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 and adjust cooking time as needed.
- To make the meatballs, mix all meatball ingredients in a large bowl. Use a fork to mix to keep the meat tender. Roll into balls and place on the baking rack.
- Bake for 25-30 minutes, or until completely cooked through. Use a meat thermometer to check the internal temperature.
- Add the peeled and cubed potatoes to a large pot. Fill with water, covering the potatoes by about an inch. Bring to a boil, then lower the 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 in a large mixing bowl if using a hand mixer).
- Add the butter and begin to whip on low speed, slowly adding the milk. Once the milk is added, increase the speed and whip on high until the potatoes are smooth. Stop the mixer and scrape the sides of the bowl as needed. Add more milk if necessary.
- Season the mashed potatoes with salt to taste.
- In a saucepan, melt the butter over medium heat and add the chopped onions. Sauté until the onions are soft and translucent.
- Sprinkle the onions with flour and whisk to create a roux. Add the beef broth, ketchup, and Worcestershire sauce, and continue whisking. Season with salt and pepper as needed. If the gravy does not thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the gravy and whisk until it thickens.
- When the meatballs are cooked, add them to the gravy and toss to coat. Spoon mashed potatoes onto plates, top with meatballs and gravy, and sprinkle with parsley.
Nutrition
Notes
This recipe provides an estimate of nutritional information based on third-party calculations. Actual nutritional facts may vary.