Preheat oven to 400F and prepare a baking sheet with a baking rack. (You can bake directly onto the baking sheet lined with parchment paper. If you are doing this, be sure to flip the meatballs halfway through the cooking process. Cooking time may also need to be adjusted.)

To make the meatballs, mix all the ingredients in a large bowl. I recommend using a fork to mix the meatballs as this will help keep your meat tender and soft. Roll into balls and place on the baking rack.

Bake for approximately 25-30 minutes or until completely cooked through. Use a meat thermometer to check internal temperature.

Add the peeled and chopped potatoes to a large pot and fill with water, covering the potatoes with about an extra inch of water. Bring to a boil and then lower the temperature to medium and continue to cook until the potatoes are fork tender about 15-20 minutes).

Drain potatoes and place them in the bowl of a stand mixer fitted with whip attachment (or in a large mixing bowl using if using a hand held mixer).

Add the butter and begin to whip on low speed, slowly adding the milk. Once the milk is added, increase speed and whip on high until the potatoes are nice and smooth. You may need to stop the machine and scrape the sides of the bowl to ensure all of the potatoes are whipped. Add more milk if needed.

Season with salt to taste.

In a saucepan, melt the butter over medium heat and add the onions. Saute until the onions are soft and translucent.

Sprinkle the onions with flour and whisk together to create a roux. Then add the beef broth, ketchup, and Worcestershire sauce and continue whisking. Season with salt and pepper as needed. If the gravy doesn’t thicken, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the gravy and whisk until the gravy thickens.

When meatballs are cooked, add them to the gravy and toss to coat. Spoon mashed potatoes onto plates, top with meatballs and gravy and sprinkle with parsley.