Salisbury Meatballs and Mashed Potatoes

By PineyCook

Ingredients

• For The Meatballs:
• 500 g ground beef (1 slightly heavy pound)
• 1/4 cup breadcrumbs (I used Panko)
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1 tsp grounded black pepper
• 1 garlic, grated
• 1/2 onion, grated
• 2 tbsp olive oil
• For Gravy:
• 2 tbsp butter
• 1 large onion, sliced
• 1 garlic, grated
• 2 cups beef stock
• 2 tbsp plain flour
• 1 tbsp tomato ketchup
• 1 tbsp bbq sauce
• 1 tsp smoked paprika
• 1/2 tsp freshly cracked black pepper
• Salt to taste
• For Mashed Potatoes:
• 5 large potatoes, peeled and boiled till tender
• 4 tbsp salted butter
• 1/2 cup milk (I used low-fat milk)
• Salt and black pepper to taste

Details

Adapted from mayakitchenette.com

Preparation

Step 1

Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well.
Shape into 1-inch meatballs.

Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook.
Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.

In the same pan, add butter. Once melted, add onion and cook until onion is soft and translucent.

Add in 2 tbsp of flour and the grated garlic. Fry this for 1 minute.

Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens.

Mix in the tomato ketchup, bbq sauce and paprika.

Season with salt and black pepper.

If sauce is too thick, add some beef broth or water.

Add the meatballs back to the pan and let them toss in the sauce for about 1 minute.

For Mashed Potatoes:
Mash the boiled potatoes and place it in a big bowl. Add milk, butter, salt and pepper.

To Serve:
Place some mashed potatoes on a plate. Top with meatballs and gravy. Serve with a side of steamed broccoli.

Garnish with some parsley if desired.