Ingredients
Meatballs
- ½ cup plain panko breadcrumbs
- ½ cup milk
- 1 egg
- ¼ cup grated white onion
- ¼ cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 2 teaspoons minced garlic
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1½ pounds ground beef (90% to 93% lean)
BBQ Sauce
- ¾ cup ketchup
- ½ cup prepared BBQ sauce (your favorite brand)
- 3 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- Freshly ground black pepper (to taste)
- ¼ teaspoon crushed red pepper (optional)
Mashed Potatoes
- 2 pounds Yukon gold potatoes (peeled and quartered)
- ½ cup milk (warmed in microwave for about 25 seconds)
- 3 tablespoons butter
- 3 teaspoons salt (divided)
- Freshly ground black pepper (to taste)
Instructions
- Prepare Meatballs Base: In a large bowl, combine panko breadcrumbs, milk, egg, grated onion, parsley, minced garlic, chili powder, salt, and freshly ground pepper. Add ground beef and mix well until evenly combined.
- Shape and Bake Meatballs: Preheat oven to 425°F. Line a rimmed baking sheet with heavy-duty foil and coat with nonstick cooking spray. Shape the meat mixture into 1½ to 2-inch meatballs, about 20 pieces, and place them on the baking sheet. Bake for 15 to 16 minutes until nicely browned but not fully cooked. Remove from oven and transfer meatballs to a large baking dish.
- Prepare and Add BBQ Sauce: Reduce oven temperature to 350°F. In a bowl, whisk together ketchup, prepared BBQ sauce, brown sugar, Worcestershire sauce, minced garlic, onion powder, black pepper, and crushed red pepper if using. Pour this sauce over the partially cooked meatballs in the baking dish.
- Bake Meatballs in Sauce: Return the baking dish to the oven and bake for an additional 15 to 18 minutes, until meatballs reach an internal temperature of 160°F and the sauce is heated through.
- Cook Potatoes: While meatballs bake initially, place peeled and quartered potatoes in a large pot and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20 to 25 minutes until potatoes are very tender.
- Drain and Dry Potatoes: Drain potatoes well and return to the warm, empty pot. Place pot over low heat, gently tossing potatoes for 1 to 2 minutes to evaporate remaining moisture.
- Mash Potatoes: Remove pot from heat. Add warmed milk, butter, 1 teaspoon salt, and freshly ground pepper to taste. Using an electric hand mixer, mix potatoes just until creamy and smooth, being careful not to overmix. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate a generous portion of mashed potatoes and top with BBQ meatballs and sauce. Serve warm.
Notes
- For juicier meatballs, avoid overmixing the ground beef.
- You can substitute ground turkey or chicken for a lighter version.
- If you prefer spicier meatballs, increase the chili powder or crushed red pepper.
- Warming the milk before adding to potatoes helps keep them creamy and warm.
- Use a thermometer to ensure meatballs reach a safe internal temperature of 160°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
