BBQ Meatballs with Mashed Potatoes and Cucumber Salad

Peel 2 pounds of russet potatoes and cut them into 1-inch cubes. Place in a large pot and cover with cold water. Add 1/2 teaspoon salt.

Bring potatoes to a boil over high heat, then reduce to medium-low and simmer for about 15 minutes, until fork-tender.

Meanwhile, preheat oven to 400°F (200°C).

In a large bowl, combine 1 pound ground beef, 1/3 cup breadcrumbs, 1 large egg, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Mix gently until just combined.

Form the mixture into 16 meatballs (about 1.5 inches in diameter).

Place meatballs on a baking sheet lined with parchment paper or lightly greased with oil.

Bake for 15 minutes until cooked through and lightly browned.

While the meatballs are baking, prepare the cucumber salad. Wash and thinly slice 2 medium cucumbers and 1/4 medium red onion.

In a medium bowl, whisk together 2 tablespoons white vinegar, 1 tablespoon olive oil, 1 teaspoon sugar, and 1/2 teaspoon salt.

Add the sliced cucumbers and red onion to the dressing and toss to coat. Set aside to marinate.

When the potatoes are tender, drain thoroughly and return to the hot pot. Let them sit for 1 minute to allow excess moisture to evaporate.

Add 3 tablespoons butter to the potatoes and mash with a potato masher.

Gradually add 1/3 cup milk while continuing to mash until smooth. Season with remaining salt and pepper to taste.

When the meatballs are done, transfer them to a saucepan and add 1 cup BBQ sauce. Heat over medium-low heat for 5 minutes, gently stirring to coat the meatballs.

Serve the BBQ meatballs over the mashed potatoes, spooning additional sauce over the top. Serve the cucumber salad on the side.