Meatballs and Mash
Servings: 2
Ingredients
- 8 Meatballs – Store bought
- 2 Tbsp Cooking oil
Balsamic reduction
- 4 Tbsp Balsamic vinegar
- 1 tsp Sugar
Mashed Potatoes
- 2 Potatoes
- ¼ inch Leek – sliced
- 2 Tbsp Heavy cream
- ¼ cup Milk
- ¼ tsp Celery salt
- 2 Tbsp Butter
Instructions
- Prepare the ingredients: Thaw the frozen meatballs, peel the potatoes, and slice the leek. Gather balsamic vinegar, sugar, heavy cream, milk, butter, celery salt and cooking oil.
- Cook the ingredients: Preheat a pan on medium-high heat. Drizzle the cooking oil on the pan and cook the meatballs and the leek. Cook the leek for one minute and remove it from the pan. Cook the meatballs for ten minutes, two minutes on each side.
- Prepare the balsamic reduction: Add balsamic vinegar and sugar to a small pan. Bring the vinegar mixture to a boil on low heat and continue to stir and simmer until the sauce becomes thick. Once done, remove it from the heat and set it aside.
- Prepare the mashed potatoes: Cut the potatoes into smaller pieces to reduce the boiling time. Boil the potatoes for fifteen minutes or until they are soft. Check the potato with a fork to see if the fork pokes the potato without resistance. When it’s done, drain the water and mash the potatoes with a fork or potato masher. Add the milk, heavy cream, butter, sautéed leek, and celery salt, and then continue mixing the mashed potatoes. Plate the mashed potatoes and the meatballs, drizzle the balsamic reduction to serve.