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Meatballs in Potato Cups

 Meatballs in Potato Cups
I make this often for company. The potato cups make a unique and edible "container" for the meatballs.&#a5a;Betty Jecmenek, Columbus, Texas
4 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

  • 2 cups leftover mashed potatoes
  • 1 egg
  • 1/2 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 2/3 pound lean ground beef
  • 1/2 cup quick-cooking oats
  • 1/3 cup nonfat dry milk powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • BOUILLON GRAVY:
  • 1 tablespoon butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon browning sauce, optional

Directions

  • In a bowl, combine potatoes and egg. Using an ice cream scoop, place
  • eight mounds of potato mixture onto a greased 15-in. x 10-in. x
  • 1-in. baking pan.
  • Combine the onion, celery, beef, oats, milk, salt and pepper; shape
  • into eight meatballs. Press one meatball halfway into each potato
  • "cup". Bake at 350° for 35-40 minutes or until the meat and
  • potatoes are browned.
  • Meanwhile, for gravy, melt butter in a small saucepan; remove from

2 of 2

Meatballs in Potato Cups (continued)

Directions (continued)

  • the heat. Blend in flour. Stir in water and bouillon. Add browning
  • sauce if desired. Cook and stir until smooth and thickened. Spoon
  • gravy over potato cups and pass any remaining gravy. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 203 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 819 mg sodium, 30 g carbohydrate, 1 g fiber, 7 g protein.