Meatball Mashed Potato Bowls

Meatball Mashed Potato Bowls are a savory and delicious appetizer. These are perfect for parties, game day, cold evenings, and great any time of the day. This is a filling appetizer and is definitely comfort food. As soon as these are ready, family and friends will gobble these up. Meatball Mashed Potato Bowls are a great finger food. They are a nice surprise as an appetizer because it has everything you want in a few bites. You get the roll, mashed potatoes, meatball with gravy, and cheese. I also love these without the cheese, so make a few without the cheese.

These are also great for movie night, family game night, kids over, snack before the main meal, just anytime. Also, this is a pretty easy recipe. You can also cheat with pre-made Swedish meatballs or other savory meatballs. They will still taste great. So give this wonderful recipe a try.

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Ingredients

*Makes 24-28 Meatball Mashed Potato Bowl Appetizers

24 count of bakery made yeast dinner rolls (purchase at your local store, Costco or Sam’s Club)
2 cups of shredded Monterey Jack cheese or Mozzarella cheese

Meatballs

2 pounds of lean ground beef
1 cup of Italian Style bread crumbs
1 Tablespoons of Worcestershire sauce
1 Tablespoon of garlic powder or granulated garlic
2 Tablespoons of dried parsley flakes
1 teaspoon of coarse black pepper
1 teaspoon of garlic salt
1 bunch of green onions (chopped)
1 can cream of mushroom
1/4 cup all purpose flour
1/2 cup of water
14.5 oz (411g) can of chicken broth
1 cup heavy cream
1 Tablespoon of steak sauce
2 Tablespoons of brown gravy mix
Olive oil for frying

Mashed Potatoes

4 Large Potatoes
1/2 stick of butter
1/4 cup of milk
1/2 teaspoon of white ground pepper (add more to taste)
1/2 teaspoon of salt (add more to taste)

Supplies

Large bowl
Large deep skillet
Stock pot
Strainer
Measuring cup
Measuring spoons
Can opener
Kitchen shears
Mini chopper or sharp knife
Cutting board
Baking sheet
1 1/2 inch biscuit cutter
Potato masher
Potato peeler

Directions for Meatballs

Start by mixing the ground beef with your hands. Then add in the bread crumbs, Worcestershire sauce, garlic powder, parsley flakes, black pepper, and garlic salt. Then mix with your hands.

Next roll into 1-1.5 inch balls and set on a plate.

Now add some olive oil to a large skillet and heat to medium-high heat. Brown the meatballs on each side. So this is about 2-3 minutes on each side. Then drain on a plate with a paper towel. Now pour out any leftover oil that remains in the large skillet. So the pan will still be coated with oil, but not a lot.

Next, add in the flour (do not wash out the skillet) and return to medium heat and mix(whisk) with the pan drippings. Once you mix in the flour, add in the chicken broth, water, cream of mushroom, steak sauce, brown gravy mix, heavy cream, and stir. Then add in the meatballs and mix in. Reduce the heat to medium-low and allow to simmer for 15-20 minutes. If the pan starts to splash, then cover with a lid. Also, if you forgot to reduce the heat and some of the gravy reduces, you can add some water or milk to desired amount of gravy.

Last, cover and turn off the heat. The meatballs are ready. Then allow the meatballs to cool down for at least 40 minutes before assembling the meatball mashed potato bowls.

Mashed Potatoes

Fill a stock pot half way with cold water. Then add 1/2 teaspoon of salt and turn on heat to high.
While the water is heating up, peel the potatoes and rinse off with cold water. Then slice in the same size pieces for easier cooking. So I usually cut into 1/2 inch slices.
Once the water is boiling, add in the potatoes and continue boiling for 10-12 minutes. After 8 minutes, check the doneness with a fork.
Next, drain the potatoes with a strainer and return the potatoes to the pot.
Then, mash with the potato masher. Then add in the butter, milk and mix well.
Next, add in salt and pepper to taste. Then allow it to cool before starting to assemble the mashed potato bowls.

Directions For Meatball Mashed Potato Bowls

Pre-heat oven to 375 degrees Fahrenheit.
Start by lining a baking sheet with foil. Using the 1 1/2″ biscuit cutter, press and twist the biscuit cutter into the top of the roll but don’t press all the way threw the roll. Then remove the top of the roll that was cut with the biscuit cutter.