Description
A sophisticated and comforting meal featuring tender, seasoned beef meatballs smothered in a rich, savory onion gravy. Paired with creamy, garlic-infused mashed potatoes, this elevated take on a classic diner favorite transforms humble, high-quality ingredients into a restaurant-quality dinner perfectly suited for any night of the week.
Ingredients
1.5 lbs lean ground beef (85/15 ratio)
0.5 cup plain breadcrumbs
1 large egg
4 cloves garlic, minced
2 lbs Russet potatoes, peeled and cubed
2 cups low-sodium beef broth
1 large onion, julienned
2 tbsp butter
1 tsp Worcestershire sauce (non-alcoholic)
1 tsp Dijon mustard
2 tbsp all-purpose flour
0.25 cup milk
1 tbsp fresh parsley, chopped
1 tsp dried thyme
Salt and black pepper to taste
Instructions
Place peeled and cubed potatoes in a large pot of salted water and boil for 15-20 minutes until tender.
Drain potatoes and mash with butter, warm milk, garlic, parsley, thyme, and salt until smooth.
Combine ground beef, breadcrumbs, egg, half the garlic, onion mixture, Worcestershire, mustard, salt, and pepper in a bowl.
Mix gently and shape into 1.5-inch meatballs.
Brown meatballs in a hot skillet over medium-high heat until a crust forms, then remove.
Add sliced onions to the skillet and cook until softened.
Whisk flour into the pan juices/melted butter, then gradually add beef broth to create a smooth gravy.
Return meatballs to the skillet, simmer in the sauce until cooked through, and serve over the mashed potatoes.
Notes
Ensure the beef is not overmixed to keep the meatballs tender. Use Yukon Gold potatoes for an even creamier mash. If the gravy is too thin, simmer for an additional 2-3 minutes to reach desired consistency.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American