Meatballs with Mashed Potatoes, Gravy, Carrots, and Peas

1. Make the Meatballs

1. In a large bowl, mix ground beef, onion, garlic, egg, breadcrumbs, milk, parsley, Worcestershire sauce, salt, and pepper until just combined.
2. Roll mixture into 1½-inch meatballs.
3. Heat a large skillet with a drizzle of oil and brown the meatballs on all sides (about 8 minutes). Remove and set aside.

2. Prepare the Mashed Potatoes

1. Place cubed potatoes in a large pot of salted water. Boil until fork-tender (about 15 minutes).
2. Drain well, then mash with butter, warm milk, salt, and pepper until creamy.

3. Make the Gravy

1. In the same skillet used for the meatballs, melt butter.
2. Stir in flour and cook 1–2 minutes until golden.
3. Slowly whisk in beef broth and Worcestershire sauce. Simmer until thickened, seasoning with salt and pepper.
4. Return meatballs to the skillet and let them simmer in the gravy for 10 minutes.

4. Cook the Vegetables

1. Steam carrots until tender (about 6–8 minutes). Add peas for the last 2 minutes.
2. Toss with butter, salt, and pepper.

5. Assemble the Plate

• Scoop a mound of mashed potatoes.
• Top with gravy and a few meatballs.
• Serve alongside carrots and peas for a colorful, balanced meal.

Tips & Variations

• Make it creamier: Stir a little sour cream into the mashed potatoes.
• Add flavor to gravy: A splash of red wine or a pinch of thyme makes it richer.
• Meal prep: Meatballs and gravy reheat beautifully for lunches.