Sunday Supper Pot Roast Meatballs With Sour Cream And Chive Mash Food

SUNDAY SUPPER POT ROAST MEATBALLS WITH SOUR CREAM AND CHIVE MASH

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!

SUNDAY POT ROAST

Steps:

• Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight., Place carrots, potatoes and onions in a 6-qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.