Description
This hearty and comforting recipe features juicy oven-baked BBQ meatballs paired with creamy mashed potatoes. The meatballs are seasoned with garlic, onion, and smoked paprika, baked to perfection, then glazed with a tangy homemade-style BBQ sauce. Smooth, buttery mashed potatoes offer a perfect base, making this dish an irresistible, crowd-pleasing meal ideal for family dinners or casual gatherings.
Ingredients
Scale
Meatballs
- 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)
BBQ Sauce Glaze
- 1 cup BBQ sauce (store-bought or homemade)
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
Mashed Potatoes
- 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
- Prepare oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the meatballs from sticking.
- Mix meatball ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, milk, finely diced onion, minced garlic, salt, pepper, and chopped parsley. Mix gently just until all ingredients are evenly combined to keep the meatballs tender.
- Shape and bake meatballs: Form the meat mixture into 16 uniform meatballs and arrange them spaced evenly on the prepared baking sheet. Bake in the preheated oven for 15 minutes until they start to brown and are mostly cooked through.
- Prepare BBQ sauce mixture: While meatballs are baking, whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl to create a flavorful glaze.
- Glaze meatballs and finish baking: Carefully transfer the baked meatballs into an oven-safe casserole dish. Coat them evenly with the BBQ sauce mixture, then return to the oven and bake for an additional 10 minutes until the meatballs are fully cooked and glazed with the sauce.
- Cook potatoes: Meanwhile, place peeled and cubed potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15 to 18 minutes or until potatoes are tender when pierced with a fork.
- Mash potatoes: Drain the cooked potatoes well and return them to the pot. Add unsalted butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Plate and garnish: Serve the creamy mashed potatoes on plates, topping them generously with the BBQ-glazed meatballs. Drizzle with any extra sauce from the casserole dish and garnish with fresh chopped chives or parsley if desired for color and freshness.
Notes
- For extra flavor, you can add a pinch of smoked paprika into the meatball mixture as well.
- Make sure not to overmix the meatball ingredients to keep them tender and juicy.
- Use Yukon Gold potatoes for creamier mashed potatoes or Russet potatoes for a fluffier texture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you prefer a spicier BBQ glaze, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: BBQ meatballs, mashed potatoes, baked meatballs, comfort food, family dinner, easy meal, American cuisine
