Meatballs & Mash with Gravy
A delicious pan gravy served over creamy mashed potatoes and beef meatballs.
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
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.
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