There’s something deeply satisfying about the combination of tender meatballs swimming in rich cream sauce paired with fluffy mashed potatoes. This Creamy Meatballs with Mashed Potatoes recipe transforms simple ingredients into a cozy family meal that tastes like it took hours to prepare.
Table of Contents
Ingredients for Creamy Meatballs with Mashed Potatoes
I’ve tested this recipe dozens of times, and the ingredient quality really does make a noticeable difference. My go-to is using 80/20 ground beef for the meatballs since that fat content keeps them juicy and flavorful without being greasy. For the potatoes, russet varieties work best in my experience because they create that perfectly fluffy texture everyone loves.
For the Meatballs:
- 1.1 lbs ground beef (I recommend 80/20 for best flavor and moisture)
- 1 large egg
- 1/3 cup breadcrumbs (plain or Italian seasoned both work well)
- 1 teaspoon sweet paprika
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 to 2 tablespoons neutral cooking oil (vegetable or canola)
For the Sauce:
- 1 medium onion (finely diced)
- 2 garlic cloves (minced) – Fresh garlic makes a noticeable difference here
- 1 tablespoon tomato paste (I usually use the tube kind for convenience)
- 1 cup heavy cream
- 1/2 cup vegetable broth (or chicken broth works great too)
- Salt and pepper to taste
- 1/4 cup fresh parsley (chopped, for garnish)
For the Mashed Potatoes:
- 3.3 lbs russet potatoes (starchy varieties create the fluffiest texture)
- 3.5 oz butter (softened to room temperature works best)
- 1/3 cup whole milk – My preference is using whole milk for extra creaminess
- 1/2 cup reserved potato cooking water (you’ll use about 1/3 cup)
- 1 pinch freshly grated nutmeg (this secret ingredient elevates the flavor)
- 1 tablespoon salt (for potato cooking water)
- Salt and pepper to taste
Step-by-Step Instructions
I recommend starting with the potatoes since they take the longest. This way, everything comes together beautifully at the same time without any stress.
Step 1: Peel and cut your potatoes into equal-sized chunks, about 2 inches each. Place them in a large pot with cold water and add 1 tablespoon of salt, covering them by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 22-25 minutes until fork-tender. The salt seasons the potatoes from the inside out, so don’t skip this step.
Step 2: While potatoes cook, combine ground beef, egg, breadcrumbs, paprika, salt, and pepper in a bowl. Mix gently with your hands for about 30 seconds until just combined, being careful not to overwork the meat. Roll into balls about the size of a golf ball, keeping them uniform in size for even cooking.
Step 3: Heat a large skillet over medium-high heat with 1 to 2 tablespoons of oil. Add meatballs in a single layer with about 1 inch between each, working in batches if necessary to avoid crowding. Brown on all sides for about 8-10 minutes total, turning every 2 minutes to develop a nice crust. They don’t need to be fully cooked yet, just nicely browned. Remove and set aside on a plate.
Step 4: In the same skillet with those flavorful drippings, add diced onions and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Stir in tomato paste and let it cook for about 1 minute, stirring frequently. This step deepens the flavor significantly.
Step 5: Pour in the heavy cream and vegetable broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Season with salt and pepper to taste. Return the browned meatballs to the pan, reduce heat to medium-low, cover, and simmer for 8-10 minutes. The meatballs will finish cooking while the sauce thickens beautifully around them.
Step 6: Once potatoes are tender, drain them but reserve 1/2 cup of the cooking water. Return potatoes to the hot pot and let them sit for 1 minute to steam off excess moisture. Add butter, milk, and about 1/3 cup of the reserved water. Mash until smooth and creamy, adding more cooking water as needed for your desired consistency. Season with salt, pepper, and a pinch of nutmeg. The result should be fluffy and velvety.
Step 7: Spoon generous portions of mashed potatoes onto plates, nestle the meatballs on top, and ladle that gorgeous creamy sauce over everything. Finish with freshly chopped parsley for a pop of color and freshness.
Perfect Pairings for Creamy Meatballs with Mashed Potatoes
This hearty dish pairs wonderfully with lighter sides that add color, crunch, and nutritional balance to your plate.
