Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes

INSTRUCTIONS

For the Meatballs

1. Place the breadcrumbs in a large bowl. Using a standard box grater, grate the onion over the panko so it soaks in. Mix through.
2. Add remaining Meatball ingredients and mix well with your hands until thoroughly combined. Do not overmix.
3. Roll out 16-18 balls. I overfill an ice cream scoop with lever. Top with more black pepper.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, for about 6-8 minutes.
5. Remove the meatballs from the skillet and set aside. The meatballs will continue to cook in the gravy, so it's okay if they are still a raw inside. Alternatively, you can cook the meatballs in a 375F oven for 15 minutes. Just drizzle the olive oil on top.

For the Gravy

1. Melt butter in a skillet. Add sliced onion and cook for 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add garlic and cook for one minute. Stir in oregano or thyme, pepper and dry mustard. Spoon in bouillon base and pour in 2 cups beef broth and bring to a boil. Add Worcestershire and A.1. steak sauce.
4. Make slurry by combing flour and the remaining two tablespoons of beef stock. Stir until incorporated and add to the skillet.
5. Return  meatballs to the skillet. Simmer for 5 minutes or until the meatballs are cooked through. Taste and adjust salt level to your liking - the bouilon base is very salty.
6. Finish off with chopped parsley and freshly ground black pepper. Serve over mashed potatoes.

For the Potatoes

1. Place diced potatoes, in a large pot and pour in cold water to cover by 1". Add a large handful of kosher salt (water should taste briny, like the ocean) and bring to a boil on the stovetop over high heat. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you make the butter.
2. Combine softened butter, minced garlic, and parmesan cheese in a small bowl. Season with garlic powder, pepper, and paprika. Stir in parsley. Mix until smooth.
3. Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add garlic butter (start with half, you can always add more) and 2 teaspoons kosher salt and stir until butter is completely incorporated. Pour warm half & half into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more. If you feel that you still need more liquid, heat another ½ cup of half & half and add.
4. Season with fresh cracked black pepper