Ingredients
For the Meatballs:
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1 ½ lbs (700 g) ground beef
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½ cup breadcrumbs
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¼ cup milk
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 large egg
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried parsley (optional)
For the Mushroom Gravy:
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2 tablespoons butter
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8 oz (225 g) mushrooms, sliced
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1 small onion, sliced
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2 cups beef broth
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1 tablespoon Worcestershire sauce
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2 tablespoons all-purpose flour
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Salt and pepper, to taste
For the Mashed Potatoes:
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2 lbs (900 g) potatoes, peeled and cubed
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4 tablespoons butter
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½ cup milk or cream
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Salt and pepper, to taste
🧑🍳 Instructions
1. Make the Meatballs:
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In a large bowl, combine ground beef, breadcrumbs, milk, chopped onion, garlic, egg, Worcestershire sauce, salt, pepper, and parsley.
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Mix gently until combined. Shape into 16-18 meatballs.
2. Brown the Meatballs:
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Heat a skillet over medium heat with a little oil or butter.
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Brown meatballs on all sides (about 2 minutes per side). Remove and set aside.
3. Prepare the Gravy:
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In the same skillet, melt butter and sauté mushrooms and onions until softened (about 5 minutes).
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Stir in flour and cook for 1-2 minutes to remove raw taste.
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Gradually whisk in beef broth and Worcestershire sauce.
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Simmer until thickened, about 5 minutes. Season with salt and pepper.
4. Simmer Meatballs in Gravy:
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Return meatballs to the skillet, cover, and simmer in gravy for 15-20 minutes until cooked through.
5. Make Mashed Potatoes:
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Boil potatoes in salted water until tender (about 15 minutes). Drain well.
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Mash with butter and milk/cream until smooth and creamy. Season with salt and pepper.
6. Serve:
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Plate mashed potatoes, top with Salisbury meatballs and mushroom gravy. Garnish with parsley if desired.
✅ Tips:
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For extra creamy mashed potatoes, add sour cream or cream cheese.
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Use fresh herbs like thyme or rosemary in the gravy for more flavor.
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Meatballs can be baked instead of pan-fried for less mess.