A cozy recipe for Salisbury Meatballs served with creamy mashed potatoes, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
1 clove garlic, minced
1 large egg
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon water
2 pounds potatoes, peeled and cubed
1/2 cup milk
4 tablespoons butter
Salt and pepper to taste
Instructions
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, onion, garlic, egg, Worcestershire sauce, salt, black pepper, thyme, and parsley. Mix until well combined.
Shape the mixture into meatballs, about 1 inch in diameter.
In a large skillet over medium heat, add a little oil and cook the meatballs until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, pour in the beef broth and bring to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the broth and cook until the sauce thickens, about 2-3 minutes. Return the meatballs to the skillet and coat them with the sauce. Simmer for an additional 5 minutes.
While the meatballs are simmering, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain the potatoes.
In the same pot, add the milk, butter, salt, and pepper to the drained potatoes. Mash until smooth and creamy.
Serve the meatballs over a bed of mashed potatoes, drizzling extra sauce on top.
Notes
For added flavor, mix in some chopped fresh herbs like parsley or chives into the mashed potatoes.
Substitute ground turkey or chicken for a lighter version of the meatballs.