Sunday Supper Pot Roast Meatballs

with sour cream and chive mash

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Have you ever sat down and devoured a perfect pot roast meal, properly slow cooked and meat-y, and said to yourself: “You know, I want another meal just like this one… but in ball form.” Have you? Well, what's stopping you? What's stopping you from combining ground beef with pot roast seasoning and breadcrumbs, for a meatball made in roasting heaven? Or making some mashed potatoes with sour cream and chives? Or adding in some peas and gravy, just to keep it pot roast kosher?  What's stopping you now? Only the time it takes to hit “order.”

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    2 oz. Sour Cream
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 1 Tbsp. Cornstarch
  • 10 oz. Ground Beef
  • Info
    ¼ cup Italian Breadcrumbs
  • 1½ tsp. Pot Roast Seasoning
  • 5 oz. Peas
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    746
  • Carbohydrates
    60g
  • Fat
    34g
  • Protein
    47g
  • Sodium
    1238mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Mash Potato and Prepare Ingredients
    1

    Mash Potato and Prepare Ingredients

    Peel and cut potato into 1" dice. Bring a medium pot with potato covered by lightly salted water to a boil. Reduce to a simmer and cook until easily pierced with a fork, 18- 20 minutes. Reserve ¼ cup potato cooking water Drain potato in a colander. Return to pot and mash with sour cream, butter, a pinch of chives (reserve remaining for garnish), and a pinch of salt until smooth. Add reserved potato cooking water 1 Tbsp. at at time until desired consistency is reached. While potato simmers, mince chives. Combine cornstarch and ½ cup water into a slurry in a mixing bowl.

  • Step 2 - Make the Meatballs
    2

    Make the Meatballs

    Add ground beef, breadcrumbs, pot roast seasoning, and a pinch of salt to another mixing bowl and mix until thoroughly combined. Divide and roll mixture into six golf ball-sized meatballs.

  • Step 3 - Sear the Meatballs
    3

    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.

  • Step 4 - Roast the Meatballs and Peas
    4

    Roast the Meatballs and Peas

    Place meatballs on one half of prepared baking sheet. Roast 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, 2-6minutes. Wipe pan clean and reserve While meatballs roast, make sauce.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Stir slurry. Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and slurry and bring to a boil. Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!