Meatballs in Potato Cups

READY IN: 50mins
Recipe by WiGal

Use leftover mashed potatoes to make edible "container" for the meatballs. We've enjoyed this recipe many times. Thank you Chef#70073 for help on how to freeze this. Have reduced the vinegar since AZYRTCH's review. :)

Top Review by AZPARZYCH

This was very good! I left out the celery because I didn't have any, otherwise made as directed. I think next time I will reduce the red-wine vinegar to just 1 tsp, DH said it was a bit strong for him. Made for PRMR Holiday Special December 2009.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, combine mashed potatoes and egg substitute.
  3. Using an ice cream scoop, place eight mounds of potato mixture onto a sprayed jelly roll pan.
  4. Combine onion, celery, beef, oats,dry milk, and Mrs. Dash Original seasoning blend. Shape into eight meatballs.
  5. Press one meatball halfway into each potato "cup".
  6. Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until meat and potatoes are browned.
  7. If you are going to freeze them, place the potato/meatball mixture in a cupcake liner inside a muffin pan. Bake at 350 degrees Fahrneheit but only until the meatball browns, about 11 minutes. Remove from oven, remove from muffin pan, cool and freeze. Later, defrost however many you need in the refrigerator; bake at 350 until hot and proceed with rest of recipe.
  8. Meanwhile, for gravy, melt butter in a small saucepan, blend in flour.
  9. Gradually add in beef broth and vinegar.
  10. Cook and stir until until smooth and thickened.
  11. Taste test for thyme, pepper and salt.
  12. Spoon gravy over potato cups and pass any remaining gravy.

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