Ingredients

1.1 lbs ground beef

1/2 cup breadcrumbs

1 large egg

1/4 cup milk

1 small onion, finely diced

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1 tbsp fresh parsley, chopped (optional)

1 cup BBQ sauce (store-bought or homemade)

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tsp smoked paprika

2.2 lbs potatoes (Yukon Gold or Russet), peeled and cubed

1/4 cup unsalted butter

1/2 cup warm milk

Salt and pepper, to taste

Chopped fresh chives or parsley (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: In a large bowl, combine ground beef, breadcrumbs, egg, milk, finely diced onion, minced garlic, salt, pepper, and chopped parsley. Mix gently until just combined to avoid dense meatballs.

Step 3: Shape the mixture into 16 uniform meatballs and arrange them evenly on the prepared baking sheet. Bake for 15 minutes until they start to brown and cook through.

Step 4: While the meatballs bake, whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl to create the glaze.

Step 5: Transfer the partially baked meatballs to an oven-safe casserole dish. Coat them evenly with the BBQ sauce mixture, then return to the oven to bake for another 10 minutes until the meatballs are fully cooked and glazed.

Step 6: Meanwhile, place peeled and cubed potatoes in a large pot. Cover with salted water, bring to a boil, and cook for 15 to 18 minutes until tender when pierced with a fork.

Step 7: Drain the potatoes and return them to the pot. Add butter and warm milk, mashing until smooth and creamy. Season with salt and pepper to taste.

Step 8: Serve the mashed potatoes on plates topped with the BBQ-glazed meatballs. Drizzle with any remaining sauce and garnish with chopped fresh chives or parsley if desired.

Tips & Variations

For extra flavor, try mixing smoked paprika directly into the meatball mixture as well.

Use homemade BBQ sauce for a personalized touch, or choose your favorite store-bought brand for convenience.

To keep meatballs moist, avoid overmixing the meat mixture.

Swap mashed potatoes for creamy polenta or cauliflower mash for a different twist.

Storage

Store leftover meatballs and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in the oven or microwave, adding a splash of water or extra BBQ sauce to keep them moist. Mashed potatoes reheat well in the microwave or on the stovetop with a little additional milk or butter.

FAQs

Can I freeze the BBQ meatballs?

Yes, you can freeze cooked BBQ meatballs in a single layer on a baking sheet, then transfer to a freezer-safe container. They keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs or substitute with crushed gluten-free crackers. Double-check your BBQ sauce to ensure it contains no gluten ingredients.