Meatball and Mashed Potato Bake (Print version)

Juicy meatballs in savory brown gravy topped with creamy mashed potatoes and melted cheddar, baked until golden. A hearty family casserole ready in about an hour.

# Ingredients:

For the meatballs

01 - 1 lb (450 g) ground beef (80/20)
02 - 1/2 lb (225 g) ground pork
03 - 1/3 cup (30 g) plain breadcrumbs
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 tsp Italian seasoning
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil (for browning)

For the brown gravy

11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 2 cups (480 ml) beef broth
14 - 1 tbsp Worcestershire sauce
15 - 1/2 tsp garlic powder
16 - Salt and black pepper to taste

For the mashed potato topping

17 - 2 lbs (900 g) Yukon Gold potatoes, peeled and cubed
18 - 4 tbsp (55 g) unsalted butter
19 - 1/2 cup (120 ml) warm whole milk
20 - 1/2 tsp salt
21 - 1/4 tsp white pepper

For the cheese topping

22 - 1 cup (100 g) shredded sharp cheddar cheese
23 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
02 - Combine ground beef, ground pork, breadcrumbs, egg, garlic, Italian seasoning, onion powder, salt, and pepper in a large bowl. Mix gently until just combined. Roll into 1.5-inch balls, about 18-20 total.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2 minutes per side until browned all over. They do not need to cook through. Transfer to the prepared baking dish.
04 - In the same skillet, melt butter over medium heat and whisk in the flour. Cook 1 minute, then gradually add the beef broth while whisking. Stir in Worcestershire sauce and garlic powder. Simmer 3-4 minutes until thickened. Season with salt and pepper, then pour evenly over the meatballs.
05 - Cook the potatoes in well-salted water until tender, 15-18 minutes. Drain well and let steam dry 1 minute. Mash with butter, warm milk, salt, and white pepper until smooth and creamy.
06 - Spoon the mashed potatoes over the meatballs and gravy, spreading all the way to the edges of the dish. Scatter the shredded cheddar evenly over the top.
07 - Bake for 25-30 minutes until the cheese is melted and golden and the gravy bubbles around the edges. Rest 5 minutes before serving. Garnish with fresh parsley.

# Good to know:

01 - Best served immediately while the potatoes are fluffy and the gravy is piping hot.
02 - For a richer gravy, stir a splash of heavy cream into the broth after simmering.

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