Ground meat has got to be one of the most underrated meat cuts. But, with a little inspiration, you can create the most astounding dishes with it. This dish of meatballs and gravy over mashed potatoes is just like salisbury steak except that the meat was formed into balls rather than patties. The ingredients are basic pantry stuff but the result is awesome!
If you have mashed potatoes sitting around, the meatballs and gravy take about 20 minutes to cook. If you have to make the mashed potatoes, I suggest doing that before you start on the meatballs and gravy. There’s just something terribly wrong with the idea of serving cold meatballs and gravy over hot mashed potatoes. So, prepare the mashed potatoes first. That way, when the dish is assembled, the heat from the meatballs and piping hot gravy will warm up the mashed potatoes.
Inspired by a recipe from Jo Cooks.
Meatballs and Gravy Over Mashed Potatoes
For the meatballs:
- 400 grams ground beef (with at least 20% fat is recommended)
- 1/3 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 2 tablespoons bread crumbs
- 2 cups cooking oil
For the gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 and 1/2 cups bone broth or chicken broth
- 1 tablespoon steak sauce
- salt to taste
- pepper to taste
To assemble the dish:
- 3 to 4 cups mashed potatoes
- grated Parmesan
- chopped parsley
Make the meatballs by mixing together all the ingredients except the cooking oil.
Form the ground meat mixture into two-inch balls.
Heat the oil in a wok or frying pan. Fry the meatballs over medium-high heat until nicely browned and cooked through, about seven minutes. Scoop out the meatballs, transfer to a bowl and keep hot.
Pour off the oil from the pan. DO NOT scrape off any browned bits sticking to the bottom; these will add flavor to the gravy.
Set the heat to medium-low. Melt the butter in the pan. Add the flour, all at once, and stir to make a roux. Cook the mixture, with occasional stirring, for seven to eight minutes to make a dark roux.
Pour the broth into the roux slowly; stirring as you pour. Stir in the steak sauce. Cook until thickened. Taste, add salt and pepper, as needed. Cook for another minute or two to remove any flour-y taste. If the gravy is too thick, add more broth a tablespoonful at a time. Adjust the seasonings if you add more broth.
To assemble the dish, spread the mashed potatoes on a serving plate. Arrange the meatballs on top of the mashed potatoes. Ladle the gravy over the meatballs and mashed potatoes. Sprinkle in grated Parmesan and chopped parsley.
Serve the meatballs and gravy over mashed potatoes at once.