Meatballs with Mashed Potatoes,

Meatballs with Mashed Potatoes, Gravy, Carrots, and Peas

Description

This hearty and homey dish features tender, juicy meatballs smothered in rich brown gravy, served with buttery mashed potatoes and sweet, tender carrots and peas. It’s a classic family dinner that’s simple to prepare, deeply satisfying, and always a crowd-pleaser.

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef, pork, or a mix

• ½ cup breadcrumbs

• 1 large egg

• ¼ cup milk

• 1 small onion, finely chopped (or grated)

• 2 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or parsley (optional)

• 1–2 tbsp olive oil (for browning)

For the Gravy:

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups beef broth

• 1 tsp Worcestershire sauce

• Salt and pepper to taste

For the Mashed Potatoes:

• 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and cut

• 4 tbsp butter

• ½ cup milk or cream

• Salt and pepper to taste

For the Vegetables:

• 1½ cups baby carrots

• 1 cup green peas (fresh or frozen)

• 1 tbsp butter

• Salt and pepper to taste

Instructions

1. Make the Meatballs

1. In a large bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, Worcestershire, salt, and pepper.

2. Mix gently until just combined (don’t overmix).

3. Shape into 1-inch balls (about 16–18 meatballs).

4. Heat olive oil in a skillet over medium heat. Add meatballs and brown on all sides (they’ll finish cooking in gravy). Remove and set aside.

2. Prepare the Gravy

1. In the same skillet, melt butter over medium heat.

2. Whisk in flour and cook for 1 minute until golden brown.

3. Gradually whisk in beef broth, stirring constantly to avoid lumps.

4. Add Worcestershire sauce, salt, and pepper. Simmer until thickened (about 3–5 minutes).

5. Return browned meatballs to the gravy.

6. Cover and simmer on low for 10–12 minutes, or until meatballs are fully cooked through.

3. Make the Mashed Potatoes

1. Boil potatoes in salted water until tender (about 15–20 minutes).

2. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.

4. Cook the Vegetables

1. Steam or boil carrots until fork-tender (about 8–10 minutes).

2. Add peas in the last 2–3 minutes of cooking.

3. Drain and toss with a little butter, salt, and pepper.

5. Assemble the Plate

Serve a generous scoop of mashed potatoes topped with gravy and meatballs, and add a side of buttered carrots and peas. Sprinkle with black pepper and a bit of parsley if desired.

Servings

• Serves: 4 people

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: ~1 hour

Notes & Tips

• Ground meat mix: A 50/50 blend of beef and pork gives the best flavor and tenderness.

• Gravy thickness: Add a splash more broth if it gets too thick, or simmer longer for thicker gravy.

• Make-ahead option: Meatballs can be made and frozen raw or cooked for up to 2 months.

• Vegetable alternatives: Try green beans, corn, or roasted Brussels sprouts.

• Mashed potato variation: Use cream cheese or sour cream for extra richness.

Nutritional Info (Per Serving)

(Varies slightly depending on ingredients and portions.)

Health Benefits

• Beef & pork provide high-quality protein and essential B vitamins.

• Potatoes are rich in potassium and vitamin C.

• Carrots and peas add fiber, antioxidants, and natural sweetness.

• Homemade gravy has less sodium and no preservatives compared to instant mixes.

Q&A Section

Q: Can I bake the meatballs instead of frying?
A: Yes! Bake at 400°F (200°C) for 20 minutes, then simmer in gravy.

Q: Can I make this gluten-free?
A: Use gluten-free breadcrumbs and replace flour in the gravy with cornstarch.

Q: How do I make it creamier?
A: Add ¼ cup heavy cream or sour cream to the mashed potatoes or gravy.

Q: What’s the best potato for mashing?
A: Yukon Gold for creamy texture or Russet for fluffier potatoes.

Q: Can I use store-bought gravy?
A: Yes, but homemade has richer flavor — you can enhance store-bought by adding Worcestershire and black pepper.