Meatballs In Potato Cups Recipes

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.

MEATBALLS IN POTATO CUPS

Steps:

• In a bowl, combine potatoes and egg. Using an ice cream scoop, place eight mounds of potato mixture onto a greased 15x10x1-in. baking pan. , Combine the onion, celery, beef, oats, milk, salt and pepper; shape into eight meatballs. Press one meatball halfway into each potato "cup". Bake at 350° for 35-40 minutes or until the meat and potatoes are browned. , Meanwhile, for gravy, melt butter in a small saucepan; remove from the heat. Blend in flour. Stir in water and bouillon. Add browning sauce if desired. Cook and stir until smooth and thickened. Spoon gravy over potato cups and pass any remaining gravy.

MEATBALLS & MASHED POTATOES

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.

ONE POT GERMAN MEATBALLS & POTATOES

Steps:

• Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
• In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
• Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
• In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
• Remove the meatballs from the pot and set aside.
• Keep the pot over medium-high heat.
• Add flour to the pot with the drippings from the meatballs.
• Scrape up all of the meatball drippings and combine with the flour.
• Stir in the beef broth and bring to a boil.
• Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
• Add the capers, lemon juice, lemon zest and bay leaf.
• Stir to combine, then add the meatballs back into the pot with the potatoes.
• Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
• Optionally top with fresh chopped parsley when serving.

BAKED MEATBALLS WITH POTATOES: THE RECIPE FOR AN EASY AND DELICIOUS DISH

Steps:

• In a bowl, collect the minced meat, the grated cheese and the breadcrumbs; add the egg (1) and a pinch of salt and pepper.
• Mix the ingredients, possibly adding a drop of water (2), until the mixture is homogeneous and soft.
• Using an ice cream dispenser, take out many small portions of dough (3).
• Shape into small balls a little bigger than a walnut and set them aside as you go (4).
• Wash the potatoes, peel them and cut them into cubes (5).
• Transfer the potatoes to a pan, season with oil and a pinch of salt (6), and bake at 200 degrees C for about 20 minutes, or until cooked.
• Arrange the meatballs on top of the potatoes (7), bake again and cook for another 10-15 minutes, turning them halfway through cooking.
• Once the meatballs are cooked, take them out of the oven, season with a bit of pepper and serve the preparation hot (8).

GREEK MEATBALLS WITH GRATED POTATO

Steps:

• To make the meatballs: Take one large potato and wash it.
• Do not yet peel it.
• Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
• Remove the potato from the hot water and let cool.
• In a large mixing bowl put the meat.
• Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
• Next, peel the potato and grate it.
• Add the grated potato to the meat and spices and mix everything together.
• Chill in the fridge for about one hour until the meat has gotten cold.
• Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
• Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
• Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
• If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
• Add the remaining ingredients and mix well.
• Chill in the fridge until serving time.

MEATBALLS IN POTATO CUPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a mixing bowl, combine mashed potatoes and egg substitute.
• Using an ice cream scoop, place eight mounds of potato mixture onto a sprayed jelly roll pan.
• Combine onion, celery, beef, oats,dry milk, and Mrs. Dash Original seasoning blend. Shape into eight meatballs.
• Press one meatball halfway into each potato "cup".
• Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until meat and potatoes are browned.
• If you are going to freeze them, place the potato/meatball mixture in a cupcake liner inside a muffin pan. Bake at 350 degrees Fahrneheit but only until the meatball browns, about 11 minutes. Remove from oven, remove from muffin pan, cool and freeze. Later, defrost however many you need in the refrigerator; bake at 350 until hot and proceed with rest of recipe.
• Meanwhile, for gravy, melt butter in a small saucepan, blend in flour.
• Gradually add in beef broth and vinegar.
• Cook and stir until until smooth and thickened.
• Taste test for thyme, pepper and salt.
• Spoon gravy over potato cups and pass any remaining gravy.

MEATBALLS IN POTATO CUPS

Steps:

• 1. In a mixing bowl, combine potatoes and egg. Using an ice cream scoop, place eight mounds of potato mixture onto a greased baking sheet. Combine onion,celery,beef,oats,milk,salt and pepper; shape into eight meatballs. Press one meatball halfway into each potatoe "cup". Bake at 350* for 35-40 minutes or until the meat and potatoes are browned.
• 2. Meanwhile, for gravy, melt butter in a small saucepan; remove from the heat. Blend in flour. Stir in water and bouillon. Add browing sauce if desired. Cook and stir until smooth and thickened. Spoon gravy over potato cups and pass any remaining gravy. Yield: 4 servings.

POTATO BAKE WITH MEATBALLS

Steps:

• Preheat the oven to 200C and in a roasting tin, place the potato slices along the bottom of the tin, creating a single but overlapping layer then add the red onion chunks and season with salt and lots of black pepper.
• Mix together the passata, hot water, garlic and sugar in a bowl and then pour the mixture over the potatoes and onion. Roast in the oven for 30 minutes.
• Meanwhile, cut the sausages into bite size pieces and then peel the skin from each piece to create a meatball - if you're using veggie sausages just break them up into chunks. Scatter the meatballs and the chilli flakes (if you're using them) over the potatoes and onion and continue to cook in the oven for another 15 minutes.
• Top the potato bake with the parmesan and basil leaves and then roast for a final 5 minutes. Serve immediately with warm crusty bread and/or a green leaf salad.