Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes

Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes | 1 Comment
From Cauliflower-Bacon Chowder, Aired on Wed 3/30
Chef Jeff Henderson,
Instructions
Salisbury Meat Balls with Pan Gravy 
 
WHAT YOU NEED
2 tablespoons butter
1 onion, diced
1 medium green bell pepper, diced
1¼ cups market mushrooms, thinly sliced
1½ pounds ground beef
10 ounce can low sodium beef broth
1 egg, beaten
Black pepper
Kosher salt
½ cup Panko bread crumbs
1 tablespoon all-purpose flour
¼ cup ketchup
2 teaspoons Worcestershire sauce
½ teaspoon mustard powder
⅓ cup chicken stock
 
WHAT TO DO
1. Place butter in a sauté pan.  Add onions and bell peppers. Sauté over medium heat for about 5 minutes. Add mushrooms and cook until liquid is absorbed, set aside.
 
2. In a bowl combine beef, ¼ cup of broth, egg, pepper, salt and panko breadcrumbs. Mix well and shape meatballs.
 
3. In a small bowl, combine remaining broth, flour, ketchup, Worcestershire sauce and mustard powder. Mix well.
 
4. Place meatballs in a large cast iron skillet and brown off, about 4 minutes. Cover meatballs with onions, mushrooms and peppers and pour broth mixture over top. Cover and simmer 20 minutes or until done. Serve with homemade mashed potatoes with chopped chives.
 
Chive Mash Potatoes
 
WHAT YOU NEED
1 ½ lbs. Yukon gold potatoes, peeled and quartered 
½ cup whole milk or heavy cream
4 tablespoons soft butter
Kosher salt to taste
Fresh ground black pepper to taste
1 tablespoon fresh chives, chopped
 
WHAT TO DO
1. Place potatoes in a large pot; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender enough to mash, then drain off water.
 
2. Add room milk and soft butter to pot of potatoes, mash with a potato masher or fork to desired consistency. Season with salt, and black pepper, mashing until well combined. Stir in chopped fresh chives and serve.
 
Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 medium green bell pepper, diced
  • 1¼ cups market mushrooms, thinly sliced
  • 1½ pounds ground beef
  • 10 ounce can low sodium beef broth
  • 1 egg, beaten
  • Black pepper
  • Kosher salt
  • ½ cup Panko bread crumbs
  • 1 tablespoon all-purpose flour
  • ¼ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon mustard powder
  • ⅓ cup chicken stock
  • 1 ½ lbs. Yukon gold potatoes, peeled and quartered
  • ½ cup whole milk or heavy cream
  • 4 tablespoons soft butter
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1 tablespoon fresh chives, chopped

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