Salisbury Meatballs For Two

For the gravy

½ cup mushrooms

1 teaspoon butter

1 teaspoon flour

1 cup beef broth (you can use low sodium)

½ teaspoon Worcestershire sauce

Cracked pepper to taste

For the meatballs

8 ounces of ground beef (I used 80/20)

1/8 cup panko bread crumbs

1 egg, whisked

½ teaspoon horseradish

½ teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

2 tablespoons fresh chopped parsley

½ teaspoon crushed red pepper (optional)

Salt and pepper to taste*

For the carrots:

2 large carrots, peeled

Avocado oil spray

Salt and pepper

For the mashed potatoes:

1 large baked potato (about 8-10 ounces)

1 teaspoon butter

¼ - 1/3 cup milk (I use cashew milk)

Salt and pepper to taste

In a skillet, spray with avocado oil spray and sauté the mushrooms for 4-5 minutes. Add butter and melt. Add flour and stir for a minute. Pour in the broth, Worcestershire sauce and cook for about 4-5 minutes, until thickened. Season with salt and pepper to taste. Set aside.

Mix the ground beef ingredients together in a bowl. Pinch off a piece, cook and taste to adjust seasoning. *Because my gravy was on the salty side, I dipped my test meatball into the gravy, and decided I didn't need to add any more salt to the meatballs. Cook the meatballs over medium heat, turning to brown on all sides, for 10 minutes.

Roast the carrots for 15 minutes at 425. Once the meatballs are out of the pan, add the carrots to the pan to char, about five minutes over medium high heat.

For the mashed potatoes, bake the potato in the microwave for 8 minutes. Let cool slightly. Cut in half, scoop out the potato into a bowl, add the butter and add enough milk to get the consistency you prefer. Mash with a potato masher and salt and pepper to taste.

To plate: place the mashed potatoes on the bottom of the plate. Top with the meatballs, add the carrots to the side and top with the mushroom gravy.

To make this ahead: roast the carrots ahead of time and store in the fridge. You can make the mashed potatoes ahead of time and store in the fridge. Simply reheat in the microwave, adding a bit more milk if you need to thin them out.

You can roll out the meatballs and keep in the fridge up to two days before cooking.

The gravy only takes 5 minutes, so I wouldn't bother making that ahead of time.

Serves 2

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