Description
A hearty meal featuring savory meatballs served with creamy mashed potatoes, rich gravy, tender carrots, and sweet peas.
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
Instructions
- **Prep potatoes**: Place diced potatoes in a pot of salted water; bring to a boil and cook until tender, about 15 minutes.
- **Mix meatball ingredients**: In a bowl, combine ground meat, breadcrumbs, chopped onion, garlic, beaten egg, milk, and a pinch of salt & pepper. Shape into 16 medium-sized meatballs.
- **Cook meatballs**: Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 6–8 minutes total. Transfer to a plate.
- **Make gravy**: Drain excess fat, then melt butter in the same pan. Stir in flour to form a roux, cooking 1 minute. Gradually whisk in beef broth until smooth and slightly thickened, about 2–3 minutes. Return meatballs to the gravy and simmer gently for 8–10 minutes until cooked through.
- **Mash potatoes**: Drain cooked potatoes and return to pot. Add butter and milk; mash until creamy. Season with salt & pepper and add more milk if needed for desired consistency.
- **Cook vegetables**: Meanwhile, steam or boil carrot slices until just tender, about 8 minutes. In the last 2 minutes, stir in peas to heat through. Toss with butter and season.
- **Serve**: Plate mashed potatoes, top with meatballs and gravy. Add carrots and peas alongside. Enjoy hot.
Notes
- You can substitute ground turkey or chicken if preferred.
- Make ahead: Meatballs can be shaped and refrigerated a few hours in advance.
- For extra-smooth mashed potatoes, warm the milk before mashing.
- Gravy thickens as it cools—add a splash more broth if too thick before serving.
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: approximately 650 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 110 mg
