Description
A comforting dish of Salisbury meatballs served with creamy mashed potatoes and rich gravy, perfect for family gatherings.
Ingredients
- 1 lb ground beef (80% lean)
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small onion, thinly sliced
- ½ teaspoon thyme (optional)
- Salt and pepper to taste
- 4 large russet potatoes, peeled and cubed
- ½ cup milk
- ¼ cup butter
- Salt and pepper to taste
- ¼ cup sour cream (optional, for extra creaminess)
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix well until evenly combined.
- Roll the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them to brown all sides, for about 7-8 minutes or until fully cooked through. Set aside.
- In the same skillet, melt butter over medium heat. Add the sliced onions and cook until soft and golden brown, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Add thyme if using and season. Simmer until thickened, about 5-7 minutes. Return the meatballs to the skillet and simmer for another 5 minutes.
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, milk, sour cream (if using), salt, and pepper. Mash until smooth and creamy.
- Spoon mashed potatoes onto plates, top with Salisbury meatballs and gravy. Garnish with parsley if desired and serve immediately.
Notes
Browning meatballs adds flavor. Adjust seasonings based on your preference.
