Meatball Pot Roast Recipes

EASY POT ROAST MEATBALLS IN GRAVE

Steps:

• Preheat oven to 450° and line a baking sheet with parchment paper. In a large bowl, combine the ground beef, eggs, panko, and parmesan. Sprinkle with a hearty dose of sea salt and pepper and mix by hand until thoroughly combined. Form mixture onto tablespoon-sized meatballs (coat your hands in a bit of olive oil to prevent sticking) and place on the parchment-lined baking sheet. Mixture should make between 40-45 meatballs. Bake for 15-17 minutes, then remove from oven and set aside.
• While the meatballs cook, heat a large, high-sides skillet over medium-high heat and add the bacon. Cook until fat is rendered and bacon is crispy, about 10 minutes. Remove bacon from pan with a slotted spoon and set aside. Drain all but 2 tablespoons of grease, then add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the carrots and garlic and cook until carrots have softened and the garlic is fragrant, about 5 minutes more. Stir in the tomato paste and cook for 1 minute.
• Add the wine, water, and beef broth concentrate and stir to combine. Stir in the bay leaves and thyme sprigs then let cook for about 10 minutes, or until the sauce thickens slightly. Add the meatballs to the pan and gently toss to coat, then cover and let cook for 5 more minutes, or until the meatballs have a thick glaze of sauce of them. Stir in the parsley and the reserved bacon, then serve over mashed potatoes!

POT ROAST MEATBALLS READY IN 15 MINUTES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Form the Meatballs Combine ground beef, seasoning blend, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.Form mixture into eight golf ball-sized meatballs. 2 Cook the Meatballs Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add meatballs to hot pan and stir occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 10-12 minutes.After 10 minutes, add demi-glace and 1/4 cup water to pan and cook until slightly thickened, 1-2 minutes.While meatballs cook, cook Brussels sprouts. 3 Cook the Brussels Sprouts Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add Brussels sprouts to hot pan and stir occasionally until tender and browned, 10-12 minutes.Season with 1/4 tsp. salt and a pinch of pepper. 4 Finish the Dish Plate dish as pictured on front of card, spooning sauce from pan over meatballs. Bon appétit!

SUNDAY SUPPER POT ROAST MEATBALLS WITH SOUR CREAM AND CHIVE MASH

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: chives Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Mash Potato and Prepare Ingredients Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Reduce to a simmer and cook until easily pierced, 18- 20 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander, then return to pot. Add sour cream, butter, a pinch of chives (reserve remaining for garnish), and 1/4 tsp. salt. Mash until smooth. Add potato cooking water 1 Tbsp. at a time until desired consistency is reached.While potato simmers, mince chives.Combine cornstarch and 1/2 cup water in a mixing bowl. Set aside. 2 Make the Meatballs Add ground beef, breadcrumbs, pot roast seasoning, and 1/4 tsp. salt to another mixing bowl and mix until thoroughly combined.Divide and roll mixture into six golf ball-sized meatballs. 3 Sear the Meatballs Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add meatballs to hot pan and stir often until browned on all sides, 4-6 minutes.Remove from burner. 4 Roast the Meatballs and Peas Place meatballs on one half of prepared baking sheet. Roast in hot oven, 6 minutes.Remove from oven and carefully add peas to empty half of baking sheet. Toss peas with 1 tsp. olive oil and a pinch of salt.Cook until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes.Wipe pan clean and reserveWhile meatballs and peas roast, make sauce. 5 Make the Sauce Stir cornstarch and water until recombined.Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and cornstarch-water mixture and bring to a boil.Remove from burner.Plate dish as pictured on front of card, spooning sauce over meatballs and garnishing mash with remaining chives. Bon appétit!

THE BEST POT ROAST

Steps:

• Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.
• Arrange a rack in the lower third of the oven and preheat to 275 degrees F.
• Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
• Reduce the heat to medium-high and heat the remaining 4 tablespoons oil in the pot. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart). Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes. Add the flour, stir to coat the onions and cook for 1 minute. Stir in the broth and pepper and bring to a boil.
• Nestle the meat and any accumulated juices into the onions. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef. Cover and transfer to the oven. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours. Let rest, covered, at least 45 minutes before serving.
• Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain.
• Divide the vegetables among plates and arrange the sliced beef over top. Spoon sauce over the top garnish with parsley and chives.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

POT ROAST MEAT LOAF

Steps:

• In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce, salt and pepper. Add ground beef. Shape meat mixture into an 8x4-in. oval; place in a 13x9-in. baking dish. Place the onions, potatoes, carrots and green pepper around the loaf. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until a thermometer inserted in meat loaf reads 160°. Garnish vegetables with parsley., Freeze option: Securely wrap and freeze cooled meat loaf in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

POT ROAST

Steps:

• Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
• Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
• Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.