If you’re looking for the ultimate comfort food, look no further than this hearty plate of meatballs with potatoes and gravy. A timeless classic that combines juicy meatballs, creamy mashed potatoes, and a rich, homemade gravy to make a most delicious dish.
It’s the kind of meal that feels like a warm hug, perfect for cozy nights, family dinners, or whenever you need extra comfort.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour and 5 minutes
- Servings: 6
- Prep Level: Beginner +
What You’ll Love
- Budget-Friendly Made with Pantry Staples – Recipe includes ingredients like ground beef, potatoes, onions, and broth.
- Great for Batch Cooking – You can easily make a huge batch and freeze portions.
- Family Favorite – It’s a dish that kids and adults love, making it a go-to for family dinners.
- Perfect for Leftovers – This dish reheats well, and often tastes better the next day as the flavors deepen.
Meatballs
- Olive oil
- Butter
- Lean ground beef – ground turkey or chicken can be used
- Panko bread crumbs
- Yellow onion
- Parmesan cheese
- Garlic cloves
- Large egg
- Worcestershire sauce
- Ketchup
- Yellow mustard
- Salt
- Black pepper
- Fresh parsley
Mashed Potatoes
- Potatoes: Russet or Yukon
- Melted butter
- Heavy cream
- Salt
- Ground black pepper
Onion Gravy
- Yellow onion
- Salted butter
- Beef broth (regular or low sodium)
- Worcestershire sauce
- Chicken bouillon cubes or dry granules
- Onion powder
- Garlic powder
- Cold water
- Corn starch
- Salt and black pepper
Step-by-Step Instructions
1
Meatballs
First, add all the ingredients-except the olive oil-to a large bowl. Then, gently mix until just combined, being careful not to overwork the meat mixture.
Using your clean hands, form meat mixture into 1+1/2 inch meatballs.
Heat the oil and butter in a large, heavy-based, non-stick pan over medium–high heat. Cook the meatballs until browned on all sides. If necessary, brown in batches to avoid overcrowding. Once browned, transfer the meatballs to a plate and set aside. They will finish cooking in the gravy later.
2
Gravy
Turn the flame down to medium heat and melt the butter. Next, add the sliced onions to the pan and cook, stirring often, until they become soft and slightly caramelized.
Stir in the broth, Worcestershire, bouillon, onion powder, and garlic powder. Scrape any brown bits off the bottom of the pan and incorporate them into the sauce. Let the gravy come to a low boil.
Place the cornstarch and cold water in a small lidded container and shake well until fully mixed. Slowly whisk the cornstarch slurry into the gravy until the desired thickness is produced.
Reduce the heat. Carefully return the meatballs to the pan, making sure they are covered with gravy. (You may have to spoon the gravy over the meatballs.) Cover the pan and let simmer to allow the meatballs to finish cooking through.
3
Mashed Potatoes
While the meatballs are chilling, peel, rinse, and cube the potatoes
As the onions cook, place the peeled, chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce the heat and simmer until potatoes are very tender. The potatoes should be ready to mash by the time you add the meatballs back to the gravy to finish cooking.
Place the butter in a microwave-proof bowl and melt.
Drain the potatoes well and return them to the hot pot. Add the butter and mash using a potato masher or hand mixer.
Slowly stir in the heavy cream a bit at a time until you reach your desired creaminess. Season with salt and pepper to taste. Optional add-ins: garlic, sour cream, or cream cheese for extra flavor.
See the recipe card below for complete measurements and cook times.
Serve the meatballs and gravy on a bed of mashed potatoes. Garnish with fresh chopped parsley – optional.
Laura Belle’s Tips
- Don’t overmix – Mix until just combined to keep the meatballs tender, not tough.
- Chill meatballs before cooking – Letting them rest in the fridge for 15-20 minutes helps them hold their shape during cooking.
- Use starchy potatoes like russet or Yukon Gold – They mash up fluffier and smoother than waxy varieties.
- Warm the cream and melt the butter – Mixing in warm dairy and melted butter keeps the potatoes creamy.
