# What you need:
→ Meatballs
01 - 1.1 lbs 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 barbecue sauce (store-bought or homemade)
11 - 2 tablespoons ketchup
12 - 1 tablespoon Worcestershire sauce
13 - 1 teaspoon smoked paprika
→ Mashed Potatoes
14 - 2.2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
15 - 4 tablespoons unsalted butter
16 - 1/2 cup warm milk
17 - Salt and black pepper, to taste
→ Garnish
18 - Chopped fresh chives or parsley (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, salt, pepper, and parsley. Mix gently until just combined.
03 - Shape the mixture into 16 uniform meatballs and arrange them on the prepared baking sheet.
04 - Bake the meatballs in the preheated oven for 15 minutes to set.
05 - While meatballs bake, whisk together barbecue sauce, ketchup, Worcestershire sauce, and smoked paprika in a small bowl.
06 - Transfer the partially baked meatballs to an oven-safe casserole dish. Pour the BBQ sauce mixture over them and toss gently to ensure even coating.
07 - Return the dish to the oven and bake for an additional 10 minutes until meatballs are glazed and fully cooked.
08 - Place peeled and cubed potatoes into a large pot and cover with salted water. Bring to a boil and cook for 15 to 18 minutes, or until fork-tender.
09 - Drain cooked 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 - Serve mashed potatoes topped with glazed BBQ meatballs. Garnish with chopped chives or parsley as desired.
