EveryPlate Gravy Lover's Meatballs

Review
     This was by far my least favorite meal of the 3 recipes. I'll even go as far to say I didn't really like it. The gravy was good, the meatballs were fine if very plain, but the mashed potatoes were way too much better and cream and unbalanced richness. I was satisfied with the amount of food, particularly the broccoli but it's way too unbalanced and rich because of the mashed potatoes. I would make this dish again but use a different recipe for everything, and cook the broccoli with another technique.
     The direction, like I found with the previous two meals, are very confusing to follow and very particularly inefficient on this recipe. I have completely rewritten them here to have a logical flow. The recipe was the most off on estimated cook time of any of the recipes. It took me about two times the estimated cook time which is unreasonably inaccurate. I'm sure you can get the cook time down if the instructions were in a more logical order but not down to 35. The left overs kept fairly well on this one too but overall this recipe was two thumbs down.

Estimated cook time: 35 minutes
Actual cook time: 61 minutes

EveryPlate Gravy Lover's Meatballs

Ingredients:
- 5 small Yukon gold potatoes
- 1 small yellow onion
- 3 cloves garlic
- 1 head broccoli
- 8 oz. ground beef
- 1/4 cup Panko bread crumbs
- 1 small cube beef stock
- 1 oz. sour cream
- 3 Tbs. butter
- 1 Tbs. flour
- drizzle of olive oil
- salt and pepper

Instructions:
1. Pre-heat oven to 450F.
2. Dice potatoes into 1/2" cubes. Place in medium pot, cover with 2 inches of water and add a hearty dash of salt. Bring to a boil and cook until tender, about 10 minutes. Save 1 cup of boiling water before draining. Drain and return potatoes to pot.
3. Finely chop onion. Mince 1 clove of garlic, and wrap the other two in aluminum foil. Cut broccoli into florets.
4. In a medium bowl, combine beef, breadcrumbs, minced garlic, 3 Tbs. onion, 1/2 tsp. salt, and lots of cracked black pepper. Mix until just combined.
5. Roll beef mixture into 1" balls. place on one side of baking pan. Put broccoli florets and garlic foil pouch on other side. Drizzle olive oil on broccoli, and sprinkle some salt and pepper. Bake until meatballs are fully cooked, broccoli is starting to brown, and garlic is soft; about 15-20 minutes.
6. Melt 1 Tbs. butter in skillet over medium-high heat.
7. Mash baked garlic cloves. Add to potatoes along with 2 Tbs. butter and sour cream. Mash together to desired consistency, adding some reserved potato for extra silkiness.