# Components:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup milk
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)
→ BBQ Sauce
10 - 1 cup barbecue sauce (store-bought or homemade)
11 - 2 tablespoons ketchup
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon smoked paprika
→ Mashed Potatoes
14 - 2.2 lb potatoes (Yukon Gold or Russet), peeled and cubed
15 - 1/4 cup unsalted butter
16 - 1/2 cup warm milk
17 - Salt and black pepper, to taste
→ Garnish
18 - Chopped fresh chives or parsley (optional)
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, pepper, and parsley until just combined.
03 - Form the mixture into 16 even meatballs and place on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until beginning to brown.
05 - Whisk together barbecue sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
06 - Transfer meatballs to an oven-safe casserole dish, pour sauce over them, and toss gently to coat.
07 - Return meatballs to oven and bake for an additional 10 minutes until thoroughly glazed and cooked through.
08 - Place peeled, cubed potatoes in salted boiling water and cook for 15–18 minutes until fork-tender.
09 - Drain potatoes, return to pot, add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper.
10 - Spoon mashed potatoes onto plates, top with glazed meatballs, drizzle with extra sauce, and garnish with chives or parsley if desired.
