Step 1: Make the Meatballs

1. In a bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, parsley, salt, and pepper.

2. Mix until just combined—don’t overwork the mixture.

3. Shape into 1½-inch meatballs (about 16–18). Set aside.

Step 2: Brown the Meatballs
4. Heat a deep skillet or Dutch oven over medium heat.
5. Add a drizzle of oil, then brown the meatballs in batches for 6–8 minutes, turning to brown all sides.
6. Transfer browned meatballs to a plate (they’ll finish cooking in the gravy).

Step 3: Cook the Potatoes
7. In the same pot, add peeled and cubed potatoes.
8. Pour in enough water to just cover the potatoes. Add a pinch of salt.
9. Bring to a boil, cover, and cook for 12–15 minutes or until fork-tender.
10. Drain most of the water, leaving about ¼ cup at the bottom.

Step 4: Mash the Potatoes
11. Reduce heat to low. Add butter and milk to the pot.
12. Mash the potatoes until creamy. Add salt and pepper to taste.
13. Move the mashed potatoes to one side of the skillet or transfer them to a bowl and cover to keep warm.

Step 5: Make the Gravy
14. In the cleared section of the pot, melt 2 tbsp butter over medium heat.
15. Whisk in the flour and cook for 1 minute to form a roux.
16. Gradually whisk in beef broth until smooth.
17. Stir in Worcestershire sauce, garlic powder, and onion powder.
18. Simmer for 4–5 minutes until thickened. Season with salt and pepper to taste.

Step 6: Add Meatballs to Gravy
19. Nestle the meatballs back into the gravy.
20. Cover and simmer on low for 10 minutes until meatballs are fully cooked through.

Step 7: Combine & Serve
21. Spoon mashed potatoes onto plates or keep them in the pot.
22. Top with meatballs and ladle on plenty of rich gravy.
23. Garnish with chopped parsley and an extra pat of butter, if desired.