Meatballs with Mashed Potatoes, Gravy, Carrots & Peas is the ultimate comfort meal—hearty, savory, and perfect for a cozy dinner.
What You’ll Make
Juicy meatballs served over creamy mashed potatoes, topped with rich gravy, and paired with tender carrots and peas.
Ingredients
Meatballs
- 500g (1 lb) ground beef (or beef + chicken mix)
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- Salt & pepper
- 1 tsp paprika
- 1 tbsp parsley (optional)
Mashed Potatoes
- 4–5 potatoes, peeled and chopped
- 3 tbsp butter
- ½ cup milk
- Salt to taste
Veggies
- 2 carrots (sliced)
- 1 cup peas (fresh or frozen)
- Salt & a little butter
Gravy
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- Salt & pepper
- Optional: a splash of cream or soy sauce for depth
Instructions
1. Make the meatballs
- Mix all meatball ingredients
- Form into small balls
- Pan-fry until browned on all sides and cooked through
- Remove and set aside
2. Cook the potatoes
- Boil potatoes in salted water until fork-tender
- Drain, then mash with butter, milk, and salt until smooth
3. Cook veggies
- Boil or steam carrots until tender
- Add peas in last few minutes
- Toss with a little butter and salt
4. Make gravy
- In the same pan, melt butter
- Stir in flour and cook 1–2 minutes
- Gradually whisk in broth
- Simmer until thickened
- Season to taste
5. Combine
- Add meatballs back into gravy and simmer a few minutes
Serve
- Spoon mashed potatoes onto a plate
- Top with meatballs and gravy
- Add carrots and peas on the side
Pro Tips
- Don’t overmix meatballs—they stay juicier
- Warm milk before adding to potatoes for extra creaminess
- Use the meatball drippings for richer gravy
Variations
- Swedish-style: Add a little cream to gravy
- Healthier: Use ground turkey and low-fat milk
- Extra flavor: Add Worcestershire sauce to gravy