93/7 ground beef (2 lb. – raw)
Garlic (2 cloves – grated)
Worcestershire sauce (10g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Allspice (1/2 tsp)
Beef stock (250g)
Light sour cream (30g)
Worcestershire sauce (5g)
Cornstarch (1 tbsp)
Water (2 tbsp)
Salt (½ tsp)
Black pepper (½ tsp)
Yukon gold potatoes (1,400g raw – peeled)
2% milk (150g)
Salt (2 tsp)
Black pepper (2 tsp)
Yellow onions (250g – sliced)
Parsley (optional – garnish)
Add your ground beef to a mixing bowl, toss in the listed seasonings, and mix until well combined. Grab a pinch, roll into a meatball, and place on an oiled sheet tray. Continue until all meatballs are rolled, then place in a 475 (F) oven until cooked through (~10 minutes). Remove once done.
Peel your potatoes, then dice into bite size pieces. Add to a pot of boiling water, then let cook until soft (a fork should be able to go through the potato). Drain once there.
With the potatoes drained but still in the pot, begin mashing until relatively smooth. Add in the milk, salt, and black pepper, then mix until well combined.
In an oiled skillet on medium heat, add sliced onions, season with salt and black pepper, and let sear until they start to brown. Once there, add in Worcestershire sauce and mix. After ~1 minute, turn the heat to low, then add in beef stock and light sour cream, and mix together.
After everything is incorporated, in a separate small bowl, add together the cornstarch and water and stir until smooth. Once mixed, pour this over your onions and mix together – the mixture should begin to thicken. Once combined, remove from the stove.
To prep, add your mashed potatoes on the bottom of the bowl, layer on top ~6 meatballs, then pour over some of your onion gravy. Optionally top with chopped parsley and black pepper, and you’re ready to enjoy! 🙂
