Pork Meatballs with Mashed Potatoes & Gravy

Peel & boil potatoes. When boiling potatoes, put the potatoes into the pot with the water before the water is hot not after. This will help the potatoes rise to temperature the same time as the water and cook evenly. If you put potatoes in boiling water, it starts cooking the outside first with middle still being hard. I use a ricer with my mashed potatoes which removes the peel and mashes everything in one step. Once potatoes are mashed add butter and cream, stirring just until mixed.

While potatoes are boiling, make meatballs. In a large bowl combine ground pork, 1 tablespoon oats, 1 cup grated onion, 2 teaspoons salt, 1 clove minced garlic, 1 tablespoon flour, 1 egg, 1/2 teaspoon black pepper and 1/8 cup milk. Mix until combined. Using a tablespoon measure out meatballs.

In a large skillet add 3 tablespoons of butter on medium heat. Add meatballs, cooking until golden brown and internal temperature reaches 160 degrees. You will probably need to do the meatballs in batches to avoid overcrowding the pan. Set meatballs aside once cooked. No need to wipe pan.

Add 2 tablespoons of butter to the skillet that the meatballs were cooked in. Whisk in 3 tablespoons of flour, cooking for a minute or two, whisking constantly.

Add milk to the skillet whisking constantly. Add salt and pepper to taste. Once gravy has thickened, remove from heat and set aside.

Serve and enjoy! Pork Meatballs, Mashed Potatoes and Gravy are pictured with our Honey Dijon Sauteed Corn.