Description

This comforting recipe combines creamy mashed potatoes with a flavorful meatball mushroom stew. Tender meatballs simmered in a rich mushroom and beef broth sauce make for a hearty meal perfect for a family dinner or special occasion. The dish features homemade mashed potatoes made with butter and milk, topped with savory meatballs cooked alongside sautéed mushrooms and onions in a thickened gravy enriched by Worcestershire sauce.

Ingredients

Scale

Mashed Potatoes

4 large potatoes (Yukon gold or russet), peeled and cubed
1/2 cup milk (or cream for richer potatoes)
4 tbsp butter
Salt and pepper to taste

Meatballs

1 lb ground beef (or a mix of beef and pork)
1/4 cup breadcrumbs
1 egg
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
Salt and pepper to taste

Stew and Gravy

2 tbsp olive oil (for frying)
8 oz mushrooms, sliced (button or cremini)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp flour (for thickening)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Boil the Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil over high heat and cook until the potatoes are tender, about 15-20 minutes.
Mash the Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste and adjust consistency by adding more milk if desired.
Make the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix gently until just combined. Form the mixture into small meatballs about 1 inch in diameter.
Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and cook them, turning frequently, until they are browned on all sides and cooked through, approximately 5-7 minutes. Remove the meatballs from the skillet and set aside.
Cook the Mushrooms and Onions: In the same skillet, add the chopped onion and sliced mushrooms. Cook over medium heat until the mixture is golden and softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Make the Gravy: Sprinkle the flour evenly over the mushroom and onion mixture, stirring constantly to coat and cook out the raw flour taste. Gradually pour in the beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce for depth of flavor. Let the mixture simmer gently for 5-7 minutes until the gravy thickens.
Finish the Stew: Return the browned meatballs to the skillet with the mushroom gravy. Cover the skillet and let everything simmer together over low heat for 10 minutes to meld flavors and ensure the meatballs are fully cooked.
Serve: Spoon a generous portion of mashed potatoes onto each plate. Ladle the meatball mushroom stew over the top of the potatoes. Garnish with freshly chopped parsley before serving for a fresh burst of flavor and color.

Notes

Use Yukon gold potatoes for creamier mashed potatoes or russet potatoes for a fluffier texture.
For richer mashed potatoes, substitute milk with heavy cream or add sour cream.
You can substitute ground pork or a mix of beef and pork for the meatballs if preferred.
Ensure the skillet is well heated before adding meatballs to get a good sear and prevent sticking.
If you want a thicker gravy, you can add a little more flour or reduce the broth further.
Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American