Prepare the Meatball Mixture: Start by placing ground meat, breadcrumbs, egg, garlic, onion, parsley, paprika, salt, and pepper into a bowl. Mix gently until combined, making sure not to overwork the mixture since that can make the meatballs dense. Shape into medium-sized balls so they cook evenly.
Cook the Meatballs: Heat a pan with a little oil over medium heat. Add the meatballs and cook until browned on all sides, turning them carefully to keep their shape. Let them cook through fully, then remove and set aside while keeping them warm.
Boil the Potatoes: Place chopped potatoes in a pot of salted water and bring to a boil. Cook until the potatoes turn soft enough to mash easily with a fork. Drain the water completely so the mash stays smooth and not watery.
Mash Until Creamy: Add butter and warm milk into the cooked potatoes, then mash until smooth and creamy. Season with salt and adjust texture by adding a bit more milk if needed. The goal is a soft, fluffy mash that holds gravy well.
Prepare the Gravy Base: In a pan, melt butter over medium heat and stir in flour. Cook this mixture for a minute until it turns lightly golden, which helps remove any raw taste from the flour.
Build the Gravy: Slowly pour in the broth while stirring continuously to avoid lumps. Let the gravy simmer until it thickens to a smooth, pourable consistency. Season with salt and pepper to taste.
Combine Meatballs with Gravy: Place the cooked meatballs into the gravy and let them simmer for a few minutes. This step allows the meatballs to absorb flavor while staying juicy inside.
Plate and Serve: Spoon a generous portion of mashed potatoes onto a plate, place meatballs on top, and pour warm gravy over everything. Serve immediately while hot for the best texture and taste.