What to Serve with Meatballs and Mashed Potatoes and Gravy
- Simple Garden Salad
- Buttermilk Biscuits from The Kitchen is My Playground
Storage
Refrigerator – Store leftovers in an airtight container in the fridge for up to 4 days. It’s best to store in separate containers if possible.
Freezer – Meatballs and gravy freeze very well. Let them cool completely, then transfer them to freezer-safe containers or zip-top bags. Freeze for up to 3 months.
Mashed potatoes can be frozen, but the texture may slightly change once thawed. Add a splash of dairy when reheating to help restore creaminess.
Meatballs with Mashed Potatoes and Onion Gravy
A timeless classic that combines juicy meatballs, creamy mashed potatoes, and a rich, homemade gravy to make a most delicious dish.
Ingredients
- Meatballs: 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound lean ground beef
- 1/2 cup Panko bread crumbs (plain or seasoned)
- 1/2 cup finely chopped yellow onion
- 1/4 cup Parmesan cheese – grated
- 2-3 garlic cloves – minced
- 1 large egg – slightly beaten
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped fresh parsley
- Mashed Potatoes: 2 pounds (about 4 or 5 medium) russet or Yukon gold potatoes, peeled, rinsed, and cut into cubes
- 4 tablespoons melted salted butter
- 3/4 cup heavy cream
- Salt – to taste
- Ground black pepper – to taste
- Onion Gravy: 1 large yellow onion, cut into half-moon slices about 1/2-inch thick
- 1 tablespoon salted butter
- 2 cups beef broth (regular or low sodium)
- 1 tablespoon Worcestershire sauce
- 2 chicken bouillon cubes or 2 ounces of dry granules
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1/4 cup cold water
- 3 tablespoons corn starch
- Salt (to taste)
- Ground black pepper (to taste)
Instructions
- Meatballs: Add all the ingredients, except the olive oil, to a large bowl and mix using your clean hands until just combined (try not to over-mix as this can produce tough, dense meatballs). Tip: Chill the meatballs before cooking.
- Heat the oil and butter in a large, heavy-based, non-stick pan over medium–high heat. Cook the meatballs until browned on all sides. If necessary, brown in batches to avoid overcrowding. Once browned, transfer the meatballs to a plate and set aside. They will finish cooking in the gravy later.
- Gravy: Turn the flame down to medium heat and melt the butter.
- Add the sliced onions and cook for 10-15 minutes, until soft and slightly caramelized. Stir often.
- Stir in the broth, Worcestershire, bouillon, onion powder, and garlic powder. Scrape any brown bits off the bottom of the pan and incorporate them into the sauce. Let the gravy come to a low boil.
- Place the cornstarch and cold water in a small lidded container and shake well until fully mixed.
- Slowly whisk the cornstarch slurry into the gravy until the desired thickness is produced.
- Reduce the heat to low. Using kitchen tongs, carefully return the meatballs to the pan, making sure they are covered with gravy. (You may have to spoon the sauce over the meatballs.) Cover the pan and let simmer for about 10 minutes to allow the meatballs to finish cooking through.
- Mashed potatoes: While the meatballs are chilling, peel, rinse, and cube the potatoes
- As the onions cook, place the peeled, chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil, then reduce the heat and simmer until potatoes are very tender, about 15-20 minutes (depending on the size of the cubes). The potatoes should be ready to mash by the time you add the meatballs back to the gravy to finish cooking.
- Place the butter in a microwave-proof bowl and melt.
- Drain the potatoes well and return them to the hot pot. Add the butter and mash using a potato masher or hand mixer.
- Slowly stir in the heavy cream a bit at a time until you reach your desired creaminess.
- Season with salt and pepper to taste.
- Optional add-ins: garlic, sour cream, or cream cheese for extra flavor.
Notes
Recipe Tips
- Don't overmix the meat mixture
- Chill meatballs for 15 to 20 minutes before cooking
- Use starchy potatoes like russet or Yukon Gold –
- Warm the cream and melt the butter before adding to the potatoes
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