One of my ultimate favorites is mashed potatoes. Which means any dish that has a side of mashed potatoes automatically becomes a favorite. Since the weather is getting cooler, we all want to eat warm, hearty meals. Meatballs with mash fits that description to the T.
For the Meatballs:
- Ground beef
- An egg
For the Gravy:
- Onion, finely chopped
- Beef stock
For the Mash:
- Potatoes, cut into small cubes
Since there are so many components, start by putting the potatoes to boil. In a saucepan pour water, just enough to cover the potatoes. On a high heat boil until the potatoes have cooked through.
In the meantime start on the meatballs. In a large bowl with the ground beef, add breadcrumbs.
Next break in an egg. Add some mustard, ketchup, and sriracha to the meat.
Bring it all together and leave in the fridge to rest for an hour.
Next, take bite-sized chunks of meat and shape them into round balls. Fry them off in a pan with olive oil. After about a minute on one side, flip them around. Cook until done.
Remove from the pan and set aside.
In the same saucepan, pour out any excess oil and add in a bit of butter and the finely chopped onion. Sweat out the onions and add in some beef stock. When I say beef stock I mean a brown stock. Which means you need to caramelize the bones and then add in a whole load of water with some carrot, onion, garlic, and celery. I normally leave my stock to simmer for a couple of hours, which helps give it a great flavor.
I also added a bit of Worcestershire sauce for extra flavor. Let the sauce simmer and thicken. If you feel it’s taking too long, add a cube of cold butter and whisk.
While the sauce is reducing, work on the mashed potatoes. In the saucepan that holds the potatoes, mash them up.
Add in some cream and melted butter and incorporate well. I normally put it back on the heat to thicken everything up (plus I love my mashed potatoes warm).
Now back to the sauce. Once its the consistency you like ( you might want to keep it thinner than normal at this stage) add in the cooked meatballs.
I recommend doing this so that the meatballs get flavored with some of the sauce and heat up as well.
To serve all I did was layer the bottom of the bowl with the mash, add the meatballs and pour a whole load of gravy on top. UGH! It’s so good! Craving it so bad now!