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)

  • 6 Chive Sprigs
  • 2 Russet Potatoes
  • Info
    2 oz. Sour Cream
  • Info
    ⅓ oz. Butter
  • 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
    735
  • Carbohydrates
    63g
  • Fat
    36g
  • Protein
    37g
  • Sodium
    1482mg

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 potatoes into 1" dice. Bring a medium pot with potatoes, 8 cups water, and 2 tsp. salt 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 potatoes in a colander, then return to pot. Add sour cream, butter, a pinch of chives (reserve remaining for garnish), and ¼ tsp. salt. Mash until smooth. Add remaining potato cooking water 1 Tbsp. at a 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 ¼ tsp. 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. Remove from burner.

  • Step 4 - Roast the Meatballs and Peas
    4

    Roast the Meatballs and Peas

    Place meatballs on one half of prepared baking sheet. Roast in hot oven, 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, 4-6 minutes. Wipe pan clean and reserve While meatballs roast, make sauce.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

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