A Smith Family Favorite: Meatballs and Mashed Potatoes

Somehow, it became strangely cold here in College Station, causing the adjustment of our senses and outerwear as Fall and it’s precarious neighbor, Winter, came to stay. I truly hope this is the case, if only to recreate Grandma Smith’s delightful meatballs and mashed potatoes: a great combination of hearty, savory meatballs, healthy red skinned mashed potatoes all dressed with Imagine creamy tomato soup that happens to be organic and dairy free.

This is our family’s favorite dish and the most requested when it comes to birthday parties and family gatherings. When asked about the origins of the dish, Grandma simply replies, “It’s what Mother made for us since, well, I can remember.”

Preheat oven to 350 degrees. Whisk together one egg and a teaspoon of Worcestershire sauce. Set aside.

Chop about 3/4 of a celery stalk into small pieces.

Combine ground beef, celery, oats, and egg mixture by hand. Add about 1/4 cup of tomato soup until mixture is moist.

Make 20 tablespoon sized meatballs and place on an aluminium foil lined cookie sheet. Brown for 15-20 minutes at 350 degrees and place the rest of the tomato soup in a large pot on the stove and bring to medium heat. Once browned, remove meatballs from oven and place directly in warmed soup for 20 minutes or until mashed potatoes are completed.

Meanwhile, quarter 8 red skinned potatoes and boil until a fork easily passes through, about 15 minutes.

Drain potatoes and place in a large mixing bowl. Add butter and a quarter cup of warmed milk. Begin to mix with an electric mixer. Gradually add the remaining milk until potatoes are light and fluffy. Finish with salt and pepper to taste.

Place a large scoop of potatoes on a plate and make a well in the center. Place 2 to 3 meatballs in the well and fill with tomato soup. Garnish with salt and pepper.

Meatballs and Mashed Potatoes
Prep Time: 20 minutes     Cooking Time: 40 minutes       Yield: 6-8 servings

Ingredients:
FOR THE MEATBALLS

1 lb ground beef
1 tsp Worcestershire sauce
¾ stalk celery chopped
1 cup of oats
1 egg
2 32 oz containers of Imagine creamy tomato soup (¼ cup reserved for meatballs)
FOR THE MASHED POTATOES 
8 medium red-skinned potatoes
1/2 cup to 1 cup reduced fat milk, warmed (about 10 seconds in the microwave)
4-5 teaspoons butter
salt and pepper, to taste 
Directions: 
1. Preheat oven to 350 degrees. Whisk together one egg and a teaspoon of Worcestershire sauce. Set aside.
2. Chop about 3/4 of a celery stalk into small pieces.
3. Combine ground beef, celery, oats, and egg mixture by hand. Add about 1/4 cup of tomato soup until mixture is moist.
4. Make 20 tablespoon sized meatballs and place on an aluminium foil lined cookie sheet. Brown for 15-20 minutes at 350 degrees.
5. Place the rest of the tomato soup in a large pot on the stove and bring to medium heat.
6. Once browned, remove meatballs from oven and place directly in warmed soup for 20 minutes minutes.
7. Meanwhile, quarter 8 red skinned potatoes and boil until a fork easily passes through, about 15 minutes
8. Drain potatoes and place in a large mixing bowl. Add butter and a quarter of the warmed milk. Begin to mix with an electric mixer.
9. Gradually add the remaining milk until potatoes are light and fluffy. Finish with salt and pepper to taste.
10. To finish, place a large scoop of potatoes on a plate and make a well in the center. Place 2 to 3 meatballs in the well and fill with tomato soup. Garnish with salt and pepper.
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