Meatballs And Mashed Potatoes Recipe
Make Meatballs And Mashed Potatoes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Mashed Potatoes
Simple Pan Sauce (optional)
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the breadcrumbs and 1/4 cup whole milk. Stir and let sit for 5 minutes until the crumbs absorb the milk.
- 2
- 3
Mix meatball mixture
In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped onion, minced garlic, chopped parsley, 1.5 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon dried oregano. Using your hands or a spoon, gently combine until just incorporated — do not overmix or the meatballs will be tough.
- 4
Form meatballs
Portion the mixture into roughly 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 ounces each). Roll gently between your palms to form uniform balls. You should get approximately 18–20 meatballs depending on size.
- 5
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Cook 3–4 minutes per side, turning to brown on most sides so they get an even crust. They will not be fully cooked through after searing.
- 6
Finish cooking
Once seared, reduce heat to medium-low. If using the pan sauce (next section), remove meatballs and finish them in the sauce for 8–10 minutes until internal temperature reaches 160°F (71°C). If not using sauce, cover the skillet, add 2–3 tablespoons water or broth, and simmer gently 8–10 minutes until cooked through. Transfer finished meatballs to a plate and tent with foil to keep warm.
Mashed Potatoes
- 7
- 8
- 9
Mash and finish
Add 4 tablespoons butter to the hot potatoes and begin mashing with a potato masher or ricer. Warm 1/2 cup milk (and 2 tablespoons sour cream, if using) until hot but not boiling; add gradually to reach desired creaminess. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Fold in chopped chives or parsley if desired. Keep warm until serving.
Simple Pan Sauce (optional)
- 10
Deglaze skillet
After searing meatballs, with the skillet over medium heat, add 1/4 cup red wine (or skip and use more broth) and scrape up browned bits from the pan with a wooden spoon.
- 11
Build sauce
Add 1 cup beef or chicken broth, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a gentle simmer.
- 12
Thicken and finish
In a small bowl, whisk 1 teaspoon flour into 1 tablespoon melted butter to make a slurry (or mix flour with a little cold broth). Whisk slurry into simmering sauce and cook 2–3 minutes until slightly thickened. Return seared meatballs to the pan and simmer 8–10 minutes until meatballs are cooked through and the sauce coats them. Finish by whisking in 1 tablespoon butter off the heat for sheen and extra flavor.