Paula’s Pot Roast Meatballs were a long-time secret, and we’re so excited to be able to share the recipe! These meatballs are beefy beyond belief, saturated in demi-glace and pot roast seasonings for intense savory flavors. With the onion taste of chives and hearty potatoes alongside, Paul’s Pot Roast Meatballs tastes like its slow-cooked namesake, yet you can have these roasty flavors ready to eat in less than an hour! You can see why Paula guarded this recipe for so long!
Ingredients• 2 russet potatoes, peeled and chopped into 1-inch cubes. • 2 1/2 teaspoons salt, divided • 2 ounces sour cream • 1/3 ounce butter • 2 teaspoons chives, chopped, divided • 10 ounces ground beef • 1/4 cup Italian breadcrumbs • 1 1/2 teaspoons pot roast seasoning • 1 teaspoon olive oil • 1 tablespoon cornstarch • 4 teaspoons beef flavor demi-glace concentrate
Preheat the oven to 400 degrees F.
Line a baking sheet with foil.
Bring a medium pot with the potatoes, 8 cups of water, and 2 teaspoons of salt to a boil on the stovetop.
Reduce the water to a simmer and cook until the potatoes are easily pierced with a fork—about 18 to 20 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the sour cream, butter, 1 teaspoon of the chives, and 1/4 teaspoon salt.
Mash until smooth.
Combine the ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon of the salt in a mixing bowl.
Divide and roll the mixture into six golf ball-sized meatballs.
Heat 1 teaspoon of olive oil over medium heat in a large frying pan on the stovetop.
Add the meatballs to the hot pan, stirring often until browned on all sides, about 4-6 minutes.
Remove the meatballs from the pan, placing them on the prepared baking sheet.
Roast them in the oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10- 12 minutes.
While the meatballs roast, make the sauce in a small bowl by stirring the cornstarch and 1 tablespoon of water until they are combined.
Return the pan used to sear the meatballs to medium-high heat.
Add the beef demi-glace and cornstarch-water slurry to the pan and bring to a boil, stirring to combine.
Remove the meatballs, plate them, and spoon the sauce over them, garnishing the mash with the remaining chives.