Sunday Supper Pot Roast Meatballs with sour cream and chive

• servings: 2 servings
• total time: 50 minutes

Ingredients

2 Russet Potatoes

10 oz. Ground Beef

5 oz. Peas

Info 2 oz. Sour Cream

Info ¼ cup Italian Breadcrumbs

Info 4 tsp. Natural Beef Flavor Demi-Glace Concentrate

Info ⅓ oz. Butter

6 Chive Sprigs

1 Tbsp. Cornstarch

1½ tsp. Pot Roast Seasoning

Directions

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.

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.

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.

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 reserve

While meatballs and peas roast, make sauce.

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!

Nutrition

• Calories: 730
• Total Fat: 36g
• Sodium: 1670mg
• Total Carbohydrate: 64g
• Protein: 37g