Description
Salisbury Steak Meatballs are a classic family favorite, made even more irresistible when paired with creamy, garlicky herb mashed potatoes. This meal is the ultimate in homestyle, stick-to-your-ribs goodness.
Ingredients
Scale
- 1 1/2 pound ground beef
- 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 fresh cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 large egg
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1/2 large brown onion, thinly sliced
- 9 ounce mushrooms, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon Better Than Bouillon Roasted Beef Base
- 2 cup beef broth
- 2 teaspoon dried mustard
- 1 teaspoon dried thyme or oregano
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A.1. steak sauce
- 2 tablespoon beef stock
- 2 tablespoon flour
- 3 pound Yukon gold potatoes, peeled and diced
- Large handful of kosher salt for boiling water
- 1 cup butter, softened
- 2 tablespoon fresh garlic
- 1/4 cup grated parmesan cheese
- 2 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly cracked pepper
- 1/4 teaspoon paprika
- 1 cup half & half, warmed
Instructions
- Place the panko breadcrumbs in a large bowl. Grate the onion directly over the panko and stir to combine.
- Add ground beef, garlic, garlic powder, salt, pepper, Worcestershire sauce, ketchup, and egg. Mix until fully incorporated without overworking.
- Roll the mixture into 16-18 meatballs. Heat olive oil in a skillet over medium heat and cook meatballs until browned on all sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add sliced onion and cook for 5 minutes until starting to soften.
- Add sliced mushrooms and cook for another 5 minutes. Stir in minced garlic and cook for 1 minute.
- Add dried thyme or oregano, black pepper, and dry mustard. Stir in beef bouillon base and pour in beef broth, bringing to a boil.
- Stir in Worcestershire sauce and A.1. steak sauce.
- Make a slurry by combining flour and remaining beef stock. Whisk into the skillet and let simmer for 5 minutes until thickened.
- Return meatballs to the skillet and simmer in gravy for another 5 minutes.
- Place diced Yukon gold potatoes in a pot and cover with cold water by an inch. Add kosher salt and bring to a boil.
- Reduce heat to a simmer and cook until tender, about 30-35 minutes. Drain and rinse with cool water.
- In a bowl, combine softened butter, minced garlic, and grated parmesan cheese. Season with garlic powder, black pepper, and paprika.
- Pass hot potatoes through a ricer into a bowl. Add garlic butter and stir until melted.
- Slowly pour in warmed half & half until potatoes are smooth and creamy. Season with cracked black pepper before serving.
Notes
Serve Salisbury Steak Meatballs over garlic herb mashed potatoes for a comforting meal. Consider pairing with roasted vegetables or a green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg