Description
A delicious recipe for savory meatballs served with creamy mashed potatoes and rich gravy.
Ingredients
Scale
- 500g ground beef or pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1 kg potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Extra parsley for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, onion, parsley, salt, and pepper. Mix until all ingredients are well incorporated. Roll the mixture into small balls, about 1 inch in diameter.
- Cook the Meatballs: Heat some oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove and set aside.
- Make the Gravy: In the same skillet, add the flour and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce. Bring to a boil, reduce heat, and simmer until thickened. Add meatballs back to the skillet and simmer in gravy for 10 minutes.
- Prepare the Mashed Potatoes: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk; mash until smooth. Season with salt to taste.
- Assemble the Dish: Serve meatballs over a mound of mashed potatoes. Drizzle with additional gravy and garnish with parsley.
Notes
- For extra flavor, you can add some dried herbs such as thyme or oregano to the meatball mixture.
- If you prefer a creamier texture, add more milk to the mashed potatoes.
- Use a non-stick skillet to prevent the meatballs from sticking and breaking apart.
- If you want a richer gravy, substitute a portion of the beef broth with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate