Potato No Meatballs Recipes

MEATBALL CASSEROLE

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.

POTATO NO-MEATBALLS

Steps:

• In a skillet, sauté onions over medium-low heat in oil, stirring often. Sauté until onions are golden brown - about 12 to 14 minutes.
• Meanwhile, measure bread crumbs and seasonings into a large mixing bowl.
• Place walnuts in food processor and chop until medium fine (just smaller than a grain of rice). Add to mixing bowl.
• Finely mince celery and add to bread crumb mixture.
• Using the "S" blade of food processor, finely chop potatoes until they are about the size of a large grain of rice or barley. (Scrape down sides of food processor once or twice during processing to ensure potatoes get minced evenly.) Stir into bread crumb mixture. Work quickly to prevent potatoes from turning brown.
• When onions are done, mix in onions and tomato paste. Mix extra well. (This extra stirring helps mixture to hold together better.) Mixture should be moist and hold together when squeezed together in hands.
• Preheat oven to 350°F.
• Using 2 tablespoons of mixture at a time, shape into balls. (I use my cookie scoop for this.) Place on oiled baking sheet.
• Bake at 350°F for 25 to 28 minutes or until browned on bottom.

KALLEH GONJESHKI (MEATBALLS AND POTATOES)

Steps:

• Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
• Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
• Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
• Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
• Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.

CREAMY MEATBALLS AND POTATOES

Steps:

• In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
• Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

MEATBALL POTATO SUPPER

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.