Description
Comforting Salisbury‐style meatballs served over creamy mashed potatoes with rich savory gravy.
Ingredients
- 500 g ground beef
- ¼ cup breadcrumbs (Panko works well)
- 1 egg
- ½ onion, grated or finely chopped
- 1 garlic clove, grated
- 1 tbsp Worcestershire sauce
- ¼ cup ketchup
- Salt and black pepper, to taste
- Olive oil or other cooking oil, for frying
- For the gravy:
- 2 tbsp butter
- 1 large onion, sliced
- 1 garlic clove, minced
- 2 tbsp plain flour (or all‐purpose flour)
- 2 cups beef stock
- 1 tbsp ketchup
- 1 tbsp BBQ sauce (optional)
- Smoked paprika (optional)
- Salt & pepper to taste
- For mashed potatoes:
- 5 large potatoes, peeled and boiled till tender
- 4 tbsp butter
- ½ cup milk (can use low‐fat)
- Salt & pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, grated onion and garlic, Worcestershire sauce, ketchup, salt, and pepper. Mix until just combined.
- Shape the mixture into meatballs (about 1‑inch size is good).
- Heat olive oil in a skillet over medium‑high heat. Brown the meatballs on all sides, turning to get a crust. Remove meatballs and set aside.
- In the same skillet, melt butter. Add sliced onion and cook until soft and translucent. Add minced garlic and cook briefly.
- Sprinkle the flour over the onions and garlic and stir to cook out the raw flour taste (about 1 minute).
- Slowly whisk in beef stock. Let the sauce thicken, stirring continuously.
- Add ketchup, BBQ sauce (if using), smoked paprika (if using), salt, and pepper. Adjust seasonings as needed.
- Return meatballs to the skillet, spooning gravy over, and simmer for a few more minutes so meatballs absorb flavor.
- Meanwhile, prepare mashed potatoes: mash the boiled potatoes, add butter, milk, salt and pepper, and mix until smooth and creamy.
- To serve: put a portion of mashed potatoes on plate, top with meatballs and plenty of gravy. Garnish if desired.
Notes
- If gravy becomes too thick, loosen with extra stock or water. Too thin? Let simmer longer or add a small slurry of flour/cornstarch.
- For creamier mash, warm the milk/butter before adding to potatoes.
- Leftovers store well; reheat meatballs in gravy to preserve moistness.
- You may add mushrooms or herbs (thyme, parsley) to the gravy for extra flavor.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe with meatballs, gravy, and potatoes)
- Calories: ~ 600 kcal
- Sugar: ~ 6‑8 g
- Sodium: ~ 800‑900 mg
- Fat: ~ 30‑35 g
- Saturated Fat: ~ 12‑15 g
- Unsaturated Fat: ~ 15‑20 g
- Trans Fat: ~ 1 g
- Carbohydrates: ~ 50‑60 g
- Fiber: ~ 4‑6 g
- Protein: ~ 25‑30 g
- Cholesterol: ~ 120‑150 mg
