Ground Beef Comfort Meatballs with Mashed Potato Meals
Fall-inspired ground beef meatballs served with creamy mashed potatoes and smooth brown gravy for a warm, comforting dinner that holds heat well and reheats nicely.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Rimmed Baking Sheet
- Parchment Paper
- Large pot
- Colander
- Potato masher
- Large Skillet
- Whisk
Ingredients
Ground Beef Meatballs
- 1 1/2 lb ground beef moderate fat content works best for tenderness
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk
- 1 large egg
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil for a light drizzle to encourage browning
Brown Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth low-sodium if preferred
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- salt and black pepper to taste
Mashed Potatoes
- 2 lb russet potatoes peeled and cubed
- 1/2 cup milk warm if possible for smoother mash
- 4 tbsp butter
- 1 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper so the meatballs cook evenly and release easily.
- In a large mixing bowl, stir breadcrumbs and milk together and let sit for 1 to 2 minutes until the crumbs soften. This panade helps keep ground beef meatballs tender and juicy.
- Add ground beef, egg, chopped onion, minced garlic, salt, black pepper, Italian seasoning, and Worcestershire sauce. Mix gently just until the mixture looks evenly combined. Avoid overmixing to prevent tough meatballs.
- Roll into 14 to 16 medium meatballs (about 1 1/2 inches). Place them on the baking sheet with space between each one for even browning.
- Drizzle lightly with olive oil. Bake 18 to 20 minutes, or until cooked through and lightly browned. If you want extra color, broil for 1 to 2 minutes at the end, watching closely.
- While the meatballs bake, add cubed potatoes to a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water for better flavor.
- Bring to a boil, then reduce to a steady simmer and cook 12 to 15 minutes, until the potatoes are fork-tender and break apart easily when pierced.
- Drain the potatoes well in a colander, then return them to the hot pot. Let them steam for 1 minute to remove excess moisture so the mash stays creamy, not watery.
- Add butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Add an extra splash of milk if needed to reach a spoonable texture, then taste and adjust seasoning.
- Make the gravy: in a large skillet over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes until the mixture looks smooth and no longer smells like raw flour.
- Slowly whisk in beef broth, a little at a time, whisking constantly to prevent lumps. Stir in Worcestershire sauce and onion powder, then simmer 3 to 5 minutes until thickened to a smooth, pourable consistency.
- Season gravy with salt and black pepper to taste. Add baked meatballs to the skillet and simmer gently 3 to 5 minutes, spooning gravy over them so they absorb flavor and stay moist.
- Serve mashed potatoes on plates, top with meatballs, and finish with extra gravy. Serve hot for the coziest fall-style dinner.
Notes
Storage: refrigerate meatballs and gravy together up to 3 days. Store mashed potatoes separately and reheat with a splash of milk to restore creaminess. Freezing: meatballs with gravy freeze well up to 2 months; thaw overnight before reheating gently. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.