Pot Roast Meatballs Ready In 15 Minutes 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!

ROASTED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
• Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
• Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
• Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
• To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.