Meatballs in Creamy Sauce (Print Version)

# Ingredients:

→ Meatballs

01 - 1 lb (500g) ground beef
02 - 1 large egg
03 - 3/4 cup (80g) breadcrumbs
04 - 1 teaspoon sweet paprika
05 - 1 1/2 teaspoons salt
06 - 1 teaspoon freshly ground black pepper

→ Creamy sauce

07 - 1 medium yellow onion, finely diced
08 - 2 garlic cloves, minced
09 - 1 tablespoon tomato paste
10 - 3/4 cup (200ml) heavy cream
11 - 1/2 cup (100ml) vegetable broth
12 - 1 handful fresh parsley, chopped

→ Mashed potatoes

13 - 3.3 lbs (1.5kg) starchy potatoes (like Russet or Yukon Gold)
14 - 7 tablespoons (100g) butter
15 - 1/2 cup (100ml) milk
16 - 1/2 cup (100ml) reserved potato cooking water
17 - Pinch of freshly grated nutmeg
18 - Salt and pepper to taste

# Instructions:

01 - Peel the potatoes and cut them into evenly sized chunks, about 1-inch pieces. Place in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce heat to maintain a gentle boil and cook for 20-30 minutes until the potatoes are fork-tender. Drain, reserving about 1/2 cup of the cooking water. Return potatoes to the hot pot and let them dry for a minute. Add the butter, warm milk, and a splash of the reserved cooking water. Mash until smooth and creamy, adding more cooking water if needed. Season with salt, pepper, and a pinch of nutmeg. Cover to keep warm while preparing the meatballs.
02 - In a large bowl, combine the ground beef, egg, breadcrumbs, paprika, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix. Shape the mixture into about 16 meatballs, roughly the size of golf balls. Heat a large skillet over medium-high heat and add a tablespoon of oil. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes. Transfer to a plate and cover to keep warm.
03 - In the same skillet used for the meatballs, add the diced onion and cook over medium heat until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly. Pour in the heavy cream and vegetable broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Return the meatballs to the skillet, reduce heat to low, and simmer for 5-10 minutes until the sauce thickens slightly and the flavors meld together.
04 - Divide the mashed potatoes among four plates, creating a nest for the meatballs. Spoon the meatballs and sauce over the potatoes. Sprinkle with freshly chopped parsley just before serving for a bright, fresh contrast to the rich, creamy dish.

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