Peel and cut potatoes into chunks.
Bring a small pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, ½ tsp. salt, and 2 Tbsp. potato cooking water. Mash until desired consistency is reached, adding additional potato cooking water 2 Tbsp. at a time if needed. Use no more than 6 Tbsp.; reserve remaining for sauce.) Set aside
While potato boils, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Peel, trim, and cut carrot into ¼" dice on an angle.
Make the Meatballs
In a mixing bowl, combine ground beef, Italian breadcrumbs, ricotta, and season a pinch of salt and pepper.
Form into eight meatballs, about the size of golf balls.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add meatballs to hot pan and stir occasionally until browned and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Remove meatballs to a plate. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Retuirn pan used to cook meatballs to medium-high heat. If pan is dry, add 2 tsp. **olive oil.
Add carrots and onions and stir often until lightly browned, 3-5 minutes.
Add remaining potato cooking water, demi-glace, and red cooking wine. Bring to a boil.
Once boiling, add meatballs. Cover, and cook until vegetables are tender, 3-4 minutes.
Remove from burner. Swirl in butter.
Plate dish as pictured on front of card. Bon appétit