Salisbury Stacked Mashed Potatoes

Instructions

1. In a large bowl, add chuck patties, breadcrumbs, egg, ketchup, Dijon mustard and steak seasoning and mix until well combined. Refrigerate covered for 30 minutes, then shape mixture into 12 meatballs and set aside on a tray.
2. In a large non-stick skillet, heat oil over medium-high heat. Cook meatballs in batches, searing all sides until browned, about 10 minutes. Remove from skillet and set aside.
3. To the same skillet add 1 tablespoon butter and melt over medium heat. Add onion and mushrooms; cook until soft and starting to brown, 6–8 minutes.
4. Sprinkle flour over onion and mushrooms, then stir constantly for 1 minute. Add broth while stirring, making sure to scrape bottom of pan with spatula. Add Worcestershire sauce; season with salt and pepper (if desired). Cook gravy 3–5 minutes, until thickened.
5. Meanwhile, in a large pot, add potatoes and cover with water. Bring to boil over high heat, then simmer 20–30 minutes until fork-tender. Drain and return to pot. Add remaining butter and parsley with milk and garlic powder. Season with salt and pepper (if desired).
6. Add meatballs back to gravy and stir until combined; simmer 5 minutes. Garnish with half tablespoon of parsley. Serve immediately with potatoes.