Meals To Make: Ground Beef And Meatballs with Creamy Mash
Juicy ground beef meatballs served with creamy mashed potatoes and a quick skillet gravy. A comforting meat dinner built for repeatable meals and family-style plates.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Large mixing bowl
- Large pot
- Colander
- Potato masher
- Skillet
- Whisk
Ingredients
Ground Beef Meatballs
- 1 1/2 lb ground beef
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup onion finely chopped
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
Creamy Mash
- 2 lb russet potatoes peeled and cubed
- 1/2 cup milk plus more as needed
- 4 tbsp butter
- 1 tsp salt
- 1/4 tsp black pepper
- sour cream optional, 2 tbsp for extra creaminess
Quick Skillet Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 3/4 cups beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp onion powder
- salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper so the meatballs brown evenly and release easily.
- In a large bowl, stir breadcrumbs and milk together and let sit 1 to 2 minutes until softened. This helps keep ground beef meatballs tender.
- Add ground beef, egg, onion, garlic, salt, pepper, Italian seasoning, Worcestershire sauce, and olive oil. Mix gently just until combined. Avoid overmixing so the meatballs stay juicy.
- Roll into 14 to 16 medium meatballs and place on the baking sheet with space between each one for even cooking.
- Bake 16 to 20 minutes until cooked through and lightly browned. If you want extra browning, broil for 1 to 2 minutes at the end and watch 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.
- Bring to a boil, then simmer 12 to 15 minutes until fork-tender. Drain well in a colander, then return potatoes to the pot and let steam 1 minute to remove excess moisture.
- Add butter, milk, salt, and pepper. Mash until smooth. Add more milk a splash at a time until the mash is creamy and spoonable. Stir in sour cream if using.
- Make the gravy: in a skillet over medium heat, melt butter. Whisk in flour and cook 1 to 2 minutes until the mixture looks smooth and smells lightly nutty.
- Slowly whisk in beef broth, whisking constantly to prevent lumps. Add Worcestershire sauce and onion powder, then simmer 3 to 5 minutes until thickened to a pourable consistency. Season with salt and pepper to taste.
- Add baked meatballs to the gravy and simmer 2 to 3 minutes, spooning gravy over the top so they stay moist and absorb flavor.
- Serve creamy mash on plates, top with meatballs, and finish with extra gravy. Serve hot for the best comfort-food texture.
Notes
Store meatballs and gravy together up to 3 days; store mashed potatoes separately. Reheat gently and add a splash of milk to revive mash. Freeze meatballs with gravy up to 2 months; thaw overnight before reheating. 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.