Ingredients
Equipment
Method
- Preheat your oven to 400F and prepare a baking sheet with a baking rack. You can also bake directly onto a baking sheet lined with parchment paper, but be sure to flip the meatballs halfway through.
- To make the meatballs, combine all meatball ingredients in a large bowl. Use a fork to mix to keep the meat tender. Roll the mixture into balls and place them on the prepared baking rack.
- Bake the meatballs for 25-30 minutes, or until cooked through. Use a meat thermometer to check the internal temperature.
- While the meatballs bake, 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 reduce 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 a large bowl if using a hand mixer). Add the butter and begin whipping on low speed, slowly adding the milk. Once the milk is incorporated, 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 with salt to taste.
- For the gravy, melt the butter in a saucepan over medium heat and sauté the chopped onion until soft and translucent.
- Sprinkle the flour over the onions and whisk to create a roux. Add the beef broth, ketchup, and Worcestershire sauce, whisking continuously. Season with salt and pepper. If the gravy needs thickening, 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 sauced meatballs, and sprinkle with fresh parsley.
Nutrition
Notes
The nutritional information provided is an estimate based on third-party calculations and may vary.