Tuesday, October 21, 2014

Meatballs and Mashed Potatoes with Mushroom Gravy

One meal I make every week is some version of meatballs; with spaghetti sauce and noodles, on sub rolls with a splash of marinara sauce and some melted mozzarella, and in this dish with mashed potatoes and gravy.

You can take the time to make your own meatballs, fry or bake them, then use them in this dish, but for me, the "store brand" meatballs my local Target store has in the freezer section are just the ticket. They come in beef, turkey, or Italian flavors, and all you need to do is pour them into the pan with a little water and go.

After the water cooks down, let the meatballs continue to cook a bit until they are nicely browned; I've found that getting that nice crust on your meat gives all your dishes a richer depth of flavor. Turn your heat to low after the meatballs are done.

Then you add a can of this stuff...I have every flavor of Campbell's cream soup in my pantry, and in a lot of the recipes we keep it is a main component, especially when we are aiming for that comfort food vibe.

Pour the soup into the pan, then add a half a soup can of milk. Add in a dash of Worcestershire sauce and some dried parsley, and stir it all together until mixed well. Let this lightly simmer on the stove while you prepare your mashed potatoes.

I mentioned in a previous post the wonder that is Ore Ida frozen potatoes, and the "Steam 'n' Mash" variety are our absolute favorite. Microwave for 10 minutes, pour into a bowl and add butter and milk as directed on the package, sprinkle in some salt and pepper, and mash until creamy.

Scoop some potatoes into a bowl and make a well with the back of the spoon.  Place 4-5 meatballs in the well and cover with gravy. A side of green beans and a few of the Pickled Turnips we made this Summer completes the meal.


1 bag frozen meatballs
1/2 cup water
1 can cream of mushroom soup
1/2 cup milk
Worcestershire sauce
1 tsp. dried parsley
1 bag Ore Ida Steam 'n' Mash potatoes
2 Tbsp. butter
1/4-1/2 cup milk
Salt and pepper

In a large frying pan over medium heat, add the frozen meatballs and 1/2 cup water.  Simmer until the water evaporates, stirring occasionally, for about 10-12 minutes.  Let the meatballs get golden brown, then turn the heat to low.

To the pan, add a can of cream of mushroom soup.  Fill the soup can half way with milk and add it to the pan. Add a dash of Worcestershire sauce and the dried parsley.  Stir together well and let heat through. Leave on the stove while you make the mashed potatoes.

Prepare the mashed potatoes according to the package directions, and mash until they are the consistency you prefer, adding as much milk as you need.  Scoop the potatoes into a bowl, make a well, add 4-5 meatballs and pour some gravy over the top. 

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