-
1
For the meatballs: Preheat the oven to 400 degrees F.
-
2
Heat a saute pan over medium to medium-high heat; melt the butter.
-
3
Add the onion, celery and garlic; season with salt, pepper and thyme.
-
4
Cook to tender, 7 to 8 minutes.
-
5
Deglaze with the sherry or wine; cool.
-
6
Soak the bread in milk while the veggies cool.
-
7
Place the meat in mixing bowl; season with salt and pepper.
-
8
Squeeze the liquid out of the bread and crumble into the bowl.
-
9
Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
-
10
Place parchment paper on a baking sheet and roll the meat into 24 balls.
-
11
Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through.
-
12
Cool and store for a make-ahead meal.
-
13
Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish.
-
14
Once meatballs are hot, uncover and crisp up for 5 minutes.
-
15
For the mash: Fill a pot halfway with cold water.
-
16
Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water.
-
17
Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil.
-
18
Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork.
-
19
Drain and return to hot pot.
-
20
Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste.
-
21
If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
-
22
For the gravy: Melt the butter in saucepan over medium-high heat.
-
23
Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken.
-
24
Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce.
-
25
Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
-
26
Serve in shallow bowls.
-
27
Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound.
-
28
Ladle gravy down over top and garnish with parsley.
