Saucy Meatballs with Mashed Potatoes
Oh, these Saucy Meatballs with Mashed Potatoes! One of my favorite “tastes like it’s been cooking all day” recipes that I can have done in about 45 minutes. The ultimate in quick comfort food!
Saucy because the small meatballs are cooked in a flavorful, brothy gravy that pairs perfectly with mashed potatoes. (Good with rice, orzo, or egg noodles too, but my favorite is with mashed potatoes.) And the meatballs are super easy. Just a small batch and they come together in a flash. After you quickly broil them just plop them into the sauce to finish cooking. No guesswork!
Adding a little bacon at the beginning adds smoky flavor to the veggies in the sauce. Then crumbling that bacon on top of it all at the end, with a sprinkle of Parmesan cheese is just scrumptious! You can serve over homemade mashed potatoes — use my recipe here which is actually the link to my Twice Baked Potatoes recipe. The inside of my Twice Baked Potatoes is one way that I make mashed potatoes. Another option is to simply serve over your favorite store bought mashed potatoes. I do that alot when I am pressed for time.
A green salad goes well on the side of these Saucy Meatballs with Mashed Potatoes. And don’t forget some crusty French bread! This is a quick and comforting dinner dish that everyone loves!
Saucy Meatballs with Mashed Potatoes
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 egg lightly beaten
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup bread crumbs
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch red pepper flakes
Sauce Ingredients
- 3 slices bacon
- 1 onion chopped
- 2 carrots chopped
- 1 cup chopped white mushrooms
- 4 cloves garlic chopped fine
- 2 Tablespoons tomato paste
- 3/4 cup red wine
- 3/4 cup chicken broth
- 1 bay leaf
- 6 Tablespoons butter
- chopped parsley for serving
- grated Parmesan cheese for serving
Instructions
- For the meatballs: Combine dry ingredients for meatballs together in a medium sized bowl. Then add ground beef and egg and mix well to combine. Roll into small meatballs. Brown under a broiler just until brown on all sides and set aside.
- For the sauce, heat a large pot over medium high heat. Drizzle with a small bit of olive oil. Cook the bacon until browned and crispy and then remove to drain on paper towels. Crumble when cool and set aside.
- To the bacon grease in the large pot, add the onion, carrot and mushrooms. Season with just a little kosher salt and black pepper. Cook about five minutes or so. Then add the butter and garlic and cook another two minutes.
- Now add in the tomato paste and continue to stir until well combined into the vegetable mixture. Pour in the wine, the chicken broth, and add the bay leaf. Stir well. Now add the meatballs and any juices from broiling to the pot and cook about 15 minutes over medium heat until the meatballs are done.
- Serve meatballs and sauce over homemade or premade mashed potatoes. Sprinkle with the reserved crumbled bacon, some parsley and some grated Parmesan cheese. Enjoy!