Salisbury Meatballs Mashed Potatoes (Printable Version)
A warm dish of flavored meatballs paired with buttery mashed potatoes and tender garlic thyme glazed carrots.
# Ingredients:
→ Salisbury Meatballs
01 -
450 grams frozen meatballs (beef, turkey, or vegetarian)
02 -
1 packet brown gravy mix
03 -
1 packet French onion soup mix
04 -
Water as per gravy mix instructions
→ Mashed Potatoes
05 -
4 large potatoes (peeled and chopped)
06 -
115 grams unsalted butter
07 -
120 milliliters whole milk
08 -
Salt and black pepper to taste
→ Garlic Thyme Glazed Carrots
09 -
450 grams carrots (peeled and sliced)
10 -
30 milliliters olive oil
11 -
3 cloves garlic (minced)
12 -
1 teaspoon fresh thyme leaves
13 -
Salt and black pepper to taste
# Steps:
01 -
In a large skillet, cook frozen meatballs according to package directions until browned and heated through.
02 -
Mix brown gravy mix and French onion soup mix with water as directed on the gravy package. Pour over cooked meatballs and stir to coat.
03 -
Simmer meatballs in the gravy until the sauce thickens slightly and fully coats the meatballs, enhancing flavor penetration.
04 -
While meatballs simmer, boil chopped potatoes in salted water until fork-tender, about 15-20 minutes.
05 -
Drain potatoes and return to pot. Add butter, milk, salt, and pepper; mash until smooth and creamy. Adjust consistency with additional milk if needed. Keep warm.
06 -
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute.
07 -
Add sliced carrots, fresh thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until carrots are tender and lightly caramelized, about 8-10 minutes.
08 -
Arrange meatballs atop a bed of mashed potatoes. Serve garlic thyme glazed carrots on the side. Garnish with additional thyme leaves if desired.
# Notes:
01 -
For deeper flavor, add Worcestershire sauce or Dijon mustard to the gravy. Leftovers store well in separate airtight containers refrigerated up to 4 days.