Glazed Meatballs

glazed-meatballs
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 696 calories
    • Fat 24 g
    • Sat Fat 12 g
    • Cholesterol 155 mg
    • Sodium 550 mg
    • Protein 30 g
    • Carbohydrate 91 g
    • Sugar 51 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 100 mg

Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain and return the potatoes to the pot. Add the butter, milk, and ¼ teaspoon pepper and mash to the desired consistency.

Meanwhile, cook the meatballs according to the recipe directions.

In a large skillet, bring the jelly and allspice to a simmer. Add the meatballs, toss to coat, and cook until the mixture is slightly thickened and coats the meatballs, 3 to 5 minutes. Serve with the mashed potatoes and sprinkle with the dill.

Ingredients

  1. Check 1 1/2 pounds new potatoes (about 15), cut into 1-inch chunks
  2. Check kosher salt and black pepper
  3. Check 1/4 cup (1/2 stick) unsalted butter
  4. Check 1/2 cup milk
  5. Check 20 Easy Meatballs
  6. Check 1 cup currant jelly
  7. Check 1/8 teaspoon ground allspice
  8. Check 1 tablespoon chopped fresh dill

Directions

  1. Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until very tender, 20 to 25 minutes. Drain and return the potatoes to the pot. Add the butter, milk, and ¼ teaspoon pepper and mash to the desired consistency.
  2. Meanwhile, cook the meatballs according to the recipe directions.
  3. In a large skillet, bring the jelly and allspice to a simmer. Add the meatballs, toss to coat, and cook until the mixture is slightly thickened and coats the meatballs, 3 to 5 minutes. Serve with the mashed potatoes and sprinkle with the dill.