Ingredients
- For Meatballs: 1 lb ground beef, 1/2 cup breadcrumbs, 1 egg, 1 onion finely chopped, 2 cloves garlic minced, 2 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme
- For Gravy: 2 tbsp olive oil, 1 onion sliced, 2 cloves garlic minced, 2 cups beef broth, 1 tbsp Worcestershire sauce, 2 tbsp cornstarch mixed with 2 tbsp water, salt and pepper to taste
- For Mashed Potatoes: 2 lbs potatoes peeled and chopped, 4 cloves garlic minced, 1/2 cup milk, 4 tbsp butter, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Mix ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Shape into 1-inch meatballs.
- Place meatballs on a parchment-lined baking sheet and bake 20 minutes until browned and cooked through.
- For gravy, sauté onion and garlic in olive oil until translucent. Add beef broth and Worcestershire sauce. Stir in cornstarch slurry and simmer until thickened. Season with salt and pepper.
- For mashed potatoes, boil potatoes and garlic until tender. Drain, add milk and butter, mash until smooth. Stir in salt, pepper, and parsley.
- Toss meatballs in gravy and serve over mashed potatoes. Drizzle with extra gravy if desired.
Notes
- Meatballs can be frozen for up to two months.
- Substitute half the beef broth with red wine for richer gravy.
- Use fresh thyme for more aromatic flavor.
- Yukon Gold potatoes recommended for creamy mashed potatoes.
- Pairs well with green beans or steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg