Pioneer Woman Meatballs- The best thing ever. The end.

Do you find yourself in need of a recipe perfect for cozy fall nights? Are you tired? Rundown? Listless? Boy, do I have something for you. Meatballs. But not just any meatballs, Pioneer Woman meatballs with creamy mashed potatoes. Pause for a moment while the angels sing.
I am a strong believer in the Pioneer Womans magic recipe making abilities. I am not a particularly awesome cook (though I do love cooking) and even I can’t mess up her glorious recipes. I have found a recent favorite though and I knew I needed to share it!

Let’s talk about these meatballs. Meaty, yummy, goodness. Think like a meatloaf…but not in a loaf…and much better! Okay maybe just don’t think of meatloaf, just think of yumminess.

Whatcha gonna need:

For dem meatballs:

• 1 1/2 pounds of ground beef
• 3/4 cup quick oats
• 1 cup milk
• 3 tablespoons very finely minced onion (take Miss PW seriously here when she says very finely)
• 1 1/2 teaspoons salt
• plenty of ground black pepper

For dat sauce I want to eat with a spoon:

• 1 cup ketchup
• 2 tablespoons sugar
• 3 tablespoons distilled white vinegar
• 2 tablespoons Worcestershire sauce
• 4 to 6 tablespoons minced onion (I have done this a couple different ways and I recommend using real life freshly minced onion, none a dat dry stuff!)
• dash of Tabasco

Whatcha gonna do:

1. In a bowl combine the ground beef and oats.
2. Add the milk, diced onion, salt, and pepper.
3. Get your hands dirty and mix it all up!
4. Roll the mixture into tablespoon-size balls and refrigerate them for 30-45 minutes. (Actually do this.) (Okay, you’re like me and want them now? Freeze them for 10 minutes…just don’t tell Ree!)
5. Preheat the oven to 350°F.
6. In a large skillet heat up about 4 tablespoons of canola or vegetable oil over medium heat.
7. Dredge the meatballs in a little bit of all-purpose flour and brown them in the pan until they are light brown and smell so good you are drooling (but maybe don’t tell anyone if you drool…).
8. As they brown, place them into a rectangular baking dish.
9. Stir together the magic sauce ingredients and drizzle every last drop evenly over the meatballs.
10. Bake for about 45 minutes or until bubbly and hot and delectable.
11. Die a little inside when you take the first bite.

Oh, what? You want to know about the potatoes too? You’ll be happy you asked!

Whatcha gonna need:

• 5 pounds russet or Yukon Gold potatoes
• 12 tablespoons (1 1/2 sticks) butter, softened, additional 4 tablespoons (1/2 stick) butter option…(like that option extra butter is even a question…)
• One 8-ounce package of cream cheese
• 1/2 to 3/4 cup half-and-half
• 1/2 teaspoon seasoned salt, such as Lawry’s (I haven’t ever added this, but I’m sure it’s delicious!)
• Salt to taste (so lots)
• Black pepper to taste

Whatcha gonna do:

1. Bring a large pot of water to a slow boil over medium-high heat.
2. Peel the potatoes and rinse in cold water. Chop the potatoes in halves and/or fourths. This helps them cook more quickly (and I want them now).
3. Add the potatoes to the pot. Increase the heat to high and bring to a full boil. Cook for 20-30 minutes.
4. The potatoes are ready when a fork can easily slide into the potatoes when no resistance and the potatoes should almost- but not completely- fall apart.
5. Drain the potatoes in a colander and return them to the pot. Turn the heat on low. With a potato masher, mash the potatoes of low heat to allow much of the steam to escape. Continue mashing until all lumps are gone. Turn off the heat and add the butter…All of it.
6. Add the creamy cream cheese.
7. Stir it all up and serve with a little extra butter and a little extra love.

Thank you Pioneer Woman for introducing me to my favorite meal for this season.