Salisbury Steak Meatball Crown

Roast Garlic Mashed Potato w/ Salisbury Steak Meatballs Crown. Every time that I would make this recipe at Turtle Jacks it would be an item that would sell out when it was seen being eaten by the restaurant other guests. Salisbury steak is made from a blend of ground beef chuck. Hamburg steak is a similar product but differs in ingredients.
In a bowl add the beef, breadcrumbs, a beaten egg, good Tbs. of mustard, ketchup and worcestershire sauce chopped parsley and green onion.
Roll into 1½ inch meatballs.
Heat oil medium high in a large skillet.
Do not over crowd the skillet and fry till golden brown. Go ahead and taste one to make sure it’s cooked through.
Remove the meatballs and set aside.
Now add a cup of chopped onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. Hold in a warm oven till the potatoes are ready. Deglaze the skillet with some red wine and beef stock. Add a Tbs. of corn starch to a cup of beef stock and add that to the deglazing. You can now adjust the flavouring and read the onions. The gravies ready.
Not too many people, don’t like mashed potato and especially when they are garlic mashed!
I found most everyone appreciated to see a good side of garlic infused mashed potatoes on the plate and it should be as pleasingly delicious
1 fresh large Russian bulb of garlic
8 potatoes, peeled and cut into even chunks. Yukon Gold’s make scrumptious mashed.
1/2 pint single cream (light cream or half-and-half)
4 tbs unsalted butter
Salt and freshly ground black pepper
Pinch nutmeg
Slice off the top of the bulb of garlic and place a little olive oil onto the exposed cloves.
Place in a Pyrex /oven/microwavable bowl and heat on high till mushy soft .
Now using a clean towel squeeze the hot mushy garlic cloves back into the bowl and add the butter, 10% cream, salt and pepper.
Microwave again in second pulsed bursts. Watch it close for it not to boil over. It should be bubbling and steamy hot. Set aside so the flavours will mature.
Put on a large pot of slightly salted water to a rolling boil while peeling the potatoes.
Now skin the potatoes and cut them into large chunks.
Now carefully place into the boiling salted water, let it return to a boil and then reduce heat and cook until tender. About 15/20 minutes
Check by inserting the point of a sharp knife and feeling the give of the potato chunks.
Drain and mash lightly until smooth. Don’t over mash as this will bring out the potatoes starchiness.
Add about half the butter garlic mixture to the mashed potatoes, fold making sure to get the sides of the pot Add the remaining mixture till light and fluffy .
Taste test, and now is the time to add a touch more seasoning if required and for added flavour, a pinch of fresh grated nutmeg is optional.
One more quick mix and now you can dig into those mouth-watering garlicky mashed potatoes. Place a goodly portion on a plate and crown with those tasty Salisbury Steak Meat Balls and Gravy