Salisbury Steak Meatballs with Gravy and Mashed Potatoes



1 1/2 lb ground beef
1/2 cup breadcrumb
1 egg
1/4 cup ketchup
1/4 cup coarse ground mustard
1 tbsp Worcestershire sauce
1  tsp seasoning salt
1/2 tsp pepper
1 tsp onion powder
2 tbsp olive oil


2 tbsp butter
1 onion, chopped
1 tbsp Worcestershire Sauce
1 cup beef broth
2 tbsp cornstarch
1/2 tsp seasoning  salt
1 tbsp ketchup
parsley, for garnish

Mashed Potatoes:

5 large potatoes, peeled and chopped into 1 inch cubes
4 tbsp unsalted butter
1/4 – 1/2 cup skim milk
1/4 cup cream cheese
salt and pepper to taste


Combine all meatball ingredients, except the olive oil in a large bowl. Shape into  1 inch meatballs.

Add olive oil to a large skillet on medium high heat. Add meatballs, avoiding crowding  the pan and cooking in batches. Fry until browned on both sides and cooked through.

Add butter to skillet and melt, then add onion and cook until softened and translucent.

In a small bowl, whisk the cornstarch with cold beef broth and then add to the pan and whisk. Season with seasoning salt, Worcestershire sauce, and ketchup. Cook for 3-5 minutes or until thickened. Adjust broth for desired thickness and adjust seasonings. Add meatballs back to skillet and toss with gravy.

Peel the potatoes  and cut them into 1 inch cubes. Add them to a large pot and cover with water.  Boil on medium heat until potatoes are done, about 20 minutes.

Drain potatoes and add to a medium bowl with the milk, butter cream cheese, salt and pepper. Mash together until combined to desired thickness.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s