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