- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 pkg
- store-made Italian meatballs
- 280 g
- 1 cup
- tomato sauce
- 250 mL
- 4
- russet potatoes, peeled and cut in ½-in. (1 cm) chunks
- 4
- carrots, peeled and cut in ½-in. (1 cm) rounds
- ½ cup
- 2% milk
- 125 mL
- 2 tbsp
- butter
- 30 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- chopped fresh parsley, to serve
Method
- Step 1
- Preheat oven to 375°F (190°C). Place meatballs in baking dish and cover with tomato sauce. Bake until cooked through, approx. 15 min.
- Step 2
- Meanwhile, cook potatoes and carrots in a large saucepan of boiling water until fork-tender, approx. 12 min.
- Step 3
- Drain potatoes and carrots. Add milk, butter, salt and pepper to pot. Mash with a potato masher until smooth or to desired consistency.
- Step 4
- Serve meatballs on top of mashed potatoes and carrots. Garnish with parsley.
Tips
Use store-made Sriracha meatballs instead of store-made Italian meatballs.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 370
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 47 g
- Fibre:
- 6 g
- Sugar:
- 9 g
- Cholesterol:
- 50 mg
- Protein:
- 18 g
- Sodium:
- 950 mg