With all of our attention on school, cooking has become "what is fast and easy" once again! In my fam we have a meatball recipe that rocks! (At least we love it anyway!) Its easy and versatile and goes great with ANY sauce! I utilized it to whip up this comfort food delight!
I really don't cook with potatoes all that often so when we eat them they don't come out of a box . . . we have to have the real deal. But I have no shame in using canned soups (some of you are gasping) to cook with. I grew up in a big family, 6, yes 6 kids, and my mom did a great job of taking care of her 8 at each meal. Sometimes cream of whatever soup saved the day . . . so here's another notch in the belt for easy and d-lish.
Dijon Meatballs with Real Mashed Potatoes
Recipe by: Emily
1 lb extra lean Ground Beef, (you can use whatever ground meat you want)
1/2 box Stuffing, (Chicken, Pork or Turkey work great!)
1 medium Onion, chopped
1 can Cream of Mushroom Soup
2 Tbsp Dijon Mustard
1 can Evaporated Milk
1 Tbsp butter
1 tsp Sugar
Freshly Ground Pepper
Combine the ground beef, stuff, eggs, 1/4 cup evaporated milk, 1/3 cup chopped onion, 1 tsp salt, and 1/2 tsp pepper in a bowl until blended. (Add more milk if you need to to hold the meatballs together better). Use an ice cream scoop to create even meatballs and place them onto a non-stick cookie sheet to bake. Bake meatballs in a preheated 350 degree oven for about 20 minutes or until the middle of the meatball is cooked.
In a large skillet cook the remaining onion in 1 Tbsp butter and 1 tsp sugar over medium heat until they begin to brown and caramelize. Add the soup, mustard and remaining milk to the onions and mix well. Add the meatballs to the mustard sauce and simmer gently for 5 minutes. Serve the Dijon meatballs over mashed potatoes. Enjoy!
I usually double this recipe and freeze half of the meatballs, they are great for spaghetti and meatballs or the amazing grape jelly and chili sauce meatballs!
8-9 Medium Potatoes peeled and quartered
2 Tbsp butter
1/3 cup Evaporated Milk
Boil the quartered potatoes in a large saucepan until tender, about 15-25 minutes. Drain the potatoes. Mash using a potato masher, add butter, and milk to the potatoes. Season with salt to taste. Serve.