Ingredients
Equipment
Method
- Preheat your oven to 400F. Prepare a baking sheet with a baking rack. You can also bake directly onto a parchment-lined baking sheet, but flip the meatballs halfway through.
- In a large bowl, mix all the meatball ingredients. Use a fork to combine them gently, which helps 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 they are fully cooked. Use a meat thermometer to check the internal temperature.
- Place the peeled and cubed potatoes in a large pot. Cover them with water by about an inch. Bring the water to a boil, then reduce the heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and put them in a stand mixer bowl with the whip attachment (or a large bowl if using a hand mixer). Add the butter and start whipping on low speed. Slowly add the milk, then increase the speed to high and whip until the potatoes are smooth. Scrape down the sides of the bowl as needed. Add more milk if necessary.
- Season the mashed potatoes with salt to your preference.
- In a saucepan, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent.
- Sprinkle the onions with flour and whisk to form a roux. Add the beef broth, ketchup, and Worcestershire sauce, and continue whisking. Season with salt and pepper. If the gravy is not thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the gravy until thickened.
- Once the meatballs are cooked, add them to the gravy and toss to coat. Spoon the mashed potatoes onto plates, top with the meatballs and gravy, and sprinkle with fresh parsley.
Nutrition
Notes
This recipe is designed for families and home cooks seeking a comforting and easy-to-prepare meal that evokes nostalgic flavors. It's a great option for weeknight dinners or gatherings.