Recipes
Barbecue Meatballs Over Mashed Potatoes
4 servings
25 minutes total
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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
- 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.
- Reduce heat to medium-low; stir in meatballs, then cover and cook 10 minutes. Microwave potatoes following package instructions.
- 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%