Tuesday, February 9, 2010

Meatball Loaves with Tomato Gravy & Smashed Potatoes

I was home today and Seth was willing to sit in his highchair for a while so I managed to whip up a yummy comforting dinner.

This recipe came together so easily. Maybe a little more time consuming than some recipes I have made but I can't believe how easy the mashed potatoes were. For some reason they turned out so creamy but I never took out my handmixer which is always such a pain.

It made enough for four people but will be so delicious tomorrow for hot lunches. That's the best kind of dinner!

Meatball Loaves with Tomato Gravy & Smashed Potatoes
Rachael Ray Magazine

4 large potatoes, peeled and cubed - I used yellow flesh organic
1/2lb each ground pork, veal and beef - I used extra lean beef
1 1/2c. freshly grated Pecorino Romano cheese - I used grated parmesan
1/2 to 3/4c. Italian breadcrumbs - I used plain crumbs and a teaspoon of Italian seasoning
1/3c. heavy cream
1 large egg, beaten
4 cloves garlic, finely chopped
1 T. Worcestershire sauce
1/4t. allspice
ground black pepper
1/4c. olive oil
1 carrot, finely chopped
1/2 onion, finely chopped
1 bay leaf
2T. chopped fresh rosemary
3T. tomato paste
2 1/2 c. beef broth

1. Preheat the oven to 425. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 min. Drain the potatoes and add them back to the pot.

2. While the potatoes are cooking, in a large bowl, combine the ground meats with 1/2c. cheese, 1/2c. bread crumbs, a splash of cream, the egg, half the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1T. olive oil onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2" thick and place on the baking sheet. Drizzle with 1 T. olive oil. Bake for 20 min.

3. While the meatloaves bake, in a large skillet, heat the remaining 2T. olive oil over med. heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 min.; season with salt and pepper and rosemary. Stir in the tomato paste, and cook for 1 min. Whisk in the broth and simmer until thickened. Discard the bay leaf.

4. Add the remaining 1/3c. cream and 1c. cheese to the potatoes and season with salt. Smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in the sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the loaves.

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