Nothing is more delicious than smothered meatballs, okay, well maybe creamy potatoes. Both of these are to die for and put together they’re just plain life changing. Both of these Pioneer Woman recipes will make your mouth water. You may just down right drool. I’ll walk you through the recipe, the struggles I had, and my tips.
I would start off by making the creamy potatoes that way they are done and can be cooling off a bit before you start on the meatballs.
You will need 4 tablespoons butter, 1 cup half and half, 1 cup heavy cream, 5 or 6 medium russet potatoes, 4 garlic cloves, 1 medium onion, 1 8 oz package cream cheese, 1/2 to 1 teaspoon salt, black pepper to taste, 2 tablespoons rosemary, 3 green onions, 1 cup grated Parmesan cheese, 3 tablespoons chives.
Preheat the oven to 350, get out your cream cheese so it can be coming to room temperature. Spray or rub butter on a 9×13 baking dish. In a large measuring cup combine cream and half and half. Next you will want to slice up your potatoes. Make sure you get them nice and thin so they are well done. After you have them all sliced and diced, put them in a large bowl and pour half of the cream/half and half over top and let them sit. Meanwhile in a large skillet saute your butter garlic and onion over medium low heat for about 4 min. Cut the bar of softened cream cheese into several pieces and add to the garlic and onions. Be sure to keep stirring! It will become a sticky mess if you don’t. Once combined, add the rest of the cream/half and half mixture, then salt and pepper. Finally add the rosemary, green onions and 1/2 cup of the parmesan cheese. Be sure everything is well combined!
Pour the cream soaked potatoes into your 9×13 pan and spread them as evenly as possible. Pour the cream cheese concoction over that. Yummmmm. Finally the finishing touches! Add the rest of your cheese on top and bake for at least 1 hour until it is golden brown on top. After it’s done sprinkle the chives on top (note mine is chive-less, Speed Racer is not a chives fan) and you’re ready to get started on your meatballs!
What you will need: 1 1/2 pounds ground beef, 3/4 cup quick oats, 1 cup milk, 3 tablespoons minced onion, 1 1/2 teaspoons salt, black pepper, 4 tablespoons canola oil, 1/2 cup flour, 1 cup ketchup, 2 tablespoons sugar, 3 tablespoons distilled white vinegar, 2 tablespoons Worcestershire sauce, 4 to 6 tablespoons minced onion, dash of hot sauce.
Okay so you want to combine in a bowl the meat, oats, milk, onion, salt, and black pepper. Once it is all one ooey gooey mess you stick your hands in there and roll it into tablespoon sized balls. Please wash hands before hand…ew. Place these on a cookie sheet and refrigerate for 30-45 min. Note: I would say refrigerate for the full 45. Maybe my fridge isn’t as cold or something but I definitely had some trouble with keeping everything together as you will see later.
Your oven is already at 350 from your Creamy Potatoes so you’re good there, now heat the canola oil in your skillet. Let’s say at medium heat (I did medium high but whatevs). Flash forward to 45 min later….
Roll your meatballs in the flour and begin to brown in the skillet. We’re baking these some more later so they just need to be light brown all around the outside. Here I quite frankly ran into some big problems with getting the meatballs to stay together. I think it was due to several factors. 1) The meat I had bought was not the best 2) I should have refrigerated for the full 45 3) Use a fork to move them around and not tongs, it just squishes them.
As they’re browning mix together the ketchup, sugar, white vinegar, Worcestershire sauce, onion and hot sauce. I added a lot of hot sauce because I like my meatballs spicy. Place your meatballs in a baking dish and pour the delicious sauce evenly over all of them. Bake for 45 min and then take out and keep your starving husband from eating them all before they have cooled. It’s a hard life but someone has to do it.