I am really into semi homemade meals right now. When I have the time I love making meatballs from scratch. If I remember, I try to make a huge batch and freeze them for busy nights. But, that always doesn’t work out as I have no meatballs in the freezer or I really want meatballs and have no time to make them. There are some good frozen varieties of meatballs that you can purchase in your grocery store and have on hand for quick night meals. I prefer the 1/2 oz. size as they are perfect to warm up quickly and don’t seem overwhelming in size. Plus, my kids want to eat several and I can justify letting them have a few more if they are half the size.
This is the perfect comfort meal. While you are cooking the meatballs you can have your potatoes on boiling OR if you have time make them the night before or morning of that you want to serve them. Just refrigerate the potatoes and when you are ready to make the mashed potatoes mash them a bit to warm them in the microwave or on the stove top. Add a bit of cream and butter to make them creamy (to your liking).
Add a green salad and a green vegetable and you have a yummy meal that can be ready in under
- 5 large potatoes peeled and chopped into 1 inch cubes
- 4 tablespoons butter
- 1/4 cup whole milk
- 1/4 cup cream cheese
- salt and pepper to taste
- To make the mashed potatoes bring a medium pot filled 2/3 to 3/4 full over high heat to a boil. Heat over high heat to bring to a boil.
- Add prepared potatoes into water just before it boils. Add salt to water.
- Add butter into a large non-stick skillet set over medium-high heat. Once pan is warmed add the meatballs. You may need to cook them in batches to avoid over crowding. You wan the meatballs browned on all sides.
- Once browned, move the meatballs around the edge of the pan and start the base of the gravy in the middle area of the skillet. If you have a smaller skillet, you may need to remove the meatballs to a plate and set aside. Add butter to the center of the skillet and melt completely. Add onion and cook until onion is soft and translucent – about 3-5 minutes.
- Sprinkle cornstarch over the onions then stir to coat. Add the beef stock and stir to combine working out any lumps you find.
- Stir in meatballs. Season the gravy with salt and pepper and bring to a full boil for 3-5 minutes. If the sauce becomes too thick add a bit more beef broth. If the sauce is too thin, mix 1 tbsp of cornstarch into 1 tbsp of cold water in a small bowl and stir to combine. Then, while whisking, slowly drizzle this mixture directly to the sauce to thicken.
- Taste and adjust seasonings.
- Once potatoes are fully cooked drain off the water and return potatoes to pan. Add butter, milk, cream cheese, salt, and pepper to potatoes while mashing. Taste and adjust spices as necessary.