Traditional Mashed Potato Stew with Meatballs

A cozy, traditional dish with creamy mashed potatoes, tender meatballs and a rich savoury gravy. Comforting, hearty and perfect for serving family-style straight from the pot.

Ingredients

For the meatballs

1 pound ground beef

½ pound ground pork

½ cup breadcrumbs

1 small yellow onion, finely grated

1 garlic clove, minced

1 large egg

2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil

For the mashed potatoes

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

4 tablespoons unsalted butter

½ cup whole milk, warmed

½ cup heavy cream

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

For the gravy

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups beef broth

1 teaspoon Worcestershire sauce

½ teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste

Instructions

Make the meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, onion, garlic, egg, parsley, salt and pepper. Mix until just combined, then shape into small meatballs. Heat the olive oil in a large skillet over medium heat and cook the meatballs in batches until browned on all sides and cooked through. Transfer to a plate and set aside.

Make the mashed potatoes: Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well, then mash with the butter, warm milk, cream, salt and pepper until smooth and creamy. Keep warm.

Make the gravy: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the beef broth, then stir in the Worcestershire sauce and Dijon mustard. Simmer until thickened, about 3–5 minutes. Season to taste with salt and pepper. Return the meatballs to the skillet and spoon the gravy over them.

Assemble and serve: Spoon the mashed potatoes onto a large serving platter or into shallow bowls. Top with the meatballs and gravy. Finish with extra parsley, if desired, and serve warm.