Mashed Potato Meatball Boats
Ground beef and cabbage are a match made in heaven, especially when it comes to hearty homemade meals. These ground beef and cabbage meatball boats are exactly what you need! Not only are they delicious all on their own, they're also swimming in a bed of tangy tomato sauce and topped off with cheesy, silky mashed potatoes.
Equipment
- Casserole Dish
Ingredients
- 7 potatoes, peeled & boiled
- 0.5 cup shredded cheese
- 2 tbsp milk
- salt, pepper & nutmeg
- 1 lb ground beef
- 0.5 cup flour
- paprika
- salt & pepper
- 2 cups chopped cabbage
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 tbsp chopped parsley
- 2 cloves garlic, minced
- 2 eggs
- 0.25 cup garlic & herb cream cheese
- 1 cup tomato sauce
- shredded cheese for the topping
- parsley for the garnish
Instructions
- Peel the potatoes, boil them in salted water, drain them, and set them aside to cool. Preheat the oven to 325°F and grease a casserole dish.
- Combine all of the ingredients except for the garlic & herb cream cheese in a large mixing bowl. Mold the meatball mixture into the shape of 4 boats, each with a well in the center, and place them in the casserole dish.
- Transfer the casserole dish to the oven and bake the meatball boats at 325°F for 18 minutes. Once they're done baking, remove them from the oven, let them cool briefly, and fill each one with 1 tablespoon of garlic & herb cream cheese.
- Once the potatoes have cooled, mash them, mix them with the shredded cheese and milk, and season them with salt, pepper & nutmeg. Mold the mashed potatoes into 4 small logs and place them on top of the meatball boats.
- Pour the tomato sauce into the casserole dish and sprinkle the mashed potatoes with shredded cheese. Transfer the casserole dish back to the oven and cook the meatball boats at 325°F for 28 minutes. Once everything has baked, remove the casserole dish from the oven and garnish the meatball boats with chopped parsley.
