Description
Classic Salisbury meatballs served with creamy mashed potatoes and a rich, flavorful onion and beef gravy. This comforting dish combines tender ground beef meatballs with a smoky, tangy sauce, complemented perfectly by smooth mashed potatoes. Ideal for a hearty family dinner.
Ingredients
Scale
For The Meatballs
- 500 g ground beef
- 1/4 cup breadcrumbs (Panko preferred)
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 garlic clove (grated)
- 1/2 onion (grated)
For Cooking Meatballs and Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion (sliced)
- 1 garlic clove (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 low-fat milk
- Salt and black pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, tomato ketchup, Worcestershire sauce, salt, ground black pepper, grated garlic, and grated onion. Mix well until all ingredients are evenly distributed.
- Shape the Meatballs: Form the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium to high heat. Add the meatballs and cook them, turning frequently, until they are browned on all sides. Add more oil if necessary. Once cooked, remove the meatballs from the skillet and set aside.
- Prepare the Onion Gravy: In the same skillet, add butter and melt it over medium heat. Add sliced onion and cook until soft and translucent, about 5-7 minutes.
- Make the Roux: Stir in flour and grated garlic, cooking for about 1 minute to remove the raw flour taste.
- Add Beef Stock: Slowly whisk in the beef stock, ensuring to break up any lumps. Cook the sauce for about 3 minutes until it thickens to a gravy consistency.
- Season the Gravy: Mix in tomato ketchup, BBQ sauce, smoked paprika, black pepper, and salt to taste. Adjust thickness by adding extra beef stock or water if needed.
- Combine Meatballs and Gravy: Return the meatballs to the skillet and gently toss them in the gravy, allowing them to warm through for about 1 minute.
- Mash the Potatoes: In a large bowl, mash the boiled potatoes until smooth. Add butter, low-fat milk, salt, and black pepper, and mix well until creamy and fluffy.
- Serve: Plate the mashed potatoes, top with Salisbury meatballs and rich gravy. Serve alongside steamed broccoli if desired. Garnish with fresh parsley for a bright finish.
Notes
- Use Panko breadcrumbs for lighter, fluffier meatballs.
- Make sure to brown meatballs thoroughly for best flavor and texture.
- Adjust gravy thickness by adding more stock or water.
- Steamed broccoli is a great vegetable side but can be substituted with green beans or carrots.
- Leftover meatballs and gravy make excellent sandwich fillings or meal prep options.
