As the kids are deep into their studies and we need to have some good old fashioned comfort food as the colder months begin to approach, check out this savory recipe from Cooking Professionally, the guilty pleasure site we love which helps us all release our “inner chefs” with easy-to-follow recipes. These meatballs surely aim to please.
• 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
Step 2: 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.
Step 1: Preheat the oven to 400 degrees F. Peel and cut the potatoes into 1-inch cubes.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Add the beef demi-glace and cornstarch-water mixture to the pan and bring to a boil. Remove the pan from the burner.
Step 9: Serve the meatballs and spoon the sauce over them, garnishing the mash with the remaining chives.