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Comfort Food: Simple Meatballs & Creamy Smashed Potatoes

February 5, 2009

The other night my boyfriend and I (both of us coming down with colds) wanted some comfort food and a cold wintry night. So I cobbled together these simple but delicious recipes:

Meatballs:

1 lb. ground beef
1/2 a medium onion, finely chopped (for a more rustic meatball, or if your onion-chopper is like my boyfriend, roughly chopped)
1/2 cup raw oatmeal
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (or a few cloves of chopped raw garlic)

Smoosh all the ingredients together with your hands, making sure all ingredients are mixed together well. Form into balls. Should make about 16 large meatballs or enough to line a lightly greased 8×8″ glass baking dish. Bake for a 30 minutes at 375 degrees F.

At this size, two meatballs are a serving, three are pushing it.

Creamy Smashed Potatoes:

10-15 small-to-medium red potatoes or approximately half a 5 lb. bag, scrubbed & quartered, but not peeled
1/4 to 1/2 cup butter
1/4 to 1/2 cup cream cheese
salt
garlic powder

Boil potatoes until very tender, sliding easily off a fork when inserted. Drain. Smash in bowl with a fork. Add butter, cream cheese, salt, and garlic. Mix well with fork, masher, or sturdy wire whisk. Do not cream with electric mixer or add milk! (I hate mushy “whipped” potatoes) Thickness, heft, potato skins, and some lumps are desired.

Serve meatballs and potatoes with steamed peas, green beans, collard greens, spinach, turnip greens, kale, or anything green! To cut the grease and butter. *grin* Finish with a good ice cream or perhaps brownies.’

Want a little variety? Cover the meatballs in BBQ sauce, teryaki sauce, mushroom gravy, marinara, etc. Add fresh garlic, scallions, cheddar, dill, rosemary, or paprika to the potatoes. Make a mustard vinaigrette (3 tblsp. olive oil, 2-3 vinegar, 1 dijon mustard) for the green stuff or toss in or use prepared italian dressing, raspberry vinaigrette, etc.

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