Name: Juicy Salisbury Meatballs with Onion Gravy and Creamy Mashed Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American / Western comfort food
Ingredients: 500 g ground beef; ¼ cup breadcrumbs (Panko or regular); 1 onion, half grated + half sliced thin; 1 clove garlic, grated; 1 tbsp tomato ketchup; 1 tsp Worcestershire sauce; ½ tsp salt; 1 tsp ground black pepper; 2 tbsp olive oil (for cooking meatballs); For the gravy: 2 tbsp butter, 1 large onion thinly sliced, 1 garlic clove grated, 2 cups beef stock, 2 tbsp plain flour, 1 tbsp tomato ketchup, 1 tbsp BBQ sauce (optional), 1 tsp smoked paprika (optional), salt & pepper to taste; For mashed potatoes: 5 large potatoes, peeled and boiled till tender; 4 tbsp butter; ½ cup milk (or as needed); salt & black pepper to taste

There’s something incredibly nostalgic and satisfying about a plate of juicy Salisbury-style meatballs smothered in rich onion gravy, resting over a bed of creamy mashed potatoes. This dish brings together hearty flavors, soft textures, and the kind of comfort only home-cooked meals can deliver. Juicy Salisbury Meatballs with Onion Gravy and Creamy Mashed Potatoes

Why I Love This Recipe

I love how this recipe turns simple ingredients into a soul-warming meal that tastes like it’s been simmering all day. The meatballs are juicy and flavorful with a hint of garlic and Worcestershire sauce, while the gravy is rich, savory, and slightly sweet from the onions. The mashed potatoes soak up all that delicious sauce, making each bite deeply comforting. It’s the kind of meal I want on a cold day or anytime I need a little food hug.

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 or regular)
1 onion, half grated + half sliced thin
1 clove garlic, grated
1 tbsp tomato ketchup
1 tsp Worcestershire sauce
½ tsp salt
1 tsp ground black pepper
2 tbsp olive oil (for cooking meatballs)

For the gravy:

2 tbsp butter
1 large onion, thinly sliced
1 garlic clove, grated
2 cups beef stock
2 tbsp plain flour
1 tbsp tomato ketchup
1 tbsp BBQ sauce (optional)
1 tsp smoked paprika (optional)
Salt & pepper to taste

For mashed potatoes:

5 large potatoes, peeled and boiled till tender
4 tbsp butter
½ cup milk (or as needed)
Salt & black pepper to taste

Directions

I start by combining the ground beef, breadcrumbs, grated onion, grated garlic, ketchup, Worcestershire sauce, salt, and pepper in a bowl. I mix it well until the mixture is evenly combined.
I shape the meat mixture into small meatballs, roughly 1 inch in size.
I heat the olive oil in a skillet over medium-high heat, then brown the meatballs on all sides. Once browned, I remove them and set them aside.
In the same pan, I melt the butter, then sauté the sliced onion and garlic until soft and translucent.
I sprinkle in the flour and stir it around for about a minute to make a roux.
Slowly, I whisk in the beef stock while scraping up the browned bits from the pan, then I add the ketchup, BBQ sauce, and smoked paprika. I season the gravy with salt and pepper and let it thicken slightly.
I return the meatballs to the pan and simmer them in the gravy for a few minutes to let the flavors come together.
While the meatballs simmer, I mash the boiled potatoes with butter and milk, seasoning with salt and pepper to taste.
To serve, I scoop a generous portion of mashed potatoes onto a plate, top with meatballs and gravy, and garnish with fresh parsley if I have some on hand.

Servings and Timing

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

Variations

I sometimes swap the ground beef for ground turkey or chicken for a lighter version.
For a gluten-free option, I use gluten-free breadcrumbs and thicken the gravy with cornstarch instead of flour.
If I want an extra kick, I add a pinch of chili flakes or a splash of hot sauce to the gravy.
I’ve tried adding mushrooms to the onion gravy for added depth and it worked beautifully.
For a dairy-free version, I use olive oil and plant-based milk in the mashed potatoes.

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 skillet over low heat, adding a splash of water or stock if the gravy has thickened too much. The mashed potatoes reheat best in the microwave with a little added milk stirred in to loosen them up. This dish also freezes well—just be sure to separate the potatoes and meatballs in containers if I plan to freeze.

FAQs

How do I keep meatballs from falling apart?

I make sure the meatball mixture is well combined and not too wet. Breadcrumbs and the grated onion help bind it, and shaping them firmly helps keep them intact during cooking.

Can I make the meatballs ahead of time?

Yes, I often prepare the meatball mixture a day in advance and keep it refrigerated. I can also shape and freeze the raw meatballs for future use.

What type of beef is best for this recipe?

I usually go for beef with around 80/20 fat content. It’s flavorful and juicy without being overly greasy.

Can I make this in the oven instead of a skillet?

Yes, I can bake the meatballs at 200°C (400°F) for about 15-20 minutes, then finish them in the gravy on the stovetop for a few minutes to absorb the flavor.

What’s a good substitute for Worcestershire sauce?

If I’m out of Worcestershire, I mix a bit of soy sauce with a splash of vinegar and a pinch of sugar. It’s not exact, but it works well in a pinch.

Conclusion

This Salisbury-style meatball dish is my go-to when I crave something comforting, hearty, and incredibly satisfying. The rich onion gravy, fluffy mashed potatoes, and tender meatballs come together like a warm embrace on a plate. Whether I make it for a weeknight dinner or a cozy Sunday meal, it always hits the spot.