Salisbury Steak Meatballs with Mashed Potatoes

Meatballs:

1.3 pound ground sirloin

1 egg

1/4 cup bread crumbs

2 tbsp ketchup

1 tbsp mustard

Worcestershire 4 dashes

1 tsp seasoning salt

1 tsp onion powder

1/2 tsp pepper

Mix and set on baking sheet lined with foil and sprayed. Bake 400 for 30 min.

Mushrooms:

8oz chopped large

Toss with olive oil salt and pepper

Bake in 400 oven until crisp - about 30 min. Reserve and use them for garnish at the end.

Potatoes:

3 russet, chopped

1 bag frozen diced cauliflower

Salt in the pot plus 1/2 tsp more for mixing

1 tsp white pepper

2 oz cream cheese lite

1/4 cup skim milk

1/2 cup butter

Boil potatoes with salted water. When just soft enough to pierce with a fork, add cauliflower and cook for 5 more minutes. Drain, add other ingredients, mash and mix. Keep warm until the rest of the meal is done.

Gravy:

2 tbsp butter at beginning and 2 tbsp butter at end

1 shallot, minced

3 cloves of garlic, minced

1 TBSP Worcestershire

1 TBSP ketchup

1 tsp of beef bouillon

1 tsp mushroom bouillon

2 tbsp cornstarch

2 and 1/4 cups beef broth

Salt and pepper to taste

Add butter to wide pan and then add shallot and garlic. Stir and soften for 5 minutes. Whisk cornstarch in 1/4 cup of stock. Add in all other gravy ingredients while stirring and then whisk in your cornstarch slurry. Bring to a bubble and let thicken up. Option to blend it here but this time I did not.

Add your meatballs in the gravy pan and turn on the lowest setting and cover for 5 minutes.  To serve, place the potatoes on the bottom, scoop a few meatballs and gravy on top. Sprinkle with some mushrooms and garnish with parsley.

Serve this with:

Goose Watch

Cabernet Sauvignon

2011

Finger Lakes, NY