Meatballs and Mashed Potatoes

5 from 1 vote

Our Meatballs and Mashed Potatoes are tender, juicy meatballs atop fluffy, buttery mashed potatoes, topped with savory gravy and fresh herbs.

Prep Time20

Cook Time20

Total Time40

Course: 60 Minutes or Less, Mains

Cuisine: American

Keyword: 60-Minutes or Less, Dinner, Easy, Gravy, Mains, Mashed Potatoes, Meatballs, Potatoes, Quick, Simple, Supper

Servings:

Calories: 1075kcal

Author: Eva Filer

Get Recipe Ingredients

Preheat oven to 350F and lightly grease a large baking sheet.
In a large bowl, combine all ingredients, keeping your breadcrumbs and milk for last. By hand, mix until well combined.
Using a 2.5 tablespoon cookie scoop, make medium-sized meatballs and lightly shape into a tighter ball, then place on a prepared baking sheet.
Bake in the oven for 20-25 minutes, or until a meat thermometer reads 160F.
Cool on the baking sheet until ready to serve.
To make the mashed potatoes: Add peeled and cubed potatoes to a large pot and cover with water at least 2 inches over.
Boil on high for 20-25 minutes or until very fork tender (the more tender, the easier to mash).
Strain and set back in the pot.
Add butter and start to mash.
Add whipping cream, salt and pepper and continue to mash to desired texture.
Cook gravy according to package directions and serve over meatballs and mashed potatoes.

Try to seal any cracks in the uncooked meat before baking to seal in moisture. You can do this by pinching the meat together then lightly re-roll into a ball shape.
Using whipping cream in your mashed potatoes is highly recommended — it will give them the creamiest, smoothest texture.
If you don't have Yukon Golds on hand, you can make your mashed potatoes with Russets.