Meatball Potato Supper Recipes

Steps:

• In bowl, combine first 7 ingredients with 3 Tablespoons of water.
• Mix lightly.
• Shape into about 24 meatballs.
• In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
• Drain off fat.
• Set meatballs aside.
• In same Dutch oven, combine 2 cups water with remaining ingredients.
• Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
• Add meatballs and simmer 20-30 minutes longer.
• Good served with Parmesan on top.
• If soups seems too thick, thin with water.

Steps:

• To make the meatballs: Take one large potato and wash it.
• Do not yet peel it.
• Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
• Remove the potato from the hot water and let cool.
• In a large mixing bowl put the meat.
• Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
• Next, peel the potato and grate it.
• Add the grated potato to the meat and spices and mix everything together.
• Chill in the fridge for about one hour until the meat has gotten cold.
• Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
• Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
• Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
• If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
• Add the remaining ingredients and mix well.
• Chill in the fridge until serving time.

Steps:

• In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
• Stir in sour cream; cook just until thoroughly heated, stirring occasionally.

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.

Steps:

• In a bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat.
• Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. Cover and bake at 350 degrees F for 60-65 minutes or until the potatoes are tender.

Steps:

• Preheat the oven to 200C and in a roasting tin, place the potato slices along the bottom of the tin, creating a single but overlapping layer then add the red onion chunks and season with salt and lots of black pepper.
• Mix together the passata, hot water, garlic and sugar in a bowl and then pour the mixture over the potatoes and onion. Roast in the oven for 30 minutes.
• Meanwhile, cut the sausages into bite size pieces and then peel the skin from each piece to create a meatball - if you're using veggie sausages just break them up into chunks. Scatter the meatballs and the chilli flakes (if you're using them) over the potatoes and onion and continue to cook in the oven for another 15 minutes.
• Top the potato bake with the parmesan and basil leaves and then roast for a final 5 minutes. Serve immediately with warm crusty bread and/or a green leaf salad.

Steps:

• In a bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat.
• Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. Cover and bake at 350 degrees F for 60-65 minutes or until the potatoes are tender.