Meatballs with Mashed Potatoes (Print-Friendly Version)

Golden beef meatballs in creamy sauce served with buttery mashed potatoes flavored lightly with nutmeg.

# Ingredients:

→ Meatballs

01 - 1.1 lb ground beef (80% lean)
02 - 1 large egg
03 - 3/4 cup fresh breadcrumbs
04 - 1 tsp sweet paprika
05 - 1 1/2 tsp salt
06 - 1 tsp freshly ground black pepper

→ Sauce

07 - 1 medium onion, finely diced
08 - 2 cloves garlic, minced
09 - 1 tbsp tomato paste
10 - 3/4 cup heavy cream
11 - 1/2 cup vegetable broth
12 - Fresh parsley, chopped

→ Mashed Potatoes

13 - 3.3 lb starchy potatoes (Russet variety)
14 - 7 oz unsalted butter
15 - 3/8 cup whole milk
16 - 7 tbsp reserved potato cooking water
17 - Freshly grated nutmeg, to taste
18 - Salt and black pepper, to taste

# Steps:

01 - Peel potatoes and cut into 2-inch chunks. Place in a large pot, cover with cold salted water by 2 inches. Bring to a rolling boil over high heat, then reduce to medium-high and simmer for 20-30 minutes until tender when pierced with a fork.
02 - Reserve 7 tbsp of the potato cooking water before draining. Drain potatoes thoroughly and let rest for 2 minutes to release moisture. Pass through a ricer or mash until smooth and lump-free. Gradually incorporate butter, followed by milk, then enough reserved cooking water to achieve a creamy, pipeable texture. Season with salt, pepper, and a hint of freshly grated nutmeg.
03 - Combine ground beef, egg, fresh breadcrumbs, paprika, salt, and pepper in a large bowl. Mix gently until evenly combined without overworking. Shape mixture into approximately 1-inch diameter balls, about 0.9 oz (25g) each, using slightly wet hands to prevent sticking.
04 - Heat a thin layer of neutral oil in a large skillet over medium-high heat until shimmering. Arrange meatballs without crowding, turning every 2-3 minutes to develop an even golden crust for about 10 minutes total. Remove meatballs and set aside.
05 - In the same skillet, reduce heat to medium and add diced onions. Cook stirring occasionally for 5-6 minutes until translucent and beginning to caramelize. Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
06 - Stir in tomato paste and cook for 1-2 minutes to deepen flavor. Slowly whisk in heavy cream and vegetable broth, stirring constantly to avoid lumps. Season with salt and pepper and bring to a gentle simmer.
07 - Return browned meatballs to the skillet, spoon sauce over them to coat. Cover and simmer for 5-10 minutes until sauce thickens slightly and meatballs are heated through. Adjust seasoning as needed.
08 - Plate the mashed potatoes and top with meatballs and creamy sauce. Garnish with chopped fresh parsley and serve immediately.

# Notes & Tips:

01 - Rest the meatball mixture for 10 minutes before shaping to allow breadcrumbs to hydrate fully, ensuring tender meatballs.

Go Back