Meatballs & Mash with Gravy

At least once a week, I like to make a hearty, stick to your ribs, comfort food meal. A lot of the time it’s our Sunday Supper, but occasionally I come up with a simpler recipe that I can make any night of a week. Pan gravy is what really makes this recipe a winner, it is so super silky. Your whole family is going to love this recipe for Meatballs & Mash with Gravy.

These meatballs are very similar to a meatloaf recipe. Lots of the same ingredients, just made into meatballs instead of a loaf. The ketchup and ground mustard are the key flavors you are going to be enjoying. It’s important that you use the dried minced onions. Using raw onions will make the meatballs too moist and they will be likely to fall apart too easily. Using the dried minced onions, will only rehydrate enough to be flavorful and add a small amount of moisture.

One big tip about making pan gravy – if you want it to be translucent and silky, use cornstarch as your thickening agent. Conversely, if you want a denser, milk based gravy, use flour. Another tip for this particular gravy, when you melt the butter, use the end of a spatula to scrap up the bits of stuff left behind by the searing of the meatballs. This will add more flavor to the gravy.

For the mashed potatoes, I like to leave them a little bit chunky, but I do like to remove the peels. If you prefer a more rustic mash, then you can leave the peels on. You can also use a yukon gold potato in place of the russets.

Now Let’s Get Cookin’!

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Meatballs & Mash with Gravy

A delicious pan gravy served over creamy mashed potatoes and beef meatballs.

Course Dinner, Main Course

Cuisine American

Keyword beef meatballs, mashed potatoes, meatballs, pan gravy, potato

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Ingredients

• 1 tbsp Parsley for garnish, if desired

For the Mashed Potatoes

• 3 lbs Russet Potatoes peeled
• ½ cup Butter melted
• 1 tsp Salt
• 1 tsp White Pepper
• 1 cup Heavy Cream

For the Meatballs

• 1½ lb Ground Beef
• 1 cup Breadcrumbs
• 1 Egg beaten
• 1 tbsp Minced Garlic
• ½ cup Ketchup
• 1 tbsp Dried Minced Onion
• 1 tsp Ground Mustard
• 1 tsp Pepper
• 1 tsp Salt
• 1 tsp Parsley

For the Pan Gravy

• 4 tbsp Butter
• 1 qt Beef Broth
• 1 tsp Onion Powder
• 1 tsp Salt
• 1 tsp Pepper
• 2 tbsp Worcestershire Sauce
• 2 tbsp Cornstarch

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Instructions

• Start water boiling for potatoes. (Salt, if desired). Preheat oven to 375degF.
• In a mixing bowl, combine meatball ingredients. Using a 1½inch food scoop to portion out the mixture into balls. Roll between your palms to shape.
• Add potatoes to boiling water. Cook until fork tender (about 20 minutes).
• In a large sauce pan over medium high heat, add formed meatballs. Cook on each side about 30 seconds (just searing the outside). Then transfer to a cooking rack over a parchment paper covered baking sheet. Once all have been seared place in the oven and bake for 30 minutes.
• In same pan used to sear the meatballs, add butter. Once melted add beef broth, worcestershire and seasonings. Bring just to a bubble and remove about ½ cup of the liquid to a glass measuring cup. Add cornstarch and whisk vigorously. Return mixture to pan and whisk together. Reduce heat to medium low and let simmer and thicken.
• Drain potatoes and add to large mixing bowl. Add melted butter, salt, pepper and heavy cream. Smash and combine until desired level of smoothness.
• In a bowl, add a portion of potatoes, and 5-7 meatballs. Ladle pan gravy over top. Sprinkle with parsley, if desired.