# Ingredients:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 1/4 cup milk
05 - 1 small onion, finely diced
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)
→ BBQ Sauce
10 - 1 cup BBQ sauce (store-bought or homemade)
11 - 2 tablespoons ketchup
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon smoked paprika
→ Mashed Potatoes
14 - 2.2 lb potatoes (Yukon Gold or Russet), peeled and cubed
15 - 1/4 cup unsalted butter
16 - 1/2 cup warm milk
17 - Salt and pepper, to taste
→ Garnish
18 - Chopped fresh chives or parsley (optional)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, blend ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, salt, pepper, and parsley until just combined.
03 - Shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
04 - Bake the meatballs for 15 minutes in the preheated oven.
05 - While meatballs bake, whisk together BBQ sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
06 - Transfer the baked meatballs to an ovenproof casserole dish and pour the BBQ sauce mixture over them, gently tossing to coat evenly.
07 - Return the glazed meatballs to the oven and bake for an additional 10 minutes until fully cooked and coated with a glossy glaze.
08 - Place peeled and cubed potatoes in a large pot, cover with salted water, and bring to a boil. Simmer for 15 to 18 minutes, or until tender when pierced with a fork.
09 - Drain the potatoes and return them to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
10 - Plate a generous portion of mashed potatoes, top with BBQ meatballs, drizzle with extra sauce, and garnish with chopped chives or parsley if desired.
