Italian Meatballs with Mashed Potatoes
Now if you’re still making mashed potatoes using the weird powdered stuff, it’s time to learn how to make the real thing! They take the same amount of time and effort to make, so find a large potato and let’s get to mashing! The meatballs are one of my favorite go to lazy dinners. For those long days where you’re too lazy to cook, simply toss the meatballs, container and all, into the oven and let it do all the work! I found these freshly made Italian meatballs at my local Whole Foods!
Italian Meatballs with Mashed Potatoes
Author: Yadira Torres
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Oven baked Italian meatballs with mashed potatoes and a light gravy sauce.
Ingredients
- 12 Italian meatballs
- 1 large russet potato, chopped
- 8 cups salted water
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp freshly ground black pepper
- 1 tbs butter
- 1 tbs milk or whipping cream
- 3 sprigs fresh basil
- 1 cup beef broth
Instructions
- Preheat oven to 350 degrees Fahrenheit and bake Italian meatballs according to package.
- Meanwhile, bring large pot of salted water to a boil. Carefully add potatoes into pot, boil for 15 minutes or until potatoes are easily pierced with a fork.
- Drain water from pot, add sea salt, garlic powder, pepper, butter, and milk. Using a potato masher, carefully mash potatoes until they absorb all the ingredients and fluff up.
- Serve meatballs over mashed potatoes and gravy, garnish with freshly chopped basil.
Nutritional Content Source: Italian Meatballs and Mashed Potatoes
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Italian Meatballs and Mashed Potatoes | 388 | 8g | 33g | 57g | 8mg | 746mg | 0g | 1g |
The gravy is 99% beef broth and a dash of whipping cream, just enough to lighten it up. Just bring a small pot of beef broth to a quick simmer, and slowly add in the whipping cream until you get the desired taste. I added about a tsp and whisked away.
