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 food classic to the next level by pairing it with creamy chive mashed potatoes and perfectly roasted green beans. The meatballs are seasoned with a special fry seasoning, pan-seared and then finished in a rich onion gravy that’s simply irresistible.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress. The combination of flavors and textures-from the juicy meatballs to the smooth potatoes and crisp green beans-creates a balanced and satisfying meal. Plus, the gravy is so good, you’ll want to spoon it over everything!

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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). 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. Meanwhile, 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 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, divide between 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 the flour 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: If gravy seems too thick, stir in a splash of water.) 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 a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. Keep in mind that the texture may vary slightly.

Can I make the meatballs ahead of time?

Absolutely! You can form the meatballs and refrigerate them for up to 24 hours before cooking. Alternatively, you can freeze them for up to 3 months; thaw in the refrigerator before roasting.

What can I use instead of Fry Seasoning?

Fry Seasoning is a blend of spices like paprika, garlic powder, onion powder and salt. You can substitute with an equal amount of your favorite seasoning blend or a mix of paprika and garlic powder.