Preheat your oven to 400°F (200°C).

In a large bowl, combine ground beef, breadcrumbs, beaten egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until just combined.

Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.

Bake the meatballs in the preheated oven for about 20-25 minutes until cooked through and browned.

In a large skillet over medium heat, melt butter. Add flour, whisking to form a roux for about 1-2 minutes.

Gradually whisk in beef broth. Bring to a simmer and allow it to thicken for 3-5 minutes.

Add salt, pepper, and fresh herbs. Stir in the baked meatballs, coating them in the gravy.

Peel and chop potatoes and place them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add butter, milk (or cream), minced garlic, and season with salt and pepper to taste.

Fold in chopped fresh herbs and mash until smooth and creamy.