Easy Meatballs with Creamy Mashed Potatoes and Gravy
Savor a cozy meal of juicy meatballs smothered in a rich homemade beef gravy over fluffy mashed potatoes. This dish combines simple pantry staples to create an ultimate comfort food dinner in under 40 minutes. Perfect for quick weeknight suppers or a relaxed weekend meal.
Meatballs and Gravy
- 1 tbsp butter or olive oil
- 1 tbsp all-purpose flour
- 2 cups halal beef stock or broth
- 1 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder optional
- salt and pepper to taste
- 12-15 halal meatballs ready-made
- 1 splash heavy cream or fresh herbs optional, such as thyme or parsley
Creamy Mashed Potatoes
- 4 large potatoes Yukon Gold or Russet
- 3 tbsp butter
- ½ cup warm milk or cream add more for creamier texture
- salt and pepper to taste
Meatballs and Gravy
Melt 1 tablespoon of butter in a pan over medium heat.
Stir in 1 tablespoon of flour and cook for 1 to 2 minutes until golden.
Gradually whisk in 2 cups of beef stock.
Add 1 teaspoon of Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
Simmer for 5 to 7 minutes until the gravy has thickened.
Add the ready-made meatballs and simmer for 10 to 15 minutes so they heat through and absorb the gravy flavors.
Creamy Mashed Potatoes
Peel and cut the potatoes into evenly sized chunks.
Boil in a pot of salted water until fork-tender, about 15 to 20 minutes.
Drain the potatoes thoroughly, then mash with butter and warm milk until smooth and fluffy.
Season with salt and pepper to taste.
To Serve
Spoon a generous bed of creamy mashed potatoes onto serving plates.
Top with the meatballs and rich gravy.
Garnish with fresh parsley and serve alongside steamed vegetables if desired.
- Stir a splash of cream into the gravy at the end for extra richness.
- Warm the milk before adding it to the mashed potatoes to prevent them from turning gummy.