Mashed Potato and Cheddar Stuffed Meatballs
Mashed potato stuffed meatballs are one of my favorite things to make! These are even better because they also are loaded up with cheese! Comfort food all wrapped up in a meatball. They are perfect for any weekend dinner or potluck that you are going to!
Mashed Potato and Cheddar Stuffed Meatballs
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb Jimmy Dean's Sausage
- 4 eggs
- 2 cups Italian Style Breadcrumbs
- Salt & Pepper to taste
Mashed Potatoes
- 8 medium-sized Russet potatoes
- 1 stick salted butter
- 3/4 cup heavy cream
- 3/4 cup sour cream
- Salt & Pepper to taste
Instructions
For the Meatballs
- In a bowl combine ground meat, Jimmy Dean's Sausage, Italian Style Breadcrumbs, eggs, and salt & pepper to taste.
- Take one of the frozen mashed potato pucks and one of the frozen cubes of cheddar cheese and place them in the middle of the flattened meat mixture in the middle of your hand.
- Take a scoop of the meat mixture out and flatten it in the palm of your hand.
- Wrap the meat mixture around the frozen mashed potato puck and the frozen cube of cheddar cheese and gently roll this in your hand to form a ball.
- Place the meatballs on a greased and/or tin foil-lined baking sheet.
- Bake the meatballs in the preheated oven for 23 minutes.
For the Mashed Potatoes
- Fill a large pot with cold water and place on the stove.
- Peel the potatoes and wash them off if needed and place them in the pot of cold water.
- Bring the pot of water up to a boil and then reduce the heat to get the water to a nice simmer.
- Cook the potatoes until they are soft - where you can poke them with a fork easily but they don't fall apart. The time on this can vary but it should be about 30 mins with larger potatoes.
- Slice the butter into 10 tabs and place them in a bowl.
- Scoop out the potatoes with a slotted spoon and place them on the butter in the bowl.
- Add the heavy cream, sour cream, and salt and pepper.
- Mash the potatoes with either a potato masher or a pastry blender to your desired consistency.
This recipe is a little different from a lot of my meatball recipes and that’s because I was making these specifically to take over to a friends house for a potluck. I was struggling with what kind of meatballs to bring and I knew I wanted to bring something cozy and comforting. The potluck happened to be on one of our widow’s weekends – there are a couple weekends in Minnesota where people’s husband go out of town for deer hunting leaving behind their significant others. We all become widows over those deer hunting weekends. There are a lot of girls weekends over this time period and I made these meatballs for just that occasion.
I knew I needed to feed more folks than normal which make this recipe a little different than the normal meatballs I’ve been posting on this site. I tend to only use one pound of meat for each one of my recipes because it tend to make just enough meatballs for those times where I am sharing a dish. I wanted to make a double batch for this event to make sure I brought enough to share.
I did double the meat in this recipe but it didn’t necessarily double the amount of meatballs that I normally get out of a recipe. It really always depends on how much meat I use for each meatball and also if I’m stuffing the meatball or not. I feel like sometimes when I’m stuffing the meatballs it makes less meatballs but much bigger meatballs.
When I stuff meatballs with a lot of stuff – like in this case I am stuffing them with both mashed potatoes and cheese – I tend to get bigger balls but fewer balls. These turned out so great and I’m glad I made a double batch for this recipe. We had a lot of hungry ladies at our get together this past weekend.
I decided for this recipe to make the stuffed meatballs and top them with a little homemade beef gravy. I really love making my own broths. I will take a lazy Sunday and throw all of my broth ingredients on the stove and let it simmer all day. Beef bones and marrow, some scrap beef, lots of different vegetables and a bouquet garni that I allow to simmer in the broth for a shorter amount of time. A bouquet garni is a bundle of friesh herbs that you can use to simmer in the broth to give it some good herbaceous notes. I don’t like to leave it in too long because it can be overwhelming and the only thing you can taste in the broth.
I used some of my homemade beef broth to make a quick gravy to pour over these meatballs. This is an extra step for this recipe because these little stuffed balls are so amazing on their own. I added the gravy this time only because I knew I was going to bring them over in a crockpot and I felt that it would help keep the meatballs nice and moist while they stayed warm. I knew they were going to be in the crockpot for a while and I knew the gray would help.
These meatballs turned out to be a hit! I’ve made a lot of meatballs over the years and like I mentioned above I really enjoy making almost any meatball that is stuffed with mashed potatoes. It’s an unexpected stuffing which always surprises your guests. They do take a little more work and a little more planning but I did end up making these a few hours before our get together. I made the mashed potato pucks a little smaller than normal which helped them freeze quickly.
These are such a great meatball to make to share at any event or family dinner. They are warm and cozy and even more comforting if you add your favorite gravy on top.
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