Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C).
In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, and dried thyme; mix until just combined.
Shape the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs for 20 minutes, or until browned and cooked through.
Meanwhile, in a large skillet, heat olive oil over medium heat, add sliced onion and garlic, and sauté until the onion is translucent.
Stir in beef broth and Worcestershire sauce, bringing the mixture to a simmer.
Slowly whisk in the cornstarch slurry and continue to simmer until the gravy thickens, then season with salt and pepper to taste.
For the mashed potatoes, place chopped potatoes and garlic in a large pot, cover with cold water, and bring to a boil; cook until the potatoes are tender.
Drain the potatoes and garlic, return them to the pot, add milk and butter, and mash until smooth; stir in salt, black pepper, and fresh parsley.
Add the cooked meatballs to the skillet with the gravy, gently tossing to coat, then serve the meatballs over garlic herb mashed potatoes and drizzle with extra gravy.

Use a light touch when mixing the meatball mixture to avoid dense meatballs. Store leftovers in airtight containers and reheat gently.