Meat(balls) and Potatoes

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.

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.

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

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

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

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.

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.

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).

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.

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.

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.

UPDATE August 11, 2025:

I've been eating this as leftovers for a few days now. In my humble opinion, it tastes better as a leftover! The flavors seem to have had time to mingle, and I'm liking this more now than when first out of the crock pot.