Beef Meatballs in Mushroom Gravy with Mash and Peas

Wash and dry the potatoes.

For this step: potatoes

Peel the potatoes and cut them into 1-inch pieces. Put them in a large saucepan, cover them with cold water and add the salt for the water.

For this step: kosher salt

Bring the potatoes to a boil over high heat, then lower the heat and simmer briskly until fork-tender, about 15 minutes.

While the potatoes cook, grate the onion over the panko in a large bowl. Peel and mince the garlic, add a third of it to the bowl and set the rest aside for the gravy.

For this step: yellow onion, panko bread crumbs, garlic

Add the beef, egg, ketchup and the Worcestershire sauce and Dijon for the meatballs to the bowl, and crumble in the bouillon cube. Mix gently with your hands until just combined, then roll into meatballs about 1¼ inches across.

For this step: ground beef, egg, ketchup, Worcestershire sauce, Dijon mustard, beef bouillon cube

Slice the mushrooms. In a small bowl, whisk the flour, water and the rest of the Dijon and Worcestershire into a smooth slurry for the gravy.

For this step: Worcestershire sauce, Dijon mustard, mushrooms, all-purpose flour, water

When the potatoes are fork-tender, drain them and return them to the pan off the heat to steam dry for 1 minute. Cover to keep warm.

Heat the oil in a large skillet over medium-high heat, and bring a small saucepan of water to a boil for the peas.

For this step: olive oil

Once the oil shimmers, add the meatballs and brown them all over, turning carefully, 5 to 7 minutes. They'll finish cooking in the gravy. Move them to a plate and keep the skillet.

Lower the heat to medium and melt the butter for the mushrooms in the skillet. Add the mushrooms and cook for 2 minutes, then stir in the reserved garlic and season with salt and pepper. Cook, stirring, until the mushrooms are soft and the garlic smells fragrant, about 2 minutes more.

For this step: kosher salt, unsalted butter, ground black pepper

Pour in the broth, stir in the slurry and season with salt and the rest of the pepper. Return the meatballs and their juices to the skillet and simmer gently until the gravy thickens and the meatballs reach 160°F, about 5 minutes.

For this step: kosher salt, ground black pepper, low-sodium beef broth

While the gravy simmers, add the peas to the boiling water and cook until hot and tender, 3 to 5 minutes, then drain them.

For this step: frozen peas

Meanwhile, warm the milk until steaming, about 2 minutes, then mash it into the potatoes with the rest of the butter and salt. Cover to keep warm.

For this step: kosher salt, unsalted butter, milk

Spoon the mash onto plates and top with the meatballs and mushroom gravy. Serve the peas alongside.