Sunday Supper Pot Roast Meatballs With Sour Cream And Chive Mash Recipes
SUNDAY SUPPER POT ROAST MEATBALLS WITH SOUR CREAM AND CHIVE MASH
Have you ever sat down and devoured a perfect pot roast meal, properly slow cooked and meat-y, and said to yourself: "You know, I want another meal just like this one... but in ball form." Have you? Well, what's stopping you? What's stopping you from combining ground beef with pot roast seasoning and breadcrumbs, for a meatball made in roasting heaven? Or making some mashed potatoes with sour cream and chives? Or adding in some peas and gravy, just to keep it pot roast kosher? What's stopping you now? Only the time it takes to hit "order."
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 10
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!
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