Meatballs and Mashed Potatoes

5 from 2 votes

Meatballs and Mashed Potatoes

This Meatballs and gravy with mashed potatoes recipe is a perfectly balanced meal. It’s a delicious dinner packed with flavor that’s easy to make any night of the week.

Prep Time20

Cook Time20

Total Time40

Servings:

Calories: 671kcal

Author: Karin and Ken

Ingredients

Meatballs

2 pounds ground beef pork, veal or turkey
4 tablespoons garlic minced
2 large eggs
1 cup parmesan cheese grated
2 tablespoons parsley fresh Italian flat leaf or 2 teaspoons dried
1 teaspoon oregano dried (ground or leaves)
2 teaspoon salt
1 teaspoon pepper
1 cup breadcrumbs or panko
¼ - ½ cup lukewarm water or milk as necessary

Mashed Potatoes

3 pounds Yukon gold potatoes peeled and cubed
1 ½ sticks butter unsalted
1 cup whipping cream
½ tablespoon sea salt
¼ teaspoon ground pepper

Gravy

Your Favorite Packaged Gravy for serving

Instructions

Meatballs

Combine beef, veal, and pork or turkey in a large bowl.
Add garlic, eggs, cheese, parsley, salt, pepper and lastly breadcrumbs.
Slowly add the water or milk ¼ cup at a time. The mixture should be very moist but hold its shape. Usually I only need ¼ cup of the water or milk.
Make medium sized meatballs, golf ball size or larger.
If you are stuffing them place a small mozzarella cube inside and make sure the meatball is sealed completely.
You can freeze these meatballs right now and cook them later or preheat your oven to 350 degrees.
Place the meatballs on a rimmed baking sheet and in the oven for 20-25 minutes.
If putting the meatballs in a tomato-based pasta sauce you can simmer the meatballs in the sauce for about an hour, depending on the size of the meatballs. Simmering the meatballs will give them great flavor and texture. Either way absolutely delicious.

Mashed Potatoes

Add peeled and cubed potatoes to a large pot and cover with water at least 2 inches over.
Boil on high for 20-25 minutes or until very fork tender (the more tender, the easier to mash).
Strain and set back in the pot.
Add butter and start to mash.
Add whipping cream, salt and pepper and continue to mash to desired texture.

Gravy

Cook gravy according to package directions and serve over mashed potatoes and meatballs.

Notes

I recommend storing your leftovers separately to make them easier to reheat. Place the meatballs and gravy together and the mashed potatoes in another container. Store them in the refrigerator for up to 3 days.
Form all of your meatballs into the same size so they will cook evenly in the oven. This will prevent dry or undercooked meatballs.
Only mix the meatball ingredients until they are well combined. Overmixing or overworking the ground beef will create tough meatballs that are difficult to chew.

Nutrition