Gravy-Smothered Meatballs with Chive Mashed Potatoes and Roasted Green Beans

There’s something magical about a plate of tender meatballs draped in a luscious, savory gravy. This recipe takes that comfort to the next level by pairing them with creamy chive-flecked mashed potatoes and perfectly roasted green beans. Every bite is a harmonious blend of rich, earthy and fresh flavors.

These meatballs are made with ground beef, panko breadcrumbs and a hint of fry seasoning, then baked until juicy. The gravy, made from caramelized onions and beef stock, is the star of the show. Serve it all together for a satisfying meal that feels like a warm hug.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Finely chop chives. Dice potatoes into ½-inch pieces (peel first for a smoother texture if desired). Trim green beans, if necessary.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 tablespoon butter (2 tablespoons for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt and pepper. Keep covered off heat.
3. In a medium bowl, combine beef, panko, minced onion, 1 tablespoon water (2 tablespoons for 4 servings), half the Fry Seasoning (you’ll use the rest later), ½ teaspoon salt (1 teaspoon for 4) and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.
4. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side of same sheet with a drizzle of oil, salt and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, use 2 baking sheets; roast meatballs on middle rack and green beans on top rack.)
5. Meanwhile, melt 1 tablespoon butter in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all for 4 servings) and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 tablespoon butter.
6. Season gravy with salt and pepper. Add meatballs and stir to coat. (TIP: Add a splash of water if gravy seems too thick.) Turn off heat. Divide potatoes between plates; top with meatballs and remaining gravy. Add green beans to the side. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Just be sure to cook the meatballs to an internal temperature of 165°F.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and a gluten-free all-purpose flour blend for the gravy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.