Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 2 pounds russet potatoes
- 8 ounces mushrooms, sliced
- 4 tablespoons unsalted butter
- 1 cup beef broth
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 2 teaspoons minced garlic
- 2 teaspoons fresh parsley, chopped
Instructions
- In a large bowl, mix ground beef, breadcrumbs, onion, egg, Worcestershire sauce, garlic powder, salt, and pepper until combined. Form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Cook meatballs until browned all over (8-10 minutes), then set aside.
- In the same skillet, sauté mushrooms for about 5 minutes. Stir in flour and cook for another minute before whisking in beef broth and soy sauce. Add Dijon mustard and return meatballs to the skillet; simmer until gravy thickens (5-7 minutes).
- Boil peeled potatoes until tender (15-20 minutes). Drain and mash with butter, milk, minced garlic, parsley, salt, and pepper until smooth.
- Serve meatballs over mashed potatoes with gravy drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 610
- Sugar: 3g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 110mg