Fast Meatballs & Potato-Carrot Mash
Prep Time
Serves
Cooking Mode
1 pkg store-made Italian meatballs
1 cup tomato sauce
4 russet potatoes, peeled and cut in ½-in. (1 cm) chunks
4 carrots, peeled and cut in ½-in. (1 cm) rounds
½ cup 2% milk
2 tbsp butter
¼ tsp each salt and pepper
chopped fresh parsley, to serve
1 pkg store-made Italian meatballs
1 cup tomato sauce
4 russet potatoes, peeled and cut in ½-in. (1 cm) chunks
4 carrots, peeled and cut in ½-in. (1 cm) rounds
½ cup 2% milk
2 tbsp butter
¼ tsp each salt and pepper
chopped fresh parsley, to serve
Directions
1Preheat oven to 375°F (190°C). Place meatballs in baking dish and cover with tomato sauce. Bake until cooked through, approx. 15 min.
2Meanwhile, cook potatoes and carrots in a large saucepan of boiling water until fork-tender, approx. 12 min.
3Drain potatoes and carrots. Add milk, butter, salt and pepper to pot. Mash with a potato masher until smooth or to desired consistency.
4Serve meatballs on top of mashed potatoes and carrots. Garnish with parsley.
Tips
1
Use store-made Sriracha meatballs instead of store-made Italian meatballs.
Disclaimer
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Personal Note
Personal Note
