Salisbury Steak Meatballs with Mashed Potatoes and Green Beans
I have to start by saying that this is a top 3 recipe for my family. We eat this 3-4 times a month easily. It’s a meal that all of my kids agree on, and that’s not easy to do! You can have this on your table in under 45 minutes. Feel free to add, take away or change any of the seasonings! I want to give y’all a basic outline on cooking entire meals so you can easily make each of my recipes your own! This recipe feeds my family of 8. You can easily cut everything in half. When I list brand names in my recipes it’s simply because those are the products I use and recommend. If you see a spice or seasoning that I haven’t listed the brand for, it’s probably McCormick.
For the Salisbury Steak Meatballs & Gravy
- 2 pounds ground beef
- 1 cup breadcrumbs (any flavor works)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon McCormick Montreal Steak Seasoning
- 1/2 pepper
- 1teaspoon yellow mustard
- 1 tablespoon A-1 sauce
- 1 tablespoon Lea & Perrins Worcestershire sauce
For the Gravy
- 1 packet McCormick Brown Gravy Mix
- 1 1/2 cups cold water
- 3/4 cup A-1 sauce
For the Green Beans
- 1 50oz. (Yes, the biggest one) Del Monte GMO Free Cut Green Beans
- 1 tablespoon minced onion (dried) (you find this by the spices)
For the Mashed Potatoes
- 10 decent sized potatoes (I buy Idaho potatoes. A good rule of thumb is one medium to large potato per person)
- 1 1/2 sticks of butter
- 1 tablespoon garlic powder
- 1/2 cup milk (you can add more depending on how thick or thin you want your potatoes)
- salt and pepper to taste
Start by mixing the breadcrumbs, garlic powder, salt, steak seasoning, pepper, mustard, A-1, and Worcestershire sauce in a large bowl. It should look like coarse sand when it’s mixed good. Add the ground beef. Using your hands (yes, this is the most efficient way to get it all incorporated) mix it all together.
Using a 1/4 cup measuring cup, scoop and round out meatballs. I can usually get 15 meatballs out of 2 pounds of beef.
Put a deep, 10 inch skillet on medium heat and give it a minute to get hot. Place the shaped meatballs into the pan. You should hear them start to sizzle slightly. Let them sit for about 2 minutes. You want them to get a nice brown crust. This helps give them flavor! Turn them once or twice letting them sit for about 2 minutes each time. We’re not trying to thoroughly cook them right now, we just want that color on them.
While the meat is browning, mix your brown gravy mix, water and A-1 in a cup. Once the meat has been turned 2-3 times, add your gravy mixture and put a lid on the pan. Once it comes up to a boil, you can lower your heat to a medium low to keep it simmering (a low boil).
Dump your can of green beans into a pot and add the tablespoon of minced onions. Turn the heat on medium and put a lid on it. The onions just give the green beans a more flavor.
Now it’s time to peel potatoes! Please, please just make the homemade mashed potatoes guys! I didn’t bring you this far for you to grab a box of flakes out of your pantry and ruin the meal. Do everyone a favor and mash some potatoes. It’s not hard at all and it tastes so much better! So, once you’ve peeled the potatoes, rinse them off and chop them up. You don’t need to dice them into tiny pieces. Chunks are fine. Just try to get them all roughly the same size so they’ll cook evenly. Toss them into a pot and cover them with cool (not hot) water. Put them on the stove and turn it on high. When the water comes up to a boil, turn the heat to medium high range to keep it boiling (just not on high or you’ll have a huge mess). Add about 2 teaspoons of salt. This just seasons the potatoes while they’re cooking. Your potatoes will take about 15 (give a little, take a little) minutes to get soft.
To test your potatoes you can pull one out of the pot and pierce it with a fork. If it easily cuts in half then they’re ready. The more often you make them the easier it will be to tell when they’re done. Just promise me you’ll keep practicing and never buy a box of flakes again! 😉 When they’re done you need to drain them. If you’re using a non stick pot, mash the potatoes in a separate bowl so you don’t damage your pot. You can use a good old fashioned handheld masher, a hand or stand mixer or even a whisk. Add the butter, garlic powder, milk, salt and pepper and get to mashing! You can add more milk depending on how thick you want them.
You should be right around 30-35 minutes at this point and ready to eat! So plate up and enjoy! I really hope y’all like this recipe. Please let me know if you have any questions or comments!