Ingredients
- Ground beef: 1 lb
- Bread crumbs: 1/2 cup
- Egg: 1 large
- Parmesan cheese: 1/4 cup, grated
- Garlic powder: 1 tsp
- Onion: 1/2, chopped
- Potatoes: 2 lbs, peeled and quartered
- Milk: 1/2 cup
- Butter: 4 tbsp
- Beef broth: 1 cup
- All-purpose flour: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Shredded cheddar cheese: 1 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, bread crumbs, egg, Parmesan cheese, garlic powder, and chopped onion. Mix well and form into 1-inch meatballs.
- Step 2: In a large skillet, brown the meatballs over medium heat. Remove meatballs from skillet and set aside.
- Step 3: While meatballs are browning, boil potatoes until tender. Drain potatoes and mash with milk and butter until smooth. Season with salt and pepper to taste.
- Step 4: In the same skillet, whisk together beef broth and flour. Bring to a simmer and cook until thickened, about 2-3 minutes. Stir in Worcestershire sauce.
- Step 5: Spread the mashed potatoes in a greased 9×13 inch baking dish. Arrange the browned meatballs on top of the mashed potatoes. Pour the beef broth gravy over the meatballs and potatoes.
- Step 6: Sprinkle shredded cheddar cheese over the top and bake for 20-25 minutes, or until the cheese is melted and bubbly and the bake is heated through. Let it cool for 5 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve with a simple side salad to cut through the richness of the bake.
- For extra flavorful meatballs, let the meatball mixture rest for 15 minutes before forming to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American