Steamed Green Beans: The crisp texture and fresh flavor of tender-crisp green beans provide a perfect contrast to the rich, creamy elements of this meal. Simply steam until bright green and toss with a bit of butter and garlic for a classic combination.
Garden Salad with Vinaigrette: A simple mixed greens salad dressed with tangy vinaigrette cuts through the richness beautifully. The acidity balances the creamy sauce while adding fresh vegetables to round out your dinner. Try this approach with other comforting dishes like Protein-Packed Garlic Cream Chicken Skillet for a complete meal.
Glazed Carrots: Sweet roasted or glazed carrots bring natural sweetness and vibrant color to your plate. The slightly caramelized edges complement the savory meatballs perfectly and add an elegant touch to your presentation.
Crusty Bread: A warm slice of crusty bread is perfect for soaking up every last bit of that delicious cream sauce. It’s simple but absolutely essential in our house and turns the meal into something extra special.
Keeping Your Leftovers Fresh
This recipe stores beautifully, making it perfect for meal prep or enjoying leftovers throughout the week. Store meatballs, sauce, and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. The meatballs and sauce can also be frozen together for up to 3 months, though I recommend making fresh mashed potatoes when serving for the best texture.
When reheating, I prefer using the stovetop method for best results. Add the meatballs and sauce to a pan with a splash of broth or cream, cover, and warm gently over medium-low heat for about 8-10 minutes, stirring occasionally. For the mashed potatoes, reheat in the microwave with a splash of milk, stirring every 30 seconds until heated through and creamy again.
This dish is wonderfully versatile too. Try serving the meatballs over pasta, rice, or even cauliflower mash for a lower-carb option. The sauce works beautifully with different bases, so feel free to get creative based on what you have available or what your family prefers.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely! Brown the meatballs up to 24 hours in advance, let them cool completely, then refrigerate in an airtight container. When ready to serve, simply add them to the sauce and simmer as directed. This actually saves significant time on busy weeknights and makes the recipe even more manageable.
What if I don’t have heavy cream?
You can substitute with half-and-half mixed with 1 tablespoon of flour whisked in, or use full-fat coconut milk for a dairy-free version. The sauce will be slightly thinner but still delicious. Just simmer it a bit longer to reach your desired consistency.
How do I keep my mashed potatoes from getting gummy?
Use starchy potatoes like russets, don’t overmix them, and make sure to add warm liquids. Cold milk can make potatoes dense and sticky, so I always warm mine in the microwave for 30 seconds first. Also, letting the drained potatoes steam for a minute helps remove excess moisture.
Creamy Meatballs with Mashed Potatoes
Ingredients
Equipment
Method
- Peel and cut potatoes into equal-sized chunks about 2 inches each. Place in a large pot with cold water and add 1 tablespoon of salt, covering by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 22-25 minutes until fork-tender.
- While potatoes cook, combine ground beef, egg, breadcrumbs, paprika, salt, and pepper in a bowl. Mix gently for about 30 seconds until just combined. Roll into balls about the size of a golf ball, keeping them uniform in size.
- Heat a large skillet over medium-high heat with 1 to 2 tablespoons of oil. Add meatballs in a single layer with about 1 inch between each, working in batches if necessary. Brown on all sides for 8-10 minutes total. Remove and set aside.
- In the same skillet, add diced onions and sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds, stirring constantly. Stir in tomato paste and cook for 1 minute, stirring frequently.
- Pour in heavy cream and vegetable broth, stirring to combine and scraping up browned bits. Season with salt and pepper. Return meatballs to pan, reduce heat to medium-low, cover, and simmer for 8-10 minutes.
- Drain potatoes and reserve 1/2 cup cooking water. Return potatoes to hot pot and let sit for 1 minute. Add butter, milk, and about 1/3 cup reserved water. Mash until smooth, adding more water as needed. Season with salt, pepper, and nutmeg.
- Serve mashed potatoes on plates, top with meatballs and cream sauce, and garnish with fresh parsley.
Notes
