Find some cozy comfort in a dish of Salisbury meatballs

  • The silky gravy for this dish of savory meatballs takes just minutes.

    The silky gravy for this dish of savory meatballs takes just minutes. Courtesy of Biz Velatini

Posted2/3/2021 6:00 AM

It's February, and by now, I am pretty much done with snow and cold weather. What I am never tired of, though, is winter comfort food. And this dish ticks all the boxes for me: creamy mashed potatoes, oven-roasted carrots and Salisbury steak meatballs with quick mushroom gravy.

The best part about this dish is that it can be made ahead of time and ready to plate in about 10 minutes.


I may have mentioned it before in one of my other columns, but I never tasted my food as I cooked. I have no idea why. I would make a dish from beginning to end, sit down and take a bite and think, "It needs more salt!" or "I wish it had a bit more spice!"

Whenever I make meatballs, I take a marble-size portion and cook that in a skillet after mixing the ingredients. That way, I can adjust the flavors before I cook the whole batch. Now my food tastes delicious! I just wish it didn't take me over 10 years to figure that out.

If you are short on time, you can use prepackaged gravy mix from the store, but my gravy is ready in just a few minutes. I promise after you try this, you will make it from scratch in the future.

I hope you give this one a try!

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at, on Instagram at mybizzykitchen/?hl=en and Facebook at

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Salisbury Meatballs For Two

For the gravy

1 cup beef broth (you can use low sodium)

1 teaspoon butter

1 teaspoon flour

½ teaspoon Worcestershire sauce

½ cup mushrooms

Cracked pepper to taste

For the meatballs

8 ounces of ground beef (I used 80/20)

1/8 cup panko bread crumbs

1 egg, whisked

½ teaspoon horseradish

½ teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

2 tablespoons fresh chopped parsley

½ teaspoon crushed red pepper (optional)

Salt and pepper to taste*

For the carrots:

2 large carrots, peeled

Avocado oil spray

Salt and pepper

For the mashed potatoes:

1 large baked potato (about 8-10 ounces)

1 teaspoon butter

¼-1/3 cup milk (I use cashew milk)


Salt and pepper to taste

In a skillet, spray with avocado oil spray and sauté the mushrooms for 4-5 minutes. Add butter and melt. Add flour and stir for a minute. Pour in the broth, Worcestershire sauce and cook for about 4-5 minutes, until thickened. Season with salt and pepper to taste. Set aside.

Mix the ground beef ingredients together in a bowl. Pinch off a piece, cook and taste to adjust seasoning. *Because my gravy was on the salty side, I dipped my test meatball into the gravy, and decided I didn't need to add any more salt to the meatballs. Cook the meatballs over medium heat, turning to brown on all sides, for 10 minutes.

Roast the carrots for 15 minutes at 425. Once the meatballs are out of the pan, add the carrots to the pan to char, about five minutes over medium high heat.

For the mashed potatoes, bake the potato in the microwave for 8 minutes. Let cool slightly. Cut in half, scoop out the potato into a bowl, add the butter and add enough milk to get the consistency you prefer. Mash with a potato masher and salt and pepper to taste. To plate: place the mashed potatoes on the bottom of the plate. Top with the meatballs, add the carrots to the side and top with the mushroom gravy.

To make this ahead: Roast the carrots ahead of time and store in the fridge. You can make the mashed potatoes ahead of time and store in the fridge. Simply reheat in the microwave, adding a bit more milk if you need to thin them out.

You can roll out the meatballs and keep in the fridge up to two days before cooking.

The gravy only takes 5 minutes, so I wouldn't bother making that ahead of time.

Serves 2

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