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Fall Baked Meatballs with Mashed Potatoes and Gravy

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 Fall Baked Meatballs with Mashed Potatoes and Gravy
Recipe for the week of October 5, 2026 to October 9, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
For the Meatballs
  • 1 can nonstick cooking spray
  • 1 pound ground beef
  • 1 egg beaten
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 yellow onion finely chopped
  • 2 garlic cloves minced
  • 1/2 + 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 bunch fresh Italian flat leaf parsley chopped
For the Mashed Potatoes
  • 3 pounds Russet Potatoes peeled and large dice
  • 8 tablespoons butter
  • 1 cup half & half
  • 1 teaspoon Salt divided
  • 1/2 teaspoon white pepper
  • 4 cups water for boiling
For the Brown Gravy
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Course Main Dish, Side Dish
Prep Time 25 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
For the Meatballs
  • 1 can nonstick cooking spray
  • 1 pound ground beef
  • 1 egg beaten
  • 1/4 cup Italian breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 yellow onion finely chopped
  • 2 garlic cloves minced
  • 1/2 + 1/4 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 bunch fresh Italian flat leaf parsley chopped
For the Mashed Potatoes
  • 3 pounds Russet Potatoes peeled and large dice
  • 8 tablespoons butter
  • 1 cup half & half
  • 1 teaspoon Salt divided
  • 1/2 teaspoon white pepper
  • 4 cups water for boiling
For the Brown Gravy
  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Meatballs
  1. In a large bowl, combine the beef, egg, breadcrumbs, parmesan cheese, onion, garlic, salt, pepper, and parsley.
  2. Use a portion scoop to scoop the meat mixture. Form into balls and place on the baking sheet.
  3. Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don’t turn brown.
Mashed Potato
  1. In a large pot, fill it with water and half a teaspoon of salt. Peel the potatoes, then chop them into large diced and add the potatoes to the pot. Once all the potatoes are in the pot make sure the water is at least 2 inches above the top of the potatoes. If not, add additional water.
  2. Bring the potatoes to boil on a high heat. Boil potatoes for 20 minutes or until the potatoes are soft. Drain potatoes using a colander and then put potatoes back into the pot with the butter. Using a masher, mash potatoes until smooth. Once smooth, add milk and half teaspoon of salt and white pepper. Using a spatula, stir until well combined.
Gravy
  1. In a small pot over medium heat. Place the butter and flour in the pot. Use a whisk to mix the butter and flour as the butter melts. Continue to whisk until a fluffy golden roux forms, 2-3 minutes.
  2. Add the vegetable broth, onion powder, Worcestershire sauce, and garlic powder. Mix until the ingredients are well incorporated into the roux. Allow the gravy to simmer and thicken for 2-3 minutes. Then, turn off the heat. The gravy will continue to thicken as it cools.
  3. Top the mashed potatoes with the baked meatballs and pour warm gravy over the top.