Cottage Pie Meatballs
Servings: 21 Meatballs
We have Cottage Pie in our house quite a bit, especially in the colder months in Minnesota, and we would have it even more if it were up to my husband. There are like five or six different requests regularly when I text him “whatcha wanna do for dinner?” Cottage Pie is a frequent request. I thought that it would make a great meatball. I love stuffing my meatballs with various things and mashed potatoes are one of my new favorites. It does take a little more time to make these recipes that require ingredients that are homemade or even frozen, but with a little planning, I think they are totally worth it. As an example, whenever I make mashed potatoes I take the leftovers and make little frozen half circles just so I have them in the freezer for this meatball or some new mashed potato stuffed meatball that comes to mind. It’s like a different way of using meal prepping methods – instead of making meals that you can grab from the fridge to bring to work for lunch you can take leftover mashed potatoes or any other leftover you want to freeze to stuff some meatballs!
Print Recipe
Ingredients
Meatballs
- 1 lb Jimmy Dean’s sausage
- 1/2 lb ground beef
- 1 cup Italian Style breadcrumbs
- 2 eggs
- salt & pepper to taste
- 21 frozen mashed potato pucks
Cottage Pie Gravy Ingredients
- 1 8 oz package baby bella mushrooms
- 1 small onion minced
- 3 small garlic cloves minced
- 1/3 cup dry sherry – optional
- 3 tbs butter
- 2 cups beef broth
- 1 1/2 tbs flour
Instructions
For the Meatballs
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl combine ground meat, breadcrumbs, eggs, sautéed mushrooms and season to taste salt and pepper.
- Take the meat mixture and flatten it in your hand. Take one of the frozen mashed potato pucks and place it in the middle of the meat mixture. Wrap the meat around the frozen mashed potato puck and roll it into the shape of a ball.
- Place your meatballs on a greased baking sheet. Bake for 25 mins.
For the Gravy
- Dice the 8 oz package of mushrooms into cubes. In a sauté pan melt the butter on high and add the mushrooms to sauté until they are well cooked. I fry the mushrooms on high stirring often to prevent burning for about 15 mins.
- Add the onions and garlic and stir often to prevent them from burning – about 5 mins. You can use the dry sherry at this point to deglaze the pan if you choose to use it. Cook until the alcohol is burned off – about 5 mins. Add the carrots, peas and corn and cook for about 10 mins to soften that carrots.
- Add the flour and cook for a couple of mins. Then reduce the heat to about medium and add the beef broth. You can let the gravy simmer until the meatballs are ready.
- Once the meatballs are done cooking let them drain on some paper towels. You can serve these on noodles, mashed potatoes covered in the gravy and vegetables. You can let people pick them out of a crockpot too with toothpicks – if you would like to do this just place the meatballs in the crockpot and cover with the gravy.