Farm406

farm406 56 INGREDIENTS: For Meatballs • 1 1/2 pounds lean ground beef • 1/2 cup breadcrumbs (I used Panko) • 1 egg • 1/4 cup ketchup • 2 tablespoons coarse-grain mustard • 2 teaspoons Worcestershire sauce • 1 teaspoon seasoning salt • ½ teaspoon pepper • 1 teaspoon onion powder • 2 tablespoons olive oil for frying For Gravy • 2 tablespoons butter unsalted • 1 large onion chopped • 1 teaspoon Worcestershire sauce • 1 cup beef broth • 2 tablespoons cornstarch • 1/2 teaspoon seasoning salt • 1 teaspoon ketchup • parsley for garnish For Mashed Potatoes • 5 large potatoes peeled and chopped into 1-inch cubes • 4 tablespoons butter unsalted, 1/2 stick • 1/4 cup half & half milk, add more if needed • 1/4 cup cream cheese light • 1/4 teaspoon salt or to taste • 1/2 teaspoon white pepper or to taste Salisbury Steak Meatballs INSTRUCTIONS: 1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1-inch meatballs. You should get about 40 meatballs. 2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet, all meatballs should fit in one batch, otherwise you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. 3. To the same skillet add butter and melt. Add onion and cook until onion is soft and translucent. In a bowl, add the cornstarch and beef broth and whisk. Add broth and remaining gravy ingredients to skillet and cook for about 3 to 5 minutes; sauce should thicken. If the sauce is too thick, add a bit more beef broth. Taste for seasoning and adjust as necessary. 4. When the gravy is done, add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley. For Mashed Potatoes 1. Peel the potatoes and cut them in 1-inch cubes. Boil them on medium heat until potatoes are tender, for about 20 minutes. 2. Drain potatoes and in a medium bowl, add the potatoes, milk, butter, cream cheese, salt and pepper. Using a potato masher, mash the potatoes until desired consistency. You may also use a hand mixer if you wish. Add additional milk as necessary. 3. Serve meatballs over mashed potatoes. Notes To prevent your meatballs from crumbling and falling apart, do not overcrowd them while cooking. Leave about 1/2 inch of space in between. It's best to do it in a couple batches. It can also be an issue with the binding, meaning not enough egg or too much breadcrumbs. If your eggs are small, add another egg. Meatballs can be stored in an airtight container in the fridge for 3 - 4 days or up to 3 months in the freezer. Gravy will keep in an airtight container in the fridge for 3 days and in the freezer for up to 3 months. Pull the gravy from the freezer the day before using, allowing it to fully thaw before reheating on the stove. Mashed potatoes will last for 3 - 5 days in an airtight container in the fridge and up to 10 months frozen. Allow to thaw in the fridge the night before and reheat in the microwave.

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