Meat(balls) and Potatoes

by Mister Karl Makes Stuff in Cooking > Main Course

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Meat(balls) and Potatoes

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I had a bag of meatballs in my freezer, so I searched for a different recipe to make. This one is certainly different, particularly since it is meatballs served on potatoes. At least that makes this a "meat & taters" recipe!

As always, the recipe above is a 4x6 JPG. You can download it and print it on 4x6 photo paper to keep in your personal recipe card box.

Supplies

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For equipment, you will need

  1. 4½-qt. crock pot (I don't remember when or where I got this)
  2. Mixing spoon (I get the cheap ones from the local Kroger big-box store)
  3. Mixing bowl or cup (I got my pyrex mixing bowls from Amazon [affiliate link])
  4. Measuring cups (This is the new set I ordered from Amazon [no longer available] because they match my new colorful kitchen décor)
  5. Knife and board for slicing butter (any will do)
  6. Vegetable brush (I don't remember where I got this brush)
  7. Large pot with a cover for boiling potatoes (I used my 2-gallon stock pot from Target)
  8. A colander to strain the potatoes (I got mine at the local Kroger big-box store)
  9. A potato masher that won't damage your large pot (Mine came from Dollar Tree when they still had good stuff)
  10. A stove

For ingredients, you will need

  1. 28-ounce bag frozen meatballs (I used whatever was cheapest at the Kroger big-box store)
  2. 1 ounce packet au jus gravy mix (low or no sodium if you are sensitive to salt)
  3. 1 ounce packet ranch dressing mix (same note)
  4. ½ cup water
  5. ¼ cup peperoncini juice
  6. ½ cup (1 stick, 4 oz.) butter, sliced
  7. 8 pepperoncini peppers
  8. 3 large russet potatoes
  9. ½ cup whole milk
  10. ¼ cup (½ stick, 2 oz.) butter, softened*

*Softened means leaving it sit out of the fridge to get soft, NOT melting it.

Mise En Place

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  1. Whisk together au jus mix, ranch dressing mix, water, and peperoncini juice.
  2. Slice butter.

Crock the Meatballs

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With hands, massage the package of meatballs to break them apart. Pour the meatballs into the crock pot.

Top the Meatballs

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Pour the dressing mix onto the meatballs. Stir them to coat. Place sliced butter on top of meatballs. Place pepper on top of butter.


Cover and Cook

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Place the cover on the crock pot. Set it to low temperature. You will ultimately cook these for 4 hours. However, you should stir them about every hour to make sure the meatballs don't burn. When there is 1 hour left, make the mashed potatoes.

Potato Prep

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Using the vegetable brush, scrub the potatoes under running water. If you don't like potato skins, you can peel the potatoes. I, however, like them; so I leave them on. Slice the potatoes in half lengthwise. Place them in a large pot and cover them with water.

Cook the Potatoes

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Place the pot of potatoes on high heat, and bring the water to a boil. Reduce the heat to a simmer (water still steaming but almost no bubbles). Cover, and cook until potatoes are tender (about 20-25 minutes).

Dry the Potatoes

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Drain the water from the pot. Put the pot back on the stove on high heat. Return the potatoes to the pot and allow them to cook for about a minute to remove excess moisture. Remove the pot from heat, and turn off the stove.

Mash the Potatoes

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With the potatoes still in the pot, mash them with the potato masher. Add the milk and butter. Continue mashing until the potatoes are at your desired consistency.

Voilà!

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Serve by plating some potato and topping this with meatballs and gravy from the crock pot.

The picture on the left is my plating; the picture on the right is from the original inspiration.

First observation is that the "gravy" looks very oily. This is probably because it is mostly butter. I wonder if there is some way I can emulsify the butter before cooking the dish.

As for taste, this has a spicy kick I wasn't expecting. I guess peperoncini are spicy pepper. The next time I make this, I think I'll use banana peppers instead, as they are more sweet than spicy. We shall see when the meatballs go on sale again.