Paula’s Pot Roast Meatballs were a long-time secret, and we’re so excited to be able to share the recipe! These meatballs are beefy beyond belief, saturated in demi-glace and pot roast seasonings for intense savory flavors. With the onion taste of chives and hearty potatoes alongside, Paul’s Pot Roast Meatballs tastes like its slow-cooked namesake, yet you can have these roasty flavors ready to eat in less than an hour! You can see why Paula guarded this recipe for so long!
Ingredients
- 2 russet potatoes, peeled and chopped into 1-inch cubes.
- 2 1/2 teaspoons salt, divided
- 2 ounces sour cream
- 1/3 ounce butter
- 2 teaspoons chives, chopped, divided
- 10 ounces ground beef
- 1/4 cup Italian breadcrumbs
- 1 1/2 teaspoons pot roast seasoning
- 1 teaspoon olive oil
- 1 tablespoon cornstarch
- 4 teaspoons beef flavor demi-glace concentrate
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with foil.
Step 3 –Bring a medium pot with the potatoes, 8 cups of water, and 2 teaspoons of salt to a boil on the stovetop.
Step 4 –Reduce the water to a simmer and cook until the potatoes are easily pierced with a fork—about 18 to 20 minutes.
Step 5 –Drain the potatoes in a colander and return them to the pot.
Step 6 –Add the sour cream, butter, 1 teaspoon of the chives, and 1/4 teaspoon salt.
Step 7 –Mash until smooth.
Step 8 –Combine the ground beef, breadcrumbs, pot roast seasoning, and 1/4 teaspoon of the salt in a mixing bowl.
Step 9 –Divide and roll the mixture into six golf ball-sized meatballs.
Step 10 –Heat 1 teaspoon of olive oil over medium heat in a large frying pan on the stovetop.
Step 11 –Add the meatballs to the hot pan, stirring often until browned on all sides, about 4-6 minutes.
Step 12 –Remove the meatballs from the pan, placing them on the prepared baking sheet.
Step 13 –Roast them in the oven until the meatballs reach a minimum internal temperature of 160 degrees F, around 10- 12 minutes.
Step 14 –While the meatballs roast, make the sauce in a small bowl by stirring the cornstarch and 1 tablespoon of water until they are combined.
Step 15 –Return the pan used to sear the meatballs to medium-high heat.
Step 16 –Add the beef demi-glace and cornstarch-water slurry to the pan and bring to a boil, stirring to combine.
Step 17 –Remove the meatballs, plate them, and spoon the sauce over them, garnishing the mash with the remaining chives.
Step 18 –Serve hot!
