# Components:
→ Meatballs
01 - 1.1 lbs ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - ¼ cup milk
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)
→ BBQ Sauce
10 - 1 cup BBQ sauce (store-bought or homemade)
11 - 2 tablespoons ketchup
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon smoked paprika
→ Mashed Potatoes
14 - 2.2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
15 - 4 tablespoons unsalted butter
16 - ½ cup warm milk
17 - Salt and pepper, to taste
→ Garnish
18 - Chopped fresh chives or parsley (optional)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and parsley. Mix until just combined.
03 - Form the mixture into 16 meatballs and place them evenly on the prepared baking sheet. Bake for 15 minutes.
04 - Meanwhile, whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
05 - Remove meatballs from oven and transfer them to an oven-safe casserole dish. Pour the BBQ sauce mixture over the meatballs and toss gently to coat.
06 - Return the casserole dish to the oven and bake for an additional 10 minutes until the meatballs are glazed and cooked through.
07 - Place cubed potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 15 to 18 minutes until fork-tender.
08 - Drain the potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
09 - Spoon mashed potatoes onto plates, top with BBQ meatballs, drizzle with extra sauce, and garnish with chopped chives or parsley if desired.
