Ingredients:

  • 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
  • ½ cup (60g) Panko breadcrumbs
  • 1 large egg, beaten
  • ¼ cup (60ml) whole milk
  • 2 cloves garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 tbsp (15ml) olive oil
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tbsp (57g) unsalted butter
  • ½ cup (120ml) warm whole milk or heavy cream
  • 1 tsp (5g) salt
  • ½ tsp (2g) garlic powder
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) beef broth, low sodium
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) Worcestershire sauce
  • Salt and pepper to taste

Instructions:

  1. Place cubed potatoes in a pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer for 12–15 minutes until fork-tender.
  2. While potatoes simmer, combine ground beef, breadcrumbs, beaten egg, milk, garlic, salt, and pepper in a mixing bowl. Gently mix with your hands until just combined.
  3. Roll the mixture into 18 equal-sized balls (roughly 1.5 inches in diameter).
  4. Heat olive oil in the large skillet over medium-high heat until it shimmers. Add meatballs in a single layer and sear for 2–3 minutes per side until a deep mahogany-colored crust forms. Remove meatballs from the pan and set them aside on a plate.
  5. In the same skillet, melt 2 tbsp butter. Whisk in flour and cook for 1 minute until golden. Slowly pour in beef broth and Worcestershire sauce, whisking constantly to remove lumps. Stir in heavy cream and simmer for 3–5 minutes until thickened.
  6. Drain the potatoes. Add butter, warm milk, salt, and garlic powder. Mash immediately until smooth and creamy.
  7. Return the meatballs to the simmering gravy for 3–5 minutes until cooked through and glazed.