Meatballs in potato cups^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Leftover mashed potatoes |
| ½ | small | Onion, finely chopped |
| 1 | Stalk celery, finely | |
| Chopped | ||
| ⅔ | pounds | Ground beef |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Water |
| 1 | Egg | |
| ½ | cup | Quick oats |
| ⅓ | cup | Nonfat dry milk powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Beef bouillon granules |
| ½ | teaspoon | Gravy master, optional |
Directions
POTATO CUPS
MEATBALLS
GRAVY
Combine potatoes and egg. Place 8 ice cream scoopsful on a greased jelly roll pan.
Combine meatball ingredients and shape into 8 balls. PLace on halfway into each pile of taters. Bake at 350F. about 40 minutes until the potatoes and meat are browned and cooked through.
Melt butter. Stir in flour. Blend in water, bouillon and gravy maaster. Cook until smooth and thick.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-29-95
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