Description
A comforting and hearty meal featuring juicy, savory meatballs smothered in a rich onion gravy, served over creamy, flavorful mashed potatoes.
Ingredients
Scale
For the Crust:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 cups beef broth
- 1 tbsp cornstarch
- 2 lbs russet potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup milk, warmed
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- For the mashed potatoes: Place cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well. Mash with butter, warm milk, minced garlic, and parsley until smooth. Season with salt and pepper. Keep warm.
- For the meatballs: In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, salt, and pepper. Mix gently and form into 12 equal-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 6-8 minutes total. Remove meatballs and set aside.
- In the same skillet, add the sliced onions and cook until softened, about 5 minutes. Whisk together beef broth and cornstarch, then pour into the skillet. Bring to a simmer, stirring constantly until the gravy thickens.
- Return the meatballs to the skillet, spooning the gravy over them. Reduce heat to low, cover, and simmer for 10-12 minutes, until meatballs are cooked through.
- Serve the Salisbury steak meatballs and gravy over the garlic herb mashed potatoes.
Notes
You can customize the seasonings to taste.