Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons butter
  • 1 onion
  • finely chopped
  • 2 small ribs celery
  • finely chopped
  • 3 cloves garlic
  • finely chopped
  • Salt and pepper
  • 2 tablespoons thyme
  • finely chopped
  • 1/4 cup dry sherry or white wine
  • 3 slices 1-inch thick good quality white bread
  • crusts trimmed
  • About 1 cup whole milk
  • 2 pounds ground sirloin
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 large egg plus 1 yolk
  • lightly beaten
  • Olive oil cooking spray
  • 2 1/2 to 3 pounds Russet potatoes
  • peeled and chunked
  • Salt
  • 1 cup sour cream
  • 1/4 to 1/2 cup half-n-half or heavy cream
  • Coarse black pepper
  • 3 to 4 tablespoons horseradish
  • to your taste
  • 1/4 to 1/3 cup chopped chives
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 cups beef stock
  • 3 tablespoons Worcestershire sauce
  • Coarse black pepper
  • 1 egg yolk
  • lightly beaten

Instruction

  • For the meatballs, preheat oven to 400F
  • Heat a saut pan over medium to medium-high heat; melt butter
  • Add onions, celery and garlic; season with salt, pepper and thyme
  • Cook to tender, 7-8 minutes
  • Deglaze with sherry or wine, let cool
  • Soak bread in milk while veggies cool
  • Place meat in a mixing bowl, season with salt and pepper
  • Squeeze liquid out of bread and crumble the bread into the bowl
  • Add cooked vegetables, parsley, Worcestershire, mustard and eggs, combine to mix but do not overwork
  • Place a piece of parchment on a baking sheet and roll meat into 18 balls
  • Spray them with cooking spray and roast about 15-18 minutes until lightly crispy and golden, and cooked through
  • Cool and store for a make-ahead meal
  • Reheat covered, in a preheated 375F oven with a splash of water in the bottom of the dish
  • Once meatballs are hot, uncover and let them crisp up for 5 minutes
  • For the Mash, fill a pot half way with cold water, peel and add potatoes as they are chopped or, if you peeled up the potatoes ahead place in a pot and fill with fresh water
  • (You can make the potatoes the night you serve or peel up the potatoes ahead of time and store them in fridge covered in water
  • ) Add enough water to cover the potatoes then cover the pot and place over high heat to bring to a boil
  • Once water boils, remove the lid and salt the water and cook uncovered at low boil until tender to fork
  • Drain and return to hot pot
  • Mash the potatoes with sour cream and cream, a liberal dose of pepper, horseradish and chives, and salt to your taste
  • If you wish to make the potatoes ahead of service time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil
  • Reduce heat to low and place a smaller pot filled with the potatoes into simmering water and cover that pot
  • For the gravy, melt butter in saucepan over medium-high heat
  • Whisk in flour, bring to a bubble, whisk in stock and Worcestershire, season with black pepper and thicken
  • Temper egg yolk by lightly beating a ladle of gravy into it then whisk into sauce
  • Cool and store, and reheat over medium heat, adding a little more stock if necessary to loosen
  • In shallow bowls, spoon in enough potatoes to gently mound up then arrange a few meatballs in the center of the mound, ladle gravy down over top and garnish with parsley