Paula's Pot Roast Meatballs
Time: 50 minutes
Yield: 2 servings
Paula’s Pot Roast Meatballs were a long-time secret, and we’re so excited to be able to share the recipe! These meatballs are beefy beyond belief, saturated in demi-glace and pot roast seasonings for intense savory flavors. With the onion taste of chives and hearty potatoes alongside, Paul’s Pot Roast Meatballs tastes like its slow-cooked namesake, yet you can have these roasty flavors ready to eat in less than an hour! You can see why Paula guarded this recipe for so long!
Preheat the oven to 400 degrees F.
Line a baking sheet with foil.
Bring a medium pot with the potatoes, 8 cups of water, and 2 teaspoons of salt to a boil on the stovetop.
Reduce the water to a simmer and cook until the potatoes are easily pierced with a fork—about 18 to 20 minutes.
Drain the potatoes in a colander and return them to the pot.
Add the sour cream, butter, 1 teaspoon of the chives, and 1/4 teaspoon salt.
Mash until smooth.
Combine the ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon of the salt in a mixing bowl.
Divide and roll the mixture into six golf ball-sized meatballs.
Heat 1 teaspoon of olive oil over medium heat in a large frying pan on the stovetop.
Add the meatballs to the hot pan, stirring often until browned on all sides, about 4-6 minutes.
Remove the meatballs from the pan, placing them on the prepared baking sheet.
Roast them in the oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10- 12 minutes.
While the meatballs roast, make the sauce in a small bowl by stirring the cornstarch and 1 tablespoon of water until they are combined.
Return the pan used to sear the meatballs to medium-high heat.
Add the beef demi-glace and cornstarch-water slurry to the pan and bring to a boil, stirring to combine.
Remove the meatballs, plate them, and spoon the sauce over them, garnishing the mash with the remaining chives.