
  5. Mash boiled potatoes in a bowl, then mix in butter, milk, salt, and pepper until smooth and creamy.
  6. Place a generous scoop of mashed potatoes on each plate, top with meatballs and gravy, and serve with steamed vegetables. Garnish with parsley for color.

Notes

  • I always let my meatballs rest after frying—they stay juicier that way.
  • I like using Panko breadcrumbs; they make meatballs lighter than regular breadcrumbs.
  • I find freshly grated garlic gives a more vibrant flavor than pre-minced garlic.
  • For extra creamy mash, I heat milk slightly before adding.