These Meatballs & Mashed Potatoes are straight up comfort food. Easy to make meatballs on a bed of creamy mashed potatoes and a rich gravy that brings it all together for one satisfying meal.
When you’re running low on time to get dinner on the table, or just looking to use up some of your pantry staples, this meal is a great solution. I made it once just because it’s what I had in the fridge and now we make it regularly. I mean, when it’s this easy, you don’t question it.
Why You’ll Love It
- Quick & easy: The meatballs and potatoes cook at the same time, so it’s ready in just 30 minutes.
- Easy gravy: You can keep it really simple by using a packet of brown gravy mix, or you can make your own gravy from the pan drippings of the meatballs.
- Family meal: The whole family will love this meal and we prefer to see smiles at the table, don’t you?
Marcy says: 
This recipe is a game changer for me. I love it when I can find a recipe that my whole family likes. I’ll definitely be making this again soon!
Phyllis P says: I made these meatballs with a mix of beef and pork, and they turned out so flavorful! I also added some finely chopped onion to the meat mixture, and it gave the meatballs a nice kick of flavor.
Ingredients You’ll Need
- Potatoes – I use russet potatoes, peeled and cubed.
- Ground beef – We are using 1 pound of ground beef chuck with 15% fat content. The higher fat content gives the meat more flavor.
- Breadcrumbs – Use a plain breadcrumb mix or panko.
- Milk – You can use a milk alternative, half and half… whatever you have on hand.
- Brown gravy mix – A gravy mix such as this will speed up the cooking process. You could make your own gravy as well.
Another way to save time with this recipe is to purchase pre-formed meatballs. If you can get good meatballs and you want to skip making them yourself, it’s a viable option.
Helpful Tips
- Make your meatballs all the same size so that they all cook at the same rate.
- Don’t overcrowd the pan when cooking the meatballs. You want to have room to turn them over and you want them to brown nicely.
- Meatballs can be made ahead of time. You can refrigerate them for up to 2 days until you are ready to cook them, or cook them and freeze them for up to 3 months for use later on.
- Don’t overwork the meatball mixture or your meatballs will be solid and tough.
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Meatballs & Mashed Potatoes
Ingredients
- 4 medium potatoes cubed
- 3 tablespoons (30 g) breadcrumbs
- 3 tablespoons (45 g) milk
- 1 pound (454 g) ground beef
- 1 cup (237 ml) water
- 1 packet brown gravy mix
- 2 tablespoons (28 g) butter
- 1/2 cup (122 g) milk
- 1/2 teaspoon (3 g) salt
Instructions
- Fill a large pot halfway with water. Add the cubed potatoes and cook at a gentle boil until tender, about 15 minutes.
- Meanwhile, add the breadcrumbs and milk to a bowl and allow to soak until it turns into a paste.
- Combine the ground beef with the paste and mix together thoroughly with your hands.
- Form evenly sized meatballs, around 1 1/4 inch in diameter, compacting the meat into a sturdy ball.
- Add the meatballs to a large skillet over medium-high heat. Don't crowd them or they won't get browned. Rotate and flip them until they are browned on all sides. This process takes about 10 minutes.
- When finished, remove the meatballs from the pan. Add water to the pan and whisk in the brown gravy mix. Simmer until slightly thickened.
- When the potatoes have finished cooking, drain the water. Mash the potatoes with a masher or hand mixer. Add butter, milk, and salt and stir well to combine.
- Serve meatballs with mashed potatoes and gravy over top.
Notes
- Make your meatballs all the same size so that they all cook at the same rate.
- Don’t overcrowd the pan when cooking the meatballs. You want to have room to turn them over and you want them to brown nicely.
- Meatballs can be made ahead of time. You can refrigerate them for up to 2 days until you are ready to cook them, or cook them and freeze them for up to 3 months for use later on.
- Don’t overwork the meatball mixture or your meatballs will be solid and tough.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Yummy! A new family favorite!
These are fantastic! My family loves your recipe.
It was an awesome meal. Definitely will be making it again. Easy to make.
I didn’t have breadcrumbs on hand, so I used crushed up crackers instead in the meatball recipe. Worked great.
A great substitution.
I made these meatballs with a mix of beef and pork, and they turned out so flavorful! I also added some finely chopped onion to the meat mixture, and it gave the meatballs a nice kick of flavor.
This recipe is a game changer for me. I love it when I can find a recipe that my whole family likes. I’ll definitely be making this again soon!
The recipe was easy to follow and the end result was a satisfying and comforting meal. Thanks for sharing.
Can I substitute ground turkey or chicken for the beef in the meatball recipe?
Absolutely. This recipe would be great using either.
I can’t eat eggs so I was so happy to see that this recipe doesn’t call for them.
We made this recipe for that specific reason! Enjoy!
I don’t cook often but I thought I would try this recipe. It was easy to follow and I didn’t mess it up!
Can you freeze this to eat later?
Hi Mark, you can but I would freeze the meatballs and mash potatoes separately. I like to freeze things in 1 serving size containers. That way it is easy to heat up just what you need.
Love this recipe, would I be able to substitute quick oats for bread crumbs to make it gluten free?
Hi Jill, Glad you liked the recipe! You can definitely substitute quick oats for bread crumbs. You can also just leave the breadcrumbs out if you want. It won’t make a huge difference.