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Mashed Potatoes with Meatball Mushroom Stew Recipe

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5 from 10 reviews

A hearty and comforting dish featuring tender meatballs simmered in a creamy mushroom stew served over smooth mashed potatoes. This recipe blends rich flavors from ground beef, savory mushrooms, and a luscious cream sauce, paired perfectly with buttery, fluffy mashed potatoes—ideal for a satisfying dinner.

Ingredients

For the Meatballs and Stew

  • 1 lb ground beef (or ground chicken for a lighter option)
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 cup sliced mushrooms (cremini or white button)
  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Mashed Potatoes

  • 2 lbs potatoes (Yukon Gold or Russet, peeled and chopped)
  • 1/2 cup butter
  • 1/2 cup milk
  • Salt and pepper, to taste
  • Fresh herbs (optional: chives, parsley, or thyme)

Instructions

  1. Prepare the Meatballs: In a large bowl, mix ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper gently until just combined to avoid tough meatballs. Roll mixture into 1 to 1.5-inch diameter balls, forming about 20-24 meatballs.
  2. Brown the Meatballs: Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add meatballs in batches without crowding, cooking for 4-5 minutes and turning to brown on all sides. Remove browned meatballs and set aside.
  3. Make the Stew Base: In the same pot, add remaining 1 tablespoon olive oil. Sauté chopped onions and minced garlic for 2-3 minutes until onions are translucent and fragrant.
  4. Add Mushrooms: Stir in sliced mushrooms and cook for 5-7 minutes until mushrooms release moisture and brown nicely.
  5. Build the Stew: Stir in tomato paste, Worcestershire sauce, and beef broth. Bring to a gentle simmer and cook for 5 minutes to blend flavors.
  6. Simmer Meatballs: Return browned meatballs to the pot, gently stir to combine, cover, and simmer for 25-30 minutes until meatballs are cooked through. Stir occasionally to prevent sticking.
  7. Add Cream for Richness: Stir in heavy cream and cook an additional 5 minutes. Adjust salt and pepper to taste, resulting in a rich, creamy stew.
  8. Cook Potatoes: While stew simmers, bring a large pot of salted water to a boil. Add chopped potatoes and cook for 20 minutes or until fork-tender.
  9. Mash Potatoes: Drain potatoes and return to pot. Mash with a potato masher or hand mixer until smooth. Add butter and milk and mash until creamy. Season with salt and pepper; garnish with fresh herbs if desired.

Notes

  • For a lighter stew, substitute ground chicken for ground beef and use low-fat milk in mashed potatoes.
  • Use gluten-free breadcrumbs to make the recipe gluten free.
  • If you prefer a thicker stew, reduce broth by simmering uncovered for a few more minutes.
  • Fresh herbs in mashed potatoes add a bright, fresh flavor and make a beautiful garnish.
  • Do not overmix meatball ingredients to keep meatballs tender and juicy.
  • Use Yukon Gold potatoes for extra creamy mashed potatoes or Russets for fluffier texture.

Find it online: https://hotsavors.com/mashed-potatoes-with-meatball-mushroom-stew-recipe/