Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack, or line a baking sheet with parchment paper. If baking directly on the sheet, you will need to flip the meatballs halfway through.
- In a large bowl, combine all the meatball ingredients. Mix with a fork to keep the meat tender. Roll the mixture into balls and place them on the prepared baking sheet.
- Bake the meatballs for 25-30 minutes, or until cooked through. Use a meat thermometer to check the internal temperature.
- Place the peeled and cubed potatoes in a large pot. Cover with water by about an inch. Bring to a boil, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and place them in a stand mixer bowl fitted with a whip attachment, or in a large bowl if using a handheld mixer. Add the butter and begin whipping on low speed. Slowly add the milk, then increase the speed to high and whip until the potatoes are smooth. Scrape down the sides of the bowl as needed. Add more milk if necessary.
- Season the mashed potatoes with salt to your liking.
- In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent.
- Sprinkle the flour over the onions and whisk to create a roux. Gradually whisk in the beef broth, ketchup, and Worcestershire sauce. Cook, whisking, until the gravy thickens. If it does not thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then add it to the gravy and whisk until thickened. Season with salt and pepper.
- Once the meatballs are cooked, add them to the gravy and toss to coat. Spoon the mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with fresh parsley.
Nutrition
Notes
This recipe is a healthier adaptation of classic Salisbury steak, making it suitable for those mindful of their diet without sacrificing comfort or flavor.