So if you are like us we are making lists of what items we have in our pantry, freezer and fridge and getting creative with meal planning during this crazy time to avoid so many trips to the store. The ingredients in this recipe are most likely sitting on your shelves, fridge and freezer right now! It was very delicious, simple and cozy!
At the beginning of all of this Hiatus, meat was a tricky thing to find. We reached out to a local farm near us, Hammett Family Farms, that I have blogged about before in my reverse seer steak recipe and ended up purchasing a bunch of frozen of pork and beef that has lasted us a while and has been absolutely delicious. The meat is all super fresh, has the processing date right on the package, is local and super affordable for quality meat. Their cattle is very unique as they are a specific type of French cattle known for tenderness, flavor and lean cuts. They are also known for great meat marbeling and being low in saturated fats.
In the past I had been weird about eating frozen meat and I will tell you every cut we have gotten from them has thawed beautifully and fresh like we picked it up that day at the butcher shop. We have had their ribeyes, NY strip steaks, ground beef, spare ribs and bone in pork chops- all amazing flavor. Please check out their website to learn more about their farm and their unique cattle. Jim is a very nice guy who will be happy to help you out! All of their prices are on their site as well. Hammett Family Farms Site
We paired the meatballs with mashed potatoes. as the meatballs simmer in a delicious gravy that is perfect on top of a heaping pile of mashed potatoes. If you haven’t tried these frozen mashed potatoes from Trader Joe’s please do! We added butter, seasonings and aisle cream cheese to fancy them up but by themselves they were yummy too! I make regular mashed potatoes a lot and I will say my life was a lot easier using these frozen ones lol.
You are going to want to get your ingredients all together because this is a pretty quick dish!
Salisbury Steak Meatballs
- 1 lb. ground beef
- A little less than 1/4 cup ketchup
- a little less than 1/4 cup mustard
- 1/3 cup breadcrumbs
- 1 tbsp. Worcestershire sauce
- 1 egg
- 1 tsp. Salt
- Few dashes of Pepper
- 1 tsp. Onion powder
- 1 tsp. Garlic powder
- 2 tbsp. Butter
- 1 large chopped onion
- 1 cup beef broth (need more for extra thinning out of sauce
- 2 tbsp corn starch
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp. hot sauce
- 1 tsp garlic salt
- salt and pepper to taste
- Green onion for garnish
**If you are making homemade mashed potatoes I would start them before the recipe **
- Combine meatball ingredients together in a bowl.
- Create 1 inch balls (little smaller then a golf ball) with all of the meat
- Heat skillet to medium heat with a tbsp. of oil.
- Fry in the oil on all sides (make sure you use tongs to flip the meatballs around to brown all of the sides and then remove to a separate plate. **DO NOT WASH OFF PAN AS YOU WILL USE THIS NEXT**
- In the same skillet add 2 tbsp. butter and 1 large chopped onion. Cook until the onions are translucent.
- In the same skillet add in beef broth and cornstarch. Whisk together.
- Add in 1 tbsp. Worcestershire, salt, tbsp. ketchup, 1 tsp. hot sauce, pepper, garlic salt. Let mixture cook until it thickens on medium heat.
- Add the meatballs back into the gravy. Let this simmer for as long as you want. We let it go for about 45 minutes, just have to add in beef broth occasionally so its not too thick!
- Plate the meatballs and gravy on top of mashed potatoes. Garnish with green onion.