# Components:
→ Meatballs
01 - 1.1 lb 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 lb potatoes (Yukon Gold or Russet), peeled and cubed
15 - 4 oz unsalted butter
16 - 1/2 cup warm milk
17 - Salt and pepper, to taste
→ Garnish
18 - Chopped fresh chives or parsley (optional)
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and parsley. Stir until just blended.
03 - Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake meatballs for 15 minutes until they begin to brown.
05 - Whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
06 - Remove meatballs from oven, transfer to an oven-safe casserole dish, coat them gently with the BBQ sauce mixture.
07 - Return meatballs to oven and bake for an additional 10 minutes until fully cooked and glazed.
08 - While meatballs bake, place potatoes in a large pot, cover with salted water, bring to a boil and simmer for 15–18 minutes until tender.
09 - Drain potatoes and return to pot. Add butter and warm milk, mash until smooth. Season with salt and pepper.
10 - Spoon mashed potatoes onto plates, top with BBQ meatballs, drizzle with extra sauce, and garnish with chives or parsley if desired.
