Meatballs And Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I found this recipe in Betty Crocker's 1-2-3 Dinner Cookbook last night and tried it. It was really good, and warmed up the left over meatballs and served them over bread for lunch. Ingredients:
2 cups water |
1 container (8oz) au jus concentrate ( i didnt have this so i used can of beef broth plus enough water to make 2 cups as above and brown gravy mix) |
3 tablespoons cornstarch |
24 frozen cooked meatballs (about 1 1/2 inches in diameter) |
1 small onion, sliced and separated rings |
1 small green bell pepper, cut into 1/4-inch strips |
hot mashed potatoes |
Directions:
1. Mix water, au jus concentrate and cornstarch in a 3-quart saucepan.Stir in meatballs, onion and bell pepper. Heating to boiing.
2. Reduce heat to medium. Cover an cook about 3 minutes, stirring occasionally, until vegetables are tender.
3. Serve meatballs over mashed potatoes.
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