Looking for a satisfying and delicious dinner recipe? Look no further than Paula’s Pot Roast Meatballs! They are delicious and complemented perfectly by homemade mashed potatoes.
Ingredients• 6 chive sprigs • 2 russet potatoes • 2 ounces sour cream • 1/3 ounce butter • 1 tablespoon cornstarch • 10 ounces ground beef • 1/4 cup Italian breadcrumbs • 1 1/2 teaspoons pot roast seasoning • 4 teaspoons beef flavor demi-glace concentrate
Preheat the oven to 400 degrees F. Peel and cut the potatoes into 1-inch cubes.
Bring a medium pot with potatoes, 8 cups of water, and 2 teaspoons of salt to a boil. Reduce to a simmer and cook until easily pierced—about 18 to 20 minutes.
Drain potatoes in a colander. Place back in the pot. Add sour cream, butter, a pinch of chives, and 1/4 teaspoon salt. Mash until smooth.
Combine ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon 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. Add meatballs to the hot pan and stir often until browned on all sides, 4-6 minutes. Remove them from the stove.
Place the meatballs on a prepared baking sheet. Roast them in a hot oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10 to 12 minutes.
While the meatballs roast, make the sauce in a small bowl by stirring cornstarch and 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 mixture to the pan and bring to a boil. Remove the pan from the burner.
Serve the meatballs and spoon the sauce over them, garnishing the mash with the remaining chives.