Classic Homemade Meatballs with Mashed Potatoes

Name: Classic Homemade Meatballs with Mashed Potatoes
Total time: 50 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Ground pork and beef — 105 g; White bread — 20 g; Milk 2.5% — 55 ml; Onions — 25 g; Eggs — 0.3 pcs; Breadcrumbs — 10 g; Potatoes — 160 g; Butter — 10 g; Sunflower oil — 6 ml; Salt — 2 g; Ground black pepper — 0.6 g

Tender meatballs made from mixed ground meat with bread soaked in milk, served with smooth, creamy mashed potatoes. Perfect for a family dinner with kids.

Time: 50 min
Serving: 699 kcal
Ingredients: ≈ $2.14
Protein: 27 g

High protein Hearty Kid-friendly

Classic Homemade Meatballs with Mashed Potatoes

Ingredients

1 Ground pork and beefpack 500 g ≈ $7.01 105 g
2 White breadpack 350 g ≈ $1.44 20 g
3 Milk 2.5%pack 930 ml ≈ $0.88 55 ml
4 Onions≈ $1.60 per kg 25 g
5 Eggspack 10 pcs ≈ $1.93 0.3 pcs
6 Breadcrumbs 10 g
7 Potatoes≈ $2.19 per kg 160 g
8 Butterpack 180 g ≈ $1.58 10 g
9 Sunflower oil 6 ml
10 Salt 2 g
11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Soak the bread in 40 ml (2.7 tbsp) of milk³ for 5 minutes, then squeeze out excess liquid.
Finely grate the onion⁴, mix with the ground¹ meat, soaked bread, 1 egg, salt, and pepper.
Knead the mixture for 3–4 minutes, shape into 2–3 meatballs, and coat in breadcrumbs.
Heat the oil in a pan, fry the meatballs for 4 minutes per side until golden brown.
Reduce heat, cover, and cook for another 8–10 minutes until the juices run clear.
Peel, chop, and boil the potatoes⁷ in salted water for 20 minutes until tender.
Drain the water, mash the potatoes⁷ with the remaining milk³ and butter⁸ until smooth.
Serve the meatballs hot with the mashed potatoes⁷.

Tips

Why it works: Soak the bread in milk so it doesn't absorb all the juice from the mince and the cutlets don't fall apart when frying. If you skip this, the mince will be dry and tough.
Substitutions: Replace the milk with 2.5% kefir, the cutlets will be slightly tangy. Use potatoes boiled ahead and kept in the fridge, the mash will be thicker.
Common mistakes: If the cutlets burn outside but stay raw inside, check doneness with a knife. The juice should be clear and the meat not pink.
Storing and reheating: Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid or in a pan for 5 minutes with oil. Eat the mash fresh.
Serve with: Serve with braised cabbage or dried fruit compote. Good for a Sunday lunch with kids.

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Nutrition

Per serving and share of 2000 kcal

Calories	699 kcal	35%
Protein	27 g	36%
Fat	44 g	62%
Carbs	48 g	19%
Per 100 g	170 kcal

Cost

≈ $2.14per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground pork and beef.