# 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 (commercial 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 tbsp 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 and line a baking sheet with parchment paper.
02 - Combine ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, black pepper, and parsley in a large bowl. Mix until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange on the prepared baking sheet.
04 - Bake meatballs in the oven for 15 minutes.
05 - Whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
06 - Transfer meatballs to an oven-safe casserole dish, pour the BBQ sauce mixture over them, and gently toss to coat.
07 - Return glazed meatballs to the oven and bake for an additional 10 minutes until fully cooked and glazed.
08 - Simmer peeled, cubed potatoes in salted water until fork-tender, about 15–18 minutes. Drain well.
09 - Return potatoes to the pot, add butter and warm milk, then mash until smooth. Season with salt and pepper to taste.
10 - Plate the mashed potatoes, top with BBQ meatballs, drizzle with extra sauce, and garnish with fresh chives or parsley if desired.
