with mashed potatoes / green salad
Rolling and baking meatloaf as meatballs makes them easy to divide into individual servings. Topping them with some ketchup, if you'd like to, gives them retro meatloaf vibes.
Smarts: If you're making Thursday's soup, be sure to double the meatballs tonight and set half aside after cooking.
- Potatoes, russet - 1 1/2 lbs , peeled and cubed
- Sour cream - 3 Tbsp (sub plain or Greek yogurt)
- Butter - 3 Tbsp
- Onions, medium and red - 1/4 , finely diced
- Carrots - 6 oz , finely grated with a box grater
- Garlic - 1 clove , finely diced
- Butter - 2 Tbsp
- Eggs - 1
- Seasoned Italian breadcrumbs - 1/4 cup
- Thyme, dried - 1 tsp
- Beef, ground (chuck or 90% lean) - 1 lb
- Worcestershire sauce - 1 tsp (sub soy sauce)
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Foil (opt) - for baking
- Ketchup (opt) - 1/4 cup
- Vinegar, white wine - 1 Tbsp
- Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Mixed greens - 6 oz (sub any salad greens)
Onions / Carrots / Garlic - (If prepping right before cooking, get oven heating first. If making Thursday’s meal, prep the onions, carrots, and garlic for that night’s meatballs at the same time.) Prep as directed and combine. Melt butter (portion for meatballs) in a skillet. Add onions, carrots, garlic, and some salt. Saute until very tender, 5 to 8 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make meatballs - (Again, if making Thursday's meal, prep meatballs for that night at the same time.) Combine cooked onions, carrots, and garlic with eggs, seasoned breadcrumbs, and thyme. Stir well to combine. Add ground beef, worcestershire sauce, salt, and black pepper. Gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork them.) Form into 1” / 2.5 cm balls. (Can be done up to 2 days ahead.)
Potatoes - Peel and cube potatoes.
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Heat oven to 400F / 204C.
While the oven is heating, place potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover with a lid and bring to a boil.
Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Line a sheet pan with foil or parchment paper (if using foil, spray it with nonstick cooking spray or brush it with some oil). Line meatballs up on prepared sheet pan. Brush the tops with ketchup if you'd like. Bake until the meatballs are cooked through, 10 to 12 minutes.
While the meatballs cook, drain the potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash the potatoes with sour cream, butter (portion for mashed potatoes), and some salt.
Just before serving, toss greens with vinaigrette until dressed to your liking.
If meatballs were doubled, set half aside to use on Thursday.
Serve meatballs over mashed potatoes with salad on the side. Enjoy!