Ingredients
Scale
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup milk
- 2 lbs russet potatoes, peeled and quartered
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, onion, garlic, oregano, salt, and pepper. Gently mix until just combined. Do not overmix.
- Step 2: Roll the meat mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
- Step 3: Add crushed tomatoes to the skillet and bring to a simmer. Reduce heat to low, and simmer for 15 minutes, stirring occasionally. Stir in heavy cream and milk. Return meatballs to the skillet. Simmer for another 10 minutes, or until the sauce has thickened slightly and the meatballs are cooked through.
- Step 4: While the sauce simmers, boil potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain potatoes and return them to the pot. Mash with butter, salt, and pepper until smooth and creamy.
- Step 5: Serve meatballs in creamy sauce over a generous portion of mashed potatoes.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; reheat gently in the microwave or oven to avoid drying out the meatballs.
- For extra richness, try stirring in a tablespoon of grated Parmesan cheese into the mashed potatoes before serving.
- Garnish with fresh parsley or a sprinkle of extra Parmesan cheese for an elegant touch.
- To prevent the meatballs from becoming tough, avoid overmixing the meat mixture and ensure they're fully cooked through without over-browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American