Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper to taste
- 1 cup beef or vegetable broth
- 1/2 cup heavy cream or milk
- 4 large potatoes, peeled and chopped
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, minced garlic, chopped onion, salt, and pepper. Mix gently until well combined. Form into golf-ball-sized meatballs and set aside.
- Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in batches, browning on all sides until cooked through, about 8-10 minutes. Remove and keep warm.
- In the same skillet, pour in the broth, scraping any browned bits from the bottom. Bring to a simmer, then add heavy cream or milk. Let it simmer until slightly thickened. Return the meatballs to the skillet, coating them in the sauce, warming through for 5 minutes.
- Meanwhile, boil peeled and chopped potatoes in salted water until tender, about 15 minutes. Drain well and return to the pot. Add butter, then mash until smooth. Stir in additional heavy cream or milk as needed. Season with salt and pepper.
Notes
- Use lean ground turkey or beef for a healthier variation.
- To make gluten-free, substitute regular breadcrumbs with gluten-free options.
- Adjust seasoning according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 125mg