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Paula's Pot Roast Meatballs


Posted: August 20

Time: 50 minutes

Yield: 2 servings

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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!


Ingredients

2 russet potatoes, peeled and chopped into 1-inch cubes.
2 1/2 teaspoons salt, divided
2 ounces sour cream
1/3 ounce butter
2 teaspoons chives, chopped, divided
10 ounces ground beef
1/4 cup Italian breadcrumbs
1 1/2 teaspoons pot roast seasoning
1 teaspoon olive oil
1 tablespoon cornstarch
4 teaspoons beef flavor demi-glace concentrate

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

Line a baking sheet with foil.

Step 3

Bring a medium pot with the potatoes, 8 cups of water, and 2 teaspoons of salt to a boil on the stovetop.

Step 4

Reduce the water to a simmer and cook until the potatoes are easily pierced with a fork—about 18 to 20 minutes.

Step 5

Drain the potatoes in a colander and return them to the pot.

Step 6

Add the sour cream, butter, 1 teaspoon of the chives, and 1/4 teaspoon salt.

Step 7

Mash until smooth.

Step 8

Combine the ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon of the salt in a mixing bowl.

Step 9

Divide and roll the mixture into six golf ball-sized meatballs.

Step 10

Heat 1 teaspoon of olive oil over medium heat in a large frying pan on the stovetop.

Step 11

Add the meatballs to the hot pan, stirring often until browned on all sides, about 4-6 minutes.

Step 12

Remove the meatballs from the pan, placing them on the prepared baking sheet.

Step 13

Roast them in the oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10- 12 minutes.

Step 14

While the meatballs roast, make the sauce in a small bowl by stirring the cornstarch and 1 tablespoon of water until they are combined.

Step 15

Return the pan used to sear the meatballs to medium-high heat.

Step 16

Add the beef demi-glace and cornstarch-water slurry to the pan and bring to a boil, stirring to combine.

Step 17

Remove the meatballs, plate them, and spoon the sauce over them, garnishing the mash with the remaining chives.

Step 18

Serve hot!


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