Creamy Meatballs And Potatoes Food

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.

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.

CREAMY MEATBALLS AND POTATOES RECIPE - (4.6/5)

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.

CREAMY MEATBALLS AND VEGETABLES

Steps:

• In a 3-1/2 quart crockpot, mix the meatballs, potatoes and vegetables.
• Combine the soup, water and black pepper and pour over, stirring lightly to coat everything. Cover and cook on LO for 5-7 hours.
• Stir the sour cream into 1/4 cup of the pot liquid. Stir this back into the pot.
• Note: You may substitute 1-1/2 pounds fresh red-skinned potatoes for the refrigerated. In this case, cut them into wedges and precook them 6 or 7 minutes in boiling salted water.