Name: Meatballs with Mashed Potatoes, Gravy, Carrots, and Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American comfort food
Ingredients: For Meatballs & Gravy:; – 1 lb (450 g) ground beef; – ½ cup breadcrumbs; – ¼ cup finely chopped onion (about ½ small onion); – 1 clove garlic, minced; – 1 small egg, beaten; – 2 tbsp milk; – Salt & pepper, to taste; – 2 tbsp vegetable oil (for frying); – 2 tbsp butter; – 2 tbsp all-purpose flour; – 1 ½ cups beef broth (plus extra if needed); For Mashed Potatoes:; – 2 lb (about 900 g) potatoes, peeled and diced; – 4 tbsp butter; – ½ cup milk (plus more as needed); – Salt & pepper, to taste; For Carrots & Peas:; – 3 large carrots, sliced; – 1 cup frozen peas; – 1 tbsp butter; – Salt & pepper, to taste

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A hearty and satisfying meal, this recipe brings together tender homemade meatballs, creamy mashed potatoes, velvety beef gravy, and perfectly cooked carrots and peas. I love making this when I’m craving comfort food that hits all the right notes—savory, creamy, and a little sweet from the vegetables. Meatballs with Mashed Potatoes, Gravy, Carrots, and Peas

Why You’ll Love This Recipe

I always find myself returning to this dish because it’s both nostalgic and deeply flavorful. The meatballs are juicy and rich, the mashed potatoes are smooth and buttery, and the homemade gravy ties everything together in the best way. It’s also a great family meal and comes together in under an hour, making it perfect for weeknights or a cozy weekend dinner. Plus, it’s easy to adjust for different dietary preferences or ingredient availability.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Meatballs & Gravy:
– 1 lb (450 g) ground beef
– ½ cup breadcrumbs
– ¼ cup finely chopped onion (about ½ small onion)
– 1 clove garlic, minced
– 1 small egg, beaten
– 2 tbsp milk
– Salt & pepper, to taste
– 2 tbsp vegetable oil (for frying)
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 ½ cups beef broth (plus extra if needed)

For Mashed Potatoes:
– 2 lb (about 900 g) potatoes, peeled and diced
– 4 tbsp butter
– ½ cup milk (plus more as needed)
– Salt & pepper, to taste

For Carrots & Peas:
– 3 large carrots, sliced
– 1 cup frozen peas
– 1 tbsp butter
– Salt & pepper, to taste

Directions

I start by placing the diced potatoes in a pot of salted water and bringing them to a boil. They usually take about 15 minutes to become tender.
While the potatoes cook, I mix the ground meat, breadcrumbs, chopped onion, garlic, egg, milk, salt, and pepper in a bowl. Then I shape the mixture into 16 meatballs.
I heat oil in a large skillet over medium-high and brown the meatballs on all sides for about 6–8 minutes. Once browned, I set them aside on a plate.
In the same skillet, I drain any excess fat, then melt the butter and stir in the flour to make a roux. After cooking it for a minute, I slowly whisk in the beef broth until the gravy thickens, which takes about 2–3 minutes. I return the meatballs to the pan and let them simmer in the gravy for 8–10 minutes.
Once the potatoes are ready, I drain them and mash them with butter and milk until they’re creamy. I season them with salt and pepper, adding more milk if they need loosening.
While the meatballs simmer, I steam or boil the carrots until they’re just tender—around 8 minutes. I add the peas in the last couple of minutes, then toss everything with butter, salt, and pepper.
To serve, I scoop some mashed potatoes onto a plate, add a few meatballs with gravy, and serve the vegetables alongside.

Servings and timing

This recipe yields 4 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes swap the ground beef for ground turkey or chicken when I want something lighter. For extra depth in the gravy, I’ll add a splash of Worcestershire sauce or a pinch of fresh thyme. If I’m short on time, frozen mixed vegetables work well in place of the carrots and peas. And for those who like a creamier mashed potato, I warm the milk before adding it in.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store each component separately when I can. To reheat, I warm the meatballs and gravy gently on the stovetop or in the microwave, stirring occasionally to keep the gravy smooth. Mashed potatoes reheat nicely with a splash of milk stirred in, and the vegetables can be quickly steamed or microwaved again.

FAQs

How do I keep the meatballs from falling apart?

I make sure to mix the ingredients well, especially the egg and breadcrumbs, which help bind everything together. Letting them chill for a bit before frying also helps them hold their shape.

Can I freeze the meatballs and gravy?

Yes, I often freeze the meatballs and gravy together in an airtight container for up to 2 months. I let them thaw overnight in the fridge before reheating.

What potatoes work best for mashed potatoes?

I like using Russet or Yukon Gold potatoes. They mash up creamy and smooth without becoming gluey.

Can I make this dish dairy-free?

Absolutely. I’ve used dairy-free butter and plant-based milk (like oat or almond) in both the mashed potatoes and the meatballs with good results.

What can I use instead of breadcrumbs in the meatballs?

If I’m out of breadcrumbs, I’ll use crushed crackers or rolled oats. Just make sure they’re finely ground so the texture stays soft.

Conclusion

This meal always brings comfort to the table—savory meatballs, rich gravy, creamy mashed potatoes, and bright veggies. It’s the kind of dish I turn to when I want something that feels homey and filling without being overly complicated. Whether for a Sunday dinner or a chilly weekday evening, this recipe never lets me down.

Meatballs with Mashed Potatoes, Gravy, Carrots, and Peas