Meatballs 1 lb Ground Beef, Pork, Veal Blend ½ Tbsp Teriyaki Sauce ½ Tbsp Worcestershire Sauce 2 Tbsp finely chopped Basil 2 Tbsp Dijon Mustard Mashed Potatoes Kosher salt 3 pounds boiling potatoes, such as Yukon gold, peeled ½ cup milk ¼ pound (1 stick) unsalted butter ¾ - 1 cup buttermilk ½ teaspoon freshly ground black pepper ½ Cup Panko Crumbs Additional Ingredients French Bread Loaf, thinly sliced 3 Tbsp Butter, softened Fresh Chives
No nutrition information available
Meatballs: Set oven to 400 degrees. Combine all ingredients and form into 1½ inch Meatballs. Place on a cookie sheet and bake for 20 minutes basting occasionally with pan juices. Mashed Potatoes: In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Add potatoes, cut into 1½-inch cubes, and return to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes are fork tender. Drain. Heat the milk and butter in a small saucepan over low heat; making sure it doesn't boil. Set aside until the potatoes are done. Mash the potatoes in a food processor for a smoother dish or with a hand masher for more rustic mashed potatoes. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and pepper, to taste. Additional Ingredients: Set oven to 350 degrees. Generously butter bread slices in an even coating and place in oven. Remove them when golden brown and allow to cool to just warm. Spoon 1½ Tbsp Mashed Potatoes onto each toasted bread slice. Press one Meatball into each Mashed Potato scoop and top with meatball pan juices and fresh chives.