Description
This comforting recipe features creamy mashed potatoes paired with savory meatballs simmered in a rich mushroom stew. Perfect for a hearty dinner, the dish combines tender russet or Yukon Gold potatoes mashed with butter and cream alongside juicy meatballs cooked in a flavorful mushroom gravy made with sautéed onions, garlic, and herbs.
Ingredients
Scale
Mashed Potatoes
- 2 lbs russet or Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk or heavy cream, warmed
- Salt and pepper to taste
Meatballs
- 1 lb ground beef or beef/pork blend
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan (optional)
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Mushroom Stew
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Make the mashed potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain the potatoes thoroughly, then mash them with butter and warm milk until smooth. Season with salt and pepper to taste. Set aside and keep warm while preparing the rest of the dish.
- Make the meatballs: In a mixing bowl, combine the ground meat, breadcrumbs, Parmesan (if using), egg, garlic, onion powder, thyme, salt, and black pepper. Mix gently just until all ingredients are incorporated to avoid tough meatballs. Roll the mixture into 1-inch meatballs, shaping them evenly for consistent cooking. Heat a drizzle of oil in a large skillet over medium heat and cook the meatballs in batches, browning all sides but not cooking through completely. Remove browned meatballs and set aside.
- Make the mushroom stew: Using the same skillet, add olive oil if needed and sauté the diced onions until soft and translucent, about 5 minutes. Add minced garlic and sliced mushrooms, cooking for 6 to 8 minutes until mushrooms release their moisture and begin to brown. Sprinkle the flour over the mixture and stir well to coat everything evenly, cooking the flour for 1 minute to remove its raw taste. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add Worcestershire sauce and thyme, then bring the mixture to a gentle simmer.
- Combine and simmer: Return the browned meatballs to the skillet with the mushroom stew. Cover and allow everything to simmer gently for 10 to 15 minutes, or until the meatballs are fully cooked through and the stew has thickened to a gravy-like consistency. Taste and season with additional salt and pepper as needed.
- Serve: Spoon the creamy mashed potatoes onto plates or bowls, then ladle the meatball mushroom stew over the top. Garnish with chopped parsley for a fresh finish and serve warm for a hearty, satisfying meal.
Notes
- This dish can be made ahead and gently reheated on the stove for convenient meal prep.
- For a lighter option, substitute ground turkey or chicken for the beef mixture.
- Add a splash of cream to the mushroom stew for extra richness and creaminess.
