Meatballs in Creamy Sauce with Mashed Potatoes
Classic comfort food with tender meatballs, rich creamy sauce, and buttery mashed potatoes – a cozy and satisfying meal for any day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Comfort Food
- Method: Pan-frying, Simmering
- Cuisine: German-Inspired, European
- Diet: Gluten Free
Ingredients
For the Meatballs:
500 g (1 lb) ground beef or mixed beef/pork
1 small onion, finely chopped
1 garlic clove, minced
1 egg
2 tbsp breadcrumbs
1 tbsp mustard
1 tsp salt
1/2 tsp pepper
1 tbsp oil for frying
For the Creamy Sauce:
1 tbsp butter
1 tbsp flour
200 ml (3/4 cup) beef or vegetable broth
200 ml (3/4 cup) heavy cream or cooking cream
1 tsp Dijon mustard (optional)
Salt and pepper to taste
A pinch of nutmeg (optional)
For the Mashed Potatoes:
800 g (1.75 lb) potatoes, peeled and chopped
2–3 tbsp butter
100–150 ml (1/2 cup) milk or cream
Salt and nutmeg to taste
Instructions
Prepare the mashed potatoes: Boil the potatoes in salted water until tender (about 15–20 minutes). Drain, then mash with butter and milk until smooth. Season with salt and nutmeg. Keep warm.
Make the meatballs: In a bowl, mix ground meat, onion, garlic, egg, breadcrumbs, mustard, salt, and pepper. Form small balls.
Heat oil in a pan and fry meatballs until browned and cooked through (about 8–10 minutes). Remove from pan and set aside.
Make the sauce: In the same pan, melt butter and stir in flour to form a roux. Gradually add broth and cream, whisking until smooth. Let it simmer until thickened. Add mustard, salt, pepper, and nutmeg to taste.
Return the meatballs to the sauce and simmer gently for 5 minutes.
Serve the creamy meatballs over mashed potatoes and garnish with fresh parsley if desired.
Notes
You can make this ahead – just reheat gently on the stove.
For extra flavor, add sautéed mushrooms or caramelized onions to the sauce.
Swap mashed potatoes with noodles or rice if preferred.
