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Delicious homemade Pork Meatballs are presented as the featured image for this recipe.

Perfect Pork Meatballs and Mash

Enjoy juicy, tender pork meatballs bursting with savory flavors, nestled on a bed of creamy mashed potatoes. This recipe provides a detailed guide to create the ultimate comfort food, ensuring flavorful and tender meatballs paired with perfectly creamy mashed potatoes. It's a guaranteed family favorite!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork
  • 1/2 cup breadcrumbs Panko preferred
  • 1/4 cup milk
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 2 cloves minced garlic
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 2 tablespoons olive oil
  • 2 pounds potatoes, peeled and quartered Russets or Yukon Golds
  • 1/2 cup milk warmed
  • 4 tablespoons butter cut into pieces
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1-2 tablespoons sour cream or cream cheese optional

Equipment

  • Large bowl
  • Small cookie scoop (optional)
  • Large Skillet
  • Lid for skillet
  • Meat thermometer
  • Large pot
  • Potato masher or electric mixer
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. In a large bowl, gently combine the ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, parsley, Parmesan cheese, Italian seasoning, salt, and pepper. Don't overmix.
  2. Roll the mixture into approximately 1-inch meatballs.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Brown them on all sides, about 2-3 minutes per side. Work in batches if needed.
  5. Reduce the heat to low, cover the skillet, and let the meatballs simmer for about 10-15 minutes, or until they are cooked through. A meat thermometer inserted into the center of a meatball should read 160°F (71°C).
  6. Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
  7. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  8. Drain the potatoes well and return them to the pot.
  9. Use a potato masher or an electric mixer to mash the potatoes until smooth.
  10. Gradually add the warmed milk and butter, continuing to mash or mix until the potatoes are smooth and creamy. If you're using sour cream or cream cheese, stir it in at this point.
  11. Season the mashed potatoes with salt and pepper to taste. Add more butter or milk for desired consistency.
  12. Spoon a generous serving of creamy mashed potatoes onto each plate.
  13. Arrange the pork meatballs on top of the mashed potatoes.
  14. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil (optional).

Notes

Don't overmix the meatball mixture for tender meatballs. Resting the meatballs in the refrigerator for 30 minutes before cooking helps them hold their shape. Simmer meatballs in tomato sauce, brown gravy, mushroom gravy, or sweet and sour sauce for added flavor. Add red pepper flakes, chili powder, or Sriracha for a spicy kick. Experiment with fresh thyme, rosemary, or sage to customize the flavor. Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Mashed potatoes can be stored similarly for 1-2 days.