Meal Kit

Sunday Supper Pot Roast Meatballs

with sour cream and chive mash

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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
    1 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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    705
  • Carbohydrates
    63g
  • Fat
    34g
  • Protein
    36g
  • Sodium
    1526mg

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

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Mash Potato and Prepare Ingredients

    Peel and cut potatoes into evenly-sized large chunks. 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, 14-18 minutes. While potato simmers, mince chives. Combine cornstarch and ½ cup water in a mixing bowl. Set aside. Reserve ¼ cup potato cooking water. Drain cooked 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. If too thick, add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.

  2. 2

    Make the Meatballs

    Add ground beef, breadcrumbs, seasoning blend, and ¼ tsp. salt to another mixing bowl and mix until thoroughly combined. Form mixture into six golf ball-sized meatballs.

  3. 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 roll often until browned on all “sides,” 4-6 minutes. Remove from burner.

  4. 4

    Roast the Meatballs and Peas

    Transfer meatballs on one half of prepared baking sheet. Wipe pan clean and reserve. 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. Baking sheet will be hot! Use a utensil. Roast again until meatballs reach a minimum internal temperature of 160 degrees, 4-6 minutes. While meatballs and peas roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Stir cornstarch and water until recombined. Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and cornstarch-water mixture to hot pan and bring to a boil. Once boiling, remove from burner. Plate dish as pictured on front of card, spooning sauce over meatballs and garnishing mash with remaining chives. Bon appétit!

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