• 32 oz. bag of frozen meatballs or homemade equivalent, 1/2 oz size
• 2 tbsp butter unsalted
• 1 large onion chopped
• 2 tbsp Worcestershire sauce
• 1 cup beef broth or chicken broth, low sodium
• 2 tbsp cornstarch
• 1/2 tsp seasoning salt
• 2 tbsp ketchup
• parsley for garnish

• 5 large potatoes peeled and chopped into 1 inch cubes
• 4 tablespoons butter
• 1/4 cup whole milk
• 1/4 cup cream cheese
• salt and pepper to taste

Directions:

1. To make the mashed potatoes bring a medium pot filled 2/3 to 3/4 full over high heat to a boil.   Heat over high heat to bring to a boil.
2. Add prepared potatoes into water just before it boils. Add salt to water.
3. Add  butter into a large non-stick skillet set over medium-high heat. Once pan is warmed add the meatballs. You may need to cook them in batches to avoid over crowding. You wan the meatballs browned on all sides.
4. Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. Add butter to the center of the skillet and melt completely. Add onion and cook until onion is soft and translucent – about 3-5 minutes.
5. Sprinkle cornstarch over the onions then stir to coat. Add the beef stock and stir to combine working out any lumps you find.
6. Stir in meatballs. Season the gravy with salt and pepper and bring to a full boil for 3-5 minutes. If the sauce becomes too thick add a bit more  beef broth. If the sauce is too thin, mix 1 tbsp of cornstarch into 1 tbsp of cold water in a small bowl and stir to combine. Then, while whisking, slowly drizzle this mixture directly to the sauce to thicken.
7. Taste and adjust seasonings.
8. Once potatoes are fully cooked drain off the water and return potatoes to pan.  Add butter, milk, cream cheese, salt, and pepper to potatoes while mashing. Taste and adjust spices as necessary.