Juicy meatballs in savory brown gravy with creamy mashed potatoes and hearty veggies—your next comfort food favorite.

Scale

For the Meatballs:

1 lb ground beef (or beef/pork mix)

1 egg

⅓ cup breadcrumbs

¼ cup milk

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tsp onion powder

1 tsp Italian seasoning

Salt & pepper to taste

1 tbsp olive oil (for browning)

For the Gravy:

2 tbsp butter

2 tbsp flour

2 cups beef broth

½ tsp garlic powder

Salt & pepper to taste

For the Sides:

3–4 large carrots, chopped

1 cup frozen or fresh green peas

2 cups mashed potatoes (homemade or prepared)

Optional: fresh parsley for garnish

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1. Mix meatball ingredients and shape into 1.5-inch balls.

2. Brown meatballs in olive oil and remove.

3. In same pan, make a roux with butter and flour.

4. Whisk in broth, season, and simmer to thicken.

5. Return meatballs, cover, and cook 10–12 mins.

6. Steam or sauté carrots and cook peas.

7. Prepare mashed potatoes or reheat.

8. Serve meatballs over mashed potatoes with veggies and gravy.

Make-ahead friendly: prep meatballs up to 24 hours in advance.

Use beef or chicken broth depending on depth of flavor desired.

Fresh herbs like parsley elevate the presentation and taste.