Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack. You can also bake directly onto a baking sheet lined with parchment paper, but flip the meatballs halfway through and adjust cooking time.
- In a large bowl, mix all meatball ingredients. 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.
- 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 the bowl of a stand mixer fitted with a whip attachment (or use a hand mixer in a large bowl). Add the butter and whip on low speed, slowly adding the milk. Increase speed and whip on high until the potatoes are smooth. Scrape the sides as needed. Add more milk if necessary. Season with salt to taste.
- In a saucepan, melt the butter over medium heat and sauté the chopped onion 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. If the gravy needs thickening, 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 mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with parsley.
Nutrition
Notes
This recipe provides an estimate of nutritional information. Actual values may vary based on specific ingredients and portion sizes used.