Description
Juicy meatballs simmered in a rich brown glaze, served over buttery mashed potatoes.
Ingredients
Scale
- 1 lb Ground beef (or beef/pork mix)
- 2 Russet potatoes
- 1 cup Beef broth
- 1/2 cup Heavy cream
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1/2 cup Breadcrumbs
- 1 Egg
- 2 tbsp Worcestershire sauce
- 2 tbsp Butter
- Fresh rosemary, for garnish
- Fresh parsley, for garnish
Instructions
- Boil potatoes until fork-tender, mash with butter, cream, salt, and pepper until smooth.
- Mix ground beef with breadcrumbs, egg, onion, garlic, salt, and pepper; roll into meatballs.
- Sear meatballs in a skillet until browned on all sides.
- Deglaze pan with beef broth and Worcestershire sauce, scraping browned bits.
- Simmer until sauce thickens into a glaze, basting meatballs.
- Spoon mashed potatoes onto a plate, top with glazed meatballs.
- Garnish with rosemary and parsley before serving.
Notes
- For a richer flavor, use a mix of beef and pork.
- Adjust seasoning according to taste.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg