Home / Meals / Meatballs & Potatoes

Meatballs & Potatoes

Purpose
Comforting pre-made meatballs in an easy homemade sauce, served with my Mashed Potatoes
Yield
6 portions
Prep time
30 minutes
Cook time
45 minutes

Equipment

  • Large sauce pan
  • Whisk

Ingredients

Liquids

  • 900 ml low-sodium beef bouillon
  • 2 cups water
  • 1 teaspoon Worcestershire sauce

Proteins

  • 900 g pre-made frozen italian meatballs (Kirkland Signature has a bag of 2.7 kg, so 1⁄3 of that)

Dry ingredients

  • 3 tablespoons cornstarch
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon ground pepper
  • 1⁄2 teaspoon paprika

Dairy

  • 1 tablespoon butter

Instructions

  1. Peel potatoes for Mashed Potatoes, rinse them and put them to boil.
  2. In a cold, large saucepan, dump beef broth, water, Worcestershire sauce, cornstarch and seasonings, whisk until fully combined and put on stove on high heat.
  3. Continue whisking until sauce turns to a darker brown, thickens and most of its surface is boiling.
  4. Whisk in butter.
  5. Reduce heat to medium-low and add meatballs in, making sure to spread them throughout the pan.
  6. Let simmer for 20-25 minutes the bottom of the meatballs are starting to grill a bit. Mashed potatoes should be ready by then.

Notes

Ingredients note: The sauce is made to absorb the seasoning coming from the meatballs, so it will not taste much beforehand. Make sure to grab seasonned italian meatballs (I recommend the ones from Kirkland Signature).

Related