Categories: Meals
Ingredients
- 1 Russet Potato
- 2 oz. Sour Cream
- ⅓ oz. Butter
- 6 Chive Sprigs
- 1 Tbsp. Cornstarch
- 10 oz. Ground Beef
- 1/4 cup Italian Breadcrumbs
- 11/2 tsp. Pot Roast Seasoning
- 6 oz. Peas
- 4 tsp. Beef Demi-Glace
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel and cut potato into 1" dice. Bring a medium pot with potato covered by lightly salted water to a boil. Reduce to a simmer and cook until easily pierced with a fork, 18- 20 minutes. Once cooked, drain potato in a colander, return to pot, and mash with sour cream, half the butter (reserve remaining for sauce), a pinch of chives (reserve remaining for garnish), and a pinch of salt until smooth. While potato simmers, mince chives. Combine cornstarch and ½ cup water into a slurry in a mixing bowl.
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Add ground beef, breadcrumbs, pot roast seasoning, and a pinch of salt to another mixing bowl and mix until thoroughly combined. Divide and roll mixture into six golf ball-sized meatballs.
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Place a medium non-stick pan over high heat and add 1 tsp. olive oil. Add meatballs to hot pan and stir often until browned on all sides, 3-5 minutes.
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Place meatballs on one half of prepared baking sheet and add peas to other half. Toss peas with 1 tsp. olive oil and a pinch of salt. Roast until meatballs reach a minimum internal temperature of 160 degrees, 7-9 minutes. Wipe pan clean and reserve. While meatballs roast, make sauce.
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Stir slurry. Return pan used to sear meatballs to medium-high heat. Add beef demi-glace and slurry and bring to a boil. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!