Description
This easy meatballs and mashed potatoes recipe is the ultimate comfort food dinner! Tender, juicy meatballs made with ground beef and a secret breadcrumb mixture are browned to perfection, then served over creamy, buttery mashed potatoes with rich brown gravy. Everything comes together in just 25 minutes using simple pantry ingredients. Perfect for busy weeknights or Sunday dinners when you’re craving something warm and satisfying!
Ingredients
For the Meatballs:
- 1 pound (454 g) ground beef (preferably chuck with 15% fat content)
- 3 tablespoons (30 g) breadcrumbs
- 3 tablespoons (45 g) milk
For the Mashed Potatoes:
- 4 medium potatoes, cubed (russet potatoes recommended)
- 2 tablespoons (28 g) butter
- 1/2 cup (122 g) milk
- 1/2 teaspoon (3 g) salt
For the Gravy:
- 1 cup (237 ml) water
- 1 packet brown gravy mix
Substitution Notes:
- Ground beef can be swapped with ground turkey or a beef-pork blend
- Use gluten-free breadcrumbs for a gluten-free option
- Dairy-free? Try plant-based butter and milk alternatives
- Yukon Gold potatoes work beautifully too!
Instructions
Fill a large pot halfway with water and add your cubed potatoes. Bring to a gentle boil and cook until fork-tender, about 15 minutes. You’ll know they’re ready when a fork slides through easily with no resistance.
While the potatoes are cooking, add the breadcrumbs and milk to a bowl. Let them soak together for about 2-3 minutes until it forms a paste-like consistency. This is your secret weapon for tender meatballs!
Add the ground beef to the breadcrumb mixture and gently mix with your hands until just combined. Here’s the key: don’t overwork it! Mix until you can’t see any more breadcrumb paste, then stop. Form evenly sized meatballs about 1¼ inches in diameter, rolling them firmly to keep them together.
Heat your large skillet over medium-high heat. Add the meatballs, making sure not to crowd the pan – give them space to breathe! Brown them on all sides by rotating and flipping every 2-3 minutes. This takes about 10 minutes total. You want a beautiful golden-brown crust all over.
Once your potatoes are tender, drain them completely. Return them to the pot and mash with a potato masher or hand mixer until smooth. Add the butter, milk, and salt, then stir until creamy and fluffy. Taste and adjust seasoning if needed!
Remove the cooked meatballs from the skillet and set aside. Add the water to the pan (it’ll sizzle and pick up all those delicious browned bits!) and whisk in the brown gravy mix. Let it simmer for 2-3 minutes until slightly thickened, whisking occasionally.
Plate your creamy mashed potatoes, top with meatballs, and pour that gorgeous gravy over everything. Dinner is served!
Notes
- Don’t overcrowd the pan! If needed, cook your meatballs in two batches. Overcrowding creates steam instead of a nice brown crust.
- Room temperature matters: Let your ground beef sit out for 10 minutes before forming meatballs – it’s easier to work with and mixes more evenly.
- Save time: Use pre-formed frozen meatballs if you’re really in a pinch! Just brown and heat through.
- Common mistake: Overworking the meat mixture makes tough, dense meatballs. Mix gently and only until combined!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American