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Mashed Potatoes with Creamy Meatball Mushroom Stew Recipe

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4.5 from 42 reviews

This comforting mashed potatoes with meatball mushroom stew recipe combines tender, juicy meatballs simmered in a rich, creamy mushroom and tomato-based stew, served alongside smooth, buttery mashed potatoes. Perfect for a hearty dinner that warms you up and satisfies your craving for classic flavors with a twist.

Ingredients

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

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, combine ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper. Gently mix until just combined, being careful not to overwork the mixture to keep meatballs tender. Roll into 1 to 1.5 inch diameter meatballs, making about 20-24 total.
  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 to avoid overcrowding. Cook 4-5 minutes, turning occasionally to brown all sides. Remove browned meatballs and set aside.
  3. Make the Stew Base: In the same pot, add remaining tablespoon olive oil. Sauté chopped onion and minced garlic for 2-3 minutes until onion is translucent and fragrant.
  4. Add Mushrooms: Stir in sliced mushrooms and cook for 5-7 minutes until they release moisture and begin to brown.
  5. Build the Stew: Stir in tomato paste, Worcestershire sauce, and beef broth. Bring to a gentle simmer and cook for 5 minutes.
  6. Simmer Meatballs in Stew: Return meatballs to pot, stir gently to combine. Cover and simmer for 25-30 minutes until meatballs are fully cooked and flavors have melded, stirring occasionally to prevent sticking.
  7. Add Cream for Richness: Stir in heavy cream and cook for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
  8. Cook the Potatoes: While stew simmers, bring large pot of salted water to boil. Add chopped potatoes and cook 15-20 minutes until fork-tender.
  9. Mash the Potatoes: Drain potatoes and return to pot. Mash until smooth and creamy using a potato masher or hand mixer. Add butter and milk, mashing continuously until fully incorporated. Season with salt and pepper to taste. Optionally, add fresh herbs for garnish and extra flavor.

Notes

  • For lighter meatballs, substitute ground beef with ground chicken or turkey.
  • You can swap beef broth with chicken or vegetable broth if preferred.
  • Use Yukon Gold potatoes for creamier mashed potatoes or Russet for a fluffier texture.
  • Don’t overmix the meatball mixture to avoid tough meatballs.
  • To make the stew richer, add extra heavy cream or a splash of sour cream at the end.
  • Fresh herbs such as chives, parsley, or thyme add bright flavor as garnish for mashed potatoes.
  • Meatballs can be browned in advance and stored in the fridge to save time.

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