Salisbury-Style Beef Meatballs with Mushroom-Dijon Gravy; Mashed Cauliflower and Parsnips; Roasted Carrots

These Salisbury-style meatballs give you everything you love about the diner classic, with a lighter mushroom-Dijon gravy and mashed cauliflower and parsnips standing in for potatoes. Every piece is made separately, so everyone builds their own plate.

Serves: 4

Time: 45 minutes

Ingredients

Meatballs

• 1 1/2 pounds lean ground beef

• 1 egg

• 1/3 cup panko breadcrumbs

• 2 tablespoons milk

• 1 tablespoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3/4 teaspoon kosher salt

• 1/2 teaspoon black pepper

Mushroom-Dijon Gravy

• 8 ounces mushrooms, sliced

• 1 teaspoon olive oil

• 2 cups low-sodium beef broth

• 1 tablespoon Worcestershire sauce

• 2 teaspoons Dijon mustard

• 1 tablespoon cornstarch

• 2 tablespoons cold water

• Black pepper, to taste

Roasted Carrots

• 1 pound carrots, peeled and cut into sticks

• 2 teaspoons olive oil

• Kosher salt and black pepper

Mashed Cauliflower & Parsnips

• 1 large head cauliflower, cut into florets

• 3 medium parsnips, peeled and cut into chunks

• 2 tablespoons butter

• 1/4 cup milk, plus more as needed

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Steps

1. Preheat the oven to 425°F.

2. Combine the beef, egg, panko, milk, Worcestershire, Dijon, garlic powder, onion powder, salt and pepper. Mix just until combined. Form into 16 meatballs and arrange on a parchment-lined sheet pan.

3. Toss the carrots with olive oil, salt and pepper and arrange beside the meatballs or on a second sheet pan.

4. Bake the meatballs 15 to 18 minutes, until browned and cooked to 160°F. Roast the carrots 20 to 25 minutes, until tender and caramelized.

5. Bring a large pot of salted water to a boil. Add the parsnips and cook 5 minutes. Add the cauliflower and cook 10 to 12 minutes more, until both are very tender.

6. Drain extremely well and return the vegetables to the hot pot for 1 to 2 minutes over low heat to let excess moisture evaporate.

7. Add the butter, milk, salt and pepper. Purée with an immersion blender (or put them in a food processor or blender)

   until smooth and creamy, adding more milk only as needed. Taste and adjust seasoning.

8. For the gravy, heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook until browned and tender, 5 to 7 minutes. Add the broth, Worcestershire and Dijon and bring to a simmer.

9. Stir together the cornstarch and cold water. Whisk into the simmering gravy and cook 1 to 2 minutes, until lightly thickened. Season with black pepper.

10. Add the cooked meatballs to the gravy, or package the gravy separately if you prefer.

Build Your Plate

• Lighter: meatballs and gravy over the mash, with a double portion of carrots.

• Bigger appetites: add egg noodles or a baked potato under the gravy, and take extra meatballs.

• Picky eaters: plain meatballs with the carrots, gravy on the side for dipping.

• Richer: stir a spoonful of sour cream into the gravy, or top the mash with shredded Parmesan.

Leftovers

Meatballs (in or out of the gravy), carrots and mash each keep 4 days in the fridge in separate containers. Meatballs in gravy freeze for up to 3 months. Later in the week, simmer the meatballs and gravy and serve over egg noodles, or spread the mash over chopped meatballs and gravy and bake for a quick shepherd's pie.