Meatballs Mashed Potatoes Recipes
MEATBALLS & MASHED POTATOES
Meatballs & Mashed Potatoes is straight up comfort food. The rich gravy brings it all together for one satisfying meal.
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Fill a large pot halfway with water. Add the cubed potatoes and cook at a gentle boil until tender, about 15 minutes.
- Meanwhile, add the breadcrumbs and milk to a bowl and allow to soak until it turns into a paste.
- Combine the ground beef with the paste and mix together thoroughly with your hands.
- Form evenly sized meatballs, around 1 1/4 inch in diameter, compacting the meat into a sturdy ball.
- Add the meatballs to a large skillet over medium-high heat. Allow them to brown on one side before turning them over. Attempt to evenly brown the balls on each side. This process takes about 10 minutes.
- When finished, remove the meatballs from the pan. Add water to the pan and whisk in the brown gravy mix. Simmer until slightly thickened.
- When the potatoes have finished cooking, drain the water. Mash the potatoes with a masher or hand mixer. Add butter and milk and stir well to combine.
- Serve meatballs with mashed potatoes and gravy over top.
Nutrition Facts : Calories 517 kcal, Carbohydrate 34 g, Protein 27 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 100 mg, Sodium 224 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY
Here's what you need: ground beef, egg, grated parmesan cheese, fresh parsley, salt, pepper, mozzarella cheese, mashed potato, flour, vegetable oil, fresh parsley, marinara sauce
Provided by Brenda Blanco
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (180ºC).
- In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
- Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
- Bake for 15 minutes.
- Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
- Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
- Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
- Transfer to a paper towel-lined plate.
- Sprinkle with chopped parsley and serve with marinara sauce.
- Enjoy!
MEATBALL CASSEROLE
An incredibly delicious, made-from-scratch Meatball Casserole with creamy mashed potatoes. This casserole is the ultimate crowd-pleaser - juicy meatballs with a homemade marinara sauce over creamy mashed potatoes with lots of cheesy goodness!
Provided by Joanna Cismaru
Categories casserole Dinner Main Course
Time 1h55m
Number Of Ingredients 4
Steps:
- Prepare mashed potatoes and meatballs: Prepare mashed potatoes as specified in my recipe here. Prepare Italian meatballs including sauce as specified in my recipe here.
- Prep oven: Preheat the oven to 350°F.
- Prepare casserole dish: Spray a 9x13-inch casserole dish with a bit of cooking spray (I used my Le Creuset Braiser, link under equipment).
- Assemble casserole: Layer the mashed potatoes in the bottom of your casserole dish. Arrange the meatballs on top of the mashed potatoes evenly.
- Bake: Transfer the casserole dish to the oven and bake for 20 minutes or until heated through. Sprinkle with mozzarella cheese evenly over the meatballs and bake for another 10 minutes or until the cheese has melted and starts to brown.
- Serve: Garnish with parsley and serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 635 kcal, Carbohydrate 55 g, Protein 34 g, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 143 mg, Sodium 1362 mg, Fiber 7 g, Sugar 8 g
MEATBALLS AND POTATOES: A TRADITIONAL AND DELICIOUS GREEK DISH
This meatballs and potatoes recipe is based on a traditional Greek dish, and spiced ground beef meatballs are oven-baked on a layer of potatoes. The potatoes are spiced with coriander, cumin, and turmeric, and roasted so they come out tender inside with a gorgeous, crispy crust on the outside.
Provided by Cookist
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Cut the potatoes into chunky wedges.
- Put the potatoes in a deep baking pan and add the olive oil and the turmeric, coriander, cumin, pepper, and salt.
- Mix well with your hands to coat the potatoes with the oil and spice mixture.
- Remove the crust from the bread slices and cut into chunks (stale bread is better than fresh for these meatballs). Add the bread chunks into a food processor and pulse to create breadcrumbs.
- Next, preheat the oven to 400F/180C fan/gas mark 6.
- Put the breadcrumbs, ground beef, egg, olive oil, mustard, and the fenugreek in a large bowl.
- Season with salt and pepper, then knead, using your hands for 2-3 minutes so everything is combined.
- Shape large meatballs with your palms. It doesn't matter if they're perfect balls - they will still taste great!
- Arrange the meatballs on top of the coated potatoes and cover the pan with foil - make sure the pan is completely covered in foil.
- Bake in the middle of the oven for 1 hour. Remove the foil and bake for another 30 minutes or so, depending on how golden you like your potatoes.
- Serve with a Greek salad and tzatziki
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3/5 (2)Calories 706 per servingCategory Main Course
- Place meatballs into a 7" pressure cooker safe round dish (I use a cake pan, see notes above), lining with foil if necessary to prevent leaks.
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- Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well, use your hands. Shape into 1 inch meatballs. You should get about 40 meatballs.
- Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook. If you're using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.
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- When the gravy is done add the meatballs back to the skillet and toss them around so they're covered in the gravy. Garnish with parsley.
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5/5 (1)Category MinceCuisine Balkan CuisineTotal Time 1 hr 20 mins
- Put the mince in a bowl. Chop the onion very finely and add it to the mince. Add the egg, breadcrumbs and season as desired. Knead the mince and let it sit for 30 min.
- In the meantime, peel the potatoes, wash and boil them. Drain out most of the water, leaving 2/5 cup (100 ml) of it with the potatoes. Heat the milk to boiling point. Mash the potatoes, while adding hot milk to them to obtain the desired consistency.
- Add the butter, salt and stir. Pour the mashed potatoes into an oiled tray. Form small round meatballs from the mince and fry them. Arrange the meatballs over the mashed potatoes, pressing on them lightly to make them sink in halfway.
- Cover with grated cheese on top. Bake in a preheated 392°F (200 °C) oven until the cheese crisps.
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- In a medium saucepan, cover the potatoes with cold water and boil gently over moderately high heat until tender.
- Meanwhile, in a large skillet, combine the 3 tablespoons of vegetable oil with 1/2 teaspoon of the garlic and the rosemary. Cook over moderately high heat, stirring frequently, until the garlic is fragrant but not colored. Add the ground beef and break it up with a wooden spoon. Season the meat with salt and pepper and cook, stirring from time to time, until it is evenly browned. Empty the meat into a colander set over a bowl to drain off the fat. Transfer the meat to a large bowl.
- In a small bowl, soak the bread in the milk for a few minutes; it should absorb as much as possible.
- Drain the potatoes as soon as they are tender. Peel them while still hot and mash them through a food mill or ricer into the bowl with the meat. Add the milk-soaked bread and the remaining 1/2 teaspoon garlic, the parsley, 1 egg and the Parmesan. Mix thoroughly.
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- Line a rimmed baking sheet with heavy-duty foil and coat it well with nonstick cooking spray. Preheat oven to 425 degrees F.
- In a large bowl, combine all the meatball ingredients through the pepper. Add ground beef and mix well to combine. Shape into balls and place on prepared baking sheet. Bake for 15 to 16 minutes, or until nicely browned. You don't need to cook them completely through at this point. Remove pan from oven and transfer meatballs to a large baking dish.
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- Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender, but not mushy. Drain then return empty pot to stove over low heat. Melt butter in milk then season with salt & pepper. Add drained potatoes then mash until smooth. Turn off heat then place a lid on top of the pot to keep potatoes warm.
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