Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack. You can bake directly onto the baking sheet lined with parchment paper, but if you do, flip the meatballs halfway through cooking. Cooking time may need adjustment.
- To make the meatballs, combine all meatball ingredients in a large bowl. Use a fork to mix to keep the meat tender. Roll the mixture into balls and place them on the baking rack.
- Bake the meatballs for 25-30 minutes, or until cooked through. Use a meat thermometer to check the internal temperature.
- For the mashed potatoes, add the peeled and cubed potatoes to a large pot. Cover with water by about an inch. Bring to a boil, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and place them in a stand mixer bowl fitted with the whip attachment (or a large bowl if using a hand mixer).
- Add the butter and begin whipping on low speed. Slowly add the milk, then increase the speed to high and whip until the potatoes are smooth. Scrape the sides of the bowl as needed. Add more milk if you want a thinner consistency.
- Season the mashed potatoes with salt to your preference.
- For the gravy, melt the butter in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent.
- Sprinkle the onions with flour and whisk to create a roux. Add the beef broth, ketchup, and Worcestershire sauce, whisking continuously. Season with salt and pepper as needed. If the gravy is not thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then add it to the gravy and whisk until thickened.
- When the meatballs are cooked, add them to the gravy and toss to coat. Spoon the mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with fresh parsley.
Nutrition
Notes
Nutritional information is an estimate and may vary based on ingredients and portion sizes.