Ingredients
- Ground Beef/Pork Mix: 1 pound
- Yellow Potatoes (such as Yukon Gold): 2 pounds
- Heavy Cream: 1 cup (plus 1/4 cup for potatoes)
- Beef Broth: 1.5 cups
- Unsalted Butter: 4 tablespoons (divided)
- All-Purpose Flour: 2 tablespoons
- Yellow Onion: 1 small, finely diced
- Salt and Black Pepper: To taste
Instructions
- Step 1: Peel and dice the potatoes into uniform chunks; place them in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. While the potatoes cook, combine the ground meat, diced onion, salt, and pepper in a bowl, then roll the mixture into 1-inch meatballs.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides; they do not need to be cooked through yet. Remove the meatballs from the skillet and set aside, reserving the pan drippings.
- Step 3: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, then whisk in the flour to create a roux (a thick paste). Cook for one minute, then slowly whisk in the beef broth until the mixture is smooth. Bring the sauce to a gentle simmer.
- Step 4: Stir the heavy cream into the simmering sauce. Season the sauce generously with salt and pepper. Return the browned meatballs to the sauce, ensuring they are submerged. Cover and simmer for 10 to 15 minutes, or until the meatballs are fully cooked through.
- Step 5: While the meatballs finish, drain the cooked potatoes completely. Mash them thoroughly, incorporating the reserved heavy cream and salt until the desired texture is reached. Serve the creamy meatballs and sauce immediately over a generous mound of hot mashed potatoes.
Notes
- Refrigerate leftover meatballs and sauce in an airtight container for up to three days; store the mashed potatoes separately, as they tend to stiffen considerably when chilled.
- To prevent the creamy sauce from splitting, gently reheat the meatballs on the stove over low heat, stirring occasionally, and add a tablespoon of milk or broth if the sauce appears too thick.
- Counter the richness of this meal by pairing it with a vibrant, acidic side like quick-pickled cucumbers or a simple green salad dressed with vinaigrette.
- When making the roux, ensure you cook the butter and flour mixture for a full minute before adding the broth; this crucial step eliminates the raw flour taste from your finished creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American