There are few dishes as universally loved as meatballs paired with creamy mashed potatoes and a luscious onion cream sauce. This hearty, flavor-packed meal is perfect for a cozy family dinner or an impressive dish for guests. The comforting combination of tender meatballs, fluffy mashed potatoes, and rich onion sauce is bound to become a staple in your home cooking repertoire. Follow along with this detailed, step-by-step guide to create this classic comfort food delight.
Ingredients:
Meatballs:
– 1 lb ground beef
– 1/2 lb ground pork
– 1/2 cup breadcrumbs
– 1/4 cup milk
– 1 egg, beaten
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 2 tbsp chopped fresh parsley
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 2 tbsp olive oil (for frying)
Mashed Potatoes:
– 2 lbs potatoes, peeled and cut into chunks
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– Salt and pepper to taste
Onion Cream Sauce:
– 1 large onion, thinly sliced
– 2 tbsp butter
– 1 cup heavy cream
– 1 cup beef broth
– 1 tsp Dijon mustard
– Salt and pepper to taste
Directions
Step 1: Prepare the Meatballs
1. Combine Ingredients: In a large bowl, mix together ground beef, ground pork, breadcrumbs, milk, beaten egg, finely chopped onion, minced garlic, chopped fresh parsley, salt, black pepper, and paprika. Use your hands to mix until just combined, being careful not to overmix.
2. Shape Meatballs: Form the mixture into 1-inch meatballs, placing them on a baking sheet or plate as you go.
3. Cook Meatballs: In a large skillet, heat olive oil over medium heat. Fry the meatballs in batches to avoid overcrowding the pan, turning them often to brown on all sides. Each batch should take about 7-10 minutes. Once cooked, remove the meatballs from the skillet and set aside.
Step 2: Make the Mashed Potatoes
1. Boil Potatoes: Place peeled and chunked potatoes into a large pot of salted water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
2. Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add heavy cream and unsalted butter, mashing until smooth. Season with salt and pepper to taste.
Step 3: Create the Onion Cream Sauce
1. Cook Onions: In the same skillet you used for the meatballs, melt butter over medium heat. Add thinly sliced onions and cook until they soften and become golden brown, about 10-15 minutes.
2. Add Liquid and Seasoning: Stir in the beef broth, bringing it to a simmer. Reduce heat and add heavy cream and Dijon mustard, stirring well to combine. Cook until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
3. Combine and Heat Through: Return the cooked meatballs to the skillet, coating them with the onion cream sauce. Let them heat through for a few minutes.
Step 4: Serve
1. Plate Your Dish: Serve the meatballs over a bed of mashed potatoes, generously topped with onion cream sauce. Garnish with chopped fresh parsley if desired.
Serving and Storage Tips
– Serving: This dish is best served hot, immediately after preparation.
– Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of milk or cream to the mashed potatoes to regain their creamy texture.
Helpful Notes
– Be sure to finely chop the onions for the meatballs to ensure they cook evenly and incorporate well into the mixture.
– Don’t overmix the meatball mixture to keep them tender.
– For a lighter mashed potato, substitute half of the heavy cream with milk.
– You can make the meatballs and mashed potatoes ahead of time and reheat them when ready to serve.
Tips from Well-Known Chefs
– Gordon Ramsay: Always season your meatballs generously, and try adding a splash of olive oil to the mixture for extra moisture.
– Jamie Oliver: When making mashed potatoes, use starchy potatoes like Russets or Yukon Golds for the best texture.
– Julia Child: To achieve a velvety sauce, whisk vigorously when combining the cream and broth to avoid lumps.
Frequently Asked Questions
1. Can I use a different type of meat for the meatballs?
– Yes, you can substitute ground turkey or chicken for a lighter version.
2. Can I freeze the meatballs?
– Yes, freeze the uncooked or cooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
3. Is there a dairy-free option for the mashed potatoes?
– Substitute the cream and butter with coconut milk and olive oil or a dairy-free butter alternative.
4. How can I make the sauce thicker?
– Let it simmer longer to reduce or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).
5. Can I add vegetables to the meatballs?
– Yes, finely grated carrots or zucchini work well and add extra nutrition.
6. What’s the best way to keep the mashed potatoes warm?
– Place them in a heatproof bowl over a pot of simmering water or use a slow cooker on the “warm” setting.
7. Can I use low-fat dairy products?
– Yes, but it may slightly alter the richness of the dish.
8. How do I prevent the meatballs from falling apart?
– Ensure the mixture is well-bound with egg and breadcrumbs, and don’t overcrowd the pan while frying.
9. What type of potatoes should I use?
– Russets or Yukon Golds are excellent choices for creamy mashed potatoes.
10. Can I prepare the dish ahead of time for a party?
– Yes, you can prepare all components separately and reheat them before serving.
Follow this guide and enjoy the ultimate comfort food of meatballs with mashed potatoes and onion cream sauce—a hearty, satisfying dish that is sure to delight everyone at the table. Enjoy!