Description

Salisbury Steak Meatballs are a delightful twist on a classic dish that embodies the comfort food we all crave. Served with velvety garlic herb mashed potatoes, this dish is hearty and delicious.

Ingredients

Scale

1 1/2 pound ground beef, 80/20
3/4 cup panko breadcrumbs
1/2 large brown onion, grated
2 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoon dried mustard
2 tablespoon Worcestershire sauce
1 1/2 tablespoon A1 steak sauce
1 egg, slightly beaten
2 tablespoon olive oil
2 tablespoon butter
1/2 large brown onion, thinly sliced
9 ounce mushrooms, thinly sliced
4 cloves garlic, minced
1 tablespoon beef bouillon base
2 teaspoon dried mustard
1 teaspoon dried thyme or oregano
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 1/2 tablespoon A1 steak sauce
2 cup beef stock plus 2 tablespoon, divided
3 tablespoon all-purpose flour
Fresh parsley, chopped for serving
3 pound Yukon gold potatoes, peeled and diced
1 cup butter, softened
2 tablespoon fresh garlic, minced
1/4 cup grated Parmesan cheese
2 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup half and half, warmed

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Instructions

In a large mixing bowl, combine the ground beef, panko breadcrumbs, grated onion, minced garlic, garlic powder, kosher salt, black pepper, dried mustard, Worcestershire sauce, A1 steak sauce, and the slightly beaten egg. Mix gently using your hands until all ingredients are just combined. Shape the mixture into 16 to 18 even meatballs and set them aside on a plate.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs to the skillet and cook for about 6 to 8 minutes, rotating occasionally to brown all sides.
In the same skillet, melt the butter over medium heat. Add the thinly sliced onion and cook for about 5 minutes until softened. Toss in the sliced mushrooms and let them cook for another 5 minutes or until browned.
Stir in the minced garlic, dried thyme, black pepper, dried mustard, and beef bouillon base. Let this mixture simmer for about a minute before pouring in 2 cup of beef stock, Worcestershire sauce, and A1 steak sauce. Bring to a rolling boil.
In a small bowl, whisk together the flour with the remaining 2 tablespoon of beef stock to make a smooth slurry. Slowly pour this into the skillet while stirring continuously until the gravy thickens.
Return the browned meatballs to the skillet, reduce heat to low, cover, and let simmer for about 10 to 12 minutes.
While the meatballs are simmering, bring a large pot of salted water to a boil. Add the diced Yukon gold potatoes and cook for 30 to 35 minutes until very tender. Drain and return to the warm pot off heat.
In a small mixing bowl, combine softened butter with minced garlic, grated Parmesan, chopped parsley, garlic powder, black pepper, and paprika. Mix until smooth and creamy.
Pass the hot potatoes through a ricer into a large bowl. Fold in the garlic butter and 2 teaspoon of kosher salt until melted. Gradually pour in warmed half-and-half until silky and fluffy.
To serve, spoon a generous mound of garlic herb mashed potatoes onto each plate. Ladle Salisbury Steak Meatballs with mushroom gravy on top and garnish with chopped fresh parsley and cracked black pepper.

Notes

Keep the meatballs light by not compacting the mixture too much when formed.

Cook the meatballs to an internal temperature of at least 160°F for safety.

For a richer flavor, allow the gravy to simmer longer to deepen its taste.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 40g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 40g
Cholesterol: 150mg