Meatballs & Mash

3/2/2026

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings **

What You Need

MASH

MEATBALLS

GRAVY

GARNISH - Green Onion, Fresh Parsley, Butter

Ideally, this is going to be served with a nice salad and some crusty bread to round out the meal. If you're just having the meatballs and mash, this is likely a 3 serving situation.
Be prepared to add additional cream to your taters if needed for that perfectly creamy mash. This depends on the size of your taters of course. As the pot will still be hot, adding an additional splash of cream won't affect the temperature.

MASH - Add your peeled, chopped potatoes to a medium sized pot along with one tsp. salt. Fill your pot with cold water, make sure your potatoes are fully submerged by about an inch. Bring to a boil and once boiled, let them cook for 12 + minutes until fork tender. In the meantime, get your cream & butter into a small, covered pot set to medium low. Heat until your taters are ready.
Preheat your oven to 400 F
MEATBALLS - Add everything for the meatballs to a mixing bowl and work the mixture together with your hands until combined. Form 12 equal sized meatballs, about 1 Tbsp. a piece and get them onto a parchment lined baking sheet. If there's any meatball mixture left, just work it into your already formed balls. Once your oven is preheated, add your meatballs and cook 10 minutes, flip, and continue another 5ish until golden and cooked through.

GRAVY - Heat the butter in a small pot set to just below medium low and add the onions with a pinch of salt and pepper. Stir and cook 6 - 7 minutes until softened at which point you'll add a good sprinkle of flour. Stir that in and let that continue for another minute or so. Next, add the water and whisk in both packages of the gravy mix until combined. Increase your heat to bring your gravy to a boil and once boiled, reduce to a simmer and simmer for 5 ish, stirring often. Turn off the heat and leave covered. Taste and adjust the salt if needed prior to service.

MASH - Once your taters are ready, strain them and return them back to the pot and turn off the burner. Pour in the hot cream & butter along with 1/2 Tsp. salt and desired amount of cracked pepper. Start mashing with a masher until consistency is where you like it. I like a good mix of some chunks and lots of creamy vibes. Once the consistency is right, switch to a rubber spatula and fold together until creamy and combined.
For service, get some mash on to your plates and make a small well. Drop some butter into the wells followed by 3 meatballs. Smother with gravy and finish with a sprinkling of green onions & parsley. ENJOY!