Meatballs in Creamy Sauce with Mashed Potatoes

Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy in a comfort meal: juicy homemade meatballs, a creamy and flavorful sauce, and soft, buttery mashed potatoes. It’s perfect for both weeknight dinners and relaxed weekend cooking. Plus, I can easily adjust the seasoning and ingredients to fit whatever I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• Ground beef (or a mix of beef and pork)

• Breadcrumbs

• Egg

• Onion (finely chopped)

• Garlic (minced)

• Salt and pepper

• Mustard or a pinch of paprika (optional)

• Oil for frying

For the creamy sauce:

• Butter

• Flour

• Broth (beef or vegetable)

• Heavy cream or milk

• Dijon mustard (optional)

• Salt and pepper

• Fresh parsley (for garnish)

For the mashed potatoes:

• Potatoes (starchy variety like Russet or Yukon Gold)

• Butter

• Milk or cream

• Salt and pepper

• Nutmeg (optional)

directions

I start by peeling and cutting the potatoes into chunks, then boil them in salted water until soft (about 15–20 minutes). While they cook, I prepare the meatballs. I mix the ground meat with breadcrumbs, egg, onion, garlic, and seasoning until well combined. I form small, firm meatballs and fry them in a bit of oil until browned on all sides.

Once the meatballs are cooked through, I remove them from the pan and use the same pan to make the sauce. I melt butter, stir in the flour to make a roux, then gradually whisk in the broth and cream until smooth. I season the sauce with salt, pepper, and a touch of mustard for extra depth. I return the meatballs to the pan and let them simmer gently in the sauce.

Meanwhile, I drain the cooked potatoes and mash them with butter, warm milk or cream, salt, pepper, and a pinch of nutmeg. I adjust the texture to my liking — smoother or chunkier.

To serve, I spoon the mashed potatoes onto plates, top with the creamy meatballs, and sprinkle with fresh parsley.

Servings and timing

This recipe makes about 4 servings and takes around 40–45 minutes — about 15 minutes of prep and 25–30 minutes to cook everything.

Variations

Sometimes I add grated Parmesan to the mashed potatoes or stir caramelized onions into the sauce for more flavor. For a lighter version, I use turkey or chicken instead of beef. If I want to make it more rustic, I serve it with roasted vegetables or steamed green beans on the side.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs and sauce gently in a saucepan over medium-low heat, adding a splash of broth or cream if needed. I reheat the mashed potatoes in the microwave or on the stove with a little butter or milk to make them smooth again.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prepare the meatballs in advance and store them in the fridge for up to 24 hours. I cook them when I’m ready to make the full dish.

What kind of potatoes work best for mashing?

I use starchy potatoes like Russet or Yukon Gold because they mash smoothly and soak up butter and cream perfectly.

Can I freeze this dish?

Yes, the meatballs and sauce freeze well. I let them cool completely, freeze in portions, and reheat on the stove. I prefer making mashed potatoes fresh, but they can be frozen too.

How do I keep the meatballs from falling apart?

I make sure to mix the meat mixture thoroughly and don’t make the meatballs too large. A good balance of egg and breadcrumbs helps bind everything together.

Can I use plant-based ingredients?

Yes, I’ve made this with plant-based ground meat and dairy-free cream and butter — it works wonderfully with the same comforting texture and taste.

Conclusion

These meatballs in creamy sauce with mashed potatoes are a cozy, classic meal that always brings comfort and satisfaction. I love how simple and hearty it is, and how easily I can adapt it to suit my taste or what’s in my kitchen. Whether I’m making it for my family or just for myself, it’s a dish I come back to again and again.