Potato Bake With Meatballs Food

MEAT STUFFED POTATO BY TASTY BIEN RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
• Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
• Bake for 15 minutes.
• Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
• Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
• Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
• Transfer to a paper towel-lined plate.
• Sprinkle with chopped parsley and serve with marinara sauce.
• Enjoy!

OVEN BAKED MEATBALLS AND POTATOES

Steps:

• Pre-heat the oven to 450 F degrees.
• Prep your Turkish meatballs as directed in the recipe. Roll them into balls. For a 10-inch plate that is 2-inches wide, you will need 21 meatballs.
• Slice each potato into 1/2 -inch thick slices. Season each slice with 1 1/2 teaspoons of kosher salt.
• Place a slice of potato in the palm of your hand and put a meatball on top. Shape the meatball in a way that will be similar to the size of the potato. Place it on a large plate and continue with the rest of the potato slices and meatballs.
• Arrange the potato slices and meatballs like I did in the video above, starting from the outer corners and ending in the middle. For a 10-inch plate, you should have 17 meatballs+potatoes and 3-4 in the middle.
• Garnish with cherry tomatoes, peppers, garlic, and parsley. Spread cubed butter on top.
• Mix tomato sauce, water, and rest of the salt in a cup. Pour the mixture over the meatballs and potatoes.
• Cover it first with parchment paper and then with aluminum foil. Bake in the preheated oven for 55 minutes. Then remove the parchment paper and aluminum foil and bake for another 20 minutes.
• Sprinkle it with more parsley and serve.

MEATBALL CASSEROLE

Steps:

• Prepare mashed potatoes and meatballs: Prepare mashed potatoes as specified in my recipe here. Prepare Italian meatballs including sauce as specified in my recipe here.
• Prep oven: Preheat the oven to 350°F.
• Prepare casserole dish: Spray a 9x13-inch casserole dish with a bit of cooking spray (I used my Le Creuset Braiser, link under equipment).
• Assemble casserole: Layer the mashed potatoes in the bottom of your casserole dish. Arrange the meatballs on top of the mashed potatoes evenly.
• Bake: Transfer the casserole dish to the oven and bake for 20 minutes or until heated through. Sprinkle with mozzarella cheese evenly over the meatballs and bake for another 10 minutes or until the cheese has melted and starts to brown.
• Serve: Garnish with parsley and serve warm.

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

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.

MEAT & POTATO BAKE

Steps:

• Preheat oven to 350°F. Spread potatoes evenly onto bottom of lightly greased 9-inch square baking pan; set aside.
• Reserve 1/4 cup of the steak sauce. Mix remaining 1/4 cup steak sauce with the meat, bread crumbs and onion. Place evenly over potatoes, pressing firmly to form solid layer. Brush with reserved steak sauce.
• Bake 1 hour 10 min. or until meat mixture is cooked through. Sprinkle with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

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.