Tangy BBQ Meatballs

INGREDIENTS

FOR THE MASHED POTATOES

• 3 lb. Yukon gold potatoes
• 1/2 c. butter, melted
• 1/2 c. sour cream
• 3/4 c. whole milk, plus more as needed
• kosher salt
• Freshly ground black pepper

FOR THE MEATBALLS

• 1 lb. ground beef
• 1/3 c. oats
• 1/4 c. whole milk
• 2 tsp. Worcestershire sauce
• 1 large egg
• 1/4 onion, minced
• 1 clove garlic, minced
• 2 tbsp. canola oil
• 1/2 c. ketchup
• 2 tbsp. water
• 1 packet dry French Onion Soup mix

DIRECTIONS

1. Make the mashed potatoes: Wash and dice the potatoes into 1" pieces, then place in a large pot and cover with 1" of water. Bring to a boil over high heat, then reduce to low. Simmer, uncovered, until potatoes are very tender, 20 minutes. Remove potatoes from the water with a slotted spoon and place in a large bowl. Add butter, sour cream, and milk to the bowl and mash potatoes. Season with salt and pepper, adding more milk as needed.
2. Make the meatballs: Preheat oven to 400º. Add ground beef, oats, milk, Worcestershire sauce, egg, onion, and garlic to a large mixing bowl and combine well with your hands. Form mixture into 12 balls, each 1 1/2" in diameter. In a large, oven-safe skillet over medium heat, heat oil, add meatballs, and cook for 3 minutes per side.
3. Meanwhile, whisk together ketchup, water, and onion soup mix. Spoon the mixture over the browned meatballs and bake, 20 minutes. Serve meatballs over mashed potatoes.