Thursday, August 18, 2016

Salisbury Steak Meatballs

I found this recipe on Pinterest. A friend suggested some things she had changed and then I made a couple more. I apologize in advance that there are no pictures. (See original recipe for pics of the deliciousness!) My family gobbled it all up so fast, I didn't have a chance to take any pictures. I'll remedy that later & update the post. Take my word for it, this recipe is delicious! Here's the recipe with my changes:

*indicates my changes

For meatballs:
1 1/2 lbs ground beef
1/2 cup bread crumbs (I used the plain ones I had on hand)
1 egg
*2 large cloves garlic, pressed 
1/4 cup ketchup
1/4 cup coarse grain mustard (I used dijon mustard I had on hand and did just under 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp seasoned salt
1/2 tsp pepper
1 tsp onion powder
2 Tbsp olive oil (for frying)

For gravy:
2 Tbsp butter
1 onion, chopped fine and set aside
1 Tbsp Worcestershire sauce
*1 can Campbell's beef consommé
2 Tbsp cornstarch
1/2 tsp seasoned salt
1 Tbsp ketchup
Parsley for garnish (optional)

*Mashed Potatoes:
4 large russet potatoes 
1 cube butter
1/4-1/2 cup heavy whipping cream
Salt and pepper to taste

Directions:
Note: I prefer to make the meatballs ahead earlier in the day. It makes the balancing of cooking the meatballs, dicing potatoes for mashed potatoes, turning the meatballs, and all that so much easier! Before I start cooking the meatballs, I also premeasure the gravy ingredients and set aside for quick adding.

In a bowl, mix everything for meatballs together except for the olive oil. Roll into 1" balls. Should make close to 40 meatballs. (I think got just under 40.)

In a skillet, over medium-high heat, add olive oil. Add meatballs, about 20 at a time -depending on the size of your pan. (Mine was a 12" pan.) Don't overcrowd the meatballs. You want plenty of space to be able to turn them over. The original recipes suggests leaving 1/2" buffer zone around the meatballs to avoid meatballs falling apart. Cook the meatballs well on all sides (you want them completely cooked on the inside). Take cooked meatballs out and set aside. I put mine on a plate with foil over them. Repeat with remaining meatballs.

For the gravy, once the meatballs are all done cooking, add the butter and onions to the pan. Using a rubber, heat resistant spatula, stir the butter and onions around. You'll pick up all that yummy goodness left behind by the meatballs. It will add excellent flavor to your sauce. In a bowl, add the cornstarch to the consommé and whisk well to get rid of any lumps. Keep stirring the onions around until they are softened and translucent. Add in the consommé/cornstarch mixture as well as the other gravy ingredients. Mix well with spatula and allow to thicken. This will take about 3-5 minutes. I like to lower the temperature to low after it thickens and add the meatballs at this point. I cover the pan while I finish mashing the potatoes.

Mashed Potatoes directions: 
Peel and dice potatoes. Boil until tender. Drain and pour potatoes into bowl for mixing or into bosch mixer. With mixer or in bosch (with whisk attachment), beat potatoes with butter, cream, and salt and pepper. Add small dashes of extra cream if needed. These mix up fast. Don’t over mix. Taste test for fluffiness as well for taste. Add salt and pepper to taste.

Serve meatballs over mashed potatoes and enjoy! Absolutely delicious!!!

Adapted from Jo Cooks.

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