In a large bowl, add ground beef, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined; avoid overmixing.

Form the mixture into 12 to 14 even meatballs. Wet your hands slightly to prevent sticking.

Heat a skillet over medium-high heat and add a little oil. Place meatballs in the pan and brown on all sides for about 6 to 8 minutes.

Pour in the beef broth, reduce heat, cover, and simmer for 8 to 10 minutes until cooked through.

Meanwhile, bring a pot of salted water to boil, add cubed potatoes, and cook until tender, about 15 to 20 minutes. Drain and return to the pot.

Add cream, butter, garlic powder, and chopped herbs to the hot potatoes and mash until smooth.

Spoon mashed potatoes onto plates, nestle meatballs on top, and drizzle with pan sauce.