Cranberry-Glazed Meatballs with Mashed Potatoes & Roasted Ca

• servings: 2 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

9 ounce Carrots

16 ounce Potatoes

3 tablespoon Sour Cream

10 ounce Ground Beef

¼ cup Panko Breadcrumbs

1 teaspoon Garlic Powder

½ ounce Vidalia Onion Paste

2 unit Cranberry Jam

1 unit Chicken Stock Concentrate

Salt

Pepper

Cooking Oil

Butter

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. • Keep covered off heat until ready to serve.

• Meanwhile, in a large bowl, gently combine beef*, panko, garlic powder, Vidalia onion paste, and 1⁄2 tsp salt (1 tsp for 4 servings). • Form into 10-12 1 1⁄2-inch meatballs (20-24 meatballs for 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• While meatballs cook, in a small bowl, whisk together jam, stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). • Pour jam mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, 5 minutes. TIP: If glaze seems too thick, add a splash of water.

• Divide mashed potatoes, carrots, and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve. ***Ground Meat is fully cooked when internal temperature reaches 160°.***

Nutrition

• Calories: 870 kcal
• Total Fat: 45 g
• Saturated Fat: 18 g
• Cholesterol: 130 mg
• Sodium: 1170 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 7 g
• Total Sugars: 32 g
• Protein: 31 g