Good morning everyone, how are you? I am having a great day here in Missouri, I’m siting outside with my friend Sonny who brought me some garden veggie today, which I will use in a meal this coming week or weekend.
He is such a sweet older black man who came from Mississippi and I love to hear his stories about his life growing up there. He loves my cooking as I usually save him my left overs if I have any instead of sending them to work with hubby the next day if I know he’s going to be down for the day. I also will cook him breakfast here and there while he works out in the neighborhood. He always asks me “what ya cooking today mama” and when I tell him he says man my mouth is watering…lol
Well I told him today I’m making these Salisbury Meatballs and Mashed Potatoes which is so yummy and the gravy was SO delicious! He of course was like save me some mama I’ll be back tomorrow. And of course I will as I love to cook for people and see them eat.
OK on to the recipe. This is a very tasty comfort food, and it will make you feel full and lazy afterwards, but I love making it as my kids would eat this like it it was going out of style. My mama taught me this when I was growing up and my family loved it. Hope you enjoy it.
Be sure to bookmark this page and share it with your friends. Have a great day see you tomorrow.
- 2 lbs of ground beef
- 1/2 cup breadcrumbs
- 2 eggs
- 5 tbsp tomato ketchup
- 2 tsp Worcestershire sauce
- 1 tbsp bbq sauce
- ½ tsp salt
- 1 tsp grounded black pepper
- 1 garlic, grated
- ½ large onion, grated
- 1 tbsp olive oil
- 2 tbsp butter
- 1 large onion, sliced
- 1 garlic, grated
- 2 cups beef stock
- 2 tbsp plain flour
- 1 tsp smoked paprika
- ½ tsp freshly cracked black pepper
- Salt to taste
- 5 or 6 large potatoes, peeled and boiled till tender
- 4 tbsp butter
- 1/4 cup canned non sweetened condensed cream (can add more as needed if to thick)
- Salt and black pepper to taste
- Put potatoes on first in a large pot to be cook while making the meatballs (be sure to check them till they are good and tender, don’t over cook)
- Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Form into round pieces a little smaller than a golf-ball size and place them in a large skillet.
- Cook the meatballs on all sides, cooking until lightly browned and thoroughly cooked. Remove meatballs from skillet and set aside.
- In the same pan, add butter. Once melted, add sliced onion and cook until onion is soft and translucent.
- Add in 2 tbsp of flour and the grated garlic. Fry this for 1 minute.
- Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens.
- Mix in the paprika.
- Season with salt and black pepper.
- If sauce is too thick, add some beef broth or water.
- Add the meatballs back to the pan and let them simmer in the sauce for about 3 to 4 minutes.
- Mash the boiled potatoes and place it in a big bowl.
- Slowly add cream to desired thickness (don’t have to use all cream if like thick or can add more if to thick), add butter, salt and pepper, mix with a mixer will make the more creamer
- Place some mashed potatoes on a plate.
- Top with meatballs and gravy.
- Serve with a side of steamed broccoli or your favorite vegetable .