SALISBURY STEAK MEATBALLS

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• Best served with mashed potatoes
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• 1 pound ground beef
• 1/3 cup Italian style bread crumbs
• 2 tablespoons ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 2 large eggs
• salt and black pepper, to taste
• 4 tablespoons unsalted butter

FOR THE GRAVY

• 2 cups beef broth, divided, or more, to taste
• 1 tablespoon cornstarch
• 1 onion, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
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DIRECTIONS:

1. In a large pot of boiling salted water, cook potatoes according to package instructions; drain well. (or you can peel potatoes)instead of boxed potatoes
2. In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and eggs; season with salt and pepper, to taste. Using a  spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
3. Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
5. Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
6. Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
7. Serve immediately with potatoes