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–+ servings

Tater Tot Hotdish Meatballs

Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 23 Meatballs
In Minnesota, we have a staple dish that is on the menu for so many events and every family seems to have their classic recipe. I’ve lived in a lot of places and Minnesota takes the win for casseroles and interesting shareable dishes. I don’t know if there is a place in the country that likes a potluck more than Minnesota. Our company Christmas parties only have food because we all bring in a dish to share.
Tater Tot Hotdish is a Minnesota classic so I wanted to honor the native dish by turning it into a meatball. I take the staples of the recipe like mushrooms, green beans, and tater tots and whip them together in meatball form. You can make this recipe with the cream of mushroom sauce that I provide or if you’re short on time you can use a couple of cans of your favorite cream of mushroom soup. My recipe doesn’t include cheese but I have seen some out there that do so I may just have to write another recipe for those crazy cheese-loving folks. There are also some folks that include corn so that one is coming as well!
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Ingredients

Meatballs

  • 1 lb ground beef
  • 1 cup Italian style breadcrumbs
  • 2 eggs
  • salt & pepper to taste
  • 1 8 oz package baby bella mushrooms sautéed
  • 23 mini tater tots

Cream of Mushroom Sauce Ingredients

  • 2 – 8 oz packages baby bella mushrooms
  • 1 small shallot or onion minced
  • 2 small garlic cloves minced
  • 3 tbs butter
  • 1 cup beef broth
  • 1/3 cup dry sherry
  • 1 tsp Worcestershire sauce
  • 1 cup Heavy Cream
  • 1/2 cup milk
  • 3 tbs flour

Instructions

For the Meatballs

  • Sauté the mushrooms in butter for the meat mixture – this should take about 5-8 mins on high.
  • After the mushrooms are cooked and cooled, preheat the oven to 350 degrees Fahrenheit.
  • In a bowl combine ground meat, breadcrumbs, eggs, sautéed mushrooms salt and pepper.
  • Take a scoop of the meat mixture and form it into a meatball by rolling it around gently in the palms of your hands
  • Place your meatballs on a greased baking sheet and place in the oven. Place one mini tater tot on each meatball. Bake for 20 mins.

For the Cream of Mushroom Sauce

  • While the meatballs are cooking you can sauté the mushrooms, shallots or onions and garlic in a pan. This should take about 5-8 mins on high. Add the dry sherry to the mushrooms and let them simmer until the alcohol is cooked off – this should take 2-4 mins.
  • Once your mushrooms are cooked add the flour and cook for another 2-5 mins.
  • Add the beef broth, heavy cream, and milk and let everything simmer until the meatballs are ready to come out of the oven.
  • Once the meatballs are out of the oven, with a stick blender or a food processor blend the mushroom sauce until smooth.
  • Place the mushroom sauce in a baking dish and place the meatballs on top of the sauce and cook for another 20 mins. Serve once the meatballs are out of the oven.