Meatballs in Potato Cups Recipe

Publisher Photo

Meatballs in Potato Cups Recipe

Be the first to add a review
Publisher Photo
I make this often for company. The potato cups make a unique and edible "container" for the meatballs. —Betty Jecmenek, Columbus, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 2 cups leftover mashed potatoes
  • 1 large 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 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 15x10x1-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 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.
Originally published as Meatballs in Potato Cups in Country Ground Beef 1993, p46

Nutritional Facts

1 each: 203 calories, 6g fat (3g saturated fat), 63mg cholesterol, 819mg sodium, 30g carbohydrate (1g sugars, 1g fiber), 7g protein.

  • 2 cups leftover mashed potatoes
  • 1 large 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 all-purpose flour
  • 1 cup water
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon browning sauce, optional
  1. In a bowl, combine potatoes and egg. Using an ice cream scoop, place eight mounds of potato mixture onto a greased 15x10x1-in. baking pan.
  2. 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.
  3. Meanwhile, for gravy, melt butter in a small saucepan; remove from 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.
Originally published as Meatballs in Potato Cups in Country Ground Beef 1993, p46

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeatballs in Potato Cups

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review