Ingredients
Meatballs
- 2 pounds ground beef, veal, or turkey
- 4 tablespoons minced garlic
- 2 large eggs
- 1 cup grated parmesan cheese
- 2 tablespoons fresh Italian flat leaf parsley or 2 teaspoons dried
- 1 teaspoon dried oregano (ground or leaves)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup breadcrumbs or panko
- ¼ - ½ cup lukewarm water or milk, as necessary
Mashed Potatoes
- 3 pounds Yukon gold potatoes, peeled and cubed
- 1 ½ sticks unsalted butter
- 1 cup whipping cream
- ½ tablespoon sea salt
- ¼ teaspoon ground pepper
Gravy
- Your favorite packaged gravy for serving
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, veal, or turkey with minced garlic, eggs, parmesan cheese, parsley, oregano, salt, pepper, and breadcrumbs. Gradually add ¼ cup of lukewarm water or milk, mixing until the mixture is moist but can hold its shape.
- Form Meatballs: Shape the mixture into medium-sized meatballs about the size of a golf ball or larger. For stuffed meatballs, insert a small mozzarella cube inside and ensure they are completely sealed.
- Cook Meatballs: Preheat the oven to 350°F (175°C). Place the formed meatballs on a rimmed baking sheet and bake for 20-25 minutes until cooked through. Alternatively, simmer meatballs in tomato-based pasta sauce for about an hour for enhanced flavor and tenderness.
- Cook Potatoes: Place peeled and cubed Yukon gold potatoes in a large pot and cover with water by at least 2 inches. Bring to a boil on high heat and cook for 20-25 minutes or until very fork-tender.
- Mash Potatoes: Drain the potatoes and return them to the pot. Add unsalted butter and mash the potatoes. Then add whipping cream, sea salt, and ground pepper, continuing to mash until reaching the desired creamy texture.
- Prepare Gravy: Cook your preferred packaged gravy according to its package instructions.
- Serve: Plate the meatballs over mashed potatoes and generously spoon the prepared gravy over the top. Enjoy this comforting and hearty meal!
Notes
- Store leftovers with meatballs and gravy together and mashed potatoes separately for easier reheating. Refrigerate for up to 3 days.
- Form meatballs an even size to ensure uniform cooking and prevent drying out or undercooked centers.
- Mix meatball ingredients just until combined to avoid tough, dense meatballs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
