In a large bowl, combine ground meat, breadcrumbs, egg, milk, onion, garlic, salt, and pepper. Shape into 1-inch balls.
Cook the Meatballs:
Heat oil in a skillet and brown the meatballs on all sides until fully cooked. Remove and set aside.
Make the Gravy:
In the same skillet, melt butter. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in beef broth until smooth and thickened. Season with salt, pepper, and Worcestershire sauce if using. Return meatballs to the pan and simmer for 5–10 minutes.
Prepare the Mashed Potatoes:
Boil potatoes in salted water until tender. Drain, then mash with butter and milk until smooth and creamy. Season with salt.
Cook the Vegetables:
Steam or boil carrots until tender, then season with butter and black pepper. Cook peas until tender and season lightly.
Serve:
Plate a generous scoop of mashed potatoes, top with meatballs and gravy, and serve alongside carrots and peas for a complete, satisfying meal.
Serving and Storage Tip
