Cooking Instructions

• Preheat your oven to 400°F (200°C) to have a hot environment ready for the meatballs.
• In a large bowl, combine ground beef, breadcrumbs, beaten egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until just combined to avoid tough meatballs.
• Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
• Bake the meatballs in the preheated oven for about 20-25 minutes until they are cooked through and browned on the outside.
• In a large skillet over medium heat, melt butter. Add flour, whisking to form a roux for about 1-2 minutes.
• Gradually whisk in beef broth. Bring to a simmer, allowing it to thicken for 3-5 minutes.
• Add salt, pepper, and any additional herbs you enjoy—thyme and parsley work beautifully. Stir in the baked meatballs, coating them in the gravy.
• Peel and chop potatoes and place them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
• Drain the potatoes and return them to the pot. Add in butter, milk (or cream), minced garlic, and salt and pepper to taste.
• Fold in chopped fresh herbs for an aromatic touch. Mash until smooth and creamy.