Mashed Potatoes Meatball

Mashed potatoes and meatballs are the kind of dinner that feels homemade in the best possible way. You get tender, nicely browned meatballs, smooth buttery mashed potatoes, and a savory gravy that ties everything together. It is simple enough for a weeknight but comforting enough for a Sunday dinner.

This recipe keeps things straightforward. The potatoes cook while the meatballs are prepared, so you can have the whole meal on the table without spending hours in the kitchen. Serve the meatballs right over a generous scoop of mashed potatoes and spoon plenty of gravy on top.

Mashed Potatoes Meatball Recipe

Ingredients

For the Meatballs

• 1 pound ground beef
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 1 tablespoon cooking oil

For the Mashed Potatoes

• 2 pounds potatoes, peeled and cut into chunks
• 3 tablespoons butter
• 1/2 cup warm milk
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

For the Gravy

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Salt, to taste

Also Read: Cream Corn Casserole with Cheese

How to Make Mashed Potatoes Meatball

1. Cook the Potatoes

Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a little salt and bring the water to a boil. Reduce the heat and cook for about 15 to 18 minutes, or until the potatoes are soft enough to pierce easily with a fork.

2. Prepare the Meatball Mixture

While the potatoes are cooking, combine the breadcrumbs and milk in a bowl. Let them sit for a couple of minutes so the breadcrumbs soften. Add the ground beef, chopped onion, garlic, Worcestershire sauce, salt, pepper, and dried parsley.

Mix everything gently with your hands or a fork until just combined. Try not to knead the mixture too much. Overmixing can make the finished meatballs dense instead of tender.

3. Shape the Meatballs

Divide the mixture into evenly sized portions and roll them into balls. Aim for meatballs around 1 1/2 inches wide. Keeping them similar in size helps them cook at the same rate.

4. Brown the Meatballs

Heat the oil in a large skillet over medium-high heat. Add the meatballs, leaving some space between them. Cook them for several minutes, turning them occasionally, until they are browned on the outside and cooked through.

Once cooked, transfer the meatballs to a plate and keep the skillet nearby. Those browned bits left in the bottom of the pan are useful for building a flavorful gravy.

5. Make the Mashed Potatoes

Drain the cooked potatoes well and return them to the warm pot. Add the butter, warm milk, salt, and black pepper. Mash until creamy and smooth.

If you prefer rustic mashed potatoes, leave a few small pieces of potato instead of beating them completely smooth. Add a splash more warm milk if they seem too thick.

6. Make the Gravy

Melt the butter in the same skillet used for the meatballs. Sprinkle in the flour and whisk for about one minute. Slowly pour in the beef broth while whisking continuously to prevent lumps.

Add the Worcestershire sauce, onion powder, and black pepper. Let the gravy simmer for a few minutes until it thickens enough to coat the back of a spoon. Taste and add salt if needed.

7. Bring Everything Together

Return the meatballs to the skillet and let them sit in the gravy for two or three minutes. This gives them a chance to soak up some of that savory sauce.

Spoon the mashed potatoes onto serving plates, place the meatballs on top and pour the warm gravy over everything. Serve immediately.

Also Read: Cream Corn Casserole with Cheese

What You Can Do Better

Don’t overmix the meatballs. A gentle mix is enough to bring the ingredients together. Working the beef too much can make the meatballs firm and chewy.

Give the meatballs room in the pan. If the skillet is overcrowded, the meatballs will steam instead of brown. Cook them in batches if necessary.

Use warm milk for the potatoes. Cold milk can cool the potatoes down and make the texture less creamy. Warm milk blends into the potatoes much more easily.

Taste the gravy before serving. Beef broth and Worcestershire sauce can vary quite a bit in saltiness, so adjust the seasoning at the end rather than adding too much salt at the beginning.

Don’t make the gravy too thick. It should be pourable and smooth. If it becomes too thick, whisk in a small amount of beef broth until you reach the consistency you like.

Also Read: Vegetable Chicken Soup

Easy Variations

Use Ground Turkey

Ground turkey can replace the beef if you want a lighter version. Because turkey is usually leaner, be careful not to overcook the meatballs.

Add Parmesan

A couple of tablespoons of finely grated Parmesan can be mixed into the meatball mixture for extra savory flavor.

Add Mushrooms to the Gravy

For a richer dinner, sauté sliced mushrooms in the skillet before making the gravy. They pair especially well with beef meatballs and mashed potatoes.

Make Them Extra Creamy

For richer mashed potatoes, replace part of the milk with heavy cream or add an extra tablespoon of butter. This is especially good when the potatoes are being served as the main base of the meal.

What to Serve with Meatballs and Mashed Potatoes

This meal is filling on its own, but a simple vegetable makes a nice addition. Steamed green beans, roasted broccoli, peas, or glazed carrots all work well. A crisp green salad is another good option if you want something fresh alongside the rich gravy.

How to Store Leftovers

Allow the meatballs, mashed potatoes, and gravy to cool before transferring them to airtight containers. Store them in the refrigerator for up to 3 days.

When reheating, warm the meatballs and gravy gently in a skillet or microwave. Mashed potatoes tend to firm up in the refrigerator, so stir in a small splash of milk or broth while reheating to bring back their creamy texture.

Can You Freeze Mashed Potatoes Meatballs?

Yes. The meatballs and gravy freeze particularly well. For the best texture, store the mashed potatoes separately from the meatballs and gravy. Thaw overnight in the refrigerator and reheat gently, adding a little milk to the potatoes if necessary.

Also Read: Country Fried Chicken

Frequently Asked Questions

Can I use frozen meatballs?

Yes. Frozen or prepared meatballs can be used when you want to save time. Cook them according to their package directions and serve them with the homemade mashed potatoes and gravy.

Why are my meatballs tough?

The most common reason is overmixing the meat mixture or cooking the meatballs for too long. Mix just until the ingredients come together and cook them until they are safely cooked through.

Can I make the meatballs ahead of time?

Yes. Shape the uncooked meatballs and refrigerate them in a covered container until you are ready to cook them. This makes dinner preparation much easier on busy days.

Can I make the gravy without flour?

Yes. You can thicken the gravy with a small amount of cornstarch mixed with cold water. Add the slurry gradually while the gravy is simmering until it reaches the desired consistency.

What potatoes are best for mashed potatoes?

Russet or Yukon Gold potatoes are both good choices. Russets make especially fluffy mashed potatoes, while Yukon Gold potatoes naturally have a buttery texture.

Nutritional Information

The following nutrition is an approximate estimate per serving and will vary depending on the exact ingredients, portion sizes, ground beef fat percentage, and amount of gravy served.

Note: Nutrition information is provided as an estimate and can change based on the ingredients and brands used.