Ingredients
- Ground beef: 1.5 pounds
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Onion, finely chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Heavy cream: 1 cup
- Beef broth: 1 cup
- Butter: 2 tablespoons
- Russet potatoes: 2 pounds
- Milk: 1/2 cup
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, and pepper. Mix well with your hands. Roll mixture into small meatballs, about 1 inch in diameter.
- Step 2: In a large skillet over medium heat, melt butter. Brown the meatballs on all sides. Remove meatballs from the skillet and set aside.
- Step 3: In the same skillet, pour in beef broth and heavy cream. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes). Season with salt and pepper to taste.
- Step 4: Gently place the browned meatballs back into the creamy sauce. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through.
- Step 5: While the meatballs are simmering, peel and chop the potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash with milk, butter, salt, and pepper until smooth and creamy.
- Step 6: Serve the meatballs in creamy sauce over a generous serving of mashed potatoes. Garnish with fresh parsley (optional).
Notes
- Store leftover meatballs and sauce separately from the mashed potatoes for best texture, in airtight containers in the refrigerator.
- For reheating, gently warm the meatballs and sauce in a saucepan over low heat, adding a splash of broth or milk if needed to loosen the sauce.
- A sprinkle of fresh dill complements the creamy sauce and mashed potatoes beautifully, adding a bright, herbaceous note.
- To keep meatballs extra tender, avoid overworking the meat mixture when combining the ingredients in step 1.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American