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Barbecue Meatballs Over Mashed Potatoes
Recipes
Barbecue Meatballs Over Mashed Potatoes
4 servings
25 minutes total
Ingredients
  • 2 lemons, for juice
  • 1 cup prediced yellow onions
  • 1 ¼ cups reduced-sodium beef broth (or stock), divided
  • 4 tablespoons tomato paste
  • ½ teaspoon yellow mustard
  • ¼ cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 package frozen beef meatballs (16–20 oz)
  • 1 (24-oz) package refrigerated mashed potatoes
  • 2 tablespoons cornstarch
Steps
  1. Squeeze lemons for juice (¼ cup). Place in large sauté pan: onions, 1 cup broth, tomato paste, mustard, lemon juice, vinegar, Worcestershire, salt, and pepper; stir until combined. Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low; stir in meatballs, then cover and cook 10 minutes. Microwave potatoes following package instructions.
  3. Whisk remaining ¼ cup broth and cornstarch until combined. Pour into pan; cook 5–6 more minutes, stirring occasionally, or until sauce is thick and meatballs are 165°F. Serve over mashed potatoes.

Amount per ¼ recipe serving: Calories 710, Total Fat 48g, Sat Fat 20g, Trans Fat 0g, Chol 95mg, Sodium 1890mg, Total Carb 46g, Fiber 6g, Sugars 9g, Protein 27g, Calc 8%, Vitamin A 6%, Vitamin C 30%, Iron 20%